CD Skripsi

Karakteristik Mutu Sirup Buah Kelubi Dengan Beberapa Pewarna Alami

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Syrup is a sugar solution that is cooked until thick. Syrup is generally made from real fresh fruit juice. Kelubi has a sour taste which gives the syrup a distinctive taste, but has an unattractive color. The addition of c such as dragon fruit, eagle flower, and roselle flower is expected to increase the panelist liked for kelubi syrup. The purpose of this research was to obtain the characteristics of adding natural dyes to kelubi syrup. The research method used a complete randomized design (CRD) with four treatments four repeats so that 16 experimental units were obtained. The treatments in this study were S1 (control), S2 (addition of dragon fruit), S3 (addition of butterfly pea flower), and S4 (addition of roselle flower). The data obtained were analyzed using analysis of variance and countinue with duncan's multiple range test at the level of 5%. The results showed that the addition of natural dyes had a significant effect on sugar reduction, pH, antioxidants, color, and sensory assessment, but did not differ markedly on viscosity. The selected treatment obtained was S4 namely the addition of roselle flower which the panelists liked. S4 has a reduction sugar of 11,9%, pH of 2,83, viscosity of 493,35cP, and antioxidants of 44,13ppm. The results of color analysis using a lightness of 22,07; redness 3,28; and yellowness -1,52. The S4 treatment had a descriptive rosela flowers aroma, sweet and sour with the color of the syrup before diluting and after diluting is red.


Keywords: syrup, kelubi, natural dyes

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906155351

Penerbit

Pekanbaru : Univeristas Riau - F. Pertanian - Teknologi Pertanian., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906155351

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Vina

Versi lain/terkait

Lampiran Berkas

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