التفاصيل البيبلوغرافية
| العنوان: |
(The Effect of Ascorbic Acid and Sodium Erythorbate on Processing of Kolang-Kaling (Arenga pinnata Merr) in Syrup |
| المؤلفون: |
Sutrsiniati, Dwi, Wiriano, Harry |
| المساهمون: |
Balai Besar Industri Agro |
| المصدر: |
Warta Industri Hasil Pertanian; Vol 6, No 02 (1989); 7-10 ; 2654-4075 ; 0215-1243 |
| بيانات النشر: |
Balai Besar Standardisasi dan Pelayanan Jasa Industri Agro |
| سنة النشر: |
2017 |
| المجموعة: |
Ejournal of industrial system portal (Kementerian Perindustrian) |
| مصطلحات موضوعية: |
Kolang-kaling, (Arenga pinnata Merr, ascorbic acid, sodium erythorbate, processing |
| الوصف: |
Antioxidant were added to the processing of "kolang-kaling" (Arenga pinnata Merr) in syrup processing as ascorbic acid, sodium erythorbate, a mixture of ascorbic acid and sodium erythorbate. The products were stored at room temperature of three months. Total soluble solid, pH, vitamin c, total bacterial count and organoleptic test were observed during storage. The addition of ascorbic acid or ascorbic acid and sodium erythorbate resulted in decreasing of pH and increasing of vitamin C, while the total soluble solid was stable. Total soluble solid increased but vitamin C decreased during storage. Organoleptic test showed that the addition of these antioxidants was basically acceptable. |
| نوع الوثيقة: |
article in journal/newspaper |
| وصف الملف: |
application/pdf |
| اللغة: |
English |
| Relation: |
http://ejournal.kemenperin.go.id/ihp/article/view/2299/1774; http://ejournal.kemenperin.go.id/ihp/article/view/2299 |
| الاتاحة: |
http://ejournal.kemenperin.go.id/ihp/article/view/2299 |
| Rights: |
Copyright (c) 2017 Warta Industri Hasil Pertanian ; http://creativecommons.org/licenses/by-nc-nd/4.0 |
| رقم الانضمام: |
edsbas.217DFE7B |
| قاعدة البيانات: |
BASE |