PENGARUH KOMBINASI PERLAKUAN GAMBIR DAN MADU TERHADAP KARAKTERISTIK PEMBUATAN SIRUP FUNGSIONAL

PRATAMA, PARLY and Pambayun, Rindit and Santoso, Budi (2019) PENGARUH KOMBINASI PERLAKUAN GAMBIR DAN MADU TERHADAP KARAKTERISTIK PEMBUATAN SIRUP FUNGSIONAL. Undergraduate thesis, Sriwijaya University.

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Abstract

PARLY PRATAMA. Combination Effects Gambir and Honey Treatment On Functional Syrup Forming Characteristc (Supervised by BUDI SANTOSO and RINDIT PAMBAYUN). The objective of this research was to determine quantitatively the treatment combination between gambir and honey to make functional syrup. The study was conducted at the Agricultural Product Chemistry Laboratory of the Department of Agriculture, Faculty of Agriculture, Sriwijaya University, in October 2018 until July 2019. This study designed by Factorial Completely Randomized Design (CRD) with 2 treatment factors with three times replication. The first factor was the concentration of honey (80 mL, 85 mL and 90 mL) and the second factor was concentration of gambir (1 g, 2 g and 3 g). The parameters observed included physical characteristics (color, viscosity, stability), chemical characteristics (total dissolved solids, antioxidant activity and reducing sugar levels), microbiological tests (antibacterial properties) and organoleptic tests (color, taste and aroma). Based on the results of the research, honey concentration significantly affected the color (redness and yellowness), viscosity, reducing sugar content, antioxidant activity and antibacterial activity in functional syrup honey and gambier. While gambir concentration significantly affected color (lightness and redness), viscosity, total dissolved solids, antioxidant activity and antibacterial activity in functional syrup of honey and gambier. The interaction between honey and gambir concentration significantly affected color (redness), viscosity, antioxidant activity and antibacterial activity.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Sirup Fungsional, Gambir, Madu, Tepung Telur
Subjects:	T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 2485 not found.
Date Deposited:	15 Oct 2019 01:48
Last Modified:	15 Oct 2019 01:48
URI:	http://repository.unsri.ac.id/id/eprint/11623

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