Digilib Perpustakaan Universitas Riau

  • Beranda
  • Informasi
  • Berita
  • Bantuan
  • Pustakawan
  • Pilih Bahasa :
    Bahasa Arab Bahasa Bengal Bahasa Brazil Portugis Bahasa Inggris Bahasa Spanyol Bahasa Jerman Bahasa Indonesia Bahasa Jepang Bahasa Melayu Bahasa Persia Bahasa Rusia Bahasa Thailand Bahasa Turki Bahasa Urdu

Pencarian berdasarkan :

SEMUA Pengarang Subjek ISBN/ISSN Pencarian Spesifik

Pencarian terakhir:

{{tmpObj[k].text}}
Image of Lama Pengeringan Terhadap Aktivitas Antioksidan Dan Karakteristik Mutu The Herbal Buah Pedada (Sonneratia Caseolaris)
Penanda Bagikan

CD Skripsi

Lama Pengeringan Terhadap Aktivitas Antioksidan Dan Karakteristik Mutu The Herbal Buah Pedada (Sonneratia Caseolaris)

M. RIDHO PRATAMA / 2006126450 - Nama Orang;

ABSTRACT
Herbal tea is a beverage made from the processing of flowers, bark, seeds,
leaves, fruits, and roots of various plants that have benefits for the body. This study
aims to determine the drying time of selected pedada fruit herbal tea on the quality
characteristics and antioxidant activity of the herbal tea. The study was conducted
experimentally using a completely randomised design (CRD) consisting of four
treatments and four replications. The treatments in this study were drying time of
LP1 (110 minutes), LP2 (130 minutes), LP3 (150 minutes), and LP4 (170 minutes).
The parameters observed in this study were moisture content, ash content,
polyphenol content, antioxidant activity, and sensory evaluation. The data were
statistically analysed using analysis of variance (ANOVA) and followed by
Duncan's multiple range test (DMRT) at the 5% level. The results showed that
drying time significantly affected moisture content, ash content, crude fiber,
polyphenol content, antioxidant activity, and sensory evaluation. The LP3 treatment
(drying time of 150 minutes) was the selected treatment for pedada fruit herbal tea
with a moisture content of 7.10%, ash content of 6.37%, polyphenol content of
1.25%, and antioxidant activity content of 239.82 ppm. The sensory characteristics
are described as pale yellow in colour, with a slight aroma of pedada fruit, and a
slightly bitter taste. The hedonic sensory evaluation of colour, aroma, taste, and
overall acceptability was moderately favourable.
Keywords : antioxidants, drying time, herbal tea, pedada fruit


Ketersediaan
#
Perpustakaan Universitas Riau 2006126450
2006126450
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
2006126450
Penerbit
Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2025
Deskripsi Fisik
-
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
2006126450
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERTANIAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
daus
Versi lain/terkait

Tidak tersedia versi lain

Lampiran Berkas
  • COVER
  • DAFTAR ISI
  • ABSTRAK
  • BAB I PENDAHULUAN
  • BAB II TINJAUAN PUSTAKA
  • BAB III METODOLOGI PENELITIAN
  • BAB IV HASIL DAN PEMBAHASAN
  • BAB V KESIMPULAN DAN SARAN
  • DAFTAR PUSTAKA
  • LAMPIRAN
Komentar

Anda harus masuk sebelum memberikan komentar

Digilib Perpustakaan Universitas Riau
  • Informasi
  • Layanan
  • Pustakawan
  • Area Anggota

Tentang Kami

As a complete Library Management System, SLiMS (Senayan Library Management System) has many features that will help libraries and librarians to do their job easily and quickly. Follow this link to show some features provided by SLiMS.

Cari

masukkan satu atau lebih kata kunci dari judul, pengarang, atau subjek

Donasi untuk SLiMS Kontribusi untuk SLiMS?

© 2026 — Senayan Developer Community

Ditenagai oleh SLiMS
Pilih subjek yang menarik bagi Anda
  • Karya Umum
  • Filsafat
  • Agama
  • Ilmu-ilmu Sosial
  • Bahasa
  • Ilmu-ilmu Murni
  • Ilmu-ilmu Terapan
  • Kesenian, Hiburan, dan Olahraga
  • Kesusastraan
  • Geografi dan Sejarah
Icons made by Freepik from www.flaticon.com
Pencarian Spesifik
Kemana ingin Anda bagikan?