Detail Inovasi Perguruan Tinggi


Tema: PENGARUH JENIS BAHAN PENSTABIL DAN KONSENTRASI SUKROSA TERHADAP KARAKTERISTIK SIRUP BLACK MULBERRY (Morus Nigra)
Judul: PENGARUH JENIS BAHAN PENSTABIL DAN KONSENTRASI SUKROSA TERHADAP KARAKTERISTIK SIRUP BLACK MULBERRY (Morus Nigra)
Perguruan Tinggi: Universitas Pasundan
Jenis/sdm: dosen/0412087001

Tahun: 2017

The purpose of this research is studying the effect of the type of stabilizer selected and the 
concentration of sucrose is best of the characteristics of black mulberry syrup produced. The 
benefits of this research is to introduce the fruit of black mulberries as a commodity that can 
be nutritious and beneficial for consumers, providing information about how making fruit 
syrups black mulberry and improve product quality fruit syrups black mulberry and Improve 
storability or shelf life of the fruit of black mulberries with processed into a durable product. 
Preliminary research conducted is to determine the ratio between the water and the black 
mulberry fruit which will produce filtrate that will be used during the mixing. The results of the 
preliminary study is the sample code 131 (a3) which is the ratio of water and black mulberry 
fruits 1: 2.