PROCESSING BILIMBI INTO JUMBO RAISIN WITH DIFFERENT SUGAR ADDITIONS
Based on its nutritional content, bilimbi contains high vitamin C, high water content, and has a relatively short shelf life. This study aimed to make jumbo raisins to produce raisins preferred by consumers, and analyze its quality based on its water content, vitamin C content, and the level of pane...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2021-01-01
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| Series: | Jurnal Pangan dan Agroindustri |
| Subjects: | |
| Online Access: | https://jpa.ub.ac.id/index.php/jpa/article/view/686 |
| _version_ | 1797724512688537600 |
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| author | Ema Lestari Adzani Ghani Ilmannafian Saripah |
| author_facet | Ema Lestari Adzani Ghani Ilmannafian Saripah |
| author_sort | Ema Lestari |
| collection | DOAJ |
| description | Based on its nutritional content, bilimbi contains high vitamin C, high water content, and has a relatively short shelf life. This study aimed to make jumbo raisins to produce raisins preferred by consumers, and analyze its quality based on its water content, vitamin C content, and the level of panelist acceptance. This study used a completely randomized design (CRD) single factor with variations of concentration of sugar solution (50%, 75% and 100%). The quality tests were including water content by drying using an oven, vitamin C content by iodometry, and the level of acceptance through organoleptic tests (taste, color and aroma). The results showed that bilimbi raisin with 100% sugar is preferred by panelists based on its taste (score 3) and aroma (score 3), and had a water content of 11.91% and vitamin C content of 5.13 mg / 100 g. |
| first_indexed | 2024-03-12T10:17:14Z |
| format | Article |
| id | doaj.art-ee94cee62bdd45f3b9ae91e2c1793e7d |
| institution | Directory Open Access Journal |
| issn | 2354-7936 2685-2861 |
| language | English |
| last_indexed | 2024-03-12T10:17:14Z |
| publishDate | 2021-01-01 |
| publisher | Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty |
| record_format | Article |
| series | Jurnal Pangan dan Agroindustri |
| spelling | doaj.art-ee94cee62bdd45f3b9ae91e2c1793e7d2023-09-02T10:24:29ZengUniversitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology FacultyJurnal Pangan dan Agroindustri2354-79362685-28612021-01-0191253310.21776/ub.jpa.2021.009.01.3PROCESSING BILIMBI INTO JUMBO RAISIN WITH DIFFERENT SUGAR ADDITIONSEma Lestari0Adzani Ghani Ilmannafian1Saripah2Politeknik Negeri Tanah LautPoliteknik Negeri Tanah LautPoliteknik Negeri Tanah LautBased on its nutritional content, bilimbi contains high vitamin C, high water content, and has a relatively short shelf life. This study aimed to make jumbo raisins to produce raisins preferred by consumers, and analyze its quality based on its water content, vitamin C content, and the level of panelist acceptance. This study used a completely randomized design (CRD) single factor with variations of concentration of sugar solution (50%, 75% and 100%). The quality tests were including water content by drying using an oven, vitamin C content by iodometry, and the level of acceptance through organoleptic tests (taste, color and aroma). The results showed that bilimbi raisin with 100% sugar is preferred by panelists based on its taste (score 3) and aroma (score 3), and had a water content of 11.91% and vitamin C content of 5.13 mg / 100 g.https://jpa.ub.ac.id/index.php/jpa/article/view/686jumbo raisinssugarbilimbivitamin c |
| spellingShingle | Ema Lestari Adzani Ghani Ilmannafian Saripah PROCESSING BILIMBI INTO JUMBO RAISIN WITH DIFFERENT SUGAR ADDITIONS Jurnal Pangan dan Agroindustri jumbo raisins sugar bilimbi vitamin c |
| title | PROCESSING BILIMBI INTO JUMBO RAISIN WITH DIFFERENT SUGAR ADDITIONS |
| title_full | PROCESSING BILIMBI INTO JUMBO RAISIN WITH DIFFERENT SUGAR ADDITIONS |
| title_fullStr | PROCESSING BILIMBI INTO JUMBO RAISIN WITH DIFFERENT SUGAR ADDITIONS |
| title_full_unstemmed | PROCESSING BILIMBI INTO JUMBO RAISIN WITH DIFFERENT SUGAR ADDITIONS |
| title_short | PROCESSING BILIMBI INTO JUMBO RAISIN WITH DIFFERENT SUGAR ADDITIONS |
| title_sort | processing bilimbi into jumbo raisin with different sugar additions |
| topic | jumbo raisins sugar bilimbi vitamin c |
| url | https://jpa.ub.ac.id/index.php/jpa/article/view/686 |
| work_keys_str_mv | AT emalestari processingbilimbiintojumboraisinwithdifferentsugaradditions AT adzanighaniilmannafian processingbilimbiintojumboraisinwithdifferentsugaradditions AT saripah processingbilimbiintojumboraisinwithdifferentsugaradditions |