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Abstract:
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Research has been conducted on "The Effect of Temperature Changes on Vitamin C Levels and pH of Vista Sari Lemon." The purpose of this study was to determine the effect of temperature on vitamin C levels in lemon juice vista and the effect of storage time on the pH of lemon juice vista. This research was conducted using a Completely Randomized Design (CRD). Heating the lemon juice vista started with temperatures of 0°C, 60°C, 70°C, 80°C 90°C, the storage time for each sample was carried out for 4 days with sensor tests in the form of observations. Based on the results of the study, it can be said that the difference in temperature can affect the levels of vitamin C in the lemon juice vista with the result of heating 0°C where the treatment is heating the lemon juice with vitamin C content of 4,7861%. Storage time also affects the pH levels in the lemon juice vista with the highest pH results found in the 0°C treatment where the pH was obtained at 2.6, but for sensory no differences were found. |