PENGARUH PENAMBAHAN GULA STEVIA TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS SIRUP EKSTRAK DAUN KENIKIR (COSMOS CAUDATUS KUNTH)

PAHLEVI, JULIAN REZA and Pratama, Filli (2025) PENGARUH PENAMBAHAN GULA STEVIA TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS SIRUP EKSTRAK DAUN KENIKIR (COSMOS CAUDATUS KUNTH). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the effect of adding stevia sugar on the physical, chemical, and sensory characteristics of kenikir leaf syrup. The research was conducted from October to November 2025 at the Laboratory of Agricultural Product Chemistry, Agricultural Product Processing and Sensory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. A Non�Factorial Completely Randomized Design (CRD) with five levels of treatment was used, and each treatment was repeated three times. The treatment factors were the ratios of stevia and fructose: (55%:10%), (50%:15%), (45%:20%), (40%:25%), and (35%:30%). The parameters observed included viscosity with a result of 1.31; color (lightness (L\) 2.76, greenness (a\) 0.21, and yellowness (b\) 1.14); pH measurement 2.82; total dissolved solids 2.69; aroma 0.52; color 0.18; and taste 6.51. The results showed that the addition of stevia sugar had a significant effect. Kenikir leaf extract with a ratio of 55% stevia and 10% fructose was the best treatment based on taste with a score of 3.52, pH level of 3.25, total dissolved sugar solids of 35.7%, viscosity of 350 cP, and color (lightness (L*) 25.16, greenness (a*) -4.22, and yellowness (b*) 13,54.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Cosmos caudatus Kunth, Sirup ekstrak daun kenikir
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Julian Reza Pahlevi
Date Deposited:	15 Jul 2025 07:59
Last Modified:	15 Jul 2025 08:05
URI:	http://repository.unsri.ac.id/id/eprint/178582

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