Effect of Post-Cutting Sugarcane and Sucrose Concentrationon Characteristic Jelly Drink
Pengaruh Umur Pasca Potong Tebu dan Konsentrasi Sukrosa Terhadap Karakteristik Jelly Drink
-
(1) * Albraham Fitrianto
kampus
-
(2) Lukman Hudi
Indonesia
(*) Corresponding Author
Abstract
The aim of this research was to determine effect of post-cutting times and sucrose concentration on the characteristics sugarcane jelly drink used factorial randomized block design. The first factor was post-cutting times (U): 1 day (U1), 3 days (U2), dan 5 days (U3), second factor was sucrose concentration (S): 0% (S1), 5% (S2) dan 10% (S3). The data obtained were then analyzed using analysis of variance and further test BNJ 5%. The results showed there was significant interaction between post-cut sugarcane age and sucrose concentration on the parameters of pH, TPT, reducing sugar, and viscosity of sugarcane jelly drink. The post-cuting times and sucrose concentration was significant affected on the hedonic test of aroma, taste and suction power of sugarcane jelly drink. The best treatment was U1S2 (1 day post-cutting time, 5% sucrose concentration) with characteristics of TPT 14,533 obrix, pH 4.070, reducing sugar 20,370%, viscosity 2,407 x 103 mPa.s, lightness 84,360, and color organoleptic aroma, taste and suction respectively 4,200, 4,567, 3,967 and 4,100.
References
Agustin, F. and Putri, W. (2014). "Pembuatan Jelly Drink Averrhoa blimbi L. (Kajian Proporsi Belimbing Wuluh:Air dan Konsentrasi Karagenan)," vol. II, no. 3.
Kuspratomo, A., Burhan and Fakhry, M. (2012). "Pengaruh Varietas Tebu, Potongan dan Penundaan Giling Terhadap Kualitas Nira Tebu," vol. VI, no. 2.
Putrianti, R., Salengke and Supratomo. (2016). "Pengaruh Lama Penyimpanan Batang Sorgum Manis (Sorghum bicolor (L.) Moench) terhadap Rendemen dan Brix Nira yang dihasilkan," Vol. IX, no. 2.
Sinaga, B. C., S. Imaculata and Suter. (2007). "Pengaruh Konsentrasi Asam sitrat dan Gula terhadap Karakteristik Jeli Terung Belanda," Jurnal Internal Fakultas Teknologi Pertanian UNUD.
Widawati, L and Hardiyanto, H. (2016). "Pengaruh Konsentrasi Karagenan terhadap Sifat Fisik, Kimia dan Organoleptik Minuman Jeli Nanas (Ananas comosus L merr)," vol. II, no. 2.
Yanto, T., Karseno and Purnamasari. (2015). "Pengaruh Jenis dan Konsentrasi Gula terhadap Karakteristik Fisikokimia dan Sensori Jelly Drink," vol. VIII, no. 2.
Yowandita. (2018). "Pembuatan Jelly Drink Nanas (Ananas comosus L) Kajian Tingkat Kematangan Buah Nanas dan Konsentrasi Penambahan Karagenan Terhadap Sifat Fisik, Kimia dan Organoleptik," vol. VI, no. 2.
Zarlis, M. S. (2010). "Pengolahan Minuman Air Tebu Segar Aman Konsumsi," vol. XXVII, no. 1.
Copyright (c) 2021 Albraham Fitrianto, Lukman Hudi
This work is licensed under a Creative Commons Attribution 4.0 International License.
