KARAKTERISTIK SELAI MENGKUDU (Morinda citrifolia) BERDASARKAN PENAMBAHAN AIR JERUK NIPIS (Citrus aurantifolia S.)

Rani, Desak Made Amrita Aprilia (2018) KARAKTERISTIK SELAI MENGKUDU (Morinda citrifolia) BERDASARKAN PENAMBAHAN AIR JERUK NIPIS (Citrus aurantifolia S.). Diploma thesis, JURUSAN GIZI.

[img]
Preview
Text (Skripsi 2018)
Cover dan Halaman Depan.pdf

Download (665kB) | Preview
[img]
Preview
Text (Skripsi 2018)
BAB I.pdf

Download (101kB) | Preview
[img]
Preview
Text (Skripsi 2018)
BAB II.pdf

Download (249kB) | Preview
[img]
Preview
Text (Skripsi 2018)
BAB III.pdf

Download (101kB) | Preview
[img]
Preview
Text (Skripsi 2018)
BAB IV.pdf

Download (315kB) | Preview
[img]
Preview
Text (Skripsi 2018)
BAB V.pdf

Download (309kB) | Preview
[img]
Preview
Text (Skripsi 2018)
BAB VI.pdf

Download (153kB) | Preview
[img]
Preview
Text (Skripsi 2018)
Daftar Pustaka.pdf

Download (235kB) | Preview

Abstract

One of alternatives that can be done to maintain the quality, extend the usefulness and increase the economic value of noni (Morinda citrifolia) fruit is by processed into jam. The addition of lime juice in the manufacture of noni jam is one way to reduce the unpleasant odor possessed by the Noni fruit. This research used experimental method with randomized block design (RAK) 5 treatments, they were 2% v/v, 4% v/v, 6% v/v, 8% v/v and 10% v/v of the noni fruit puree, with 3 repetitions. All of the research units were tested organoleptically to determine the sensory quality of the samples and were tested in the laboratory to analyze the acidity (pH), total dissolved solids, vitamin C levels and antioxidant capacity. Based on the subjective and objective test results, it can be seen that the best lime juice concentration is in the treatment of 5 (10%) as seen from the subjective analysis include taste hedonic test, texture, aroma, overall acceptance, hedonic aroma quality and hedonic quality texture as well as objective analysis include total dissolved density, acidity (pH) and antioxidant capacity. The characteristics of noni juice with 10% lime juice added based on panelist assessment is yellowish-gray, slightly thicker texture, distinctive smell of citric acid and slightly sweet taste with total soluble solids 66% Brix, acidity (pH) 4.17 and antioxidant capacity of 66%. Keywords: Morinda citrifolia, jam, lime juice

Item Type: Thesis (Diploma)
Additional Information: AIR JERUK NIPIS DENGAN MENGKUDU
Uncontrolled Keywords: Morinda citrifolia, jam, lime juice
Subjects: Q Science > Q Science (General)
R Medicine > R Medicine (General)
Divisions: Jurusan Gizi > Prodi D4
Depositing User: Desak Made Amrita Aprilia Rani
Date Deposited: 13 Aug 2018 05:46
Last Modified: 13 Aug 2018 05:46
URI: http://repository.poltekkes-denpasar.ac.id/id/eprint/1129

Actions (login required)

View Item View Item