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All Journal Jurnal Dedikasi Jurnal Bios Logos Jurnal Mahasiswa Teknik Sipil Universitas Tanjungpura Rekayasa Mesin Jurnal Ushuluddin Heritage of Nusantara: International Journal of Religious Literature and Heritage Jurnal Ilmiah Mahasiswa FKIP Prodi Biologi Jurnal Sains dan Teknologi Pangan Berkala Kedokteran Jurnal Administrasi Pendidikan Indonesia Buana Matematika : Jurnal Ilmiah Matematika dan Pendidikan Matematika Gorontalo Journal of Government and Political Studies Khazanah: Jurnal Studi Islam dan Humaniora Respati SUHUF: Jurnal Pengkajian Al-Qur'an dan Budaya Paradigma: Jurnal Kajian Budaya Wacana, Journal of the Humanities of Indonesia International Review of Humanities Studies
Ali Akbar
Universitas Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences

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Journal : Jurnal Sains dan Teknologi Pangan

 1 
PENGARUH PENAMBAHAN BUBUK PANDAN TERHADAP KARAKTERISTIKORGANOLEPTIK, FISIK, DAN KIMIA DARI SIRUP AIR KELAPA Akbar, Ali; Tamrin, Tamrin; sadimantara, muhammad syukri
Jurnal Sains dan Teknologi Pangan Vol 2, No 5 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (350.441 KB) | DOI: 10.33772/jstp.v2i5.3740

Abstract

ABSTRACT  Coconut is a versatile plant, because all the coconut is beneficial to human life. Coconut water has a good nutritional contentso it is potential to be processed into beverage products and syrup from coconut water. Providing natural dyes from pandanleaves can addition a good quality in terms of color, aroma, taste, viscosity and physical-chemical characteristics of coconutwater syrup. This study aimd to utilize the waste of coconut water by processing to coconut water syrup. This study used complete randomized design consist of pandan powder addition of 4 g (P1), 6 g (P2), 10 g (P3) and 20 g (P4). The resultsshowed that the organleptic test of color and taste were very significant effect. The smell and viscosity were significant effect.While analysis of viscosity, pH and glucose content of syrup were 0.021 cP, 4.00 and 77.02%, respectively. Keywords: Coconut, pandan, organoleptic, viscosity.  ABSTRAK Kelapa merupakan tanaman serbaguna, karena seluruh bagian kelapa  bermanfaat bagi kehidupan manusia. Air kelapamemiliki kandungan gizi yang cukup baik maka sangat berpotensi untuk diolah menjadi produk minuman dan sirup dari airkelapa. Pemberian pewarna alami dari daun pandan dapat menambah kualitas baik dari segi warna, aroma, rasa,kekentalan dan karakteristik fisiko kimia sirup air kelapa. Penelitian ini bertujuan untuk pemanfaatan limbah air kelapadengan mengolah sebagai sirup air kelapa. Penelitian ini menggunakan rancangan acak lengkap yang terdiri penambahanbubuk pandan sebanyak 4 g (P1), 6 g (P2), 10 g (P3) dan 20 g (P4). Hasil penelitian menunjukkan bahwa uji organleptikwarna dan rasa berpengaruh sangat nyata. Aroma dan kekentalan berpengaruh nyata. Sedangkan hasil analisis viskositas,pH dan kandungan glukosa sirup berturut-turut  sebesar 0,021 cP,  4.00 dan 77,02%.  Kata Kunci: Kelapa, pandan, organoleptik, viskositas.
Co-Authors Abdul Hakim Afif, Zarkasi Ahmad Jaeni Cek Putra Handalan, Cek Putra Dwi Martiningsih Elianda, Yunita Enny Afniyanti, Enny Faddly, Harits Fadlly, Harits Filza Yulina Ade Herwani . Hidayatullah Ismail, Hidayatullah ING Wardana Irwan Irwan Istiana Istiana Kusumarwani, Paramitha Amelia Lilis Yuliati Mahbubah, Indriani Musadad, Muhammad Mustopa Mustopa Nelly Al Audhah Ribangun Bamban Jakaria sadimantara, muhammad syukri Syatri, Jonni Tamrin Tamrin Tan, Feiliana Zainal Arifin