A platform for research: civil engineering, architecture and urbanism
A platform for research: civil engineering, architecture and urbanism
PENGARUH PENAMBAHAN BUBUK DAUN TANAMAN MANGROVE (Ceriops sp.) TERHADAP KARAKTERISTIKORGANOLEPTIK PRODUK COKELAT BATANG
ABSTRACT Free radicals can be found in everyday life. Antioxidants play a role in warding off free radicals in the body to preventthe onset of various degenerative diseases. One source of antioxidants that are healthy is a chocolate bar product.Diversification of chocolate bars can be done with flavor and aroma diversification with the addition of supporting substances in the form of substituted green tea from the leaves of mangrove plants (Ceriops sp.).The purpose of this research was todetermine the effect of mangrove leaves (Ceriops sp.) powder concentration on organoleptic properties of chocolate barproducts. This study used a Completely Randomized Design (CRD) with the variationsin the amount of added mangroveleaves (Ceriops sp.) powder, which were 0%,8%, 10%, 12%, and 14%. The results showed that the treatment with the bestorganoleptic properties was a sample with aconcentration of mangrove leaf powder (Ceriops sp.) of 10%, where the rating forcolor was4.05 (like), texture 3.83 (like), flavor 3.88 (like), and taste 3.73 (like).It can be concludedthat the addition of 10%mangrove leaf powder in chocolate bar produced the most preferred product by thepanelist. This also showed that the additionof mangrove leaf powder to the chocolate powder could be accepted by consumers. Thus it may help in diversification of thechocolate products.Keywords: Chocolate Bars, Mangrove Leaves ABSTRAK Radikal bebas dapat ditemui dalam kehidupan sehari-hari.Antioksidan berperan menangkal radikal bebas dalamtubuh sehingga dapat mencegah timbulnya berbagai penyakit degeneratif.Salah satu sumber antioksidan yang bersifatmenyehatkan adalah produk cokelat batang. Diversifikasi cokelat batang dapat dilakukan dengan penganekaragaman rasa,dan aroma dengan penambahan bahan penunjang berupa teh hijau yang disubtitusi dari daun tanaman mangrove (Ceriopssp.).Penelitian bertujuan untuk Mengetahui pengaruh konsentrasi bubuk daun mangrove (Ceriops sp.) terhadap penilaianorganoleptik produk cokelat batang yang paling disukai oleh ...
PENGARUH PENAMBAHAN BUBUK DAUN TANAMAN MANGROVE (Ceriops sp.) TERHADAP KARAKTERISTIKORGANOLEPTIK PRODUK COKELAT BATANG
ABSTRACT Free radicals can be found in everyday life. Antioxidants play a role in warding off free radicals in the body to preventthe onset of various degenerative diseases. One source of antioxidants that are healthy is a chocolate bar product.Diversification of chocolate bars can be done with flavor and aroma diversification with the addition of supporting substances in the form of substituted green tea from the leaves of mangrove plants (Ceriops sp.).The purpose of this research was todetermine the effect of mangrove leaves (Ceriops sp.) powder concentration on organoleptic properties of chocolate barproducts. This study used a Completely Randomized Design (CRD) with the variationsin the amount of added mangroveleaves (Ceriops sp.) powder, which were 0%,8%, 10%, 12%, and 14%. The results showed that the treatment with the bestorganoleptic properties was a sample with aconcentration of mangrove leaf powder (Ceriops sp.) of 10%, where the rating forcolor was4.05 (like), texture 3.83 (like), flavor 3.88 (like), and taste 3.73 (like).It can be concludedthat the addition of 10%mangrove leaf powder in chocolate bar produced the most preferred product by thepanelist. This also showed that the additionof mangrove leaf powder to the chocolate powder could be accepted by consumers. Thus it may help in diversification of thechocolate products.Keywords: Chocolate Bars, Mangrove Leaves ABSTRAK Radikal bebas dapat ditemui dalam kehidupan sehari-hari.Antioksidan berperan menangkal radikal bebas dalamtubuh sehingga dapat mencegah timbulnya berbagai penyakit degeneratif.Salah satu sumber antioksidan yang bersifatmenyehatkan adalah produk cokelat batang. Diversifikasi cokelat batang dapat dilakukan dengan penganekaragaman rasa,dan aroma dengan penambahan bahan penunjang berupa teh hijau yang disubtitusi dari daun tanaman mangrove (Ceriopssp.).Penelitian bertujuan untuk Mengetahui pengaruh konsentrasi bubuk daun mangrove (Ceriops sp.) terhadap penilaianorganoleptik produk cokelat batang yang paling disukai oleh ...
PENGARUH PENAMBAHAN BUBUK DAUN TANAMAN MANGROVE (Ceriops sp.) TERHADAP KARAKTERISTIKORGANOLEPTIK PRODUK COKELAT BATANG
Askama, Sitti (author) / Wahyuni, Sri (author) / Mashuni, Mashuni (author)
2018-02-18
doi:10.33772/jstp.v2i4.3567
Jurnal Sains dan Teknologi Pangan; Vol 2, No 4 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN ; 2527-6271 ; 10.33772/jstp.v2i4
Article (Journal)
Electronic Resource
English
PENGARUH PENAMBAHAN MALTODEKSTRIN DAN PUTIH TELUR TERHADAP KARAKTERISTIK BUBUK KALDU JAMUR TIRAM
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