Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Sagu
RSH, Ahmad Ibrahim
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
SIFAT FISIKOKIMIA SELAI NANAS LEMBARAN DENGAN VARIASI TEPUNG PORANG SEBAGAI PENSTABIL Ashar, Muhammad Asri Bin; Efendi, Raswen; RSH, Ahmad Ibrahim
Jurnal Sagu Vol 23, No 1 (2024)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.23.1.p.%p

Abstract

Pineapple sheet jam products can provide value to pineapple fruit. This study aims to determine the concentration of porang flour as a stabilising agent in terms of physicochemical properties in making sheet jam. The research was conducted experimentally using a completely randomised design (CRD) with four treatments and four replications, resulting in 16 experimental units. The treatment was the addition of flour, namely TP1 (0.25g porang flour), TP2 (0.50g porang flour), TP3 (0.75g porang flour), and TP4 (1.00g porang flour). The parameters observed included moisture content, ash content, syneresis test, total soluble solids (TPT), crude fibre content, and sensory assessment consisting of descriptive test and hedonic test including colour, aroma, taste, elasticity, and overall assessment of jam sheets. The treatment chosen in this study was the TP3 treatment with 0.75g flour addition which had characteristics of 17.17% moisture content, 0.30% ash content, day 2, 3, and 4 syneresis test of 1.89%, 3.42%, and 4.28% respectively, total soluble solids (TPT) of 22.10°Brix, and crude fibre content of 0.05%.
Co-Authors Ashar, Muhammad Asri Bin Raswen Efendi