STUDI PEMBUATAN MINUMAN SARI BUNGA TELANG (Clitoria ternatea L.) DENGAN PENAMBAHAN KONSENTRASI SUKROSA DAN LEMON YANG BERBEDA
Main Author: | Salma, Annisa Fairus |
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Format: | Thesis NonPeerReviewed Book |
Bahasa: | eng |
Terbitan: |
, 2019
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Subjects: | |
Online Access: |
http://eprints.umm.ac.id/54712/43/PENDAHULUAN.pdf http://eprints.umm.ac.id/54712/44/BAB%20I.pdf http://eprints.umm.ac.id/54712/45/BAB%20II.pdf http://eprints.umm.ac.id/54712/46/BAB%20III.pdf http://eprints.umm.ac.id/54712/47/BAB%20IV.pdf http://eprints.umm.ac.id/54712/48/BAB%20V.pdf http://eprints.umm.ac.id/54712/49/LAMPIRAN.pdf http://eprints.umm.ac.id/54712/ |
Daftar Isi:
- Product diversification of telang flower processing is needed. It is because telang flower has a benefit as an antioxidant. Telang flower extract drink is one of the diversifications. However, telang flower has an unpleasant aroma. Hence, additional ingredient is needed to remove it. Sucrose and lemon are the additional ingredients that may improve the taste and reduce the unpleasant aroma. This study aimed to find out the interaction between additional sugar and lemon flavor to the physico chemical and organoleptic characteristic of telang flower extract drink. RCBD (Randomized Complete Block Design) Factorial was used in this study. The first factor is sucrose concentration with percentage 15%; 17,5%; 20%, while the second factor was lemon concentration with percentage 5%; 10%; 15%. Furthermore, the parameters that analyze are vitamin C, pH, Total of Dissolved Solid (TPT), total of anthocyanin, antioxidant activity, colour, and organoleptic. The finding of this study showed that G3L3 was the best treatment by adding 20% sucrose and 15% lemon concentration that had 8,80 mg/100g vitamin C; 2,74 pH; 15,10°Brix Total of Dissolved Solid; 2,02mg/L total of anthocyanin; 61,72% antioxidant activity; (L) 31,40; (a+) 0,03 ; (b+) 2,43 colour; 1,75 taste of organoleptic; 4,65 aroma; and 2,05 appearance. Increased antioxidant activity in this telang extract drink by 71.87%.