KARAKTERISTIK MINUMAN JELLY CINCAU HIJAU (Cylea barbata Myers) DENGAN PENAMBAHAN GULA DAN AIR
Daftar Isi:
- The aim of this study was to learn the effect of types of sugar and the ratio between green grass leaves with water on the physical, chemical and organoleptic characteristics of green grass jelly drink. This research was carried out in the Chemical Laboratory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, Palembang. This research was conducted on February 2019 until July 2019. This study used a factorial completely randomized design with two treatment factors and each treatment was repeated three times. Factor A was ratio green grass leaves with water (1:5, 1:10 and 1:15) and factor B was types of sugar (stevia sweetener 2%, sugar 13% and beet sugar 15%). The parameters observed were physical characteristic (texture), chemical characteristics (moisture content, ash and total of solid content dissolved) and organoleptic characteristics (texture, aroma and taste). The result showed that types of sugar had significant effects on the texture, moisture content, ash and total of solid content dissolved. The ratio between green grass leaves and water had significant effect on the moisture content. The interaction of ratio between green grass leaves with water and types of sugar had no significant effect on all the parameters.