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PENGARUH KONSENTRASI EKSTRAK KULIT KAYU MANIS (Cinnamomum burmannii) TERHADAP KARAKTERISTIK MINUMAN SARI BUAH NANAS (Ananas comosus L. Merr)

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Penilaian

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Pineapple juice drink can be added spices to add functional value, one of the spices that can be added is cinnamon. Cinnamon bark extract contains high enough trans-synamaldehyde levels to be a source of antioxidant compounds to capture free radicals. This study aims to determine the effect of cinnamon bark extract concentration on the physical, chemical and sensory characteristics of pineapple juice drinks. This research was carried out from January 2023 to May 2023 at the Chemical, Processing, and Sensory Laboratory of Agricultural Products, Agricultural Product Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a non-Factorial Complete Randomized Design (RAL). The treatment factor is the difference in the concentration of cinnamon bark extract in pineapple juice drinks. Each treatment is repeated three times. Parameters observed include color (lightness, redness, and yellowness), viscosity, pH, antioxidant activity, vitamin C, and sensory aroma, taste, and color. The results showed that differences in cinnamon bark extract had a significant effect on the value of lightness, redness, yellowness, viscosity, pH, antioxidant activity, and organoleptic test (taste and color) of pineapple juice drink. Based on the physicochemical and sensory characteristics. Treatment D (20% cinnamon bark extract) is the best treatment based on organoleptic color test of 3.12; taste of 3.04; and antioxidant activity (IC50) of 74.18 ppm

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307002447	T113598	T1135982023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1135982023

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2023

Collation

xviiii, 37 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

teknologi pembuatan makanan dari buah-buahan
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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