Pengaruh konsentrasi CMC (Carboxyl Methyl Cellulose) dan gula aren terhadap fisikokimia dan organoleptik selai umbi bit (Beta vulgaris L.) ekstrak jahe merah
| Autor: | Widyatus Solichah, Deny Utomo, Cahyaning Rini Utami |
|---|---|
| Jazyk: | indonéština |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 14, Iss 1 (2023) |
| Druh dokumentu: | article |
| ISSN: | 2087-9679 2597-436X |
| DOI: | 10.35891/tp.v14i1.3784 |
| Popis: | 𝘛𝘩𝘪𝘴 𝘴𝘵𝘶𝘥𝘺 𝘢𝘪𝘮𝘴 𝘵𝘰 𝘥𝘦𝘵𝘦𝘳𝘮𝘪𝘯𝘦 𝘵𝘩𝘦 𝘤𝘰𝘯𝘤𝘦𝘯𝘵𝘳𝘢𝘵𝘪𝘰𝘯 𝘰𝘧 𝘊𝘔𝘊 𝘢𝘯𝘥 𝘱𝘢𝘭𝘮 𝘴𝘶𝘨𝘢𝘳 𝘰𝘯 𝘵𝘩𝘦 𝘤𝘩𝘦𝘮𝘪𝘤𝘢𝘭, 𝘱𝘩𝘺𝘴𝘪𝘤𝘢𝘭 𝘢𝘯𝘥 𝘰𝘳𝘨𝘢𝘯𝘰𝘭𝘦𝘱𝘵𝘪𝘤 𝘲𝘶𝘢𝘭𝘪𝘵𝘪𝘦𝘴 𝘰𝘧 𝘣𝘦𝘦𝘵𝘳𝘰𝘰𝘵 𝘫𝘢𝘮 (𝘉𝘦𝘵𝘢 𝘷𝘶𝘭𝘨𝘢𝘳𝘪𝘴 𝘓.) 𝘳𝘦𝘥 𝘨𝘪𝘯𝘨𝘦𝘳 𝘦𝘹𝘵𝘳𝘢𝘤𝘵. 𝘛𝘩𝘦 𝘮𝘦𝘵𝘩𝘰𝘥 𝘶𝘴𝘦𝘥 𝘪𝘯 𝘳𝘦𝘴𝘦𝘢𝘳𝘤𝘩 𝘰𝘯 𝘣𝘦𝘦𝘵𝘳𝘰𝘰𝘵 𝘫𝘢𝘮 (𝘉𝘦𝘵𝘢 𝘷𝘶𝘭𝘨𝘢𝘳𝘪𝘴 𝘓.) 𝘳𝘦𝘥 𝘨𝘪𝘯𝘨𝘦𝘳 𝘦𝘹𝘵𝘳𝘢𝘤𝘵 𝘸𝘢𝘴 𝘢 𝘍𝘢𝘤𝘵𝘰𝘳𝘪𝘢𝘭 𝘙𝘢𝘯𝘥𝘰𝘮𝘪𝘻𝘦𝘥 𝘉𝘭𝘰𝘤𝘬 𝘋𝘦𝘴𝘪𝘨𝘯 (𝘙𝘉𝘋) 𝘤𝘰𝘯𝘴𝘪𝘴𝘵𝘪𝘯𝘨 𝘰𝘧 2 𝘧𝘢𝘤𝘵𝘰𝘳𝘴, 𝘯𝘢𝘮𝘦𝘭𝘺 𝘵𝘩𝘦 𝘤𝘰𝘯𝘤𝘦𝘯𝘵𝘳𝘢𝘵𝘪𝘰𝘯 𝘰𝘧 𝘊𝘔𝘊 (𝘊𝘢𝘳𝘣𝘰𝘹𝘺𝘭 𝘔𝘦𝘵𝘩𝘺𝘭 𝘊𝘦𝘭𝘭𝘶𝘭𝘰𝘴𝘦) (0.5% 𝘢𝘯𝘥 1.5%) 𝘢𝘯𝘥 𝘱𝘢𝘭𝘮 𝘴𝘶𝘨𝘢𝘳 (60%, 70% 𝘢𝘯𝘥 80%). 