Addition of Stabilizer Type and Symple syrup Concentration to Watermelon (Citrullus lanatus) Organoleptic Sorbet Characteristics
Penambahan Jenis Bahan Penstabil dan Konsentrasi Symple syrup Terhadap Karakteristik Organoleptik Sorbet semangka (Citrullus lanatus)
DOI:
https://doi.org/10.21070/ups.6587Keywords:
Citrullus lanatus, Sorbet, CMC, Carrageenan, Pectin, Symple syrupAbstract
The purpose of this study was to determine the effect of the addition of stabilizer type and concentration of symple syrup on the characteristics of watermelon sorbet (Citrullus lanatus). This research was conducted at the Food Technology Laboratory of Muhammadiyah Sidoarjo University. This research used a 2-factor. The first factor is with 3 types of stabilizers CMC, Carrageenan, Pectin with each concentration of 0.2% and the second factor is with the percentage of added symple syrup 10%, 15%, 20% with 3 replications. The data obtained were analyzed using the hedonic test analysis method for 9 treatments, using 30 untrained panelists
and the organoleptic tests were analyzed using Friedman's non-parametric statistics. The interaction of type of stabilizer and symple syrup concentration had no significant organoleptic.
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