Pengaruh Penambahan Gula Kelapa Terhadap Karakteristik Minuman Kayu Secang (Caesalpinia sappan L.)

Patjriah, Ika Nur (2023) Pengaruh Penambahan Gula Kelapa Terhadap Karakteristik Minuman Kayu Secang (Caesalpinia sappan L.). S1 thesis, UNIVERSITAS JAMBI.

	Text Full Skripsi.pdf Restricted to Repository staff only Download (1MB)
	Text HALAMAN PENGESAHAN.pdf Download (1MB)
	Text DAFTAR PUSTAKA.pdf Download (170kB)
	Text COVER.pdf Download (60kB)
	Text BAB V.pdf Download (33kB)
	Text BAB I.pdf Download (177kB)
	Text ABSTRAK.pdf Download (32kB)

Abstract

ABSTRAK – Kayu secang merupakan tanaman perdu yang mengandung antioksidan tinggi. Minuman kayu secang terbuat dari bahan bahan rempah tradisional berupa kayu secang, jahe, serai dan cengkeh. Tujuan penelitian ini untuk mengetahui pengaruh penambahan gula kelapa terhadap karakteristik minuman kayu secang dan mendapatkan penambahan gula kelapa yang tepat dalam pembuatan minuman kayu secang sebagai pemanis. Penelitian dilaksanakan menggunakan rancangan acak lengkap (RAL), dengan enam taraf perlakuan dan tiga kali ulangan, dengan perlakuan penambahan gula kelapa (2,5%, 5%. 7,5%, 10%, 12,5%, dan 15%). Parameter yang diamati yaitu aktivitas antioksidan, fenol, pH, total padatan terlarut, warna, dan organoleptik mutu hedonik (aroma dan kekeruhan) serta organoleptik hedonik (rasa, warna dan penerimaan keseluruhan). Perlakuan terbaik yang diperoleh adalah penambahan konsentrasi gula kelapa 12,5% : aktivitas antioksidan 76,3%, total fenol 11,39 mg GAE/100 mL, pH 4,95, total padatan terlarut 11,00%, warna (L*40,33, a*29,33, b*49,33), dan sifat organoleptik mutu hedonik aroma: khas gula kelapa (4,04), dan kekeruhan: keruh (4,48) serta organoleptik hedonik rasa: suka (4,32), warna: agak suka (3,52) dan penerimaan keseluruhan: suka (4,2). ABSTRACT – Secang wood is a shrub plant that contains high antioxidants. Secang wood drinks are made from traditional spices in the form of secang wood, ginger, lemongrass and cloves. The purpose of this study was to determine the effect of adding coconut sugar on the characteristics of secang wood drinks and get the right addition of coconut sugar in making secang wood drinks as a sweetener. The study was conducted using a completely randomized design (CRD), with six levels of treatment and three repeats, with the addition of coconut sugar (2.5%, 5%, 7.5%, 10%, 12.5%, and 15%). The parameters observed were antioxidant activity, phenol, pH, total dissolved solids, color, and organoleptic hedonic quality (aroma and turbidity) and hedonic organoleptic (taste, color and overall acceptance). The best treatment obtained was the addition of coconut sugar concentration 12.5%: antioxidant activity 76.3%, total phenol 11.39 mg GAE/100 mL, pH 4.95, total dissolved solids 11.00%, color (L*40.33, a*29.33, b*49.33), and organoleptic properties hedonic quality aroma: typical coconut sugar (4.04), and turbidity: cloudy (4.48) and organoleptic hedonic taste: like (4.32), color: somewhat like (3.52) and overall acceptance: likes (4,2).

Type:	Thesis (S1)
Uncontrolled Keywords:	Kata Kunci : Aktivitas Antioksidan, Gula Kelapa, Kayu Secang, Minuman Kayu Secang
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	PATJRIAH
Date Deposited:	11 Jan 2024 02:54
Last Modified:	26 Jun 2024 03:41
URI:	https://repository.unja.ac.id/id/eprint/59940

Actions (login required)

View Item