Pengaruh Intensitas Cahaya Terhadap Degradasi Warna Sirup yang Diwarnai Umbi Bit Merah (Beta Vulgaris L. Var. Rubra L.)
| Main Author: | Petriana, Giwang |
|---|---|
| Other Authors: | Ninan Lestario, Lydia, Martono, Yohanes |
| Format: | Thesis application/pdf |
| Bahasa: | ind |
| Terbitan: |
Program Studi Kimia FSM-UKSW
, 2013
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| Subjects: | |
| Online Access: |
http://repository.uksw.edu/handle/123456789/2242 |
Daftar Isi:
- The aims of this research were to determine concentration of red beet syrup which used to color degradation rate, and to determine color degradation rate constant in red beet syrup with various light intensity. Organoleptic test has been done in various concentrations of red beet syrup by 25 panelists. The light used for color degradation test were 803,21 lux, 1.718,72 lux, 2.465,68 lux, 6.352,85 and 54.203,77 lux. Organoleptic test and color degradation rate constant were analyzed by Randomized Complete Block Design (RCBD), then compared with Honestly Significant Difference Test (HSD) 5%. The results showed that the concentration of red beet syrup which panelists like was 2,5%, and then used for color degradation test was 5%. The degradation constant rate was getting bigger along with the increasing of light intensity (0,0110-0,0482 hour-1).