KARAKTERISTIK FISIKO-KIMIA DAN ORGANOLEPTIK SIRUP JERUK NIPIS (Citrus aurantifolia) DENGAN PENAMBAHAN DUA SUMBER PEWARNA ALAMI DAN KONSENTRASI GULA BERBEDA
| Main Author: | Hidayati, Nurul |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/54496/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/54496/2/BAB%20I.pdf http://eprints.umm.ac.id/54496/3/BAB%20II.pdf http://eprints.umm.ac.id/54496/4/BAB%20III.pdf http://eprints.umm.ac.id/54496/5/BAB%20IV.pdf http://eprints.umm.ac.id/54496/6/BAB%20V.pdf http://eprints.umm.ac.id/54496/7/LAMPIRAN.pdf http://eprints.umm.ac.id/54496/ |
Daftar Isi:
- Indonesia has abundant natural wealth in agriculture is type of lime contains vitamin C 27 mg / 100g of sour taste, refreshing aroma, perishable. So, it is necessary to create new innovations namely syrup products, is concentrated sugar solutions with thickness, high sugar content. This innovation utilizes natural dyes that are safe, halal, healthy by using natural coloring sources from red roses and young teak leaves. Both of these pigment are rich in antioxidants, the anthocyanin group is still rarely used so that it has superior quality from other products. The addition of sugar to determine viscosity, stability of pigments. The purpose of this study was to determine the interaction between two sources of anthocyanin natural dyes and different sugar concentrations on the physico-chemical and organoleptic properties of lime syrup. This study used a Randomized Group Design arranged in factorial consisting 2 factors, namely factor I extracting natural coloring sources consisting of 4 levels (control, red rose, young teak leaves, combination of red roses + young teak leaves), factor II different concentrations of sugar consisting of 3 levels ( 70%, 75%, 80). In order to get 12 treatment combinations, 3 replications were analyzed. The parameters observed included pH, total dissolved solids, total sugar, vitamin C, viscosity, color intensity, total anthocyanin, antioxidant activity and organoleptic tests. The results showed that there was an interaction between two natural dye sources and different sugar concentrations on TPT value, antioxidant activity, pH, color intensity (a+ and b+), total sugar, taste, aroma and appearance. The addition of two sources of anthocyanin natural coloring affects the total anthocyanin, brightness level (L), and vitamin C. Different sugar concentrations affect the total anthocyanin, viscosity, brightness level (L), and vitamin C. The best lime syrup in P3G1 treatment (combination of roses and young teak leaves, sugar concentration 70%) with an average total of anthocyanin 6.30 mg / L; antioxidant activity 85.84%; pH 2.98; TPT 28,67 0Brix; viscosity 933,33 Cp.s; brightness level (L) 34.43; redness level (a+) 0.47; yellowish level (b+) 3.87; Vitamin C 8.80 mg / 100g, total sugar 89.51%; taste 3.57 (neutral); 2.20 aroma (not sharp); appearance 5.93 (attractive). The results of the analysis are in accordance with SNI where the total sugar is above 65% and the hedonic taste test, aroma with normal quality requirement