PENGARUH PENAMBAHAN PEMANIS DAUN STEVIA (Stevia rebaudiana B.) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS MINUMAN SARI BENGKUANG (Pachyrhizus erosus)

APRIANI, DINA and Hermanto, Hermanto (2023) PENGARUH PENAMBAHAN PEMANIS DAUN STEVIA (Stevia rebaudiana B.) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS MINUMAN SARI BENGKUANG (Pachyrhizus erosus). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the effect of the addition and steeping time of stevia leaves (Stevia rebaudiana B.) on the physical, chemical and sensory characteristics of jicama (Pachyrhizus erosus) juice drink. This study used a Factorial Completely Randomized Design (RALF) with 2 treatment factors and each treatment was repeated 3 times. Factor A the addition of stevia leaves (A1 = 2.5 ml, A2 = 4.5 ml, A3 = 6.5 ml) and factor B the duration of steeping stevia leaves (B1 = 1 minute, B2 = 2 minutes, B3 = 3 minute) added to 100 ml of jicama juice drink. Parameters observed in this study included physical characteristics (color), chemical characteristics (pH, total soluble solid, qualitative test of flavonoid compounds, antioxidant activity), and sensory characteristics (aroma, taste, color). The results showed that factor A (addition of stevia leaves) had significant effect on color (lightness (L*), greenness (-a*), and yellowness (b*)), pH, total soluble solid, antioxidant activity, and sensory characteristics (taste and color), while factor B (brewing time) had significant effect on color (lightness (L*) and yellowness (b*)), pH, total soluble solid, antioxidant activity, and sensory characteristics (taste and color). The interaction of the two treatment factors had significant effect on color (lightness (L*)), pH, and sensory characteristics (taste and color). The best treatment in this study was the De Garmo method, namely the addition of 4.5 ml of stevia leaves and 2 minutes of brewing time based on sensory characteristics for taste 3,08, color 3,12, aroma 2,88, chemical characteristics for pH 6,10 , total soluble solid 5,60°Brix, and antioxidant activity 174.23 ppm, and physical characteristics for color (L* 77.70, -a* -3.43, b* 12.16).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	bengkuang, daun stevia, lama penyeduhan
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:	Dina Apriani
Date Deposited:	26 Jun 2023 03:30
Last Modified:	26 Jun 2023 03:30
URI:	http://repository.unsri.ac.id/id/eprint/113367

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