Artikel Ilmiah : A1M011060 a.n. NISA AMANDA
| NIM | A1M011060 |
|---|---|
| Namamhs | NISA AMANDA |
| Judul Artikel | Pengaruh Perbandingan VCO (Virgin Coconut Oil) dan Air Mineral Serta Konsentrasi Madu Terhadap Sifat Sensori Minuman Emulsi VCO-Madu |
| Abstrak (Bhs. Indonesia) | Minuman emulsi VCO-Madu diklasifikasikan sebagai emulsi minyak dalam air atau oil in water (o/w). Tujuan dilakukannya penelitian ini adalah: 1) Mengetahui pengaruh perbandingan VCO dan air mineral terhadap sifat sensori Minuman Emulsi VCO-Madu, 2) Mengetahui pengaruh konsentrasi madu terhadap sifat sensori Minuman Emulsi VCO-Madu dan 3) Menentukan kombinasi perlakuan yang lebih baik antara perbandingan VCO dan air mineral serta konsentrasi madu terhadap sifat sensori Minuman Emulsi VCO-Madu. Hasil penelitian menunjukkan bahwa perbandingan VCO dan air mineral berpengaruh nyata terhadap aroma VCO dan rasa VCO. Konsentrasi madu berpengaruh nyata terhadap rasa VCO. Kombinasi perlakuan berpengaruh nyata terhadap aroma VCO dan rasa VCO. Kombinasi perlakuan yang menghasilkan sifat sensori yang lebih baik dibandingkan dengan kombinasi perlakuan lainnya pada Minuman Emulsi VCO-Madu yaitu P3K1, P3K2, dan P3K3. Berdasarkan aspek ekonomis untuk menekan biaya produksi perlakuan P3K1 yang dipilih. |
| Abtrak (Bhs. Inggris) | Beverage Emulsion of VCO-Honey classified as oil in water emulsion (o/w). The purpose of this research are: 1) Determine the influence of VCO and mineral water ratio on sensory characteristic of Beverage Emulsion of VCO-Honey produced, 2) Determine the influence of honey concentration on sensory characteristic of Beverage Emulsion of VCO-Honey produced and 3) Determine the combination of better treatment between VCO and mineral water ratio with honey concentration on sensory characteristic of Beverage Emulsion of VCO-Honey produced. The result show that comparison of VCO and mineral water was significant to flavor of VCO and taste of VCO. Concentration of honey was significant to taste of VCO. Combination treatment was significant to flavor of VCO and taste of VCO. Combination treatment that produces better sensory characteristic than other treatment of Beverage Emulsion VCO-Honey were produced by P3K1, P3K2, and P3K3. Based on economic aspect to suppress the production cost, P3K1 treatment selected. |
| Kata kunci | Minuman emulsi, sifat sensori, VCO, madu |
| Pembimbing 1 | Dra. Erminawati, M.Sc., PhD. |
| Pembimbing 2 | Karseno, S.P., M.P., PhD. |
| Pembimbing 3 | - |
| Tahun | 2015 |
| Jumlah Halaman | 11 |
| Tgl. Entri | 2015-05-08 22:27:41.153744 |