Jurnal Pendidikan Teknologi Pertanian
Vol 4 (2018): September Suplemen

ANALISIS SIFAT FISIKO KIMIA SAUS CABAI FORTIFIKASI LABU SIAM DAN LABU KUNING

Indrawati, Sriwulan (Unknown)
Lahming, Lahming (Unknown)
Sukainah, Andi (Unknown)

Article Info

Publish Date
19 Oct 2020

Abstract

The purpose of this study was to determine the effect of adding chili and pumpkin concentration to the physicochemistry properties of chili pepper sauce. This research is an experimen research with a complete Randomized  Design of factorial pattern consisting of two factors: flask type (squash siam and yellow squash) and concentration of chili (40%, 50% and 60%). Research variables observed were viscosity, ash content, vitamin C, pH and organoleptic test including color, aroma, taste, and texture. Analyze technique in this research is the of analysis variety by using SPSS version 23. The result of research shows that the best treatment is the use of yellow squash with 60% chili concentration. namely of viscosity (2.54%), ash content (6.41%) , vitamin C (221.67%), pH (2.20%), color (3.95%), flavor (3.65%) and aroma (3.59%) texture (3.52%) the resulting sauce.

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Journal Info
Jurnal Pendidikan Teknologi Pertanian
Website

Abbrev

ptp

Publisher

Universitas Negeri Makassar

Subject

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Mechanical Engineering

Description

Jurnal Pendidikan Teknologi Pertanian adalah publikasi ilmiah hasil penelitian bidang teknologi pertanian dengan No. P-ISSN 2476 -8995 (Print) dan No. E-ISSN 2614-7858 (Online). Jurnal ini diterbitkan oleh Jurusan Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar. Jurnal ...