| dc.description.abstract | This research was conducted to determine the effect of pineapple juice
addition to improve the quality of cinnamon bark syrup. This research was
designed using a factorial Completely Randomized Design (CRD) with two
factors, namely the addition of pineapple juice (N): (0%, 20%, 40%, 60%) and
storage time (P): (0 weeks, 1 week, 2 week, 3 weeks). Parameters analyzed were
vitamin C content, total acid, total dissolved solids, degree of acidity (pH),
viscosity, hue value, total microbes, degree of sweetness, color hedonic, aroma
hedonic, taste hedonic and general acceptance hedonic.
The results showed that the addition of pineapple juice had a highly
significant effect on the levels of vitamin C, total acid, total dissolved solids,
degree of acidity and total microbes. Storage time had a highly significant effect
on the levels of vitamin C, total acid, total dissolved solids, degree of acidity (pH),
hue value, total microbes, hedonic taste, and had a significantly different effect on
hedonic color. The interaction between adding pineapple juice and storage time
had a highly significant effect on the degree of acidity (pH) and total microbes.
The best cinnamon syrup was resulted from the addition of 40% pineaplle juice
stored for 2 weeks (N3P3). | en_US |
