| NIM | A1M014033 |
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| Namamhs | SYAMSIATU ROMADLONI |
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| Judul Artikel | Kajian Mutu Formula Teh Rosela sebagai Minuman Fungsional berdasarkan Jenis Gula dan Variasi Rasio Kelopak Bunga Rosela dengan Air |
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| Abstrak (Bhs. Indonesia) | Kelopak bunga dari tanaman rosela (Hibiscus sabdariffa) mengandung vitamin C yang memiliki kemampuan sebagai antidiabetes. Adanya vitamin C dalam teh rosela menyebabkan rasa teh menjadi asam yang mungkin tidak disukai oleh sebagian konsumen. Agar rasa teh rosela dapat diterima, maka perlu dilakukan penambahan gula. Penelitian ini bertujuan untuk mempelajari: (1) Mutu fisikokimia teh rosela berdasarkan variasi rasio kelopak bunga rosela dengan air; (2) Mutu fisikokimia teh rosela berdasarkan jenis gula; dan (3) Mutu fisikokimia dan sensori teh rosela berdasarkan interaksi antara jenis gula dan variasi rasio kelopak bunga rosela dengan air. Rancangan yang digunakan ialah Rancangan Acak Lengkap (RAL) faktorial dengan 3 kali ulangan. Faktor yang diuji meliputi variasi rasio kelopak rosela dengan air (b/v) yaitu 1:100 (R1), 4:100 (R2), 7:100 (R3), dan 10:100 (R4), dan jenis gula yaitu gula pasir (G1), gula semut (G2), dan Tropicana Slim (G3). Adapun variabel yang diamati meliputi variabel fisikokimia (pH, vitamin C, dan gula reduksi) dan sensori (warna, aroma, tingkat kemanisan, dan rasa). Hasil penelitian ini menunjukkan bahwa: (1) Variasi rasio berpengaruh nyata terhadap nilai pH, kadar vitamin C dan kadar gula reduksi teh rosela; (2) Jenis gula berpengaruh nyata terhadap pH dan kadar gula reduksi teh rosela; serta (3) Interaksi kedua perlakuan berpengaruh nyata terhadap nilai pH, kadar gula reduksi, warna, dan aroma teh rosela yang dihasilkan. Kombinasi perlakuan rasio 1:100 (b/v) dengan gula semut memberikan nilai pH tertinggi yakni 4,03. Kombinasi perlakuan rasio 1:100 (b/v) dengan gula pasir maupun Tropicana Slim memberikan kadar gula reduksi terendah yakni 0,47 g/100 mL. Kombinasi perlakuan tersebut juga memberikan skor warna terendah yakni 1,1 dan 1 (tidak pekat). Kombinasi perlakuan rasio 10:100 (b/v) dengan gula semut memberikan skor aroma tertinggi yakni 2,9 (kuat). |
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| Abtrak (Bhs. Inggris) | The calyx of roselle (Hibiscus sabdariffa) contains vitamin C which has an ability as antidiabetic. The presence of vitamin C in roselle tea causes the taste of tea become sour that probably not be liked by some consumers. In order that the taste of roselle tea can be acceptable, it is necessary to add sugar. This study aims to learn about: (1) Physicochemical quality of roselle tea by ratio variations of roselle calyx to water; (2) Physicochemical quality of roselle tea by types of sugar; and (3) Physicochemical and sensory quality of roselle tea by the interaction between types of sugar and ratio variations of roselle calyx to water. The experimental design used in this study was factorial Completely Randomized Design (CRD) with 3 replications. The factor that was tested included the ratio variations of roselle calyx to water (b/v) which consisted of 4 levels, they are 1:100 (R1), 4:100 (R2), 7:100 (R3), and 10:100 (R4), and the types of sugar which consisted of 3 types, they are white cane sugar (G1), coconut palm sugar (G2), and Tropicana Slim (G3). The variables observed in this study were physicochemical (pH, vitamin C, and reducing sugar) and sensory (color, aroma, sweetness level, and taste). The results showed that: (1) ratio variations of roselle calyx to water (R) significantly affected to pH value, vitamin C content and reducing sugar content of roselle tea; (2) The type of sugar (G) significantly affected pH value and reducing sugar content of roselle tea, and also (3) The interaction between both treatments (RxG) significantly affected to pH, reducing sugar content, color, and aroma of roselle tea. The treatment combination between the ratio of 1:100 (b/v) and coconut palm sugar gave the highest pH value of roselle tea by 4.03. The treatment combination between the ratio of 1:100 (b/v) and white cane sugar as well as Tropicana Slim gave the lowest reducing sugar content of roselle tea by 0,47 g/100 mL. These treatment combinations also gave the lowest color score by 1.1 and 1 respectively (not concentrated). While the treatment combination between the ratio of 10:100 (b/v) and coconut sugar gave the highest aroma score by 2.9 (strong). |
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| Kata kunci | minuman fungsional, teh rosela, Tropicana Slim, kelopak rosela |
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| Pembimbing 1 | Dr. Ike Sitoresmi M.P., S.TP., M.Sc. |
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| Pembimbing 2 | Gunawan Wijonarko, S.P., M.P. |
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| Pembimbing 3 | |
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| Tahun | 2018 |
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| Jumlah Halaman | 19 |
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| Tgl. Entri | 2018-11-08 06:26:14.37263 |
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