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    Abstract
2017 (Vol. 14, Issue: 10)
Research Article

Determination of the Best Formula Apple Cider Beverages in the Production Process through Consumer’s Acceptance and Laboratory’s Integration (Case Study in Apple Cider BeveragesCluster in Batu City, East Java)

1Siti Asmaul Mustaniroh, 1Ria Martha Kristanti and 2Jaya Mahar Maligan
1Department of Agroindustrial Technology
2Department of Agricultural Product Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, East Java Province, Indonesia
 

DOI: 10.19026/rjaset.14.5130
Submitted Accepted Published
March 10, 2017 April 27, 2017 October 15, 2017

  How to Cite this Article:

1Siti Asmaul Mustaniroh, 1Ria Martha Kristanti and 2Jaya Mahar Maligan, 2017. Determination of the Best Formula Apple Cider Beverages in the Production Process through Consumer’s Acceptance and Laboratory’s Integration (Case Study in Apple Cider BeveragesCluster in Batu City, East Java).  Research Journal of Applied Sciences, Engineering and Technology, 14(10): 380-385.

DOI: 10.19026/rjaset.14.5130

URL: http://www.maxwellsci.com/jp/mspabstract.php?jid=RJASET&doi=rjaset.14.5130

Abstract:


The purpose of this research is to identify the best apple cider’s formula in Batu city based on SNI by using consumer’s acceptance and laboratory test. One of the product components which must come into consideration in obtaining the consumers’ trust and attention is quality. There are 7 existing of SMEs (Small and Medium Enterprise) as the subject of this research. Each SMEs cider had a problem in setting the standardization of its process for the product. This is due to broad production, each SMEs must take care of and thus the inconsistency in the quality of this apple cider occurs during the production. Therefore, the improvement of quality is required to meet the requirements of SNI. The purpose of this research is to identify the best apple cider, each SMEs must take care of and thus the inconsistency in the quality of this apple cider occurs during the production. Therefore, the improvement of quality is required to meet the requirements of SNI. The results of the study presented that the best formula was obtained through the improvement in the pasteurization process with temperature of 65°C and in 30 min time. The scores of consumer color show following results: color is 4, 00 (liked), sense is 3, 57 (liked) and the scent is 3, 87 (liked). In addition, the laboratory test result demonstrates that the value of TPT is appropriate with SNI of 10, 80% Brix.

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    Competing interests

The authors have no competing interests.
    Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

    Copyright

© The Author(s) 2017

ISSN (Online):  2040-7467
ISSN (Print):   2040-7459
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