Template poster kajian9/1/2023 Parameters analyzed included total soluble solid (° Brix), acidity (pH), vitamin C content, antioxidant activity, total anthocyanin, texture, color intensity (L, a +, b +) and hedonic test (flavor, taste, Appearance, texture). ![]() The second factor was the difference of gelling agent consisting of 2 levels (agar 1.5% and carrageenan 1.5%). The first factor was the concentration of rose extract consisting of 5 levels (0%, 2.5%, 5%, 7.5%, 10%). The research method used was Group Randomized Design (GRD) factorial with 2 factors. The purpose of this study was to determine the interaction between the concentration of rose extract and the difference of gelling agent to physical and chemical characteristics of the guava slice jam. Slice jam is the result of modification of semi-solid jam. Red guava is rich in pectin, which is very suitable to be processed into slice jam. Proper and correct processing can increase the shelf life of horticultural products, better flavor values have an impact on the preferences and economic value more than the nutritional value contained in the processed fruit. Guava as one of the agribusiness commodities in the primary agricultural sector has several advantages that make this type of fruit in great demand. ![]() ![]() Agar, carrageenan, guava, slice jam, rose extract
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |