Skripsi

PENGARUH PENAMBAHAN BUBUK SARI PATI BENGKUANG (Pachyrrhizus erosus) DALAM PEMBUATAN MASKER GAMBIR (Uncaria gambir Roxb.)

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Penilaian

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This study aimed to determine the effect of the addition of yam powder on the physical and chemical characteristics in the manufacture of gambier masks. This research was conducted from December 2023 to June 2023 at the Chemical Laboratory, Processing and Sensory Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a non-factorial Completely Randomized Design (CRD), namely formulations of gambier gum powder and yam starch powder. Each treatment was repeated 5 times. The treatment of this research were (F0) 85% gambir gum powder: 15% yam starch powder; (F1) 70% gambier sap powder: 30% yam starch powder; (F2) 50% gambier sap powder: 50% yam starch powder; (F3) 35% gambir sap powder: 65% yam starch powder; (F4) 15% gambir sap powder: 85% yam starch powder. Parameters observed in this study, were physical characteristic (color), chemical characteristics (antioxidant activity, water content and pH of the solution) and microbiological characteristic (total plate number). The results showed that the addition of yam starch powder in the manufacture of gambier masks significantly affected the color, antioxidant activity and pH of the solution. The best treatment in this study was the F0 treatment (85% gambier gum powder : 15% yam starch powder) based on the lightness value (L*) 82.20%; redness (a*) 5.71; yellowness (b*) 20.29; IC50 31.38 ppm; water content 9.64%; pH 5.14 and total plate number 0.97 × 105 colonies/g. Keywords : natural, jicama, gambier, facemask, face

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307006118	T120671	T1206712023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1206712023

Publisher

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

Collation

xv, 41 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

Text

Media Type

unmediated

Carrier Type

-

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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