Pengaruh Konsentrasi Ragi terhadap Karakteristik Sari Buah dari Beberapa Varietas Pisang (Musa paradisiaca L)

Triyono, Agus Pengaruh Konsentrasi Ragi terhadap Karakteristik Sari Buah dari Beberapa Varietas Pisang (Musa paradisiaca L). Pengaruh Konsentrasi Ragi terhadap Karakteristik Sari Buah dari Beberapa Varietas Pisang (Musa paradisiaca L). (Submitted)

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    Abstract

    Abstrack The research was about processing of banana juice which enzymatic method with yeast. The aim of this research were to obtain the optimal total yeast so that achieved clear banana juice and without alcohol. The Group Randomized Factorial Design with 3x3, the first factor was yeast concentration (R) and the second factor was banana varieties (V). The result of this research showed that yeast concentration not affected reduction sugar, The organoleptic of juice and not affected and not affected significantly to total acid and minimum pH of juice. The intraction of yeast concentration and banana variety (RV) was not affected. The best banana juice was get from a2b2 treatment with yeast concentration 3 % from “pisang nagka” variety, which has reductin sugar content 20,02 % without alcohol, total acid content 0,86% pH 4,10. The organoleptic of this product were the preference of aroma about 4, 33. flavour 4,63, and color 5,21 Key word : Clear juice enzymatic, yeast,non alcohol

    Item Type: Article
    Subjects: 600 Teknologi
    Divisions: UNSPECIFIED
    Depositing User: Wikan Pinandhito
    Date Deposited: 11 Jul 2011 08:39
    Last Modified: 11 Jul 2011 08:39
    URI: http://repository.upnyk.ac.id/id/eprint/547

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