Pengaruh Konsentrasi Pektin dan Suhu Pengeringan Terhadap Karakteristik Fruit Leather Stroberi (Fragaria Chiloensis L)  

Oleh:

Arief, Dede Zainal ; Ikrawan, Yusep ; Rahmawaty, Rika

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI
Dalam koleksi: Infomatek: Jurnal Informatika, Manajemen dan Teknologi vol. 7 no. 1 (Mar. 2005), page 55-68.
Topik: konsentrasi; characteristic; fruit leather; strawberry

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: II26.4 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

The objectives of this research were to determine the effect of pectin concentration drying temperature and also interaction of pectin concentration and drying temperature on strawberry fruit leather characteristic. Experimental design used in this research was randomized block design (RBD) 3 x 3 with three replication. Variable used was pectin contentration (A) with 3 level that a0 (1%), a1 (1,5%) , a2 (2%) and drying temperature with level that is b0 (60 celcius degre), b1 (65 celcius degree) and b2 ( 70 celcius degree). The best result were treatment a1b0 (pectin concentration 1,% and drying temperature 60 celcius degree) with moisture content 12,269% totalized sugar content 51,456% vitamin content 72,548 mg / 100 gr and pectin content 1,756%.

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