relation: https://eprints.untirta.ac.id/43730/
title: PENGARUH PENAMBAHAN EKSTRAK-AIR BUNGA KECOMBRANG (Etlingera elatior) SEBAGAI PEWARNA ALAMI PADA SAUS TOMAT SELAMA PENYIMPANAN PADA SUHU RUANG
creator: Zahroh, Nida Awaliah
subject: TS Manufactures
description: Tomato sauce is a food product that contains dangerous ingredients due to excessive food coloring. So this research focused on the use of natural coloring from Etlingera elatior as a substitute for food coloring used in tomato sauce. This study aims to determine the effect of concentration Etlingera elatior extract and storage time on color, total anthocyanin, antioxidant activity, and organoleptic properties of tomato sauce. Completely Randomized Design was used as a method in this research. The result of the study showed that the concentration of Etlingera elatior extract and storage time affected the color parameters (L* (25,68-38,92), a* (26,32-37,22), b* (31,30-38,51), Chroma (42,84-50,55), °Hue (42,80-52,09), ΔE (0,00-10,91)), total anthocyanin (0,36-12,71 mg/L), antioxidant activity (21,39-73,27 %inhibition), and organoleptic properties of tomato sauce. The concentration of Etlingera elatior extract can increase the brightness (L*), color chromaticity a*, color chromaticity b*, color saturation (Chroma), color change (ΔE), total anthocyanin, antioxidant activity, and reduce °Hue. In addition, a storage period of 14 days can reduce brightness (L*), color chromaticity a*, color chromaticity b*, color saturation (Chroma), total anthocyanin, antioxidant activity, increase °Hue and color change (ΔE). The result of the test for the presence of gas explosion was identified when the packaging lid was opened. Meanwhile, in the organoleptic test results showed that tomato sauce with the concentration of 10% Etlingera elatior extract as the best sample for each parameter of color (6,03), taste (4,86), aroma (5,03), viscosity (5,26), and overall (5,37).
date: 2024-11-11
type: Thesis
type: NonPeerReviewed
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identifier: https://eprints.untirta.ac.id/43730/1/a.%20Nida%20Awaliah%20Zahroh_4444180026_Fulltext.pdf
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identifier: https://eprints.untirta.ac.id/43730/2/b.%20Nida%20Awaliah%20Zahroh_4444180026_01.pdf
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identifier: https://eprints.untirta.ac.id/43730/3/c.%20Nida%20Awaliah%20Zahroh_4444180026_02.pdf
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identifier: https://eprints.untirta.ac.id/43730/4/d.%20Nida%20Awaliah%20Zahroh_4444180026_03.pdf
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identifier: https://eprints.untirta.ac.id/43730/5/e.%20Nida%20Awaliah%20Zahroh_4444180026_04.pdf
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identifier: https://eprints.untirta.ac.id/43730/6/f.%20Nida%20Awaliah%20Zahroh_4444180026_05.pdf
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identifier: https://eprints.untirta.ac.id/43730/7/g.%20Nida%20Awaliah%20Zahroh_4444180026_Ref.pdf
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identifier: https://eprints.untirta.ac.id/43730/8/h.%20Nida%20Awaliah%20Zahroh_4444180026_Lamp.pdf
identifier:   Zahroh, Nida Awaliah  (2024) PENGARUH PENAMBAHAN EKSTRAK-AIR BUNGA KECOMBRANG (Etlingera elatior) SEBAGAI PEWARNA ALAMI PADA SAUS TOMAT SELAMA PENYIMPANAN PADA SUHU RUANG.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.