PURNAMASARI, RITA (2023) PENGARUH PENAMBAHAN EKSTRAK KULIT BATANG KAYU MANIS (Cinnamomum burmannii) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK GULA AREN CAIR SELAMA PENYIMPANAN SUHU RUANG. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Liquid palm sugar is a type of liquid sugar made from palm sap and is in liquid form. Palm sugar has a small number of antioxidants that can fight free radicals. A natural source of antioxidants can be found in cinnamon bark, namely cinnamaldehyde. The cinnamon bark extract also has the potential as an anti-microbial that can extend the shelf life of food products and maintain their quality. This study was divided into 2 treatments. The first treatment was the addition of cinnamon bark extract, namely: 0; 5; and 10%. The second treatment is the long storage time at room temperature, namely: 0; 2; 4; 6; and 8 weeks. The results showed that the average value of each parameter from lowest to highest was: a pH value of 7.71-7.90. The value of reducing sugar is 7.79-8577.79%. The total sugar value is 73.53-84.30%. The value of the antioxidant activity is 31.38-54.38%. ALT value 2.48-2.52 log cfu/ml. ACC value of 1.00-1.38 log cfu/ml. L* color value is 2.35-12.49, a* is 0.98-13.62, b* is 2.70-16.16, and oHue is 39.18-70.39. The viscosity value is 303.4-355.9 cP. The addition of cinnamon bark extract to liquid palm sugar affected the value of the antioxidant activity, ALT, AKK, color (L*, a*, b*, and oHue), and viscosity. The storage time of liquid palm sugar for 8 weeks at room temperature affected the pH value, antioxidant activity, ALT, AKK, color (L*, a*, and b*), and viscosity. There was an interaction between the addition of cinnamon bark extract and the storage time of liquid palm sugar at room temperature on pH value, antioxidant activity, ALT, AKK, color (L*, a*, b*, and oHue), and viscosity.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Gula aren cair adalah jenis gula cair yang terbuat dari nira aren dan berbentuk cair. Gula aren memiliki sedikit kandungan antioksidan yang dapat melawan radikal bebas. Sumber antioksidan alami dapat ditemukan pada kulit kayu manis yaitu cinnamaldehyde. Ekstrak kulit kayu manis juga berpotensi sebagai anti mikroba yang dapat memperpanjang umur simpan produk pangan dan menjaga kualitasnya. Penelitian ini dibagi menjadi 2 perlakuan. Perlakuan pertama penambahan ekstrak kulit kayu manis yaitu: 0; 5; dan 10%. Perlakuan kedua adalah lama penyimpanan pada suhu ruang yaitu: 0; 2; 4; 6; dan 8 minggu. Hasil penelitian menunjukkan bahwa nilai rata-rata setiap parameter dari terendah hingga tertinggi adalah: nilai pH 7,71-7,90. Nilai gula reduksi sebesar 7,79-8577,79%. Nilai gula total adalah 73,53-84,30%. Nilai aktivitas antioksidan sebesar 31,38-54,38%. Nilai ALT 2,48-2,52 log cfu/ml. Nilai ACC 1,00-1,38 log cfu/ml. Nilai warna L* adalah 2,35-12,49, a* adalah 0,98-13,62, b* adalah 2,70-16,16, dan oHue adalah 39,18-70,39. Nilai viskositas 303,4-355,9 cP. Penambahan ekstrak kulit kayu manis pada gula aren cair berpengaruh terhadap nilai aktivitas antioksidan, ALT, AKK, warna (L*, a*, b*, dan oHue), dan viskositas. Lama penyimpanan gula aren cair selama 8 minggu pada suhu ruang berpengaruh terhadap nilai pH, aktivitas antioksidan, ALT, AKK, warna (L*, a*, dan b*), dan viskositas. Terdapat interaksi antara penambahan ekstrak kulit kayu manis dan lama penyimpanan gula aren cair suhu ruang terhadap nilai pH, aktivitas antioksidan, ALT, AKK, warna (L*, a*, b*, dan oHue), dan viskositas. | |||||||||
| Subjects: | Q Science > Q Science (General) S Agriculture > S Agriculture (General) |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Mrs Rita Purnamasari | |||||||||
| Date Deposited: | 16 May 2023 10:16 | |||||||||
| Last Modified: | 16 May 2023 10:16 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/24173 |
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