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<http://digilib.unila.ac.id/id/eprint/57186> <http://purl.org/dc/terms/title> "Pengaruh Penambahan Sukrosa dan Asam Sitrat terhadap Sifat Kimia dan\r\nSensori Selai Kulit Buah Semangka Merah (Citrullus Lanatus)"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/57186> <http://purl.org/ontology/bibo/abstract> "Penelitian bertujuan untuk mendapatkan formulasi sukrosa dan asam sitrat yang\r\nmenghasilkan selai kulit buah semangka merah dengan sifat kimia dan sensori\r\nterbaik menurut SNI 3746:2008 tentang selai buah. Penelitian disusun dalam\r\nRancangan Acak Kelompok Lengkap (RAKL) dengan dua faktor dan tiga ulangan.\r\nFaktor pertama adalah penambahan sukrosa dengan 4 taraf konsentrasi 40% (S1),\r\n50% (S2), 60% (S3), dan 70% (S4) dan faktor kedua adalah penambahan asam\r\nsitrat dengan 4 taraf konsentrasi 0,6% (A1), 0,9% (A2), 1,2% (A3), dan 1,5% (A4).\r\nKehomogenan data diuji dengan uji Bartlett, penambahan data dengan uji Tuckey,\r\nkemudian data dianalisis sidik ragam untuk mengetahui pengaruh antar perlakuan\r\ndan analisis lebih lanjut dengan Ortogonal Polinomial (OP). Hasil penelitian\r\nmenunjukkan bahwa kombinasi sukrosa dan asam sitrat menghasilkan selai kulit\r\nbuah semangka merah terbaik pada perlakuan penambahan sukrosa 70% dan asam\r\nsitrat 0,6% yang menghasilkan kadar air sebesar 25,11%, pH sebesar 3,72, total\r\npadatan terlarut sebesar 74,96%, skor rasa 3,52 (suka), skor warna 3,53 (suka), skor\r\ndaya oles 3,61 (lengket dan tidak rata), dan skor penerimaan keseluruhan 3,61\r\n(suka).\r\n\r\nKata kunci : selai, semangka merah, albedo, sukrosa, asam sitrat The aimed of the research was to obtain the formulation of sucrose and citric acid\r\nwhich produce watermelon albedo jam with the best chemical and sensoric\r\nproperties according to SNI 3746:2008 about fruit jam. The research arranged in a\r\nComplete Randomized Block Design (CRBD) with two factors and three\r\nreplications. The first factor is the addition of sucrose with 4 concentrations of 40%\r\n(S1), 50% (S2), 60% (S3), and 70% (S4) and the second factor is citric acid addition\r\nwith 4 concentrations of 0.6% (A1) , 0.9% (A2), 1.2% (A3), and 1.5% (A4). The\r\nsimilarity of variance data analyzed with the Bartlett test, the addition of the data by\r\nthe Tuckey test, then the data analyzed by variance to determine the effect between\r\ntreatments and further analyzed by Orthogonal Polynomial (OP). The result showed\r\nthat the combination of sucrose and citric acid produced the best red watermelon\r\nalbedo jam on the treatment of the addition of 70% sucrose and 0.6% citric acid\r\nwhich produced water content of 25.11%, pH of 3.72, total dissolved solids of\r\n74.96%, with a taste score of 3.52 (likes), a color score of 3.53 (likes), a topping\r\nscore of 3.61 (sticky and uneven), and an overall acceptance score of 3.61 (likes).\r\n\r\nKeywords : jam, watermelon, albedo, sucrose, citric acid"^^<http://www.w3.org/2001/XMLSchema#string> .
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