Analisis Kandungan Total Padatan Terlarut dan Sensori Sari Buah Lemon Cina (Citrus microcarpa)

Analysis of Total Dissolved Solids and Sensory Attributs of Citrus Microcarpa Fruit Juice

  • Silvia Thenu Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka, Ambon 97233, Indonesia
  • Gilian Tetelepta Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka, Ambon 97233, Indonesia
  • La Ega Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka, Ambon 97233, Indonesia
Keywords: Citrus microcarpa, Lemon cina, Juice, Water

Abstract

The purpose of this study was to determine the optimal fruit juice-to-water ratio for producing lemon cina with best chemical and organoleptic properties. This study utilised a completely randomized design with one factor, the ratio of fruit juice to water, and five treatment levels, namely 1:3, 1:4, 1:5, 1:6, and 1:7. Total dissolver solids and sensory including color, aroma, and taste were analysed as parameters. Lemon cina juice with a fruit juice-to-water ratio of 1:4 was the optimal treatment with a TPT of 42oBrix, whereas for hedonic quality, the juice had a colour of 2.32 (slightly yellow), an aroma of 2.72 (close to citrus lemon cina), and a taste of 3.04 (lemon cina taste).

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Published
2023-10-30
How to Cite
Thenu, S., Tetelepta, G., & Ega, L. (2023). Analisis Kandungan Total Padatan Terlarut dan Sensori Sari Buah Lemon Cina (Citrus microcarpa). Jurnal Agrosilvopasture-Tech, 2(2), 496-500. https://doi.org/10.30598/j.agrosilvopasture-tech.2023.2.2.496