SIFAT FISIK KIMIA DAN SENSORIS MINUMAN FUNGSIONAL KAYU SECANG (CAESALPINA SAPPAN L.)

WIRAYUDHA, DICKY and Syaiful, Friska (2023) SIFAT FISIK KIMIA DAN SENSORIS MINUMAN FUNGSIONAL KAYU SECANG (CAESALPINA SAPPAN L.). Undergraduate thesis, Sriwijaya University.

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Abstract

This research aims to determine the physical, chemical and sensory characteristics of the functional drink of sappan wood. This research was conducted from january 2023 until may 2023 at the Chemical, Processing and Sensory Laboratory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This research used a Non-Factorial Completely Randomized Design (RAL) with six factors and each treatment was repeated three times. The treatment factor is the addition of sappan wood powder. Parameters observed included physical characteristics (color), chemical characteristics (pH, antioxidant activity, and total phenol) and sensory characteristics (color, taste, and scent). The results showed that the addition of secang wood powder had a significant effect on antioxidant activity, total phenol, hue, and sensory characteristics (color). Secang wood drink with the addition of 1.75% secang wood powder was the best treatment based on sensory characteristics (hedonic test) for color 3.36, aroma 2.44 and taste 1.92, chemical characteristics for antioxidant activity 33.21 ppm, and total phenol of 67.79 mgGAE/g, and physical characteristics to color (hue) 150.12o.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Bubuk Kayu Secang, Aktivitas Antioksidan, Minuman Fungsional
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S530-559 Agricultural education S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Dicky Wirayudha
Date Deposited:	22 Jun 2023 08:23
Last Modified:	22 Jun 2023 08:23
URI:	http://repository.unsri.ac.id/id/eprint/112851

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