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Analisa Kualitas Selai dengan Penggunaan Sari Buah Sijentik (Bacceura Polyneura)
Nuzula Rahma Putri
; Ranggi Rahimul Insan
; Anni Faridah
; Ezi Anggraini
Jurnal Teknologi Pangan dan Ilmu Pertanian
Vol 3
, No 1
(2025)
Fruit jam is a type of preserved food made mainly from fruit, aimed at extending shelf life. It consists of 45% fruit juice and 55% sugar, with a total soluble solid content of at least 65%. Sijentik (Baccaurea polyneura) is an exotic tropical fruit from Lima Puluh Kota region in West Sumatra, which is not well-known and is underutilized by the local community. This research aims to maximize the utilization of this fruit to enhance its economic value and add variety to the types of jam available...
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Pengaruh Lama Penyimpanan terhadap Kualitas Sambal Nanas
Devrian AR
; Ranggi Rahimul Insan
; Wiwik Gusnita
; Rahmi Holinesti
Jurnal Teknologi Pangan dan Ilmu Pertanian
Vol 3
, No 1
(2025)
Pineapple sambal, a traditional dish from Jambi, is known for its spicy and tangy flavors but has a short shelf life due to its high water and acid content. This study analyzes the effect of shelf life on the quality of pineapple sambal (color, aroma, taste, and texture) using a pure experimental method and ANOVA analysis at room temperature (25–30°C) over a period of 1–7 days. The results indicate significant differences in all sensory parameters (p < 0.05). The best quality was observed fro...
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DOI