Peningkatan nilai gizi, sifat organoleptik dan fisik sago mutiara dengan penambahan buah kenari (Canarium  whim) (Improvement Nutrition, Organoleptic Properties and Physical of Pearl Sago With Canary Fruit Addition)
ABSTRACT Sago is a potential local crop for food diversification program. The research aims to 1) improve the nutrition of pearl sago product through canary addition 2) evaluate of chemical-physical and organoleptic quality of pearl sago 3) study the influence of packaging to the product during stor...
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| Format: | Article |
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[Yogyakarta] : Universitas Gadjah Mada
2004
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| _version_ | 1797018447180201984 |
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| author | Perpustakaan UGM, i-lib |
| author_facet | Perpustakaan UGM, i-lib |
| author_sort | Perpustakaan UGM, i-lib |
| collection | UGM |
| description | ABSTRACT
Sago is a potential local crop for food diversification program. The research aims to 1) improve the nutrition of pearl sago product through canary addition 2) evaluate of chemical-physical and organoleptic quality of pearl sago 3) study the influence of packaging to the product during storage and 4) to predict the shelf life of pearl sago product. The research was done in two steps : I) product development through canary addition of 0 %, 3 %, 6 %, 9 %, 12 % and 15% to pearl sago. 2) packaging and storage the pearl sago using LDPE and PP/alufo/PP. The result shows that canary addition of 9 % and PP/alufo/PP packaging is the best treatment for pearl sago. The product has contents of moisture, protein, fat, ash, carbohydrate and energy of 5.83%, 5.53%, 6.72%, 0.81%, 81.14%, 407.17 Kal, respectively, with shelf life of 256 days.
Key words : canary, pearl sago, packaging, storage,shelf life |
| first_indexed | 2024-03-05T23:00:07Z |
| format | Article |
| id | oai:generic.eprints.org:21427 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T18:44:25Z |
| publishDate | 2004 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:214272014-06-18T00:28:56Z https://repository.ugm.ac.id/21427/ Peningkatan nilai gizi, sifat organoleptik dan fisik sago mutiara dengan penambahan buah kenari (Canarium  whim) (Improvement Nutrition, Organoleptic Properties and Physical of Pearl Sago With Canary Fruit Addition) Perpustakaan UGM, i-lib Jurnal i-lib UGM ABSTRACT Sago is a potential local crop for food diversification program. The research aims to 1) improve the nutrition of pearl sago product through canary addition 2) evaluate of chemical-physical and organoleptic quality of pearl sago 3) study the influence of packaging to the product during storage and 4) to predict the shelf life of pearl sago product. The research was done in two steps : I) product development through canary addition of 0 %, 3 %, 6 %, 9 %, 12 % and 15% to pearl sago. 2) packaging and storage the pearl sago using LDPE and PP/alufo/PP. The result shows that canary addition of 9 % and PP/alufo/PP packaging is the best treatment for pearl sago. The product has contents of moisture, protein, fat, ash, carbohydrate and energy of 5.83%, 5.53%, 6.72%, 0.81%, 81.14%, 407.17 Kal, respectively, with shelf life of 256 days. Key words : canary, pearl sago, packaging, storage,shelf life [Yogyakarta] : Universitas Gadjah Mada 2004 Article NonPeerReviewed Perpustakaan UGM, i-lib (2004) Peningkatan nilai gizi, sifat organoleptik dan fisik sago mutiara dengan penambahan buah kenari (Canarium  whim) (Improvement Nutrition, Organoleptic Properties and Physical of Pearl Sago With Canary Fruit Addition). Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=4289 |
| spellingShingle | Jurnal i-lib UGM Perpustakaan UGM, i-lib Peningkatan nilai gizi, sifat organoleptik dan fisik sago mutiara dengan penambahan buah kenari (Canarium  whim) (Improvement Nutrition, Organoleptic Properties and Physical of Pearl Sago With Canary Fruit Addition) |
| title | Peningkatan nilai gizi, sifat organoleptik dan fisik sago mutiara dengan penambahan buah kenari (Canarium  whim) (Improvement Nutrition, Organoleptic Properties and Physical of Pearl Sago With Canary Fruit Addition) |
| title_full | Peningkatan nilai gizi, sifat organoleptik dan fisik sago mutiara dengan penambahan buah kenari (Canarium  whim) (Improvement Nutrition, Organoleptic Properties and Physical of Pearl Sago With Canary Fruit Addition) |
| title_fullStr | Peningkatan nilai gizi, sifat organoleptik dan fisik sago mutiara dengan penambahan buah kenari (Canarium  whim) (Improvement Nutrition, Organoleptic Properties and Physical of Pearl Sago With Canary Fruit Addition) |
| title_full_unstemmed | Peningkatan nilai gizi, sifat organoleptik dan fisik sago mutiara dengan penambahan buah kenari (Canarium  whim) (Improvement Nutrition, Organoleptic Properties and Physical of Pearl Sago With Canary Fruit Addition) |
| title_short | Peningkatan nilai gizi, sifat organoleptik dan fisik sago mutiara dengan penambahan buah kenari (Canarium  whim) (Improvement Nutrition, Organoleptic Properties and Physical of Pearl Sago With Canary Fruit Addition) |
| title_sort | peningkatan nilai gizi sifat organoleptik dan fisik sago mutiara dengan penambahan buah kenari canarium a whim improvement nutrition organoleptic properties and physical of pearl sago with canary fruit addition |
| topic | Jurnal i-lib UGM |
| work_keys_str_mv | AT perpustakaanugmilib peningkatannilaigizisifatorganoleptikdanfisiksagomutiaradenganpenambahanbuahkenaricanariumawhimimprovementnutritionorganolepticpropertiesandphysicalofpearlsagowithcanaryfruitaddition |