CD Skripsi

Karakteristik Sirop Salak Pondoh Dengan Sari Daun Pandan Wangi

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ABSTRACT
Syrup is a sugar solution made from sugar and water, with or without the addition of other ingredients such as spices, coloring, or fruit. One type of fruit that can be used to make syrup is the salak pondoh snake fruit. Pondoh snake fruit has a sweet distinctive but the color is less attractive when processed into syrup. The research aims to obtain the best ratio of snake fruit extract and fragrant pandan leaf extract for syrup characteristics that meet the Indonesian National Standard 3544-2013. This study was conducted using a Completely Randomized Design (CRD) with four treatments and three replications. The four treatments tested were variations in the ratio of salak pondoh ekstract to the ratio of fragrant pandan leaf extract.: SP1 (90:10), SP2 (80:20), SP3 (70:30), and SP4 (60:40). The results showed ratio of pandan leaf extract significantly affected the reducing sugar content, acidity level (pH), viscosity, and sensory assessment. The best treatment selected was SP4 (pondoh snake fruit extract : pandan leaf extract = 60:40), which produced a reducing sugar content of 6.38%, a viscosity of 5.888.7 cP, and an acidity level (pH) of 6.65. L* value (lightness) 19.17; a* (redness) 16.44; and b* (yellowness) -0.48. Descriptively, the selected syrup had a thick texture, fragrant pandan leaf aroma, fragrant pandan leaf taste, and was green in color. as well as hedonic sensory assessment of viscosity, aroma, taste, color, and the overall acceptability was preferred by the panelists.
Keywords: Fragrant pandan leaves, pondoh snake fruit, syrup

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906113395

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2026

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906113395

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 HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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