Pengaruh penambahan sari Citrus microcarpa terhadap sifat fisiko kimia dan organoleptik jelly drink tomat apel (Lycopersicum pyriforme)
| Autor: | Difatri Azabi, La Ega, Febby J. Polnaya |
|---|---|
| Jazyk: | English<br />Indonesian |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | AGROMIX, Vol 14, Iss 1 (2023) |
| Druh dokumentu: | article |
| ISSN: | 2085-241X 2599-3003 |
| DOI: | 10.35891/agx.v14i1.3183 |
| Popis: | 𝘐𝘯𝘵𝘳𝘰𝘥𝘶𝘤𝘵𝘪𝘰𝘯: 𝘛𝘩𝘦 𝘢𝘪𝘮 𝘰𝘧 𝘵𝘩𝘦 𝘴𝘵𝘶𝘥𝘺 𝘸𝘢𝘴 𝘵𝘰 𝘥𝘦𝘵𝘦𝘳𝘮𝘪𝘯𝘦 𝘱𝘩𝘺𝘴𝘪𝘤𝘰𝘤𝘩𝘦𝘮𝘪𝘤𝘢𝘭 𝘢𝘯𝘥 𝘴𝘦𝘯𝘴𝘰𝘳𝘪𝘢𝘭 𝘢𝘱𝘱𝘭𝘦 𝘵𝘰𝘮𝘢𝘵𝘰 𝘫𝘦𝘭𝘭𝘺 𝘥𝘳𝘪𝘯𝘬𝘴 𝘸𝘪𝘵𝘩 𝘵𝘩𝘦 𝘢𝘥𝘥𝘪𝘵𝘪𝘰𝘯 𝘰𝘧 𝘊𝘪𝘵𝘳𝘶𝘴 𝘮𝘪𝘤𝘳𝘰𝘤𝘢𝘳𝘱𝘢 𝘭𝘦𝘮𝘰𝘯 𝘫𝘶𝘪𝘤𝘦. 𝘔𝘦𝘵𝘩𝘰𝘥: 𝘈 𝘴𝘪𝘯𝘨𝘭𝘦 𝘧𝘢𝘤𝘵𝘰𝘳 𝘤𝘰𝘮𝘱𝘭𝘦𝘵𝘦𝘭𝘺 𝘳𝘢𝘯𝘥𝘰𝘮𝘪𝘻𝘦𝘥 𝘦𝘹𝘱𝘦𝘳𝘪𝘮𝘦𝘯𝘵𝘢𝘭 𝘥𝘦𝘴𝘪𝘨𝘯 𝘸𝘪𝘵𝘩 𝘧𝘰𝘶𝘳 𝘭𝘦𝘷𝘦𝘭𝘴 𝘰𝘧 𝘊. 𝘮𝘪𝘤𝘳𝘰𝘤𝘢𝘳𝘱𝘢 𝘫𝘶𝘪𝘤𝘦 (0.20, 0.30, 0.40, 𝘢𝘯𝘥 0.50%). 𝘛𝘩𝘦 𝘱𝘢𝘳𝘢𝘮𝘦𝘵𝘦𝘳𝘴 𝘢𝘯𝘢𝘭𝘺𝘻𝘦𝘥 𝘸𝘦𝘳𝘦 𝘱𝘩𝘺𝘴𝘪𝘤𝘢𝘭 𝘵𝘦𝘴𝘵𝘴 (𝘴𝘺𝘯𝘦𝘳𝘦𝘴𝘪𝘴), 𝘤𝘩𝘦𝘮𝘪𝘤𝘢𝘭 𝘵𝘦𝘴𝘵𝘴 (𝘮𝘰𝘪𝘴𝘵𝘶𝘳𝘦 𝘤𝘰𝘯𝘵𝘦𝘯𝘵, 𝘱𝘏, 𝘷𝘪𝘵𝘢𝘮𝘪𝘯 𝘊, 𝘴𝘰𝘭𝘶𝘣𝘭𝘦 𝘴𝘰𝘭𝘶𝘵𝘦), 𝘢𝘯𝘥 𝘴𝘦𝘯𝘴𝘰𝘳𝘺 𝘱𝘳𝘰𝘱𝘦𝘳𝘵𝘪𝘦𝘴 (𝘵𝘢𝘴𝘵𝘦, 𝘤𝘰𝘭𝘰𝘳, 𝘵𝘦𝘹𝘵𝘶𝘳𝘦, 𝘴𝘶𝘤𝘵𝘪𝘰𝘯 𝘱𝘰𝘸𝘦𝘳, 𝘢𝘯𝘥 𝘰𝘷𝘦𝘳𝘢𝘭𝘭) 𝘸𝘦𝘳𝘦 𝘰𝘣𝘴𝘦𝘳𝘷𝘦𝘥. 