PENGARUH KOMBINASI PERLAKUAN GAMBIR DAN MADU TERHADAP KARAKTERISTIK PEMBUATAN SIRUP FUNGSIONAL
Daftar Isi:
- PARLY PRATAMA. Combination Effects Gambir and Honey Treatment On Functional Syrup Forming Characteristc (Supervised by BUDI SANTOSO and RINDIT PAMBAYUN). The objective of this research was to determine quantitatively the treatment combination between gambir and honey to make functional syrup. The study was conducted at the Agricultural Product Chemistry Laboratory of the Department of Agriculture, Faculty of Agriculture, Sriwijaya University, in October 2018 until July 2019. This study designed by Factorial Completely Randomized Design (CRD) with 2 treatment factors with three times replication. The first factor was the concentration of honey (80 mL, 85 mL and 90 mL) and the second factor was concentration of gambir (1 g, 2 g and 3 g). The parameters observed included physical characteristics (color, viscosity, stability), chemical characteristics (total dissolved solids, antioxidant activity and reducing sugar levels), microbiological tests (antibacterial properties) and organoleptic tests (color, taste and aroma). Based on the results of the research, honey concentration significantly affected the color (redness and yellowness), viscosity, reducing sugar content, antioxidant activity and antibacterial activity in functional syrup honey and gambier. While gambir concentration significantly affected color (lightness and redness), viscosity, total dissolved solids, antioxidant activity and antibacterial activity in functional syrup of honey and gambier. The interaction between honey and gambir concentration significantly affected color (redness), viscosity, antioxidant activity and antibacterial activity.