利用当地糖源生产可可浆糖浆

F. Firdaus, R. Desmiarti, E. Praputri, Amelia Amir
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引用次数: 1

摘要

可可果的果肉在经济上还不可行。将其加工成果糖浆的功效有望增加其附加值。当地的棕榈和甘蔗制成的糖传统上仍被用来生产红糖。本研究的目的是利用可可浆和西苏门答腊当地的几种变体糖(棕榈糖、甘蔗糖和市场白糖)来制作水果糖浆。研究了糖浓度对糖浆质量的影响。采用hedonic法进行感官评价,并用SPSS软件对数据进行统计分析。还进行了微生物分析和保质期测试。这项研究的结果表明,受访者更喜欢棕榈糖糖浆而不是甘蔗糖浆,因为它的浅棕色和独特的甜味。微生物测试报告说,如果将糖浆放在室温下,在密封的玻璃瓶中只能食用少于5天。同时,将糖浆放入冰箱(50℃)可保存至第5天
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Production of Cocoa Pulp Syrup by Utilizing Local Sugar Sources
The pulp of the cocoa fruit still has not economically viable yet. Its potency to be processed into fruit syrup is expected to increase its value added. Local sugar from palm and canes is still traditionally utilized to produce brown sugar. This study aimed to make fruit syrup by utilizing cocoa pulp and local sugar sources in West Sumatra with several variants (palm sugar, sugarcane, and market white sugar). The effects of sugar concentration on the quality of the syrup were also studied. Sensory evaluation by the hedonic method was performed and statistical analysis data were carried out using SPSS. Microbiological analysis and shelf-life testing also have been done. The results of this study showed that respondents preferred syrup with palm sugar to sugarcane because of its light brown color and distinctive sweetness. The microbiological test reported that the syrup could only be consumed for less than the 5th day in a sealed glass bottle if it was placed at room temperature. Meanwhile, the syrup placed in the refrigerator (5 0C) could keep until the 5th day
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审稿时长
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