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dc.contributor.authorLestario, Lydia Ninan-
dc.contributor.authorGunawan, Noviana-
dc.contributor.authorMartono, Yohanes-
dc.descriptionAgric : Jurnal Ilmu Pertanian. Vol. 25, No. 1, Desember 2013, p. 42-50id
dc.description.abstractThe aims of this research were to determine the concentration of beetroot juice in jelly which panelists like best; to determine the color degradation rate constant in jelly colored with beetroot juice caused by sunlight and fluorescent light; and color degradation rate constant of jelly colored with synthetic colorant. The organoleptic test used 2,5percent; 5percent; t,5percent; 10percent; and 12,5percent beetroot juice and permitted synthetic colorant for food. The light intensity to test the beetroot color stability in jelly were 879,06 lux, 1.688,54 lux, 2.342,2 lux and 6.752,2 lux. The results showed that the concentration of beetroot juice which panelists like best was 5percent.; The color degradation rate constant of jelly colored by 5 percent beet root juice on intensity 879,06 lux was 0,0468 hour-1; 1.688,54 lux was 0,0565 hour -1; 2.342,2 lux was 0,0653 hour-1;6.752,2 lux was 0,0887 hour-1. The higher the light intensity, the higher the degradation constant rateid
dc.publisherFakultas Pertanian dan Bisnis Universitas Kristen Satya Wacana Salatigaid
dc.subjectlight intensityid
dc.subjectcolor degradation rateid
dc.titlePengaruh Intensitas Cahaya Terhadap Degradasi Warna Agar- Agar yang Diwarnai Sari Umbi Bit Merah (Beta Vulgaris L. Var. Rubra L.)id
Appears in Collections:Agric 2013 Vol. 25 No. 1 Desember

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