ANALISIS KANDUNGAN VITAMIN C, MUTU ORGANOLEPTIK, MUTU FISIK DAN KIMIA MARMALADE BUNGA ROSELLA MERAH (Hibiscus Sabdariffa, Linn) PADA KONSENTRASI GULA BERVARIASI
| Main Authors: | Paruntu, Olga Lieke; Jurusan Gizi Poltekkes Kemenkes Manado, Ranti, Irza Nanda; Jurusan Gizi Poltekkes Kemenkes Manado |
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| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
GIZIDO - Jurnal Ilmiah Gizi
, 2015
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| Online Access: |
http://ejurnal.poltekkesmanado.ac.id/index.php/gizido/article/view/280 http://ejurnal.poltekkesmanado.ac.id/index.php/gizido/article/view/280/295 |
Daftar Isi:
- Background :Rosella than as ornamental flowers have benefits for human health, because the content of vitamin contained therein. Currently, rosella used as herbs and can be processed into food , one of which in the form of marmalade. To obtain a marmalade rosella quality both in terms of vitamins, quality, organoleptic (taste, color, texture and flavor), physical quality (viscosity and total solids) and chemical quality (moisture content and pH) it is necessary to increase the sugar composition right .Research Purpose :To determine the level of joy and good quality marmalade red rosella flower with varying sugar concentrations (7.5 %, 10 %, 12.5 %). Types of research:This type of research is a quasi experimental study with factorial design . The draft for the research carried out 3 times a treatment that 7.5 % of samples (X1) , 10 % (X2) , 12.5 % (X3) marmalade red rosella flower is seen in terms of water content, viscosity, total solids and pH . Organoleptic assessment includes an assessment of flavor, color, texture and flavor using a hedonic scale. And then performed the data analysis by t-test. Research result:The content of vitamin C marmalade red rosella flower with a sugar concentration of 7.5 % (X1) is 35.38 mg , 10 % sugar concentration (X2) is 9.94 mg and 12.5 % sugar concentration (X3) is 9.68 mg , Good chemical quality of the water content of 46.2 % and a pH of 3.2 to 12.5 % sugar concentration (X3) . Good physical quality CP viscosity of 0.59 and a total solids concentration of 59 % to 12.5 % sugar (X3) . Organoleptic quality in terms of both taste and color of the sugar concentration of 12.5 % (X3) in terms of texture and flavor sugar concentration of 7.5 % (X1)Keywords : Quality Appearance , pH , Moisture , Thickness , Total Solids , Vitamin C