PENGARUH PENAMBAHAN SARI BUNGA ROSELLA (Hibiscus sabdariffia L.) TERHADAP KANDUNGAN VITAMIN C DAN ORGANOLEPTIK YOGHURT SUSU SKIM SEBAGAI SUMBER BELAJAR BIOLOGI
| Main Author: | Istiqomah, Neneng |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/45716/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/45716/3/BAB%20III.pdf http://eprints.umm.ac.id/45716/4/BAB%20I.pdf http://eprints.umm.ac.id/45716/3/BAB%20II.pdf http://eprints.umm.ac.id/45716/2/BAB%20IV.pdf http://eprints.umm.ac.id/45716/4/BAB%20V.pdf http://eprints.umm.ac.id/45716/5/LAMPIRAN.pdf http://eprints.umm.ac.id/45716/ |
Daftar Isi:
- Yogurt contains probiotic bacteria which is able to fix digestive process because there is microflora which is needed and able to inhibit the growth of pathogenic bacteria in degestive tract. The production of drink by adding flavoring and synthetic coloring is very dangerous for consumers’ body condition, to overcome that problem the production of yogurt can be conducted by using natural coloring and flavoring such as rosella flower extract (Hibiscus sabdariffia L.). Rosella Flower extract contains vitamin C 260-280 mg which is needed by body and useful for health as well as has a unique flavor such as sweet and refreshing. This research is aimed to know the influence of adding some concentrations of rosella flower extract (Hibiscus sabdariffia L.) on Vitamin C and skim milk yogurt organoleptic (coloring and flavoring) contents and it is aimed to find out the utilization of research result as learning source. Type of this research was real experimental research with The Post Test Only Control Group Design. In this research, it was used Complete Random Design (Rancangan Acak Lengkap/RAL) with one free variable that was the concentration of rosella flower extract (Hibiscus sabdariffia L.) (0%, 5%, 15%, 25%, 35%, dan 45%). The data of vitamin C level was analyzed using one way anova test and continuing with Ducan test on significance level for about 5%. Organoleptic data (coloring and flavoring) was analyzed using Kruskal Wallis test. This research is used as biological learning source. The research result showed that there is an influence of some concentrations of rosella flower extract (Hibiscus sabdariffia L.) on the content of skim milk yogurt. The higher concentration of rosella flower’s extract was added for about 45% producing the best vitamin C of yogurt, with vitamin C level average for about 12,07 mg/100g, and organolpetic that was liked by panelist, and it is useful as learning source.