KAJIAN PERBANDINGAN SARI DAUN JAMBU BIJI DENGAN SARI SALAK BONGKOK DAN PENAMBAHAN MADU PADA PRODUK MINUMAN FUNGSIONAL

SRI RETNA UTAMI, 123020055 and Yusep Ikrawan, DS and Neneng Suliasih, DS (2017) KAJIAN PERBANDINGAN SARI DAUN JAMBU BIJI DENGAN SARI SALAK BONGKOK DAN PENAMBAHAN MADU PADA PRODUK MINUMAN FUNGSIONAL. Skripsi(S1) thesis, Fakultas Teknik Unpas.

	Text ~$B IV kelima.docx Download (162B)
	Slideshow ~$sidang.pptx Download (165B)
	Text ABSTRAK & ABCTRCT.docx Download (15kB)
	Text ARTIKEL SRI RETNA UTAMI-MINUMAN FUNGSIONAL.docx Download (80kB)
	Text BAB 1.docx Download (29kB)
	Text BAB 2.docx Download (171kB)
	Text BAB IV kelima.docx Download (72kB)
	Text BAB IV.docx Download (72kB)
	Text BAB 3.docx Download (393kB)
	Text BAB V.docx Download (16kB)
	Text COVER+LEMBAR PENGESAHAN.docx Download (28kB)
	Text DAFTAR ISI FIX.doc Download (48kB)
	Text DAFTAR PUSTAKA fix.docx Download (21kB)
	Text KATA PENGANTAR fix.docx Download (18kB)
	Text LAMPIRAN PENDAHULUAN FIX.docx Download (282kB)
	Slideshow sidang.pptx Download (4MB)
	Slideshow ppt ST bismillah.pptx Download (4MB)

Abstract

The purpose of this research was to determine the effect of guava leaves extract with salak bongkok extract and honey concentration on the characterization of functional beverage. The experimental with factorial pattern of 3x3 in randomized block design (RAK) and 3 times replicated was used in this study. The treatment design in this study was to covered 2 factors, namely : factor (A)guava leaves extract with salak bongkok extract comparison (1:1, 1:2, 1:3) and factor (B) honey concentration (5%, 10%, 15%). Analysis for final product’s characterization organoleptic responses, % brix total solid soluble, vitamin C content, tannin content and antioxidant tothe selected sample. Factor guava leaves extract with salak bongkok extract (A) significantly affected the levels of vitamin C content, % brix total solids, tannin content, as well as organoleptic on the attributes flavor, color, and taste. Factor honey concentration (B) significant effect on % brix total solids, vitamin C content, and organoleptic on the attributes flavor and taste but did not significantly affect of tannin content and color. Interaction between guava leaves extract with salak bongkok extract and honey concentration (AB) significant effect on % brix total solids, vitamin C content , and organoleptic on the attributes flavor and taste but did not significantly affect of tannin content and color. The results of the preliminary study on a selected sample salak bongkok extract is the ratio of water to materials 1:2 and guava leave extract the ratio of water to extract 1:3. The result of salak bongkok extract had content of 6,604 mg/100gram VitaminC, guava leaves extract had content 9,10% tannin. The result of honey amounted to 16,22% total sugar and sucrose content of 4,52%. Based on the main research results,the best of guava leaves extract with salak bongkok extract and honey concentration on the characterization of functional beverage was a2b3 treatment with guava leaves extract with salak bongkok extract (a2) 1:2 and honey concentration (a3) 15%,with the result had content of 41,83 mg/100gram Vitamin C, content of 8,01% tannin and 8,390brix total solid soluble and antioxidant activity IC50 value of 366,764 ppm for the selected sample of functional beverage of guava leaves extract with salak bongkok extract and honey concentration.

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2017
Depositing User:	Irwan Kustiawan
Date Deposited:	07 Aug 2017 07:07
Last Modified:	07 Aug 2017 07:07
URI:	http://repository.unpas.ac.id/id/eprint/28496

Actions (login required)

View Item