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KARAKTERISTIK MUTU TEH BUNGA ROSELLA (HIBISCUS SABDARIFFA L.) DAN SERAI (CYMBOPOGON CITRATUS) SEBAGAI MINUMAN FUNGSIONAL

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Penilaian

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This research aimed to determine the physical, chemical and sensory of rosella flower tea and lemongrass as functional beverages. This research used a Non-Factorial Completely Randomized Design (RAL) with six factors and the treatment was repeated 3 times. The treatment factors include the addition of lemongrass (20% (b/b), 40% (b/b), 60% (b/b), 80% (b/b), 100% (b/b) and 120% (b/b)). The parameters observed included physical characteristic (color), chemical characteristic (pH, antioxidant activity and test of flavonoid compounds) and sensory tests (color, taste and aroma). The result showed that the addition of lemongrass to rosella flower tea significantly affected the color (lightness (L*), redness (a*), yellowness (b*)), pH, antioxidant activity, flavonoid compounds and sensory tests (taste and aroma). Functional beverage from rosella flower tea with the addition of 60% (b/b) lemongrass is the best treatment based on sensory tests (color 3,0; taste 3,2; aroma 3,16) with physical characteristics color lightness (L*) 29,15; redness (a*) 7,87; yellowness (b*) 5,35 and chemical characteristic pH 2,92 and antioxidant activity 65,45 ppm.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307001297	T91658	T916582023	Central Library (Referens)	Available

Detail Information

Series Title

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Call Number

T916582023

Publisher

: Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universtas Sriwijay., 2023

Collation

xv, 50 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

663.07

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Teknologi Pembuatan Minuman Komersial
Teh Bunga Rosella

Specific Detail Info

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Statement of Responsibility

MURZ

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