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KAJIAN PENGARUH VARIASI PENAMBAHAN XANTHAN GUM TERHADAP SIFAT FISIK DAN KIMIA SERTA ORGANOLEPTIK FRUIT LEATHER KULIT BUAH NAGA DAGING SUPER MERAH (Hylocereus costaricensis)
2015
Jurnal Teknologi Hasil Pertanian
The purpose of the study is to know the best concentration of additional xanthan gum (0%, 0.1%, 0.3%, 0.5%) as a binder to the organoleptic characteristics (color, aroma, flavor, texture, and overall) and physicochemical (tensile strength, moisture content, ash content, water activity, pH, levels of dietary fiber and antioxidant activity value) of fruit leather which is made of super red dragon fruit peel. The research design used in this study was a completely randomized design (CRD).
doi:10.20961/jthp.v0i0.12902
fatcat:6yn3f7xtnrfkpepp3tc4omngpm