Evaluasi Mutu Hasil 4 Macam Olahan Mangga
ABSTRACT The objective of this research was to evaluate the quality of four kinds of mango products i.e. puree, juice-syrup, jam and dried fruit. Mango varieties used were Carabao and Pico for puree, Gedong and Kensington Apple for juice syrup making Renteng, Kidang and Nenas for jam, Gadung and L...
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| Format: | Article |
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[Yogyakarta] : Universitas Gadjah Mada
1993
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| _version_ | 1826032581958696960 |
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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
The objective of this research was to evaluate the quality of four kinds of mango products i.e. puree, juice-syrup, jam and dried fruit. Mango varieties used were Carabao and Pico for puree, Gedong and Kensington Apple for juice syrup making Renteng, Kidang and Nenas for jam, Gadung and Lalijiwo for dried fruit.
After processing, the product was kept in storage for five moths at room termperature, and than analyzed for quality and consumer acceptability.
The result showed that the puree of Carabao, juice syrup of Gedong, jam of Renteng and dried fruit Gadung were more acceptable |
| first_indexed | 2024-03-05T23:06:43Z |
| format | Article |
| id | oai:generic.eprints.org:25119 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T18:56:03Z |
| publishDate | 1993 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:251192014-06-18T00:39:55Z https://repository.ugm.ac.id/25119/ Evaluasi Mutu Hasil 4 Macam Olahan Mangga Perpustakaan UGM, i-lib Jurnal i-lib UGM ABSTRACT The objective of this research was to evaluate the quality of four kinds of mango products i.e. puree, juice-syrup, jam and dried fruit. Mango varieties used were Carabao and Pico for puree, Gedong and Kensington Apple for juice syrup making Renteng, Kidang and Nenas for jam, Gadung and Lalijiwo for dried fruit. After processing, the product was kept in storage for five moths at room termperature, and than analyzed for quality and consumer acceptability. The result showed that the puree of Carabao, juice syrup of Gedong, jam of Renteng and dried fruit Gadung were more acceptable [Yogyakarta] : Universitas Gadjah Mada 1993 Article NonPeerReviewed Perpustakaan UGM, i-lib (1993) Evaluasi Mutu Hasil 4 Macam Olahan Mangga. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=8104 |
| spellingShingle | Jurnal i-lib UGM Perpustakaan UGM, i-lib Evaluasi Mutu Hasil 4 Macam Olahan Mangga |
| title | Evaluasi Mutu Hasil 4 Macam Olahan Mangga |
| title_full | Evaluasi Mutu Hasil 4 Macam Olahan Mangga |
| title_fullStr | Evaluasi Mutu Hasil 4 Macam Olahan Mangga |
| title_full_unstemmed | Evaluasi Mutu Hasil 4 Macam Olahan Mangga |
| title_short | Evaluasi Mutu Hasil 4 Macam Olahan Mangga |
| title_sort | evaluasi mutu hasil 4 macam olahan mangga |
| topic | Jurnal i-lib UGM |
| work_keys_str_mv | AT perpustakaanugmilib evaluasimutuhasil4macamolahanmangga |