STUDI PEMBUATAN TABLET EFFERVESCENT DENGAN MENGGUNAKAN EKSTRAK BUNGA MAWAR MERAH (Rosa damascena Mill.) (Kajian Warna Bunga dan Jenis Gula)

RATNA AGUSTIN, IKA (2009) STUDI PEMBUATAN TABLET EFFERVESCENT DENGAN MENGGUNAKAN EKSTRAK BUNGA MAWAR MERAH (Rosa damascena Mill.) (Kajian Warna Bunga dan Jenis Gula). Other thesis, University of Muhammadiyah Malang.

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Abstract

Rose is one of the farming products that used as an accessory plantation. The sheath is also known consists of Vitamin C and the antosianin pigment which it is also categorized as flavonoid, and it used as a free radical protector (antioxidant). The functioning of the sheath as a medicine is also consumed in drinks, which is produced from the rose extract or in effervescent tablets. The purpose of this study is to identify the color effect of flower through the effervescent tablet’s quality, to know the interaction between the flower’s color and the kinds of sugar through the effervescent rose tablet’s quality. The hypothesis of this study is, it was suspected that the color of the flower influenced to the quality of the rose’s pigment, suspected that there was an interaction between the qualities of the rose effervescent rose drinks. This study done with two steps, those were: At the step I, with 2 levels of examinations, by using Simple Random: Rose coloring, M1 (dark red) and M2 (pink), while the second factor consisted of three levels of examinations, those were G1 (sucrose), G2 (dextrose), and G3 (Tropicana slim), and they were repeated three times. The result showed that at the act of the dark red color has a better extract pigment quality, the level of the light color was (L) 77,3 and the redness level was (b+) 25,033. The best rose effervescent tablet was produced by the combination of M1G3 (dark red:Tropicana slim),, which has 8,179% sense of water; the level of hardness was 11,5kg/cm2; the speed of protracted was 0,029 g/dt; the level of the lightness was (L) 84,133, the level of the redness was (a+) 18,3 and the level of yellowness was (b) 2,733. At the product of the rose effervescent drinks has a value of 6,46 pH; viscosities 342,867 cps; total of hardness 0,814 g/g and total of sugar 52,150%.

Item Type: Thesis (Other)
Subjects: T Technology > T Technology (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Agrotechnology
Depositing User: Anggit Aldila
Date Deposited: 27 Jun 2012 03:59
Last Modified: 27 Jun 2012 03:59
URI: http://eprints.umm.ac.id/id/eprint/9811

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