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SIFAT FISIK KIMIA DAN SENSORIS MINUMAN FUNGSIONAL KAYU SECANG (CAESALPINA SAPPAN L.)

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This research aims to determine the physical, chemical and sensory characteristics of the functional drink of sappan wood. This research was conducted from january 2023 until may 2023 at the Chemical, Processing and Sensory Laboratory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This research used a Non-Factorial Completely Randomized Design (RAL) with six factors and each treatment was repeated three times. The treatment factor is the addition of sappan wood powder. Parameters observed included physical characteristics (color), chemical characteristics (pH, antioxidant activity, and total phenol) and sensory characteristics (color, taste, and scent). The results showed that the addition of secang wood powder had a significant effect on antioxidant activity, total phenol, hue, and sensory characteristics (color). Secang wood drink with the addition of 1.75% secang wood powder was the best treatment based on sensory characteristics (hedonic test) for color 3.36, aroma 2.44 and taste 1.92, chemical characteristics for antioxidant activity 33.21 ppm, and total phenol of 67.79 mgGAE/g, and physical characteristics to color (hue) 150.12o

Availability
Inventory Code Barcode Call Number Location Status
2307002320T112851T1128512023Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1128512023
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xvi, 29 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
663.907
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Prodi Teknologi Hasil Pertanian
teknologi pembuatan minuman teh, kopi dan coklat
Specific Detail Info
-
Statement of Responsibility
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