Kajian Daya Terima Sirup Terung Belanda (Solanum betaceum Cav.)

Abstract

Abstrak. Penelitian ini bertujuan untuk mengetahui daya terima sirup terung belanda berdasarkan perbedaan penambahan jenis penstabil dan lama pemanasan. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari 2 (dua) faktor. Faktor pertama adalah penambahan jenis penstabil (P) yang terdiri dari 2 taraf, yaitu P1= CMC dan P2= gum xanthan. Faktor kedua adalah lama pemanasan (L) yang terdiri dari 3 taraf, yaitu L1= 5 menit, L2= 10 menit dan L3= 15 menit. Setiap perlakuan diulang sebanyak tiga kali. Hasil penelitian menunjukkan bahwa daya terima panelis untuk atribut warna 3.59 (suka), rasa 3.36 (netral) dan aroma 3.68 (suka).

Study of Acceptability of Dutch Eggplant Syrup (Solanum betaceum Cav.)

Abstract. This study aims to determine the acceptability of dutch eggplant syrup based on differences in the addition of stabilizer types and heating time. This research method uses a factorial Completely Randomized Design (CRD) consisting of 2 (two) factors. The first factor is the addition of stabilizer (P) which consists of 2 levels, namely P1=CMC and P2=xanthan gum. The second factor is the heating time (L) which consists of 3 levels, namely L1=5 minutes, L2= 10 minutes and L3= 15 minutes. Each treatment was repeated three times. The results showed that the panelists’ acceptance for color attributes was 3.59 (like), taste was 3.36 (neutral) and aroma was 3.68 (liked).