Pengaruh Konsentrasi Pektin dan Jumlah Gula terhadap Mutu Nutrisari Mangga

Abstract

The aim of this research was to investigate the effect of pectin and sugar concentration to the quality of mango nutrisari The research had been performed using Factorial Completely Randomized Design (CRD) with two factors, ie the pectin concentration (P) (1,5%, 2,0%, 2,5% and 3,0%), and sugar concentration (G) (100 gr, 120 gr, 140 gr and 160 gr) Parameter analysed were total soluble solid, total acid and vitamin C conntent,

solublelity and orgnoleptic values (colour, aromatic and taste). The results show that pectin concentration had highly significant effect on total soluble solid, acid total and vitamin C content, solublelity and organoleptic

values (colour, aromatic and taste) The results show that sugar concentration had highly significant effect on total soluble solid, total acid and vitamin C content, solublelity and organoleptic