Teknologi Pengolahan Buah Nipah (Nypa Fritucans Wurmb) Sebagai Bahan Baku Industri Manisan Buah  

Oleh:

Lusyiani ; Radam, Rosidah R. ; Sari, Noor Mirad

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Kalimantan Scientiae: Ilmu-ilmu Hayati vol. 28 no. 76 (Oct. 2010), page 72-89.
Topik: Fruit of Nipah; Concentration; Fruit Candy; Fruit Botling

Ketersediaan

Perpustakaan PKPM Nomor Panggil: K34 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

Fruit of Nipah abudance is often let dissolve river can be exploited as source of food. Target of this research is to improve economic value of fruit nipah and know dry candy characteristic and quality and bottling of fruit nipa. To know influence of treatment to rate irrigate and dry candy sugar rate and bottling of fruit nipah used complete Random Device (RAL) by 3 treatment and 3 times restating. Parameter perceived to know characteristic colour, feel and dry candy aroma and bootling of fruit of nipah. Result of examination indicate that processing process have an effect on reality to rate irrigate and fruit candy sugar rate and bottling of fruit nipah, rate mean irrigate dry candy 6,38%, sugar rate 68,50% and sugar rate mean of nipah in bottle is 19,82% dry candy and bottling of the fruit good with quality food standart of SII-NO 0718-83. Best dry candy is with treatment and preservative of streaming because white colour and feel odorous beloved can stay during 40 day, while for the bottling of best treatment fruit at giving of preservative with have concentration to 1200ppm. From result of analysis concluded that fruit of nipah abudance dissolve river can be made standard upon which industry for the adding production of society especially Countryside Penyolongan Kab. Tanah Bumbu of Kalimantan South.

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