Jurnal uji karbohidrat biokimia pdf8/31/2023 ![]() The pineapple juice had 0,10% by 54,67 mp of viscosity 0,00 of 0Brix stability pH 5.01 Hue value by 76.173 (Yellow Red) Chroma 19.80 and the sensory properties were preference of color, aroma, taste, stability, and overall were 3.56 3.40 3.56 3.60 and 3.84 (like to very like) respectively. ![]() The best concentration of crude extract water soluble polysaccharides of durian seeds to product the pineapple juice was 0.10%. The first factor was concentration of crude extracts (0 0.05 0.10 0.15 and 0.20%) and the second factor was storage time at room temperature (0, 1, 2 and 3 week). The experimental design used completely randomized design two factors of nested pattern (Nested Design). 2.6 Pengukuran Indeks Bias Uji kuantitatif dengan menggunakan pola pengukuruan indeks bias umumnya didasarkan atas dasar cahaya yang masuk melalui prisma hanya bisa melewati bidang batas antara cairan dan prisma. The second step was application of crude extract water-solube polysaccharide of durian seed on pineapple juice. 2 Uji Kuantitatif Karbohidrat Uji kuantitatif pada karbohidrat dapat dilakukan dengan menggunakan berbagai metode sebagai berikut. ![]() The first step was extraction of processing crude extract water-solube polysaccharide of durian seed. The purpose of this study was to know the effect of crude extract durian seeds using on pineapple juice during storage and to know the appropriated concentration of crude extract of durian seed to product the pineapple juice with good properties and high preferrence. ![]()
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