Skripsi

KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MINUMAN EKSTRAK BIJI PEPAYA DAN JAHE

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The objective of this research was to determine the effect of ginger powder and papaya seeds on the physical, chemical and sensory characteristics of functional drinks. The experiment used a Non- Factorial Completely Randomized Design (CRD) with one treatment, namely the ratio of the addition of papaya seeds and ginger (A) consisting of 6 treatment levels (control 100% ginger; 80%:20%; 60%:40%; 50%:50%; 40%:60%, 20%:80%) with a total amount of 50 g of treatment material. All experiments were conducted in three replications. The observed parameters were physical (yield and solubility test), chemical (moisture content, ash content, antioxidant activity), and sensory characteristics. The results showed that the ratio of ginger powder and papaya seeds had significant effect on sensory characteristics (taste and aroma). Based on sensory tests, the most preferred treatment on taste and color parameters was Al (80% ginger and 20% papaya seeds). In addition, all treatments met the SNI requirements.

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Detail Information

Series Title

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Call Number

T1501862024

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2024

Collation

xvi, 63 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

KA

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