Nurbaya,, S. R. and Hudi,, L. and Nurmalasari,, I. R. and Amalia, A. R. (2020) Kadar Vitamin C dan Karakteristik Organoleptik Sorbet Mentimun Rendah Gula Vitamin C Levels and Organoleptic Characteristics of Low Sugar Cucumber Sorbet. In: Seminar Nasional Teknologi Pangan 2020: Pemanfaatan Sumberdaya Lokal Sebagai Sumber Pangan Fungsional, 10 Oktober 2020, Surabaya.
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Abstract
The aims of this study was to determine the effect of the types of polysaccharides (CMC, xanthan gum, pectin, and agar) and the percentage of polysaccharides (0.5% and 1%) on vitamin C levels and the organoleptic characteristics of cucumber sorbet with a low proportion of sugar. Vitamin C levels was determined used the iodometric method and organoleptic testing used the hedonic quality test. The results showed that vitamin C levels ranged from 0.0014% - 0.0018%. The types of polysaccharides and the percentage of polysaccharides did not significantly affect the levels of vitamin C in cucumber sorbet. Based on the results of organoleptic testing, the types of polysaccharides and the percentage of polysaccharides had a significant effect on the panelists' assessment of the taste, aroma, color, and texture of cucumber sorbet. Keywords: Organoleptic, Cucumber Sorbet, Vitamin C
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Additional Information: | ISBN : 978-623-93261-6-6 |
| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Conference/Seminar > Seminar Nasional Teknologi Pangan 2020: Pemanfaatan Sumberdaya Lokal Sebagai Sumber Pangan Fungsional |
| Depositing User: | Users 6 not found. |
| Date Deposited: | 11 Feb 2021 07:02 |
| Last Modified: | 11 Feb 2021 07:02 |
| URI: | http://repository.upnjatim.ac.id/id/eprint/1354 |
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