Melting Time, Total Solids, Vitamin C, Hedonic Quality Test of Color, Aroma, Sweet Taste and Overall Soursop Velva (Annona muricata L.) with Various Levels of Carrageenan Concentration
This study aims to determine the effect of variations in the concentration of carrageenan on melting time, total solids, vitamin C and hedonic quality test of soursop velva. The materials used in this study were soursop, mineral water, carrageenan, sugar and citric acid. Carrageenan was added in dif...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology
2021-06-01
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| Series: | Journal of Applied Food Technology |
| Subjects: | |
| Online Access: | https://ejournal2.undip.ac.id/index.php/jaft/article/view/8158 |