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The Effect of Additional Fruit Eggplant (Solanum betaceum cav.) Juice on the Characteristics of Black Tea (Camelia sinensis) Beverage Diana Sylvi; Fauzan Azima; Sandonella Anggini
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 22 No. 4 (2021): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (888.813 KB) | DOI: 10.24036/eksakta/vol22-iss4/292

Abstract

This study aims to determine the effect of adding Dutch eggplant juice on the characteristics of black tea drinks. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. The data was analyzed statistically with the F test, if it was significantly different, it was continued with Duncan's new Multiple Range Test (DNMRT) at the level of 5%. The addition of Dutch eggplant juice was 6%, 8%, 10%, 12%, 14%. This study showed the effect of adding Dutch eggplant juice to vitamin C, PH, antioxidants, polyphenols, flavonoids, alkaloids, tannins, saponins and sensory analysis (color, aroma and taste). The best product was the product with treatment E (addition of 14% Dutch eggplant extract) with antioxidant characteristics of 77.67%, polyphenols 393.37 mg GAE/g, flavonoids 296.83 mg QE/g, vitamin C 168.96 mg/100g, pH 4, alkaloid (+), tannin (+), saponin (+), color 3.05, aroma 3.90 and taste 3.75.