STUDI PEMBUATAN TABLET EFFERVESCENT DENGAN EKSTRAK BUNGA MAWAR MERAH (Rosa sp.) PADA PASCA POTONG BUNGA MAWAR DAN JENIS FILLER (NaHCO3, KHCO3, CaCO3)

R. Rianty Dami, Theovilla (2011) STUDI PEMBUATAN TABLET EFFERVESCENT DENGAN EKSTRAK BUNGA MAWAR MERAH (Rosa sp.) PADA PASCA POTONG BUNGA MAWAR DAN JENIS FILLER (NaHCO3, KHCO3, CaCO3). Other thesis, University of Muhammadiyah Malang.

[img]
Preview
Text
STUDI_PEMBUATAN_TABLET_EFFERVESCENT_DENGAN_EKSTRAK_BUNGA_MAWAR_MERAH.pdf - Published Version

Download (125kB) | Preview

Abstract

Rose is one of agriculture products functioning as decoration plant. Rose petals contain of antocyanin pigment classified as flavonoid and functioning as free radical catcher. Red roses is popularly cultivated by society. Therefore, at harvest time, there will be an abundant number of red rose that can be processesed inti drink or tablet, such as effervescent. The study aims at investigating the influence of flower post-cut on the quality of red rose extract powder, the influence of flower post-cut and filler type on the quality of red rose effervescent tablet, and the influence of flower post-cut and filler type on the quality of red rose effervescent tablet drink. The study was conducted two stages. Phase I tested the quality of pigment extract of hybrid varieties of Dutch roses, the factor were rose post-cut with 3 levels: fresh (U0), 2 days flower post-cut (U1), and 4 days flower post-cut (U2) which were tested by using a Random Block Design. Phase II used Random Block Design arranged in factorial, consisting 2 factors- both factors consisted 3 levels. Factor II was the type of filler : NaHCO3 (N0), KHCO3 (N1), CaCO3 (N2). The analyses on pigment extract were water rate, pigment rate, pH, and color intensity. After analyzing the effervescent tablet, an observation was then conducted water rate, sugar rate, pH, higrocospisity, tablet density, and color intensity. Based on the finding and discussion, it was revealed that rose post-cut affected pH, absorbance, light (L), and reddish (a+), yellowish (b+) color intensity, while interaction did not occur to water rate and total of soluble solid. Analysis of effervescent tablet discovered that rose post cut and filler type reacted to water rate, texture, light intensity (L), reddish intensity (a+), yellowish intensity (b+), while there was no interaction on hygroscopic. Analysis of effervescent tablet drink revealed that rose post cut and filler type affected pH value, solution speed, color intensity and organoleptic test of flavor. However, rose post cut and filler type did not significantly affect total of soluble solid, organoleptic test on color, appearance and taste.

Item Type: Thesis (Other)
Subjects: T Technology > T Technology (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Agrotechnology
Depositing User: Rayi Tegar Pamungkas
Date Deposited: 14 Feb 2012 07:36
Last Modified: 14 Feb 2012 07:36
URI: http://eprints.umm.ac.id/id/eprint/21

Actions (login required)

View Item View Item