STUDI PEMBUATAN MINUMAN HERBA KELOPAK BUNGA ROSELA (Hibiscus sabdariffa) :KAJIAN BENTUK POTONGAN DAN TIPE PENGERING

Nurhidayati, Titin (2007) STUDI PEMBUATAN MINUMAN HERBA KELOPAK BUNGA ROSELA (Hibiscus sabdariffa) :KAJIAN BENTUK POTONGAN DAN TIPE PENGERING. Other thesis, University of Muhammadiyah Malang.

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Abstract

Indonesia have tropical climate and most of that fertile the land is generate natural resources that able to be innovated. Among natural resources that able to be innovated is kind of plant wich have medicine or supplement content. One of potential herb wich can be developed and can be exploited, that herb is rosella (Hibiscus sabdariffa). The consist of calyx rosella is anthocyanin pigment, amino acid, and high nutrient C wich are natural antioxidant resource that very effectively to preventing free radical that cause cancer disease and more the other important things. Because of that, herb of rosella will processed be high economic valuable as healthy product wich called as herb tea. The objecttive of this research is to know the effect of dryer type and cutting slice form (intact and slice) to quality of rosella tea also to know the making processed of herb tea. The hipotesis estimated there are an interaction between treatment of dryer type and cutting form. This research is conducted by using Randomized Complete Block Design (RCBD) Factorial with two factors wich were first factor rosella form (intact and slice). Second factor types are sunshine dryer, light sun dryer, cabynet dryer and oven. Data obtained is analyzed by various analysis method (Anava), continued by real difference test (DMRT) α= 5%, to organoleptic test by hedonic scale. The research result indicates that in rosella herb tea at de garmo test known the best treatment there in treatment R2P4 (rosella abbrevation with oven dryer). 10,39% level of water, 12,621% level of dust, nutrient C 0,320 mg, pH 2,75, 0,112% total of dissolve solid, absorption 0,119, DPPH 0.923, level of brightness (L) 34,567, level of reddish (a+) 26,37, level of yellowish (b+) 7,80, score of beverage taste 3,47 (rather like), score of beverage color 1,93 (very dislike), score of aroma 1,73 (very dislike), score of dry color 3,20 (rather like), score of dry rosella aroma 3,80 (rather like).

Item Type: Thesis (Other)
Subjects: T Technology > T Technology (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Agrotechnology
Depositing User: Zainul Afandi
Date Deposited: 27 Jun 2012 07:21
Last Modified: 27 Jun 2012 07:21
URI: http://eprints.umm.ac.id/id/eprint/9890

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