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dc.creatorNurtaati, Charisma Rizky
dc.creatorIskandar, Slamet
dc.creatorSetiyobroto, Idi
dc.date2016-09-01
dc.date.accessioned2019-11-06T14:32:12Z
dc.date.available2019-11-06T14:32:12Z
dc.identifierhttps://www.nutrisiajournal.com/index.php/JNUTRI/article/view/67
dc.identifier10.29238/jnutri.v18i2.67
dc.identifier.urihttp://r2kn.litbang.kemkes.go.id:8080/xmlui/handle/123456789/34365
dc.descriptionBackground: Today, there are many sought a safe natural antioxidant source, mainly derived from plants. Some fruits and vegetables shown to have high antioxidant activity. Carrot have a lot of antioxidant. During this carrot has not been used optimally. Jam is a semi-solid food made from fruit and sugar. Jam usually made of the crushed fruits. The addition of carrots in jam is expected to add the content of the antioxidant activity and preferred by the consumers so that could become one of the new alternative in an effort to diversify sources of antioxidant for food product. Objective: This study aims to determine the phisycal character, organoleptic character, and the antioxidant activity of the pineapple jam with mix variations of the carrot. Method: The kind of this study is experimental with simple random design. Results: The test data result of the phisycal character, organoleptic character, and the antioxidant activity analyzed by using the descriptive method. The more mix variations of the carrots so the color of the jam became more orange, the taste became langu like the typical of carrot, the smell became langu also like the typical of carrot, and the texture became smoother. The preffered color jam is the mix variations of carrots color 35%. The preffered smell of the jam is the mix variations of carrots 25%. The preffered taste of the jam is mix variations of carrots 35%. The preffered texture of the jam is mix variations of carrots 25%. The more mixture of carrots, the antioxidant activity of pineapple jam became higher. Conclusion: There is a difference in phisycal character, organoleptic character, and the antioxidant activity in pineapple jam with mix variations of carrots.   Key words: pineapple jam, carrot, phisycal character, organoleptic character, and the antioxidant activityen-US
dc.formatapplication/pdf
dc.languageeng
dc.publisherPoltekkes Kemenkes Yogyakartaen-US
dc.relationhttps://www.nutrisiajournal.com/index.php/JNUTRI/article/view/67/38
dc.sourceJURNAL NUTRISIA; Vol 18 No 2 (2016): September 2016; 138-142en-US
dc.source2614-7165
dc.source1693-945X
dc.titleKajian Variasi Campuran Wortel (Daucus carota L.) pada Selai Nanas Ditinjau dari Sifat Fisik, Sifat Organoleptik dan Aktivitas Antioksidanen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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  • NUTRISIA [60]
    NUTRISIA, with registered number ISSN 1693-945X (print), 2614-7165 (online) is a scientific journal published by Poltekkes Kemenkes Yogyakarta. The journal registered in the CrossRef system with Digital Object Identifier (DOI) prefix 10.29238. The aim of this journal publication is to disseminate the conceptual thoughts or ideas and research results that have been achieved in the area of nutrition. Nutrisia is published biannually in March and September. The journal publishes original research articles, review articles, case studies and clinical trials in an open access format. Furthermore, time to first decision has been set to be within 6 weeks to facilitate rapid dissemination of high quality accepted articles. For a detailed description of the different types of manuscripts, the readers can consult the online Guide for authors. The material is subject to the highest standards of editorial revision and peer review. Papers describing research involving human subjects and the procedures followed should conform to ethical standards. Articles containing promotional material (advertisements), whether implicit or explicit will not be included in the Journal.

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