Organoleptic Characteristics of Jicama Sherbet (Pachyrrhizus erosus L) with Hedonic Quality
Karakteristik Organoleptik Sherbet Bengkuang (Pachyrrhizus erosus L) Dengan Mutu Hedonik
DOI:
https://doi.org/10.21070/ups.7854Keywords:
jicama, bilimbi, sherbet, simple syrupAbstract
Jicama tubers can be eaten directly or processed into fruit rujak ingredients. This illustrates that the utilization of jicama is not yet optimal. With the vitamin and mineral content in jicama, the ingredients can be processed into snacks, namely sherbet. This study aims to determine the characteristics of jicama sherbet using a hedonic quality test. After that, if the analysis results show a significant effect (α = 5%), it is continued with the Honestly Significant Difference (HSD) test (α = 5%). Then the organoleptic test data is processed using a hedonic quality test with the Friedman method. The results showed that the best taste was obtained from the BW35 SS30 treatment which showed a balance of sweet and sour. The overall optimal combination is BW35 SS30. Jicama sherbet can be used as an alternative healthy snack that is rich in nutrients.
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