Open AccessKarakterisasi Mutu Kimiawi, Mikrobiologi Dan Sensori Sari Buah Campuran Nanas Dan Semangka
Author(s) -
Yusmarini Yusmarini,
Emrinaldi Emrinaldi,
Vonny Setiaries Johan
Publication year - 2015
Publication title -
jurnal teknologi dan industri pertanian indonesia
Language(s) - English
Resource type - Journals
eISSN - 2442-7020
pISSN - 2085-4927
DOI - 10.17969/jtipi.v7i1.2829
Subject(s) - food science , vitamin c , taste , vitamin , fruit juice , completely randomized design , chemistry , total dissolved solids , mathematics , environmental science , biochemistry , environmental engineering , statistics
(Chemical, Microbiological And Sensory Characteristics Of Mixed Pineapple And Watermelon Juice)ABSTRACT. Fruit juice is widely known as beverage that rich of vitamins. The aims of this study were to determine the chemical, microbiological and sensory quality of pineapple juice mixed with watermelon juice and to find the best treatment. Research was conducted experimentally using a completely randomized design with five treatments and three replications. The results showed that increasing watermelon juice will increase the moisture content and pH value, on the other hand will decrease total dissolved solids and vitamin C. Overall sensory panelists liked the mix of pineapple juice and watermelon juice, but in terms of vitamin C the best treatment was pineapple juice and watermelon juice with the ratio of 1.75: 0.25 which have sour taste.