MINUMAN EKSTRAK BAYAM MERAH (Alternanthera
amoena Voss) DENGAN PENAMBAHAN EKSTRAK JAHE
(Zingiber officinale) DAN GULA AREN
Total View This Week0
Total View This Week0
Institusion
Universitas Djuanda
Author
Irawanti, Dwi Novian
Subject
Q Science (General)
Datestamp
2022-03-29 01:48:41
Abstract :
ABSTRACT Dwi Novian Irawanti. B.1510631. Beverage of Red Spinach Extract (Alternanthera amoena Voss) with The Addition of Ginger Extract (Zingiber officinale) and Palm Sugar. Supervised by Noli Novidahlia and M. Fakih Kurniawan. This research was aimed to study the difference in formulation beverage of red spinach extract with the addition of ginger extract and palm sugar to test organoleptic and physical test and knowing amount of iron and antioxidants in selected products. This research used Completely Randomized Design (CRD) with three treatments (red spinach extract:ginger extract:palm sugar) that is (70%:15%:15%), (80%:10%:10%) and (85%:7,5%:7,5%). Data analysis was here used was ANOVA and Duncan. The products have been analyzed is organoleptic (hedonic), pH and total dissolved solids to determine the selected product. The best of beverage was analyzed iron and antioxidant. The best treatment of beverage (red spinach extract 70%, ginger extract 15%, palm sugar 15%), this beverage contain is 7,2 pH, 15,5 °Brix total dissolved solids, 0,39 mg/100g iron, and 7,58 mg/mL (7580 ppm)antioxidant. Keywords: antioxidant, beverage, iron, red spinach.
ABSTRACT Dwi Novian Irawanti. B.1510631. Beverage of Red Spinach Extract (Alternanthera amoena Voss) with The Addition of Ginger Extract (Zingiber officinale) and Palm Sugar. Supervised by Noli Novidahlia and M. Fakih Kurniawan. This research was aimed to study the difference in formulation beverage of red spinach extract with the addition of ginger extract and palm sugar to test organoleptic and physical test and knowing amount of iron and antioxidants in selected products. This research used Completely Randomized Design (CRD) with three treatments (red spinach extract:ginger extract:palm sugar) that is (70%:15%:15%), (80%:10%:10%) and (85%:7,5%:7,5%). Data analysis was here used was ANOVA and Duncan. The products have been analyzed is organoleptic (hedonic), pH and total dissolved solids to determine the selected product. The best of beverage was analyzed iron and antioxidant. The best treatment of beverage (red spinach extract 70%, ginger extract 15%, palm sugar 15%), this beverage contain is 7,2 pH, 15,5 °Brix total dissolved solids, 0,39 mg/100g iron, and 7,58 mg/mL (7580 ppm)antioxidant. Keywords: antioxidant, beverage, iron, red spinach.
Download
book
BibTex
Latex, Jabref
cloud_download
Original Resource
url resource Institution
