PROSES PEMBUATAN MINUMAN HERBA ROSELA (Hibiscus sabdariffa L.) :KAJIAN SUHU DAN LAMA PENGERINGAN

Wahyurini, Endang (2007) PROSES PEMBUATAN MINUMAN HERBA ROSELA (Hibiscus sabdariffa L.) :KAJIAN SUHU DAN LAMA PENGERINGAN. Other thesis, University of Muhammadiyah Malang.

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Abstract

Plant has complex chemical components. People has been using herbal plant as medicine since long time ago. Rosela (Hibiscus sabdariffa L) one of herbal plant which is famous talking because it’s merit and usefulness for health. The purpose of this research is to change rosellas’ petals into rosella herbal drink. Futhermore, this research has two approaches to achieve the purpose. The first is knowing the effect of drying temperature and drying time length to the rosella herbal drink, then the second is knowing the interaction between drying temperature and drying time length to the quality of rosella herbal drink. This research was done at the Laboratorium of Farm Technology Muhammadiyah University of Malang on June until October 2007. The research used Randomized Complete Block Design (RCBD) which was arranged factorially. Each of them repeated three times and obtained 12 combinations. Factor I : drying temperature S1 = 70OC, S2 = 80 OC, S3 = 90 OC, and S4 = 100 OC. Factor II: drying time length, L1 = 120 minutes, L2 = 90 minutes, L3 = 60 minutes. Data collected was analyzed by using analysis of variance (ANOVA) technique, then continued by test of real differential DMRT 5%. The research result indicated that there was interaction between drying temperature and drying time length to water rater, ash rate, nutrient C, total dissolved density, color intensity, acidity (pH), anti-oxydant, and rendemen. The best treatment was S3L3 (drying temperature in 900C for 60 minutes). This treatment produced rosella tea with 11.0835% of water rate, 0.5540% of nutrient C, 5.2822 of ash rate, 2.7767 of acidity, 0.5467o Brix of dissolved density totally, 16.1667 of reddish level, 8 of yellowish level, 35.2333 of brightness, 13.1092% of rendemen, and 0.9067 of anti-oxydant. In the organoleptic test, panelist prefered dried rosella which has 3.46 of color (quite interesting) and 3.26 of aroma (quite attracted). Moreover panelist prefered steeping rosella which has 3.13 of taste (quite good), 4.06 of color (interesting), and 2.33 of aroma (not interesting).

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: 18 Jun 2012 03:29
Last Modified: 18 Jun 2012 03:29
URI: http://eprints.umm.ac.id/id/eprint/8258

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