| dc.description.abstract | This study was aimed to determine the effect of addition pineapple juice and
heating time and the interaction between the two factors on the quality
characteristics of ginger syrup. This research was conducted using a factorial
Complete Randomized Design (CRD) method with 2 factors, namely addition of
pineapple juice (S): (S1 = 20%, S2 = 40%, S3 = 60%) and the heating time (W): (W1
= 5 minutes, W2 = 10 minutes, W3 = 15 minutes). The parameters tested in this
study were total soluble solids, pH, total sugars, antioxidant activity, viscosity, total
acid, and organoleptic tests (color, aroma, taste, and general acceptance).
The results showed that the addition pineapple juice had a highly significant
effect (P<0,01) on the parameters of pH, total sugars, viscosity, antioxidant activity,
total soluble solids, total acid, and organoleptic tests (color, aroma, taste, and
general acceptance). The heating time had a highly significant effect (P<0,01) on
the parameters pH, viscosity, antioxidant activity, total soluble solids and general
acceptance also had no significant effect (P>0,05) on the parameters of total
sugars, total acid, and organoleptic test (color, aroma, taste). The interaction
between two factors had a highly significant effect (P<0,01) on the parameters of
pH, antioxidant activity and had a significant effect (P<0,05) on the parameters of
viscosity, total soluble solids and general acceptance, had no significant effect
(P>0,05) on the parameters of total sugars, total acid, and organoleptic test (color,
aroma, taste). The best treatment obtained through De Garmo method was the
addition of 60% pineapple juice with a heating time of 5 minutes (S3W1). | en_US |