𝘌𝘢𝘤𝘩 𝘵𝘳𝘦𝘢𝘵𝘮𝘦𝘯𝘵 𝘸𝘢𝘴 𝘳𝘦𝘱𝘦𝘢𝘵𝘦𝘥 3 𝘵𝘪𝘮𝘦𝘴 𝘵𝘰 𝘰𝘣𝘵𝘢𝘪𝘯 18 𝘵𝘳𝘪𝘢𝘭𝘴. 𝘛𝘩𝘦 𝘣𝘦𝘴𝘵 𝘳𝘦𝘴𝘦𝘢𝘳𝘤𝘩 𝘳𝘦𝘴𝘶𝘭𝘵𝘴 𝘰𝘯 𝘣𝘦𝘦𝘵𝘳𝘰𝘰𝘵 𝘫𝘢𝘮 (𝘉𝘦𝘵𝘢 𝘷𝘶𝘭𝘨𝘢𝘳𝘪𝘴 𝘓.) 𝘳𝘦𝘥 𝘨𝘪𝘯𝘨𝘦𝘳 𝘦𝘹𝘵𝘳𝘢𝘤𝘵 𝘸𝘦𝘳𝘦 𝘧𝘰𝘶𝘯𝘥 𝘪𝘯 𝘵𝘩𝘦 𝘈1𝘉3 𝘵𝘳𝘦𝘢𝘵𝘮𝘦𝘯𝘵 (1% 𝘊𝘔𝘊 𝘢𝘯𝘥 80% 𝘱𝘢𝘭𝘮 𝘴𝘶𝘨𝘢𝘳) 𝘸𝘪𝘵𝘩 𝘢 𝘛𝘗𝘛 𝘷𝘢𝘭𝘶𝘦 𝘰𝘧 75.75 𝘰𝘣𝘳𝘪𝘹, 32.72% 𝘸𝘢𝘵𝘦𝘳 𝘤𝘰𝘯𝘵𝘦𝘯𝘵, 13.51 𝘳𝘦𝘥𝘶𝘤𝘪𝘯𝘨 𝘴𝘶𝘨𝘢𝘳 %, 𝘤𝘰𝘭𝘰𝘳 3 (𝘳𝘢𝘵𝘩𝘦𝘳 𝘭𝘪𝘬𝘦), 𝘢𝘳𝘰𝘮𝘢 4 (𝘭𝘪𝘬𝘦), 𝘵𝘢𝘴𝘵𝘦 3 (𝘳𝘢𝘵𝘩𝘦𝘳 𝘭𝘪𝘬𝘦), 𝘢𝘯𝘥 𝘵𝘦𝘹𝘵𝘶𝘳𝘦 4 (𝘭𝘪𝘬𝘦). 𝘛𝘩𝘦 𝘤𝘰𝘯𝘤𝘦𝘯𝘵𝘳𝘢𝘵𝘪𝘰𝘯 𝘵𝘳𝘦𝘢𝘵𝘮𝘦𝘯𝘵 𝘤𝘰𝘮𝘣𝘪𝘯𝘢𝘵𝘪𝘰𝘯 𝘰𝘧 𝘵𝘩𝘦 𝘢𝘥𝘥𝘪𝘵𝘪𝘰𝘯 𝘰𝘧 𝘊𝘔𝘊 𝘢𝘯𝘥 𝘱𝘢𝘭𝘮 𝘴𝘶𝘨𝘢𝘳 𝘩𝘢𝘥 𝘢 𝘴𝘪𝘨𝘯𝘪𝘧𝘪𝘤𝘢𝘯𝘵 𝘦𝘧𝘧𝘦𝘤𝘵 𝘰𝘯 𝘳𝘦𝘥𝘶𝘤𝘪𝘯𝘨 𝘴𝘶𝘨𝘢𝘳, 𝘸𝘢𝘵𝘦𝘳 𝘤𝘰𝘯𝘵𝘦𝘯𝘵 𝘢𝘯𝘥 𝘵𝘰𝘵𝘢𝘭 𝘥𝘪𝘴𝘴𝘰𝘭𝘷𝘦𝘥 𝘴𝘰𝘭𝘪𝘥𝘴. 𝘈𝘴 𝘸𝘦𝘭𝘭 𝘢𝘴 𝘰𝘳𝘨𝘢𝘯𝘰𝘭𝘦𝘱𝘵𝘪𝘤 𝘪𝘯𝘤𝘭𝘶𝘥𝘦 𝘤𝘰𝘭𝘰𝘳, 𝘵𝘢𝘴𝘵𝘦, 𝘢𝘳𝘰𝘮𝘢 𝘢𝘯𝘥 𝘵𝘦𝘹𝘵𝘶𝘳𝘦. 𝘛𝘩𝘦 𝘣𝘦𝘴𝘵 𝘷𝘢𝘭𝘶𝘦 𝘸𝘢𝘴 𝘪𝘯 𝘵𝘩𝘦 𝘈1𝘉3 𝘵𝘳𝘦𝘢𝘵𝘮𝘦𝘯𝘵 (𝘊𝘔𝘊 1% 𝘢𝘯𝘥 𝘱𝘢𝘭𝘮 𝘴𝘶𝘨𝘢𝘳 80%) 𝘸𝘪𝘵𝘩 𝘢 𝘛𝘗𝘛 𝘷𝘢𝘭𝘶𝘦 𝘰𝘧 75.75 𝘰𝘣𝘳𝘪𝘹, 𝘸𝘢𝘵𝘦𝘳 𝘤𝘰𝘯𝘵𝘦𝘯𝘵 32.72%, 𝘳𝘦𝘥𝘶𝘤𝘪𝘯𝘨 𝘴𝘶𝘨𝘢𝘳 13.51%, 𝘤𝘰𝘭𝘰𝘳 3 (𝘳𝘢𝘵𝘩𝘦𝘳 𝘭𝘪𝘬𝘦𝘥), 𝘢𝘳𝘰𝘮𝘢 4 (𝘭𝘪𝘬𝘦𝘥), 𝘵𝘢𝘴𝘵𝘦 3 (𝘳𝘢𝘵𝘩𝘦𝘳 𝘭𝘪𝘬𝘦), 𝘢𝘯𝘥 𝘵𝘦𝘹𝘵𝘶𝘳𝘦 4 (𝘭𝘪𝘬𝘦). |
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