Pengaruh Penambahan Serbuk Kulit Kayu Manis (Cinnamomum Burmannii Bl) Terhadap Sifat Fisikokimia Dan Organoleptik Minuman Cascara

MUHAMMAD, HIDAYAT (2023) Pengaruh Penambahan Serbuk Kulit Kayu Manis (Cinnamomum Burmannii Bl) Terhadap Sifat Fisikokimia Dan Organoleptik Minuman Cascara. S1 thesis, UNIVERSITAS JAMBI.

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Abstract

ABSTRAK – Penelitian ini untuk mengetahui pengaruh penambahanlserbuk kulit lkayu manis (cinnamomum burmannii lBl) terhadaplsifat fisikokimia dan organoleptik minuman cascara dan menentukan penambahan serbuk kulit kayu manis (Cinnamomum burmannii BI) terbaik terhadap sifat fisikokimia danlorganoleptik minuman cascara yang ldihasilkan. Rancangan yang digunakan RancanganlAcaklLengkap (RAL) dengan enam taraf perlakuan dan tiga kalilulangan sehingga didapatkan 18 satuan percobaan. Perlakuan yang diberikan yaitu penambahan kayu manis dan minuman cascara P0 Tanpa Penambahan Kayu Manis, P1 Kayu Manis 6 %, P2 Kayu Manis 8 %, P3 Kayu Manis 10 %, P4 Kayu Manis 12 %, P5 Kayu Manis 14 %. Hasil penelitian.menunjukan sifat fisikokimia dan organoleptik minuman cascara dengan penambahan kulit kayu manis kedalam minuman cascara kulit kopi arabika yang terbaik terdapat pada perlakuan penambahan 14%, dengan aktivitas antioksidan 82,51%, pH 3,71, kadar polifenol 8,96%, kadar kafein 1,83 %, hasil seduhan berupa warna dengan skor 4,367, aroma dengan skor 4.3, rasa dengan skor 4,467 dan penerimaan keseluruhan dengan skor 3,267. Kata Kunci : Kayu Manis, Kulit Buah Kopi Arabika, Minuman Cascara. ABSTRACT - This study was to determine the effect of the addition of cinnamon bark powder (Cinnamomum burmannii BI) on the physicochemical and organoleptic properties of cascara drink and to determine the best addition of cinnamon bark powder (Cinnamomum burmannii BI) on the physicochemical and lorganoleptic properties of the resulting cascara drink. The design used was Complete Randomized Design (CRD) with six treatment levels and three repetitions to obtain 18 experimental units. The treatment given was the addition of cinnamon and cascara drink P0 without adding cinnamon, P1 cinnamon 6%, P2 cinnamon 8%, P3 cinnamon 10%, P4 cinnamon 12%, P5 cinnamon 14%. The results showed that the physicochemical and organoleptic properties of cascara drink with the addition of cinnamon bark to cascara drink Arabica coffee peels were best found in the addition of 14%, with antioxidant activity of 82.51%, pH 3.71, polyphenol content 8.96%, caffeine content is 1.83%, the results of the infusion are color with a score of 4.367, aroma with a score of 4.3, taste with a score of 4.467 and overall acceptance with a score of 3.267 Keywords : Cinnamon, Arabica Coffee Fruit Bark, Cascara Drink.

Type:	Thesis (S1)
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Hidayat
Date Deposited:	30 Aug 2023 06:42
Last Modified:	30 Aug 2023 06:42
URI:	https://repository.unja.ac.id/id/eprint/55257

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