Research article
The Effect of Sitrate Acid addition towards Organoleptic Properties of Jackfruit jam
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Abstract
The research aims to determine the organoleptic jeck fruit jam in creased with addition of citric acid. With the added treatmen the are P0 = without the eddition of preservatives (control), P1 = citric acid 1g, P2 = ctric acid 2g, P3 = citric acid 3g. Organoleptic test are carried out based on the method of this research is in the form of a unit experiments. Then analysis that include organoleptic properties such as : color,aroma, an texture. Treatmen of all the differen eddition of citric acid didnet no significant of effect on the parametersare color and aroma. While the texture of real effect on the organoleptic propertiest of jack fruit jam whit citric acid added to the color 4,35-4,43 (brownish, very brownish) aroma 3,90-4,2 ( veri flaforful jack fruit) 3,98-4,28 (soft very –soft). The bets jack fruit jam in this study is determined by giving rank, rank the smallest is the bets. Of all the best jack fruit jam treatmentin this study is the jack fruit jam with the addition of citric acid 2 g (p2) with the results organoleptic the color is 4.48, aroma 4.24, and texture 4.33.
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Introduction
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Material and Methods
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Results
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Funding Information
Univ. Khairun
Competing interest
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Conflict of interest
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
Ethical approval acknowledgements
No ethical approval required for this article. All procedures followed were in accordance with the ethical standards of the responsible committee on human experimentation (institutional and national) and with the Helsinki Declaration of 1975, as revised in 2008 (5)
Supplementary files
Data sharing not applicable to this article as no datasets were generated or analysed during the current study, and/or contains supplementary material, which is available to authorized users.
Bibliographic Information
Cite this article as:
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Submitted
12 June 2021 -
Accepted
25 June 2021 -
Published
29 June 2021 -
Version of record
29 June 2021 -
Issue date
30 May 2021
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Academic subject
Agriculture
Keywords
Copyright
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