Nadlifatul Hasanah, NH and Isti Nurul Hidayah, INH and Iffah Muflihati, IM Karakteristik Jelly Drink Seledri dengan Variasi Konsentrasi Karagenan dan Agar. Karakteristik Jelly Drink Seledri dengan Variasi Konsentrasi Karagenan dan Agar.
![[img]](https://eprints.upgris.ac.id/style/images/fileicons/text.png) |
Text
27. 2019-Karakteristik Jelly Drink Seledri.pdf Download (2MB) |
Abstract
Jelly drink is the one of food product that can be as alternative drinks. One of the food that can be used is celery because most celery is only used as a mixture of soup and food ingredients. The purpose of this study was to determine the effect of carrageenan and agar ratio on syneresis, pH, total solids, and sensory of celery jelly drink. The study used a Completely Randomized Design with 4 treatments namely celery type A. Graveolens L. var sacalinum and A. Graveolens L. var sylvestre Alef and carrageenan: agar concentrations 80%: 20%, 60%: 0.4%. The results showed a mean syneresis of 2.33-6.39%, average pH of 6.5-6.91, total dissolved solids ranged from 7.66 to 12 ° Brix, and the best treatment from sensory analysis was 60% concentration - 40% celery type A. Graveolens L. var sylvestre Alef.
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Depositing User: | dosen upgris semarang |
| Date Deposited: | 14 Apr 2023 02:55 |
| Last Modified: | 14 Apr 2023 02:55 |
| URI: | http://eprints.upgris.ac.id/id/eprint/1532 |
Actions (login required)
 |
View Item |
