Optimisasi Waktu Pemanasan Tingkat Kesukaan Kecap Kelapa
This study aims to optimize the heating length in terms of the sensory properties of sweet soy sauce made from coconut water. This experiment used a Complete Randomized Design consisting of 7 treatment levels, with each combination of treatments repeated 3 times so that the total was 21 treatments....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University
2024-01-01
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| Series: | Jurnal Ilmu Pertanian Indonesia |
| Online Access: | https://journal.ipb.ac.id/index.php/JIPI/article/view/46285 |
| _version_ | 1797258571284480000 |
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| author | Siti Fatima Masriani Masriani Abdullah Abdullah Ince Siti Wardatullatifah |
| author_facet | Siti Fatima Masriani Masriani Abdullah Abdullah Ince Siti Wardatullatifah |
| author_sort | Siti Fatima |
| collection | DOAJ |
| description |
This study aims to optimize the heating length in terms of the sensory properties of sweet soy sauce made from coconut water. This experiment used a Complete Randomized Design consisting of 7 treatment levels, with each combination of treatments repeated 3 times so that the total was 21 treatments. It was concluded that the length of heating affects the color, taste, and viscosity of sweet soy sauce. Panelists favored the 160-minute warm-up time in terms of color, taste, and viscosity. The color favorability score was 5.64 (like), taste was 4.87 (somewhat like), viscosity was 5.61 (like), and aroma was 5.27 (somewhat like).
Keywords: organoleptic, length of heating, sweet soy sauce
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| first_indexed | 2024-04-24T22:55:39Z |
| format | Article |
| id | doaj.art-1640001a7eae43f3a85ae0a3e1f622b4 |
| institution | Directory Open Access Journal |
| issn | 0853-4217 2443-3462 |
| language | English |
| last_indexed | 2024-04-24T22:55:39Z |
| publishDate | 2024-01-01 |
| publisher | Bogor Agricultural University |
| record_format | Article |
| series | Jurnal Ilmu Pertanian Indonesia |
| spelling | doaj.art-1640001a7eae43f3a85ae0a3e1f622b42024-03-18T05:47:05ZengBogor Agricultural UniversityJurnal Ilmu Pertanian Indonesia0853-42172443-34622024-01-0129210.18343/jipi.29.2.231Optimisasi Waktu Pemanasan Tingkat Kesukaan Kecap KelapaSiti Fatima0Masriani Masriani1Abdullah Abdullah2Ince Siti Wardatullatifah3Sekolah Tinggi ilmu pertanian mujahidin tolitoliSekolah Tinggi Ilmu Pertanian Mujahidin Tolitoli, Jl. Dr. Samratulangi No. 51, Tolitoli 94515Sekolah Tinggi Ilmu Pertanian Mujahidin Tolitoli, Jl. Dr. Samratulangi No. 51, Tolitoli 94515Program Studi Teknik Pertanian, Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram, Jl. Majapahit No.62, Gomong, Kota Mataram 83115 This study aims to optimize the heating length in terms of the sensory properties of sweet soy sauce made from coconut water. This experiment used a Complete Randomized Design consisting of 7 treatment levels, with each combination of treatments repeated 3 times so that the total was 21 treatments. It was concluded that the length of heating affects the color, taste, and viscosity of sweet soy sauce. Panelists favored the 160-minute warm-up time in terms of color, taste, and viscosity. The color favorability score was 5.64 (like), taste was 4.87 (somewhat like), viscosity was 5.61 (like), and aroma was 5.27 (somewhat like). Keywords: organoleptic, length of heating, sweet soy sauce https://journal.ipb.ac.id/index.php/JIPI/article/view/46285 |
| spellingShingle | Siti Fatima Masriani Masriani Abdullah Abdullah Ince Siti Wardatullatifah Optimisasi Waktu Pemanasan Tingkat Kesukaan Kecap Kelapa Jurnal Ilmu Pertanian Indonesia |
| title | Optimisasi Waktu Pemanasan Tingkat Kesukaan Kecap Kelapa |
| title_full | Optimisasi Waktu Pemanasan Tingkat Kesukaan Kecap Kelapa |
| title_fullStr | Optimisasi Waktu Pemanasan Tingkat Kesukaan Kecap Kelapa |
| title_full_unstemmed | Optimisasi Waktu Pemanasan Tingkat Kesukaan Kecap Kelapa |
| title_short | Optimisasi Waktu Pemanasan Tingkat Kesukaan Kecap Kelapa |
| title_sort | optimisasi waktu pemanasan tingkat kesukaan kecap kelapa |
| url | https://journal.ipb.ac.id/index.php/JIPI/article/view/46285 |
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