PENGARUH SUHU DAN LAMA CURING TERHADAP KANDUNGAN SENYAWA BIOAKTIF EKSTRAK ETANOL BUNGA KECOMBRANG (Nicolaia speciosa Horan)
| Main Authors: | Hasbi Muhammad, Panji; JURUSAN TEKNOLOGI INDUSTRI PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA, Wrasiati, Ni Luh Putu; JURUSAN TEKNOLOGI INDUSTRI PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA, Anggreni, A.A.M. Dewi; JURUSAN TEKNOLOGI INDUSTRI PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA |
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| Format: | application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
, 1970
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| Subjects: | |
| Online Access: |
http://ojs.unud.ac.id/index.php/jtip/article/view/18682 |
Daftar Isi:
- This research were aimed to 1) investigate the effect of curing temperature and curingtime to bioactive compounds of kecombrang flower extract 2) to determine an appropriatecuring temperature and curing time that was able to produce the higest bioactive compoundsof kecombrang flower extract. Solvent used for the extraction was ethanol.This experiment used randomized block design with 2 factors. The first factor was the curing temperature consists of 2 levels namely 30 ±2 oC and 40 ±2 oC. The second factor was curing time consists of 4 levels namely 3 hours, 6 hours, 9 hours and 12 hours. The objective data analyzed using ANOVA followed by Duncan test and subjective data analyzed with the Friedman test. This research conducted twice to obtain 16 units experiment. The results showed that curing temperature and curing time had high significantly effect on rendement, tannin, anthocyanin of kecombrang flower extract while the interaction was not significant. Curing temperature, curing time and its interaction had high significantly effect on pH. The curing treatment at 40 ±2 oC for 3 hours had the highest characteristic extract of kecombrang flower at 3.51% rendement, 4.68 pH, 0.81% tannin, 2.06 mg/L anthocyanin, 5.1 score of hedonic (between rather like to like) and 7.10 flavor strength.