𝘗𝘩𝘺𝘴𝘪𝘤𝘢𝘭 𝘢𝘯𝘥 𝘤𝘩𝘦𝘮𝘪𝘤𝘢𝘭 𝘱𝘳𝘰𝘱𝘦𝘳𝘵𝘪𝘦𝘴 𝘸𝘦𝘳𝘦 𝘢𝘯𝘢𝘭𝘺𝘻𝘦𝘥 𝘶𝘴𝘪𝘯𝘨 𝘥𝘪𝘷𝘦𝘳𝘴𝘪𝘵𝘺 𝘢𝘯𝘢𝘭𝘺𝘴𝘪𝘴 𝘸𝘩𝘪𝘭𝘦 𝘰𝘳𝘨𝘢𝘯𝘰𝘭𝘦𝘱𝘵𝘪𝘤 𝘥𝘢𝘵𝘢 𝘸𝘦𝘳𝘦 𝘢𝘯𝘢𝘭𝘺𝘻𝘦𝘥 𝘶𝘴𝘪𝘯𝘨 𝘒𝘳𝘶𝘴𝘬𝘢𝘭 𝘞𝘢𝘭𝘭𝘪𝘴. 𝘙𝘦𝘴𝘶𝘭𝘵: 𝘈𝘱𝘱𝘭𝘦 𝘵𝘰𝘮𝘢𝘵𝘰 𝘫𝘦𝘭𝘭𝘺 𝘥𝘳𝘪𝘯𝘬 𝘸𝘪𝘵𝘩 𝘵𝘩𝘦 𝘢𝘥𝘥𝘪𝘵𝘪𝘰𝘯 𝘰𝘧 30% 𝘊𝘩𝘪𝘯𝘦𝘴𝘦 𝘭𝘦𝘮𝘰𝘯 𝘸𝘢𝘴 𝘧𝘰𝘶𝘯𝘥 𝘵𝘰 𝘣𝘦 𝘵𝘩𝘦 𝘣𝘦𝘴𝘵 𝘵𝘳𝘦𝘢𝘵𝘮𝘦𝘯𝘵, 𝘸𝘪𝘵𝘩 𝘴𝘺𝘯𝘦𝘳𝘦𝘴𝘪𝘴 73.63%, 𝘸𝘢𝘵𝘦𝘳 𝘤𝘰𝘯𝘵𝘦𝘯𝘵 82.87%, 𝘱𝘏 4.60%, 𝘷𝘪𝘵𝘢𝘮𝘪𝘯 𝘊 4.34 𝘮𝘨/𝘨, 𝘢𝘯𝘥 𝘪𝘯𝘥𝘦𝘹 𝘣𝘳𝘪𝘹 16.35%. 𝘛𝘩𝘦 𝘳𝘦𝘴𝘶𝘭𝘵𝘴 𝘰𝘧 𝘵𝘩𝘦 𝘴𝘦𝘯𝘴𝘰𝘳𝘺 𝘢𝘯𝘢𝘭𝘺𝘴𝘪𝘴 𝘴𝘩𝘰𝘸𝘦𝘥 𝘵𝘩𝘢𝘵 𝘵𝘩𝘦 𝘢𝘱𝘱𝘭𝘦 𝘵𝘰𝘮𝘢𝘵𝘰 𝘫𝘦𝘭𝘭𝘺 𝘥𝘳𝘪𝘯𝘬 𝘩𝘢𝘥 𝘢 𝘵𝘢𝘴𝘵𝘦 𝘰𝘧 4.14 (𝘭𝘪𝘬𝘦𝘴), 𝘢 𝘵𝘦𝘹𝘵𝘶𝘳𝘦 𝘰𝘧 4.24 (𝘭𝘪𝘬𝘦𝘴), 𝘵𝘩𝘦 𝘴𝘶𝘤𝘵𝘪𝘰𝘯 𝘱𝘰𝘸𝘦𝘳 𝘰𝘧 4.06 (𝘭𝘪𝘬𝘦𝘴), 𝘢𝘯𝘥 𝘢𝘯 𝘰𝘷𝘦𝘳𝘢𝘭𝘭 𝘢𝘤𝘤𝘦𝘱𝘵𝘢𝘯𝘤𝘦 𝘰𝘧 4.36 (𝘭𝘪𝘬𝘦𝘥) 𝘣𝘺 𝘵𝘩𝘦 𝘱𝘢𝘯𝘦𝘭𝘪𝘴𝘵𝘴. 𝘊𝘰𝘯𝘤𝘭𝘶𝘴𝘪𝘰𝘯: 𝘛𝘩𝘦 𝘤𝘰𝘯𝘤𝘦𝘯𝘵𝘳𝘢𝘵𝘪𝘰𝘯 𝘰𝘧 𝘭𝘦𝘮𝘰𝘯 𝘫𝘶𝘪𝘤𝘦 𝘩𝘢𝘥 𝘢 𝘴𝘪𝘨𝘯𝘪𝘧𝘪𝘤𝘢𝘯𝘵 𝘦𝘧𝘧𝘦𝘤𝘵 (𝘱 < 0.05) 𝘰𝘯 𝘵𝘩𝘦 𝘢𝘵𝘵𝘳𝘪𝘣𝘶𝘵𝘦𝘴 𝘰𝘧 𝘢𝘭𝘭 𝘰𝘳𝘨𝘢𝘯𝘰𝘭𝘦𝘱𝘵𝘪𝘤 𝘢𝘵𝘵𝘳𝘪𝘣𝘶𝘵𝘦𝘴 𝘰𝘧 𝘫𝘦𝘭𝘭𝘺 𝘥𝘳𝘪𝘯𝘬. 𝘈𝘱𝘱𝘭𝘦 𝘵𝘰𝘮𝘢𝘵𝘰 𝘫𝘦𝘭𝘭𝘺 𝘣𝘺 𝘵𝘩𝘦 𝘤𝘳𝘪𝘵𝘦𝘳𝘪𝘢 𝘧𝘰𝘳 𝘢 𝘫𝘦𝘭𝘭𝘺 𝘥𝘳𝘪𝘯𝘬 𝘵𝘩𝘢𝘵 𝘩𝘢𝘴 𝘢 𝘵𝘢𝘴𝘵𝘦 (𝘯𝘰𝘳𝘮𝘢𝘭), 𝘵𝘦𝘹𝘵𝘶𝘳𝘦 (𝘤𝘩𝘦𝘸𝘺), 𝘢𝘯𝘥 𝘪𝘴 𝘦𝘢𝘴𝘺 𝘵𝘰 𝘴𝘶𝘤𝘬. |
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