Warta IHP (Warta Industri Hasil Pertanian)
Vol 15, No 1-2 (1998)

(The Effect of Variety and Soaking Duration on Brine to the Quality of Preserved Salak (Salacca Edulis, Reinw)

Sutrisniati, Dwi ( Balai Besar Industri Agro)
-, Sumarsi ( Balai Besar Industri Agro)
Kusdini, Nenden ( Balai Besar Industri Agro)
Sutisna Achyadi, Nana ( Balai Besar Industri Agro)

Article Info

Publish Date
07 Jul 2017

Abstract

A study to find the best condition in producing preserved salak (snake fruit) has been conduced. The variables used are type of salak and duration of soaking in brine.The result showed that 3 days soaking in 10% brine for Cibodas type gave a good preserved salak. The product was well accepted by the panelists. The analysis on the best preserved salak gave the following result: moisture content 11.99%, sucrose 42.20%, vitamin C 2.18 mg/100 g whiteness 44.50% and firmness 2.15 mm/g.

Copyrights © 1998




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Journal Info
Warta IHP (Warta Industri Hasil Pertanian)
Website

Abbrev

ihp

Publisher

Politeknik AKA Bogor

Subject

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

Description

Warta IHP (Industri Hasil Pertanian) is a Scientific Journal which is sourced from research papers, new theoretical/interpretive findings, and critical studies or reviews (by invitation) in the agro-based industry scope that cover any discipline such as: food science and technology, agricultural ...