PEMANFAATAN BUAH TOMAT (Solanum Lycopersium) SEBAGAI BAHAN TAMBAHAN DALAM PEMBUATAN PERMEN JELLY

Nuansa Journal of Arts and Design

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Field Value
 
Title PEMANFAATAN BUAH TOMAT (Solanum Lycopersium) SEBAGAI BAHAN TAMBAHAN DALAM PEMBUATAN PERMEN JELLY
 
Creator Yulianti, Yulianti; Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
Syam, Husain; Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
Sukainah, Andi; Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
 
Subject Tomato Fruit, Juice, Jelly Candy. Water Content and Vitamin C
 
Description This study aims to know the concentration the most of panelists preferred  when organoleptik test, knowing the water content and vitamin C content on jelly candy. This research is a quantitative research (experiment) with Completely Randomized Design (RAL) one factor with 3 treatments conducted as many as 3 times replications. The analytical technique used in this study is the analysis of variance analyzed using SPSS version 22. The results showed that for the color, texture, aroma and taste most preferred by the panelist that is on the treatment of A with concentration fruit sari of tomato 200g, the best of treatment at content of water with addition of fruit sari 200g  and vitamin C content with the addition of 300g.
 
Publisher Universitas Negeri Makassar
 
Contributor
 
Date 2018-10-02
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://ojs.unm.ac.id/ptp/article/view/6907
10.26858/jptp.v4i0.6907
 
Source Jurnal Pendidikan Teknologi Pertanian; Vol 4 (2018): September Suplemen; S14-S20
2614-7858
2476-8995
 
Language eng
 
Relation http://ojs.unm.ac.id/ptp/article/view/6907/3929
 
Rights Copyright (c) 2018 Jurnal Pendidikan Teknologi Pertanian
 

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