ASRI NISA SAKINAH, 113020056 and Hervelly, DS and Asep Dedy Sutrisno, DS (2016) KAJIAN PRODUKSI SIRUP GULA DARI DAUN STEVIA (Stevia rebaudiana Bertonii ) TERHADAP KARAKTERISTIK SIRUP GULA. Skripsi(S1) thesis, Fakultas Teknik Unpas.
|
Text
1.COVER LEMBAR PENGESAHAN.pdf Download (110kB) | Preview |
|
|
Text
2.KATA PENGANTAR DAFTAR ISI.pdf Download (171kB) | Preview |
|
|
Text
3.BAB I PENDAHULUAN.pdf Download (169kB) | Preview |
|
|
Text
ARTIKEL Asri Nisa Sakinah. 113020056.pdf Download (1MB) | Preview |
|
|
Text
7. BAB V KESIMPULAN DAN SARAN.pdf Download (83kB) | Preview |
|
|
Text
6.BAB IV HASIL DAN PEMBAHASAN.pdf Download (220kB) | Preview |
|
|
Text
8. DAFTAR PUSTAKA.pdf Download (186kB) | Preview |
|
|
Text
5.BAB III METODOLOGI PENELITIAN.pdf Download (997kB) | Preview |
|
|
Text
9. LAMPIRAN ANALISIS NEW.pdf Download (1MB) | Preview |
|
|
Text
4.BAB II TINJAUAN PUSTAKA.pdf Download (1MB) | Preview |
Abstract
The purpose of the study was to determine the correlation ethanol concentration on the characteristics of stevia sugar syrup, water content, yield, total dissolved solids, and the result of the viscosity. The benefits of this research is to provide an alternative natural sweetener for diabetics in the form of sugar syrup. Moreover, to add insight that stevia leaf contains chemicals that act as a natural sweetener and has a low caloric value and non-carcinogenic. Concept that used in this study to analyze the experimental data was a method of simple linear regression with the independent variable (x) consists of one factor that is the concentration of ethanol consists of seven levels ie P1 (30%), P2 (40%), P3 (50%) , P4 (60%), P5 (70%), P6 (80%), P7 (90%). The dependent variable (y) consists of water content, yield, total dissolved solids, and viscosity. Rangking test result in the preliminary study obtained selected sample ie sample with code E (1:10) with the value on the color quality attributes 29 attributes 37 flavors, and aroma attributes 35 where the value included in the category of the range of values in the five percent table with the value range is 32-58. The main research results stevia sugar syrup, ethanol concentrations varied variations more correlated to the response of the moisture content, total dissolved solids, viscosity and yield. Keywords: Stevia, Syrup Sugar, Ethanol Concentration, Linear Regression
| Item Type: | Thesis (Skripsi(S1)) |
|---|---|
| Subjects: | S1-Skripsi |
| Divisions: | Fakultas Teknik > Teknik Pangan 2016 |
| Depositing User: | Irwan Kustiawan |
| Date Deposited: | 09 Aug 2017 06:41 |
| Last Modified: | 09 Aug 2017 06:41 |
| URI: | http://repository.unpas.ac.id/id/eprint/28529 |
Actions (login required)
 |
View Item |
