Text

STUDI VARIASI KONSENTRASI EKSTRAK BUNGA ROSELA (Hibiscus subdariffa L.) DAN KARAGENAN TERHADAP MUTU MINUMAN JELI ROSELA

---

Abstract
Rosella cultivation in Indonesia currently has opportunities and excellent prospects. One is the use of rosella rosella processed into jelly drink. The study aimed to determine the effect of variations in the concentration of calyx extract of rosella and carrageenan concentration on the quality of roselle jelly drinks, conducted from February to May 2011 in Post Harvest and Processing Laboratory and Biochemistry and Microbiology Laboratory Faculty of Agriculture Mulawarman University.
Factorial experiment of 5x3 arranged in a Completely Randomized Design (CRD) with three replication was used in this study. The first factor was the concentration of rosella calyx extract (R) which consists of five levels : R0 = 0%, R1 = 0.5%, R2 = 1%, R3 = 1.5%, R4 = 2%, while the second factor was the concentration of carrageenan (K) consisting of three levels : K1 = 0.25%, K2 = 0.5%, K3 = 0.75%. Data were analyzed by Analysis of Variance with F test and followed by Least Significant Difference Test (LSD) with the α 5%.
This study showed that the concentration of the rosela calyx extract increase levels of vitamin C and hedonic quality test on the color, taste and flavor and reduce the pH value, total sugar content and suppleness hedonic quality test. While the concentration of carrageenan only increases the pH value, and test the hedonic and hedonic quality of suppleness. The most preferred Rosella Jelly beverage composition at a concentration of rosella calyx extract 1% and 0.5% concentration of carrageenan.
Keyword : Rosella, Carrageenan, Jelly drink.

---

Ketersediaan

Tidak ada salinan data

Informasi Detail

Judul Seri

-

No. Panggil

-

Penerbit

: ., 2011

Deskripsi Fisik

-

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

NONE

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

-

Info Detail Spesifik

-

Pernyataan Tanggungjawab

-

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar