Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Botani: Publikasi Ilmu Tanaman dan Agribisnis
Khaerunisa, Sabbihisna
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

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

Found 1 Documents
Search

 1 
Studi Penggunaan Pektinase pada Pembuatan Sirup Mangga Kweni (Mangifera odorata Griff) Khaerunisa, Sabbihisna; Astuti, Rahayu Dyah; Setyaningsih, Sundari
Botani : Publikasi Ilmu Tanaman dan Agribisnis Vol. 3 No. 1 (2026): Januari: Botani: Publikasi Ilmu Tanaman dan Agribisnis
Publisher : Asosiasi Riset Ilmu Tanaman Dan Hewan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/botani.v3i1.522

Abstract

This study aims to determine the optimal pectinase enzyme concentration and hydrolysis duration for the most preferred physical, chemical, and organoleptic characteristics of kweni mango syrup. The research was conducted from October 2024 to August 2025 at the Integrated Laboratory and Basic Science Laboratory of the Agricultural Institute (INTAN) Yogyakarta using a Completely Randomized Design (CRD) with a factorial pattern consisting of two factors and two replications. The first factor was the pectinase enzyme concentration (0%, 0.25%, 0.50%, and 0.75%), and the second factor was the hydrolysis duration (0, 30, and 60 minutes). Observation parameters included yield, vitamin C, viscosity, pH, total soluble solids, and organoleptic attributes. Data were analyzed using ANOVA at a 5% significance level followed by Duncan’s Multiple Range Test (DMRT). The results showed significant effects of both pectinase enzyme concentration and hydrolysis duration on yield, viscosity, total soluble solids, and organoleptic characteristics (color, taste, aroma, and overall acceptability), while no significant effects were observed on vitamin C content and pH. The best formulation was obtained using 0.50% pectinase enzyme concentration with a hydrolysis duration of 30 minutes.
Co-Authors Astuti, Rahayu Dyah Sundari Setyaningsih