SHOFIYYA ZUHDIYAH, . (2024) PENGARUH PENAMBAHAN SARI JAMBU BIJI MERAH (Psidium guajava) TERHADAP KADAR VITAMIN C DAN ORGANOLEPTIK PADA PEMBUATAN MINUMAN CENDOL. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Penelitian ini dilakukan di Laboratorium Pengolahan Makanan Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Jalan Rawamangun Muka Raya Nomor 11, RT.11/RW.14, Rawamangun, Kecamatan Pulo Gadung, Kota Jakarta Timur. Tempat Penelitian Uji Vitamin C di Laboratorium Kesehatan Daerah Provinsi DKI Jakarta, Jl. Rawasari Sel. No.2, RT.16/RW.2, cempaka putih, Kota Jakarta Pusat. Waktu penelitian dilaksanakan terhitung dari tanggal 10 Januari 2023 hingga sebelum 30 Mei 2024. Desain penelitian yang digunakan adalah eksperimen. Populasi dalam penelitian ini minuman cendol dengan penambahan sari buah jambu biji merah. Sampel penelitian ini minuman cendol dengan penambahan sari jambu biji merah pada perlakuan 1:3,4 , 1:3,6 dan 1:3,8. Hasil deskripsi data menunjukan bahwa terdapat pengaruh pada aspek warna dan aroma. Pada aspek rasa jambu, rasa asam,tekstur dan bentuk tidak terdapat pengaruh. Perlakuan 1:3,8 menunjukan sampel terbaik dari aspek warna, rasa jambu dan tekstur. Perlakuan 1:3,4 menunjukan sampel terbaik dari aspek rasa asam dan aroma, kemudian pada perlakuan 1:3,6 menunjukan sampel terbaik dari aspek bentuk. Hasil kadar vitamin C minuman cendol dengan penambahan sari jambu biji merah paling banyak pada perlakuan 1:3,8 yaitu 91,63 mg/100 g. Kata Kunci : Minuman Cendol, Sari Jambu Biji Merah,Kadar Vitamin C, Uji Organoleptik ***** This research was conducted at the Food Processing Laboratory, Culinary Education Study Program, Faculty of Engineering, Jakarta State University. Jalan Rawamangun Muka Raya Number 11, RT.11/RW.14, Rawamangun, Pulo Gadung District, East Jakarta City. Vitamin C Test Research Place at the Regional Health Laboratory of DKI Jakarta Province, Jl. Rawasari Cell. No.2, RT.16/RW.2, Cempaka Putih, Central Jakarta City. The research time was carried out from January 10 2023 to before May 30 2024. The research design used was experimental. The population in this study drank cendol with the addition of red guava juice. The research sample was cendol drink with the addition of red guava juice in treatments 1:3.4, 1:3.6 and 1:3.8. The results of the data description show that there is an influence on the color and aroma aspects. In terms of guava taste, sour taste, texture and shape, there is no influence. The 1:3.8 treatment showed the best sample in terms of color, guava taste and texture. Treatment 1:3.4 shows the best sample in terms of sour taste and aroma, then treatment 1:3.6 shows the best sample in terms of shape. The results of the vitamin C content of cendol drinks with the addition of red guava juice were highest in the 1:3.8 treatment, namely 91.63 mg/100 g. Keywords: Cendol Drink, Red Guava Juice, Vitamin C Content, Organoleptic Test
| Item Type: | Thesis (Sarjana) |
|---|---|
| Subjects: | Tata Rias > Tata Boga |
| Divisions: | FT > S1 Pendidikan Tata Boga |
| Depositing User: | Users 22347 not found. |
| Date Deposited: | 22 Jul 2024 23:43 |
| Last Modified: | 30 Jul 2024 23:51 |
| URI: | http://repository.unj.ac.id/id/eprint/45925 |
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