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All Journal Biofoodtech : Journal of Bioenergy and Food Technology
Oktavia, Senja
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

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Pengaruh Jenis dan Penambahan Pengasam Alami terhadap Sifat Fisik dan Kimia Sirup Pepino Oktavia, Senja; Astuti Widyowanti, Reni; Ruswanto, Adi
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 2 (2024): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i2.1297

Abstract

This study aimed to: (1) determine the effect of type and addition of natural acidifier on the characteristics of pepino syrup; (2) determine the composition of type and addition of natural acidifier that produces pepino syrup that is most preferred by panelist. This research used the Completed Blok Design (CBD) method with 2 factors. The first factor was the type of citrus (A) with 3 levels, namely (A1 = lime), (A2 = lemon), (A3 =squeezed citrus). The second factor was the addition of natural acidifier based on the volume base of 200 ml pepino juice with 3 levels, namely (B1=2,5%), (B2=5%), (B3=7,5%). The results showed that the type of orange and the addition of natural acidifier influenced all physical properties (viscosity, total color difference), chemical properties (total soluble solids, pH, vitamin C, and antioxidants), and organoleptic (color, aroma, taste) of pepino syrup. Sample A3B2 with the type of squeezed oranges and the addition of 5% natural acidifier was the most favored pepino syrup by panelists with a score of 6, category like.
Co-Authors Astuti Widyowanti, Reni Ruswanto, Adi