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STUDI PEMBUATAN SIRUP AIR KELAPA FUNGSIONAL (KAJIAN KONSENTRASI SUKROSA DAN EKSTRAK PIGMEN ANTOSIANIN BUNGA ROSELLA (Hibiscus sabdariffa L))

Arifin, Hilda Zia (2019) STUDI PEMBUATAN SIRUP AIR KELAPA FUNGSIONAL (KAJIAN KONSENTRASI SUKROSA DAN EKSTRAK PIGMEN ANTOSIANIN BUNGA ROSELLA (Hibiscus sabdariffa L)). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Syrup is a solution containing high sucrose with or without the addition of allowable food ingredients. The use of rosella flower as a natural colorants in syrup making is a step that aims to reduce the use of synthetic colorants in beverage products. Rosella is a flower that contains high phenolic, anthocyanin and antioxidant compounds. Addition of sucrose in syrup is also important, The sucrose content needed in syrup products is quite high, namely min. 65%. This study aim to determine the interaction between the concentration of anthocyanin pigment extract and the concentration of sucrose to physicochemical and organoleptic qualities of coconut water syrup. This study used a group randomized trial design (RBD) group with two factors. The first factor was the concentration anthocyanin pigment extract which is 0%; 10%; 20% and 30%. The second factor was the concentration sucrose which is 65%; 70% and 75%, so that there were 12 combinations of treatments carried out in 3 replications. Data obtained based on the results of the study were analyzed statistically using variance (α = 5%), followed by Duncan Real Distance Difference test. The results showed that coconut syrup produced the best results from the combination treatment of the anthocyanin pigment extract 30% with the concentration sucrose 75%, with a pH value of 2.70; the total dissolved solid is 56.60 oBrix; viscosity of 17.33 dPas; lightness (L) 34.20; redness (a +) 9.70; color yellowness (b+) 6.15; vitamin C 0.06 mg / 100 g; total anthocyanin 18.11 mg / L; antioxidant activity 48.15%; total sucrose 87.96%; organoleptic taste 3.40 (quite tasteful); organoleptic aroma 3.30 (quite good); and 4.03 organoleptic colors (interesting). Addition the concentration of anthocyanin pigment extract (0%, 10%, 20%, and 30%) can increase the viscosity of 2.16 dPs and antioxidant activity of 36.24%. The addition of sucrose (65%, 70% and 75%) can increase the viscosity value of 2.25 dPs and antioxidant activity of 1.83%.

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410220311056
Uncontrolled Keywords: Syrup, coconut water, anthocyanin pigment extract, sucrose
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 20 Mar 2019 01:43
Last Modified: 20 Mar 2019 01:43
URI : http://eprints.umm.ac.id/id/eprint/45368

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