ANALISIS SIFAT FISIKO KIMIA SAUS CABAI FORTIFIKASI LABU SIAM DAN LABU KUNING

Nuansa Journal of Arts and Design

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Field Value
 
Title ANALISIS SIFAT FISIKO KIMIA SAUS CABAI FORTIFIKASI LABU SIAM DAN LABU KUNING
 
Creator Indrawati, Sriwulan; Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
Lahming, Lahming; Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
Sukainah, Andi; Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
 
Subject Chili Sauce, Pumpkin Fortification
 
Description The purpose of this study was to determine the effect of adding chili and pumpkin concentration to the physicochemistry properties of chili pepper sauce. This research is an experimen research with a complete Randomized  Design of factorial pattern consisting of two factors: flask type (squash siam and yellow squash) and concentration of chili (40%, 50% and 60%). Research variables observed were viscosity, ash content, vitamin C, pH and organoleptic test including color, aroma, taste, and texture. Analyze technique in this research is the of analysis variety by using SPSS version 23. The result of research shows that the best treatment is the use of yellow squash with 60% chili concentration. namely of viscosity (2.54%), ash content (6.41%) , vitamin C (221.67%), pH (2.20%), color (3.95%), flavor (3.65%) and aroma (3.59%) texture (3.52%) the resulting sauce.
 
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/6919
10.26858/jptp.v4i0.6919
 
Source Jurnal Pendidikan Teknologi Pertanian; Vol 4 (2018): September Suplemen; S113-S123
2614-7858
2476-8995
 
Language eng
 
Relation http://ojs.unm.ac.id/ptp/article/view/6919/3939
 
Rights Copyright (c) 2018 Jurnal Pendidikan Teknologi Pertanian
 

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