UMM Institutional Repository

STUDI PEMBUATAN MINUMAN SERBUK EKSTRAK MAWAR MERAH DENGAN METODE FOAM MAT DRYING

Rahmawati, Nisa (2019) STUDI PEMBUATAN MINUMAN SERBUK EKSTRAK MAWAR MERAH DENGAN METODE FOAM MAT DRYING. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

[img]
Preview
Text
PENDAHULUAN.pdf

Download (1MB) | Preview
[img]
Preview
Text
BAB I.pdf

Download (199kB) | Preview
[img]
Preview
Text
BAB II.pdf

Download (450kB) | Preview
[img]
Preview
Text
BAB III.pdf

Download (598kB) | Preview
[img] Text
BAB IV.pdf
Restricted to Registered users only

Download (761kB)
[img] Text
BAB V.pdf
Restricted to Registered users only

Download (291kB)
[img] Text
LAMPIRAN.pdf
Restricted to Registered users only

Download (723kB)

Abstract

The athocyanin of extract red rose proved to be an antioxidant. Liquid of extract red rose has a short saving period. Therefore, one of effort to extend the saving period liquid of extract red rose are processed into long lasting product such as powder. Foam mat drying is a drying method that produced powder with better quality compared to conventional drying. The research aimed to analyze the effect of foaming agent concentration and the addition of different types sugar on red rose instan powder properties. Nested design by two factor with 3 replications were applied in this research. The first was concentration of egg albumen as the foaming agent with 3 levels (6%, 8% and 10%) and the second was the addition type of sugar with 3 types (crystal sugar, corn sugar and palm sugar). The parameters of this research are water content, ash content, solubility, water absorption, pH, total dissolved solids, anthocyanin levels, antioxidant activity, color intensity (L, a, b) and hedonic tests (appearance, aroma and taste). The results showed that the effect of concentration egg albumen significant (p< 0,05) on the water content, pH, total dissolved solids, anthocyanin levels, antioxidant activity, color intensity (L and a+) and appearance of red rose instan powder. The different types of sugar addition gave significant effect (p<0.05) on water content,total dissolved solids, color intensity (b+) appearance, aroma and taste of red rose instan powder. Water content and ash content of red rose instan powder has been according to the Indonesian National Standard (SNI 01-4320-1996) instant powder drink. The best treatment proved by concentration of 6% egg albumen with the addition of corn sugar with the value of moisture content of 2,46%, ash content of 0,42%, solubility 86.47%, water absorption 35.44%, pH 4.11, total dissolved solid 10.2 ˚Brix, anthocyanin level 77,24 mg/L, antioxidant activity 69,82%, Color intensity (L: 49,8, a +: 36,4 and b +: 1,4) and hedonic tests of red rose instan powder were accepted by panelist : appearance 5,7, aroma 5,53 and taste 5,13.

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201510220311033
Uncontrolled Keywords: The Production of Red Rose Instan Powder Using Foam Mat Drying
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 17 May 2019 07:34
Last Modified: 17 May 2019 07:34
URI : http://eprints.umm.ac.id/id/eprint/46189

Actions (login required)

View Item View Item
UMM Official

© 2008 UMM Library. All Rights Reserved.
Jl. Raya Tlogomas No 246 Malang East Java Indonesia - Phone +62341464318 ext. 150, 151 - Fax +62341464101
E-Mail : infopus[at]umm.ac.id - Website : http://lib.umm.ac.id - Online Catalog : http://laser.umm.ac.id - Repository : http://eprints.umm.ac.id

Web Analytics

UMM Institutional Repository is powered by :
EPrints Logo