PENGARUH PROPORSI KUNYIT (Curcuma longa L.) DAN DAUN JAMBU BIJI (Psidium guajava L.) TERHADAP SIFAT KIMIA DAN SIFAT SENSORI MINUMAN HERBAL
| Main Author: | YUNANDA PRISTIANI, 1514051072 |
|---|---|
| Format: | Bachelors NonPeerReviewed Book Report |
| Terbitan: |
FAKULTAS PERTANIAN
, 2020
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| Subjects: | |
| Online Access: |
http://digilib.unila.ac.id/61622/1/ABSTRAK.pdf http://digilib.unila.ac.id/61622/19/SKRIPSI%20FULL.pdf http://digilib.unila.ac.id/61622/20/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf http://digilib.unila.ac.id/61622/ |
Daftar Isi:
- Penelitian ini bertujuan untuk mengetahui pengaruh proporsi daun jambu biji dan kunyit dalam campuran terhadap kadar total fenol, pH, total asam tertitrasi, serta sifat sensori minuman herbal yang disukai panelis. Perlakuan paenelitian utama adalah proporsi daun jambu biji dan kunyit dalam campuran, yaitu 0%:100% (C1), 20%:80% (C2), 40%:60% (C3), 60%:40% (C4), 80%:20% (C5), dan 100%:0% (C6). Parameter yang diamati pada penelitian ini adalah total fenol, pH, total asam tertitrasi, dan sifat sensori minuman herbal. Hasil penelitian menunjukkan bahwa peningkatan komposisi daun jambu biji berpengaruh terhadap peningkatan total fenol dan sifat sensori minuman herbal. Perlakuan C3 (40% daun jambu biji dan 60% kunyit) dalam campuran minuman herbal memiliki sifat sensori terbaik pada parameter rasa 3,470 (agak suka), aroma 3,415 (agak suka), dan warna 3,515 (agak suka) dengan diikuti sifat kimia yaitu total fenol 2,361 g GAE/L, pH 6,6 , dan total asam 0,375% Kata kunci : minuman herbal, daun jambu biji, kunyit, sifat sensori, sifat kimia. abstract The research aimed to study effect of the proportion of guava leaf and turmeric in a mixture on total phenol, pH, total titrated acid, and sensory attributes of herbal drinks favored by panelists. The treatments were proportion of guava leaf and turmeric in the mixture, there were 0%: 100% (C1), 20%: 80% (C2), 40%: 60% (C3), 60%: 40% (C4), 80%: 20% (C5), and 100%: 0% (C6). The parameters observed in this study were total phenol, pH, total titrated acid, and sensory (hedonic) attributes of herbal drinks. The results showed that the increase in the composition of guava leaves influenced the increase in total phenol and sensory attributes of herbal drinks. Herbal beverage formula containing 40% guava leaves and 60% turmeric (C3) had the best hedonic scales (like slightly) with taste, aroma and color scales were 3,470, 3,415 and 3,515, respectively. Chemical characteristics of the beverage were total phenol 2,361 g GAE / L, pH 6.6, and total acid 0,375%. Keywords: herbal drinks, guava leaf, turmeric, sensory attributes, chemical properties