![]() ![]() The result show that invert sugar E with 300% sugar concentration, 1% citric acid concentration and medium heat grade is the best invert sugar in terms of sugar content (78,03%), water content (20,26%) and color (L=24,20 a=-0,10 b=0,56). To make invert sugar, sugar heat till 80 0 C and add 1 % citric acid then heat till 100 0 C. This research objective is to know effect of citric acid concentration, sugar concentration and heat grade which examine in sugar content, water moisture and colour of invert sugar and to know effect of using invert sugar on rosella syrup which examine in sugar content, water moisture, viscosity, color and sensory. Invert sugar is granulated sugar (sucrose) is that heated and additional citric acid, with the result that sucrose will inverted into fructose and glucose. ![]() ![]() Generally only applied to food products in the form of tea besides rosella can also be used as raw material in the manufacture of syrup. Rosella ( Hibiscus sabdariffa) is a potential product with high functional value.
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