KAJIAN SIFAT FISIK, KIMIA, DAN SENSORIS SERTA POLA PENURUNAN KEKERASAN PADA PEREBUSAN IRISAN BUAH KEDONDONG (Spondias dulcis)

BUNGA YL, ALDILA (2016) KAJIAN SIFAT FISIK, KIMIA, DAN SENSORIS SERTA POLA PENURUNAN KEKERASAN PADA PEREBUSAN IRISAN BUAH KEDONDONG (Spondias dulcis). Other thesis, Universitas Sebelas Maret.

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    Abstract

    As a tropical country, Indonesia has so many kind of natural resources specifically for agricultural sectors such as vegetables, fruits, tubers, cereals, etc. Hog plum (Spondias dulcis) is one of fruits that almost can be found in throughout Indonesia region. This fruit is commonly consumed as fresh fruit, sweetened fruit and also pickle. The aims of this study were to analyzed physical, chemical, and sensory characteristics and firmness degradation kinetics when boiling hog plum fruit slices. Research design used a Completely Randomized Factorial Design (RALF) with two factors: slice thickness (0.5; 1.0; and 1.5 cm) and boiling time (10, 20, 30, 40, and 50 minutes). The data were analyzed by two-way ANOVA method then if there was a significant difference, it was continued with Duncan Multiple Range Test analysis at the level of significance 5% (α = 0.05). The results showed variations of slice thickness and boiling time affected physical, chemical, sensory characteristics and firmness degradation kinetics of hog plum. The 0.5 cm thickness had 18.9941 kJ/mol.K of activation energy and (0.7764/min) of rate constant. The 1.0 cm thickness had 19.4932 kJ/mol.K of activation energy and (0.8233/min) of rate constant. The 1.5 cm thickness had 19.8696 kJ/mol.K of activation energy and (0.7840/min) of rate constant.

    Item Type: Thesis (Other)
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Fakultas Pertanian
    Fakultas Pertanian > Ilmu dan Teknologi Pangan
    Depositing User: Agista Zulfa Dini
    Date Deposited: 04 Dec 2016 08:54
    Last Modified: 04 Dec 2016 08:54
    URI: https://eprints.uns.ac.id/id/eprint/30556

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