PENGARUH PENAMBAHAN BUBUK KINANG TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MARSHMALLOW KINANG
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Institusion
Universitas Sriwijaya
Author
YUNI UTAMI (STUDENT ID : 05031181520020)
Rindit Pambayun (LECTURER ID : 0004125601)
Budi Santoso (LECTURER ID : 0010067503)
Rindit Pambayun (LECTURER ID : 0004125601)
Budi Santoso (LECTURER ID : 0010067503)
Subject
S1-(972) Agriculture (General)
Datestamp
2019-07-29 04:37:14
Abstract :
The purpose of this study was to determine the effect of kinang powder on physical characteristics, chemical and organoleptic kinang marshmallow. The research used a Factorial Completely Randomized Design with two treatments factors and each treatment was repeated three times. The treatment were the type of kinang powder and variations in the concentration of kinang powder (2%, 4%, 6%). The parameters observed were physical characteristics (texture and color), chemical characteristics (moisture, ash, total phenol, antioxidant and antibacterial activity) and organoleptic characteristics (color, texture, taste and aroma). Type of kinang powder of marshmallow kinang had significantly effect on the color (Redness and yellowness), texture, moisture content, ash content, total phenol and antioxidant activity, while the addition of kinang powder treatment concentration had significantly effect on the color (lightness and yellowness), texture, moisture content, ash content, total phenol, antioxidant and antibacterial activity of kinang marshmallow. Moreover, the interaction between type of kinang powder and concentration kinang powder had significantly effect on the color (yellowness), total phenol and antioxidant activity of kinang marshmallow. Kinang marshmallow with kinang powder dried raw materials and concentration 2% (A2B1) was the best treatment based on organoleptic with physical characteristics. It’s characteristics were lightness 51.81%, Redness +13.62, +24.48 yellowness, texture 114.40 grams of force (gf), the water content of 21.31%, ash content of 0.79%, total phenol 29.13 mg / L, 1687.15 ppm antioxidant activity and hedonic test (2,80 color, aroma 2.84 , flavor 3.08 and texture 3,00) which was categorized as “likeâ€.
The purpose of this study was to determine the effect of kinang powder on physical characteristics, chemical and organoleptic kinang marshmallow. The research used a Factorial Completely Randomized Design with two treatments factors and each treatment was repeated three times. The treatment were the type of kinang powder and variations in the concentration of kinang powder (2%, 4%, 6%). The parameters observed were physical characteristics (texture and color), chemical characteristics (moisture, ash, total phenol, antioxidant and antibacterial activity) and organoleptic characteristics (color, texture, taste and aroma). Type of kinang powder of marshmallow kinang had significantly effect on the color (Redness and yellowness), texture, moisture content, ash content, total phenol and antioxidant activity, while the addition of kinang powder treatment concentration had significantly effect on the color (lightness and yellowness), texture, moisture content, ash content, total phenol, antioxidant and antibacterial activity of kinang marshmallow. Moreover, the interaction between type of kinang powder and concentration kinang powder had significantly effect on the color (yellowness), total phenol and antioxidant activity of kinang marshmallow. Kinang marshmallow with kinang powder dried raw materials and concentration 2% (A2B1) was the best treatment based on organoleptic with physical characteristics. It’s characteristics were lightness 51.81%, Redness +13.62, +24.48 yellowness, texture 114.40 grams of force (gf), the water content of 21.31%, ash content of 0.79%, total phenol 29.13 mg / L, 1687.15 ppm antioxidant activity and hedonic test (2,80 color, aroma 2.84 , flavor 3.08 and texture 3,00) which was categorized as “likeâ€.
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RAMA_41231_05031181520020.pdf
RAMA_41231_05031181520020_TURNITIN.pdf
RAMA_41231_05031181520020_0004125601_0010067503_01_front_ref.pdf
RAMA_41231_05031181520020_0004125601_0010067503_02.pdf
RAMA_41231_05031181520020_0004125601_0010067503_03.pdf
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RAMA_41231_05031181520020_0004125601_0010067503_05.pdf
RAMA_41231_05031181520020_0004125601_0010067503_06_ref.pdf
RAMA_41231_05031181520020_0004125601_0010067503_07_lamp.pdf
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