Eine Plattform für die Wissenschaft: Bauingenieurwesen, Architektur und Urbanistik
Eine Plattform für die Wissenschaft: Bauingenieurwesen, Architektur und Urbanistik
SIFAT ORGANOLEPTIK DAN KANDUNGAN TOTAL FENOL MINUMAN REMPAH TRADISONAL (MINUMAN SECANG)
Secang drink is an Indonesian traditional drink, especially from Yogyakarta and Central Jawa, that is made from secang wood (Caesalpinia sappan L) which gives red color like wine. Except secang wood in secang drink, there are also other spices, such as ginger, clove, lemongras, cinnamon bark, cardamon, and nutmeg. The active component of spices mostly from phenolic compound, including brazilin dan brazilein (secang wood), zingiberen, gingerol, dan shogaol (ginger), eugenol (clove), geraniol, citronellal, citronellol, lemonene (lemongrass), sineol dan sinamaldehida (cinnamon bark), cineol dan pinen (kapulaga), myristicin dan safrol (nutmeg). This research objectives were to investigate the effect of various types of phenols in the spices of the organoleptic properties and phenol total content of secang drink. The treatments were the formulation of secang drink, secang wood (F1), secang wood and red ginger (F2), secang wood, red ginger, lemongrass (F3), secang wood, red ginger, lemongrass, clove (F4), secang wood, red ginger, lemongress, clove, cinnamon bark (F5), secang wood, red ginger, lemongrass, clove, cinnamon bark, cardamon (F6), secang wood, red ginger, lemongrass, clove, cinnamon bark, cardamon, nutmeg (F7). The formulation of secang drink were 1 liter water, 5 stalk secang wood (1 cm), 100 gram red ginger, 2 clove, 2 lemongrass, 2 stalk cinnamon bark (1 cm), 2 cardamon, 1/3 nutmeg, 100 gram sugar, 1 tablespoon. Based on the average value of the panelist's favorite degree on color, aroma, flavor, and overall appearance of the most high secang drinks in a row is the formulation 1 (3,4), formulation 2 (3.0), formulation 2 (2.8 ), and the formulation of 2, 4, 5, and 6 (2.8). There were differences between the treatment of color and aroma, but nots between the treatment of taste and overall appearance. The formulation 1 of secang drinks contained the lowest total phenol (117.989 mg/L) and the formulation 7 of secang drinks contained the highest total phenol (186.055 mg/L). There was not any difference between the treatment of total phenol content of secang drinks.
SIFAT ORGANOLEPTIK DAN KANDUNGAN TOTAL FENOL MINUMAN REMPAH TRADISONAL (MINUMAN SECANG)
Secang drink is an Indonesian traditional drink, especially from Yogyakarta and Central Jawa, that is made from secang wood (Caesalpinia sappan L) which gives red color like wine. Except secang wood in secang drink, there are also other spices, such as ginger, clove, lemongras, cinnamon bark, cardamon, and nutmeg. The active component of spices mostly from phenolic compound, including brazilin dan brazilein (secang wood), zingiberen, gingerol, dan shogaol (ginger), eugenol (clove), geraniol, citronellal, citronellol, lemonene (lemongrass), sineol dan sinamaldehida (cinnamon bark), cineol dan pinen (kapulaga), myristicin dan safrol (nutmeg). This research objectives were to investigate the effect of various types of phenols in the spices of the organoleptic properties and phenol total content of secang drink. The treatments were the formulation of secang drink, secang wood (F1), secang wood and red ginger (F2), secang wood, red ginger, lemongrass (F3), secang wood, red ginger, lemongrass, clove (F4), secang wood, red ginger, lemongress, clove, cinnamon bark (F5), secang wood, red ginger, lemongrass, clove, cinnamon bark, cardamon (F6), secang wood, red ginger, lemongrass, clove, cinnamon bark, cardamon, nutmeg (F7). The formulation of secang drink were 1 liter water, 5 stalk secang wood (1 cm), 100 gram red ginger, 2 clove, 2 lemongrass, 2 stalk cinnamon bark (1 cm), 2 cardamon, 1/3 nutmeg, 100 gram sugar, 1 tablespoon. Based on the average value of the panelist's favorite degree on color, aroma, flavor, and overall appearance of the most high secang drinks in a row is the formulation 1 (3,4), formulation 2 (3.0), formulation 2 (2.8 ), and the formulation of 2, 4, 5, and 6 (2.8). There were differences between the treatment of color and aroma, but nots between the treatment of taste and overall appearance. The formulation 1 of secang drinks contained the lowest total phenol (117.989 mg/L) and the formulation 7 of secang drinks contained the highest total phenol (186.055 mg/L). There was not any difference between the treatment of total phenol content of secang drinks.
SIFAT ORGANOLEPTIK DAN KANDUNGAN TOTAL FENOL MINUMAN REMPAH TRADISONAL (MINUMAN SECANG)
Nirmagustina, Dwi Eva (Autor:in) / Zulfahmi, Zulfahmi (Autor:in) / Oktafrina, Oktafrina (Autor:in)
20.12.2012
10.23960/jtihp.v16i1.22 - 33
Jurnal Teknologi & Industri Hasil Pertanian; Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian; 22 - 33 ; 2302-4399 ; 1410-3044
Aufsatz (Zeitschrift)
Elektronische Ressource
Englisch
DDC:
690
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