| dc.description.abstract | DYNA JUNIATY: The effect of ratio of beet and pineapple juice and concentration
of sugar on quality of Bitnas syrup supervised by SENTOSA GINTING and TERIP
KARO-KARO.
The aim of this research was to determine the effect of ratio of beet and
pineapple juice and concentration of sugar on the quality of syrup. This research
was conducted in September 2014 in Food Techonology Laboratory, Agriculture
Faculty, North Sumatera, Medan. This research was using factorial Completely
Randomized Design (CRD) with two factors, i.e :ratio of beet and pineapple juice
(S)(70:30%, 60:40%, 50:50%, 40:60%, 30:70%) and concentration of sugar (G)
(55%, 60%, 65%). The analyzed parameters were vitamin C content (mg/100 g
sample), total soluble solid (o
Brix), total acid (%), pH, viscosity (mpas), and
organoleptic values (colour, aroma, and taste).
The results showed that ratio beet and pineapple juice had highly
significant effect on vitamin C content (mg/100 g sample), total soluble solid (o
Brix),
total acid (%), viscosity (mpas), and organoleptic values (colour, aroma, and taste).
The concentration of sugar had highly significant effect on vitamin C content
(mg/100 g sample),total soluble solid (o
Brix), total acid (%), viscosity (mpas), and
organoleptic value of taste. The interaction of the two factors had highly significant
effect on organoleptic value of taste. The best treatment which gave the best effect
on juice was 30:70% of beet and pineapple juice and 65% sugar | en_US |
