The document contains 3 tables summarizing the results of fruit identification experiments. Table 1 identifies the color, aroma, taste, and shape of papaya, banana, mango, and melon. Table 2 describes the physical and chemical characteristics measured, including weight, size, hardness, water content, pH, total soluble solids, and vitamin C content. Table 3 identifies the color, aroma, taste, and shape of fruit-based food products like cermai fruit jam, banana chips, orange juice, and sliced melon.
The document contains 3 tables summarizing the results of fruit identification experiments. Table 1 identifies the color, aroma, taste, and shape of papaya, banana, mango, and melon. Table 2 describes the physical and chemical characteristics measured, including weight, size, hardness, water content, pH, total soluble solids, and vitamin C content. Table 3 identifies the color, aroma, taste, and shape of fruit-based food products like cermai fruit jam, banana chips, orange juice, and sliced melon.
The document contains 3 tables summarizing the results of fruit identification experiments. Table 1 identifies the color, aroma, taste, and shape of papaya, banana, mango, and melon. Table 2 describes the physical and chemical characteristics measured, including weight, size, hardness, water content, pH, total soluble solids, and vitamin C content. Table 3 identifies the color, aroma, taste, and shape of fruit-based food products like cermai fruit jam, banana chips, orange juice, and sliced melon.
The document contains 3 tables summarizing the results of fruit identification experiments. Table 1 identifies the color, aroma, taste, and shape of papaya, banana, mango, and melon. Table 2 describes the physical and chemical characteristics measured, including weight, size, hardness, water content, pH, total soluble solids, and vitamin C content. Table 3 identifies the color, aroma, taste, and shape of fruit-based food products like cermai fruit jam, banana chips, orange juice, and sliced melon.
HASIL PRAKTIKUM Tabel 1. Hasil identifikasi organoleptic buah
Sampel Warna Aroma Rasa Bentuk
Pepaya Kulit:Orange Manis wangi khas Manis Lonjong kekuningan papaya Buah : Orange
Pisang Kulit :Hijau Khas pisang Manis sedikit Lonjong,
kekuningan asam melengkung pada Buah : kuning ujungnya runcing pudar
Mangga Luar: Hijau Harum khas Manis Lonjong
Dalam: Orange mangga matang
Melon Kulit: hijau Khas melon Manis Bulat
Buah: hijau kekuningan Tabel 2. Hasil identifikasi karakteristik fisik dan kimia buah
Sampel Berat Ukuran Kekerasan BDD pH TPT Vit C
Pepaya -Sebelum P = 21 cm Agak keras 83,6 % 6 3,5 62 mg di kupas : L= 5 cm sedikit 757 gram Te= 2 cm lunak -sesudah Ti= 21 cm dikupas : 633 gram Pisang Total : P : 13,77 Kulit : 60,6% 4 13 8,7 mg 470 gram mm keras Rata-rata : D: 2,99 Buah: lunak 94 gram mm Mangga 419,5 P:13,22cm Luar : 3 64,71% 4 8 41-65 mg gram L: 7,77cm Dalam : 4 Ti:6,91cm Melon 1950 L:14,91cm 3 80,30% 7 2,9 brix 34 mg gram P:16,49cm T: 4,51 cm Tabel 3. Hail identifikasi karakteristik organoleptic olahan buah
Sampel Warna Aroma Rasa Bentuk
Manisan buah Ungu kehitaman Manis khas Manis masam Bulat tidak cermai buang cermai beraturan Kripik pisang Coklat keemasan Manis khas Manis Bundar tak pisang dan gula beraturan