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KAJIANPERBEDAAN PROPORSI EKSTRAK DAUN SUJI (Pleomale angustifolia N.E Brown) DAN PENAMBAHANESSENCE KAYU MANISTERHADAP KUALITAS SENSORIS DAN FISIKOKIMIA SIRUP LIDAH BUAYA

Setyowati, Linda (2019) KAJIANPERBEDAAN PROPORSI EKSTRAK DAUN SUJI (Pleomale angustifolia N.E Brown) DAN PENAMBAHANESSENCE KAYU MANISTERHADAP KUALITAS SENSORIS DAN FISIKOKIMIA SIRUP LIDAH BUAYA. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Syrup is a drink that made of a thick sugar solution which is usually added food coloring and flavor. Syrup is not used directly but must make it runny first. Syrup can be made from glucose syrup which only has a sweet taste and fruit syrup that has a taste and flavor from fruit. For the improvement efforts the economic value of aloe vera can be processed into syrup and with added of suji leaf and cinnamon essence as a flavor in aloe vera syrup. This study is aim to determine the effect of addition of suji leaf coloring and cinnamon essence with different concentrations of aloe vera syrup. This research consisted of one stage with the experimental used Randomized Group Design (RBD) Factorial with two factors and 9 levels of suji leaf treatment concentration of 25%, 30%, 35% and cinnamon essence concentration respectively 1,5%, 2%, 2,5% with 3 replications. The parameters tested were pH, viscosity, Dissolved Total Solids (TPT), Total Sugar, Color Intensity, Antioxidants, Organoleptics. The results show that there was an interaction between the treatment of suji leaf coloring with cinnamon essence on yellow and flavor and there was an influence between the treatment of suji leaf coloring with cinnamon essence on total sugar, antioxidants, brightness, greenness, and organoleptic levels (color and taste). The best treatment is found in S3L3 treatment (35% suji leaf dye + 2,5% cinnamon essence) with analysis results, among others, Viscosity 158.33 cPs, total dissolved solids (TPT) 80,80◦Brix, pH value 8,92, total sugar 80,40%, antioxidant 52,70%, brightness level (L) 39,00, greenness level (a-) 5,68, yellowish level (b +) 5,63. The organoleptic test results obtained are a taste score of 5.76 (tending to be very tasty), a scent of aloe vera syrup 3,20 (tend to like it), a color score for aloe vera syrup 3,43 (tend to be interesting).

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410220311103
Uncontrolled Keywords: leaf coloring suji, essence of cinnamon, syrup
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 28 Mar 2019 09:38
Last Modified: 28 Mar 2019 09:38
URI : http://eprints.umm.ac.id/id/eprint/45616

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