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PENGARUH KONSENTRASI KARAGENAN DAN PENAMBAHAN ESSENCE DAUN MINT TERHADAP KARAKTERISTIK MINUMAN JELI MAWAR MERAH

Baizurah, Nisa (2018) PENGARUH KONSENTRASI KARAGENAN DAN PENAMBAHAN ESSENCE DAUN MINT TERHADAP KARAKTERISTIK MINUMAN JELI MAWAR MERAH. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Rose flower is often cultivated on a huge scale to be utilized as for sowing blossom, ornamental flowers, nourishment, beverages, medicinal products and cosmetics and also utilized as common natural coloring ingredients. Jelly drinks are beverages that usually made from fruit juice especially that contain pectin with the addition of sugar, acids and water. However, hydrocolloids such as carrageenan can be used as a substitute of pectin. The concentration of carrageenan added will affect the characteristics of the jelly drink itself. This study aims to determine the interaction effect of carrageenan concentration and addition of essence to the characteristics of jelly drinks. This study employs factorial randomized block design with two variables. The first was the addition of carrageenan concentration with 3 levels (0.3%, 0.4%, 0.5%) and the second was the concentration of adding mint leaf essence with 3 levels (0%, 1%, 2%). Parameters observed were pH, total dissolved solids, water content, antioxidant activity, total anthocyanin, color intensity, syneresis, gel and organoleptic consistency (appearance, aroma, suction power, taste, mouth feel) . The outcome show that there was an interaction between carrageenan concentration with Extra essence of the value of gel consistency, appearance and taste of beverages score jelly. Concentration of carrageenan affect the pH value,total solids dissolved , moisture content, sineresis, gel consistency, score appearance, taste, power suction , and mouth feel . The addition of essence has an effect on the consistency of the gel, the score appearance, aroma, taste, power suction, and mouth feel the jelly drink produced. The best treatment on jelly drink rose obtained samples K3E2 (0.5% carrageenan concentration and the addition of essence 1%) with a value of 3.085 pH, total dissolved solids 19.46 o Brix, the water content of 75.59%, 89.46% antioxidant activity , anthocyanin total 34.48 mg / L, brightness intensity (L) 35.10, intensity of redness ( a +) 0.633, yellowish level (b +) 3,300, Sineresis 24 hours 3.35%, sineresis 48 hours 3.57%, gel consistency 0.812 n / mm , appearance score 3.8 (tend to be attractive) , aroma score 2 (dislike) , suction power score 2.7 (quite easy to suck) , taste score 2.8 (tends to be quite tasty) , mouth feel score 3.8 (feels there is a gel).

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410220311142
Uncontrolled Keywords: Jelly Drink, Red Rose, Mint Leaves
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 04 Dec 2018 09:41
Last Modified: 04 Dec 2018 09:41
URI : http://eprints.umm.ac.id/id/eprint/41413

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