Skripsi

PENGARUH PENAMBAHAN PEMANIS DAUN STEVIA (Stevia rebaudiana B.) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS MINUMAN SARI BENGKUANG (Pachyrhizus erosus)

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Penilaian

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This study aimed to determine the effect of the addition and steeping time of stevia leaves (Stevia rebaudiana B.) on the physical, chemical and sensory characteristics of jicama (Pachyrhizus erosus) juice drink. This study used a Factorial Completely Randomized Design (RALF) with 2 treatment factors and each treatment was repeated 3 times. Factor A the addition of stevia leaves (A1 = 2.5 ml, A2 = 4.5 ml, A3 = 6.5 ml) and factor B the duration of steeping stevia leaves (B1 = 1 minute, B2 = 2 minutes, B3 = 3 minute) added to 100 ml of jicama juice drink. Parameters observed in this study included physical characteristics (color), chemical characteristics (pH, total soluble solid, qualitative test of flavonoid compounds, antioxidant activity), and sensory characteristics (aroma, taste, color). The results showed that factor A (addition of stevia leaves) had significant effect on color (lightness (L*), greenness (-a*), and yellowness (b*)), pH, total soluble solid, antioxidant activity, and sensory characteristics (taste and color), while factor B (brewing time) had significant effect on color (lightness (L*) and yellowness (b*)), pH, total soluble solid, antioxidant activity, and sensory characteristics (taste and color). The interaction of the two treatment factors had significant effect on color (lightness (L*)), pH, and sensory characteristics (taste and color). The best treatment in this study was the De Garmo method, namely the addition of 4.5 ml of stevia leaves and 2 minutes of brewing time based on sensory characteristics for taste 3,08, color 3,12, aroma 2,88, chemical characteristics for pH 6,10 , total soluble solid 5,60°Brix, and antioxidant activity 174.23 ppm, and physical characteristics for color (L* 77.70, -a* -3.43, b* 12.16).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307002448	T113367	T1133672023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1133672023

Publisher

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

Collation

xvi, 49 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

Other version/related

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