Skripsi

PENGARUH PENAMBAHAN GULA STEVIA TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS SIRUP EKSTRAK DAUN KENIKIR (COSMOS CAUDATUS KUNTH)

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Penilaian

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This study aimed to determine the effect of adding stevia sugar on the physical, chemical, and sensory characteristics of kenikir leaf syrup. The research was conducted from October to November 2025 at the Laboratory of Agricultural Product Chemistry, Agricultural Product Processing and Sensory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. A Non�Factorial Completely Randomized Design (CRD) with five levels of treatment was used, and each treatment was repeated three times. The treatment factors were the ratios of stevia and fructose: (55%:10%), (50%:15%), (45%:20%), (40%:25%), and (35%:30%). The parameters observed included viscosity with a result of 1.31; color (lightness (L\) 2.76, greenness (a\) 0.21, and yellowness (b\) 1.14); pH measurement 2.82; total dissolved solids 2.69; aroma 0.52; color 0.18; and taste 6.51. The results showed that the addition of stevia sugar had a significant effect. Kenikir leaf extract with a ratio of 55% stevia and 10% fructose was the best treatment based on taste with a score of 3.52, pH level of 3.25, total dissolved sugar solids of 35.7%, viscosity of 350 cP, and color (lightness (L*) 25.16, greenness (a*) -4.22, and yellowness (b*) 13,54.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507004073	T178582	T1785822025	Central Library (REFERENCE)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1785822025

Publisher

Indralaya : ., 2025

Collation

xvi, 98 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

630.07

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)

Pertanian

Specific Detail Info

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Statement of Responsibility

TUTI

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