Optimisasi Waktu Pemanasan Tingkat Kesukaan Kecap Kelapa

  • Siti Fatima Sekolah Tinggi ilmu pertanian mujahidin tolitoli
  • Masriani Masriani Sekolah Tinggi Ilmu Pertanian Mujahidin Tolitoli, Jl. Dr. Samratulangi No. 51, Tolitoli 94515
  • Abdullah Abdullah Sekolah Tinggi Ilmu Pertanian Mujahidin Tolitoli, Jl. Dr. Samratulangi No. 51, Tolitoli 94515
  • Ince Siti Wardatullatifah Program Studi Teknik Pertanian, Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram, Jl. Majapahit No.62, Gomong, Kota Mataram 83115
DOI: https://doi.org/10.18343/jipi.29.2.231

Abstract

This study aims to optimize the heating length in terms of the sensory properties of sweet soy sauce made from coconut water. This experiment used a Complete Randomized Design consisting of 7 treatment levels, with each combination of treatments repeated 3 times so that the total was 21 treatments. It was concluded that the length of heating affects the color, taste, and viscosity of sweet soy sauce. Panelists favored the 160-minute warm-up time in terms of color, taste, and viscosity. The color favorability score was 5.64 (like), taste was 4.87 (somewhat like), viscosity was 5.61 (like), and aroma was 5.27 (somewhat like).

 

Keywords: organoleptic, length of heating, sweet soy sauce

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Published
2024-01-08
How to Cite
FatimaS., MasrianiM., AbdullahA., & WardatullatifahI. S. (2024). Optimisasi Waktu Pemanasan Tingkat Kesukaan Kecap Kelapa. Jurnal Ilmu Pertanian Indonesia, 29(2), 231-235. https://doi.org/10.18343/jipi.29.2.231
Issue
Vol. 29 No. 2 (2024): Jurnal Ilmu Pertanian Indonesia
Section
Articles

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