Chemical Composition and Consumer Acceptance of Balinese Snake Fruit during Marketing
The research has been conducted baSed on chemical composition and consumer acceptance to Balinese Snake Fruit during marketing through three retailers, i.e., traditional markets, fruit shop and superinarkets within the province of Bali. This research was conducted with laboratory research. The sampl...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | EJournal Article |
| Published: |
Indonesian Association of Food Technologists,
2014-05-21.
|
| Subjects: | |
| Online Access: | Get Fullteks |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| LEADER | 01970 am a22002653u 4500 | ||
|---|---|---|---|
| 001 | ifnp_UGM_15195_10201 | ||
| 042 | |a dc | ||
| 100 | 1 | 0 | |a Lidartawan, ID. A.G |e author |
| 700 | 1 | 0 | |a Purwadi, Didik |e author |
| 700 | 1 | 0 | |a Anggrahini, Sri |e author |
| 245 | 0 | 0 | |a Chemical Composition and Consumer Acceptance of Balinese Snake Fruit during Marketing |
| 260 | |b Indonesian Association of Food Technologists, |c 2014-05-21. | ||
| 500 | |a https://jurnal.ugm.ac.id/ifnp/article/view/15195 | ||
| 520 | |a The research has been conducted baSed on chemical composition and consumer acceptance to Balinese Snake Fruit during marketing through three retailers, i.e., traditional markets, fruit shop and superinarkets within the province of Bali. This research was conducted with laboratory research. The sampling was conducted using the stratified random sampling. Balinese Snake fruit that are sold in fruit shops have the best quality with a chemical composition of water content 83.91%, acid content 3.56% db, total sugar content 84.54% db, total content of tannin 1.07% db, fruit size relatively larger (average 13 fruits/kg), panelist acceptance of color 6.90 (between "rather like" and "like') scale, aroma 6.90 (between "rather like" and "like"), texture 6.70 (between "rather like" and "like"), taste 6,95 (between "rather like" and "like '), and total acceptance of 6.95 (between "rather like" and "like') scale. | ||
| 540 | |a Copyright (c) 1970 Food and Nutrition Progress | ||
| 540 | |a http://creativecommons.org/licenses/by-sa/4.0 | ||
| 546 | |a eng | ||
| 655 | 7 | |a info:eu-repo/semantics/article |2 local | |
| 655 | 7 | |a info:eu-repo/semantics/publishedVersion |2 local | |
| 655 | 7 | |a Peer-reviewed Article |2 local | |
| 786 | 0 | |n Indonesian Food and Nutrition Progress; Vol 9, No 1 (2002); 12-16 | |
| 786 | 0 | |n 2597-9388 | |
| 786 | 0 | |n 0854-6177 | |
| 787 | 0 | |n https://jurnal.ugm.ac.id/ifnp/article/view/15195/10201 | |
| 856 | 4 | 1 | |u https://jurnal.ugm.ac.id/ifnp/article/view/15195/10201 |z Get Fullteks |