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Table Of Contents

A. LATAR BELAKANG
A. SARI BUAH
Gambar 2. Buah belimbing manis
Tabel 1. Komposisi buah belimbing manis per 100 gram bahan
Gambar 3. Pohon secang dan irisan kayu secang
D. ZAT WARNA
F. ASAM SITRAT
B. METODE PENELITIAN
Gambar 4. Diagram alir pembuatan sari buah belimbing manis
b. Warna (Metode Lovibond Tintometer)
A. Pembuatan sari buah belimbing manis
1. Absorbansi dan persen retensi warna
Tabel 3. Nilai k dan r² pada ordo 0 dan ordo 1
Tabel 4. Nilai waktu paruh sari buah belimbing manis
2. Pengukuran warna menggunakan lovibond tintometer
3. Pengukuran Warna Dengan Chromameter
Tabel 9. Nilai ΔE sari buah belimbing manis
Tabel 10. Hasil pengukuran pH selama penyimpanan
Tabel 11. Hasil pengukuran TPT selama penyimpanan
A. Kesimpulan
B. Saran
DAFTAR PUSTAKA
LAMPIRAN
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Pewarna Alami..(Asam Sitrat)

Pewarna Alami..(Asam Sitrat)

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Published by Pangeran Kodok

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Published by: Pangeran Kodok on Apr 28, 2011
Copyright:Attribution Non-commercial

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07/05/2013

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