Open AccessEffect of Post-Cutting Sugarcane and Sucrose Concentrationon Characteristic Jelly Drink
Author(s) -
Albraham Fitrianto,
Lukman Hudi
Publication year - 2021
Publication title -
journal of tropical food and agroindustrial technology
Language(s) - English
Resource type - Journals
ISSN - 2541-5816
DOI - 10.21070/jtfat.v2i01.1579
Subject(s) - sucrose , aroma , organoleptic , food science , sugar , factorial experiment , taste , randomized block design , lightness , chemistry , completely randomized design , response surface methodology , reducing sugar , horticulture , mathematics , botany , biology , chromatography , statistics , physics , optics
The aim of this research was to determine effect of post-cutting times and sucrose concentration on the characteristics sugarcane jelly drink used factorial randomized block design. The first factor was post-cutting times (U): 1 day (U1), 3 days (U2), dan 5 days (U3), second factor was sucrose concentration (S): 0% (S1), 5% (S2) dan 10% (S3). The data obtained were then analyzed using analysis of variance and further test BNJ 5%. The results showed there was significant interaction between post-cut sugarcane age and sucrose concentration on the parameters of pH, TPT, reducing sugar, and viscosity of sugarcane jelly drink. The post-cuting times and sucrose concentration was significant affected on the hedonic test of aroma, taste and suction power of sugarcane jelly drink. The best treatment was U1S2 (1 day post-cutting time, 5% sucrose concentration) with characteristics of TPT 14,533 obrix, pH 4.070, reducing sugar 20,370%, viscosity 2,407 x 103 mPa.s, lightness 84,360, and color organoleptic aroma, taste and suction respectively 4,200, 4,567, 3,967 and 4,100.