It appears you don't have support to open PDFs in this web browser. To view this file, Open with your PDF reader
Abstract
This study aimed to determine the effect of adding kolang-kaling pulp to the characteristied of chili sauce physically and chemically. The design used in this study was a completely randomized design (CRD) with 5 treatments and 3 replications. The treatment in this study were the addition of kolang-kaling pulp at various concentration; A (0%), B (5%), C (10%), D(15%), E(20%). The research data were statistically analyzed by Analysis of Variance (ANOVA) and continued with Duncans’s New Multiple Range Test (DNMRT) analysis at a 5% significance level. The results showed that the difference in the concentration of kolang-kaling gave a significant effect on the value of viscosity, water content, ash content, antioxidant activity, vitamin C content, pH value, total dissolved solids, taste and color. The best concentration of kolang-kaling in making chili sauce is at a concentration of 20% with an average viscosity value of 7273.33 Cpas, water content 69.00%, ash content 0.88%, antioxidant activity 37.01%, vitamin C content 32.37 mg/100g, pH value 3.89, total dissolved solids 22.40%, preference for color 3.20, aroma 3.40, taste 3.80 and texture 3.85 and total plate number 3.3 x 103 CFU/mL.
You have requested "on-the-fly" machine translation of selected content from our databases. This functionality is provided solely for your convenience and is in no way intended to replace human translation. Show full disclaimer
Neither ProQuest nor its licensors make any representations or warranties with respect to the translations. The translations are automatically generated "AS IS" and "AS AVAILABLE" and are not retained in our systems. PROQUEST AND ITS LICENSORS SPECIFICALLY DISCLAIM ANY AND ALL EXPRESS OR IMPLIED WARRANTIES, INCLUDING WITHOUT LIMITATION, ANY WARRANTIES FOR AVAILABILITY, ACCURACY, TIMELINESS, COMPLETENESS, NON-INFRINGMENT, MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE. Your use of the translations is subject to all use restrictions contained in your Electronic Products License Agreement and by using the translation functionality you agree to forgo any and all claims against ProQuest or its licensors for your use of the translation functionality and any output derived there from. Hide full disclaimer
Details
1 Faculty of Agriculture Technology, Andalas University , Kampus Limau Manis, West Sumatra , Indonesia