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PENGARUH CMC DAN PEKTIN TERHADAP KARAKTERISTIK DAN PENERIMAAN KONSUMEN DARI JAMU GENDONG EKSTRAK KUNYIT ASAM

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Functional food now popular progressively because known useful to improve the stamina and health of body and also prevent various disease. One of them is turmeric, one of the traditional jamu of the Indonesia exploited many not merely as pick me up but also for the health of. micro Industrial perpetrator of acid turmeric vend it in the form of jamu carry on the back ( Jamu Gendong Kunyit Asam, JGKA). Product JGKA this have some insuffiencies when marketed passing outlet shop or selfservice, that is its there is still sediment, mount the viscosity still less and also the colour lose looks. this Research report discuss concerning usage of thickening at the same time emulsifier able to improve the appearance JGKA, at the same time see his influence to nature of sensoris JGKA. Factorial research in RAL done with first factor is addition CMC and second factor is addition of pectin. Addition CMC single countedly 8 g in 1 litre JGKA (0,8%) can yield JGKA the perfect homogeneousness. To obtain get the same thing can be done with addition of combination of 4 g CMC (0,4 %) and 10 g pectin (1 %). Addition CMC tend to to lessen hobby of product JGKA yielded. To JGKA with addition CMC and minimum pectin (0,4% and 1%), characteristic sensoris of likes don't differ from JGKA without giving emulsifier (control).

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No. Panggil

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Penerbit

: ., 2009

Deskripsi Fisik

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Bahasa

Indonesia

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NONE

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