KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN SARI DAUN KELOR (Moringa oleifera Lam) DENGAN VARIASI PENSTABIL CMC (Carboxy Methyl Cellulose) DAN KAYU MANIS
| Main Author: | Bempah, Irshalina |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2015
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/54718/77/PENDAHULUAN.pdf http://eprints.umm.ac.id/54718/83/BAB%20I.pdf http://eprints.umm.ac.id/54718/84/BAB%20II.pdf http://eprints.umm.ac.id/54718/85/BAB%20III.pdf http://eprints.umm.ac.id/54718/86/BAB%20IV.pdf http://eprints.umm.ac.id/54718/87/BAB%20V.pdf http://eprints.umm.ac.id/54718/88/LAMPIRAN.pdf http://eprints.umm.ac.id/54718/ |
Daftar Isi:
- Functional drinks are foods that contain active components that can provide health benefits, beyond the benefits provided by the nutritional substances contained therein and one of the functional foods that are utilized, i.e. functional drinks. This research aims to produce products in the form of functional drinks and to determine the effect of the interaction between CMC concentration and cinnamon ratio with Moringa leaf extract on the characteristics of Moringa leaf extract functional drinks. The benefits of this research are to produce and provide a variation in the processing of Moringa leaves into healthy functional drinks so that they can be consumed and accepted by the community and increase the economic value of Moringa leaves. This research was conducted with a Factorial Randomized Design which was carried out with two factors. namely the CMC concentration consisting of three levels namely, (0.2%, 0.3%, 0.4%) v / v. The second factor is the concentration of cinnamon which consists of 4 levels namely, (0%, 5%, 7.5%, 10%) v / v. The results of this study include the best treatment in M2K3 treatment (CmC concentration of 0.3%: Cinnamon 10%) with antioxidant activity values of 50.53%; pH value of 3.98; brightness level (L) of 38.40; green level (a-) of 9.23; yellowish level (b +) of 20.20; total dissolved solids (TPT) of 9.17 ̊Brix; appearance 3.64 (interesting),: aroma of 3.22 (quite like), and taste of 4.42 ((like) .Conclusion of this study is that there is an interaction between CMC and cinnamon treatment on antioxidant activity, viscosity, total solids dissolved (TPT), brightness value (L), greenish value (a-)