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Laili Susanti
Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu
Agriculture, Biological Sciences & Forestry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering

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PHYSICAL, CHEMICAL AND ORGANOLEPTIC PROPERTIES OF SAPODILLA (Achras zapota L.) JAM BASED ON PECTIN AND SUCROSE ADDITION Yogi Harto; Yessy Rosalina; Laili Susanti
Jurnal Agroindustri Vol 6, No 2 (2016)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.6.2.88-100

Abstract

This study was carried out to investigate the effect of sucrose and pectin on physical, chemical and organoleptic properties of sapodilla jam and to determine the best treatment in accordance with SNI. The evaluation consisted of a 2 X 3 factorial design with three replicates, two Pectin concentrations (0.5%, 0.7%) and three sugar concentrations (35%, 45%, 55%). Experimental data were subjected to ANOVA test followed by Tukey's test 5%. The results showed the proportion of pectin and sugar have significantly different impact on color, aroma, taste, a smear of jam and overall consumers acceptance on sapodilla jam. Results of chemical analysis and physical use of pectin have significantly different impact on total dissolved solids (TDS), but has no effect on pH and a smear of jam. The use of sugar affect the TDS and a smear of jam but pH did not differsignificantly. The interaction between pectin and sugar have significantly different impact on a smear of jam but has no effect on pH and TDS. The best product is the use of pectin 0.5% and sugar 55% , brownish-red color (4.20), sweet taste (4,07). aroma is quite flavorful distinctive sapodilla fruit (2.83), smooth texture and easily applied evenly (4.57). The overall consumers acceptance score (4.57). TDS (94.77%), pH (4.4) and fruit fiber positive (+).
EFFECTS OF KOH CONCENTRATION ON CHARACTERISTICS OF USED COOKING OIL LIQUID SOAP HAVING KALAMANSI CITTRUS FRAGRANCE Devi Silsia; Laili Susanti; Reko Apriantonedi
Jurnal Agroindustri Vol 7, No 1 (2017)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.7.1.11-19

Abstract

Used refined cooking oil can be used to make soap. An important factor in the manufacture of soap is the saponification reaction between bases (KOH) and fatty acids. The addition of citrus essential oil to the soap preparation can increase consumer acceptance. This study aims to determine the effect of KOH concentration on the characteristics of liquid soap and to determine the proper concentration of KOH to produce good quality of liquid soap. This research uses a factorial completely randomized design with one factor that is KOH concentration, consisting of three levels ie 25%, 30% and 35%. Characteristics of liquid soap observed were viscosity, foam height, pH, and free alkali content. The results showed that the concentration of KOH effect on the characteristics of  liquid  soap  produced. If  KOH concentration increases,  viscosity,  pH and alkali-free  alkali content of the liquid soap increased. The best KOH concentration is 25%.
Co-Authors Devi Silsia Reko Apriantonedi Yessy Rosalina Yogi Harto