KAJIAN SIFAT FISIK, KIMIA DAN ORGANOLEPTIK SIRUP AIR KELAPA DENGAN PENAMBAHAN FILTRAT UBI JALAR UNGU

Darwin Hamente, Tamrin Tamrin, Hermanto Hermanto

Abstract


ABSTRACT
The purpose of this study was to determine the physical, chemical and organoleptic characteristics of coconut
water syrup with the addition of purple sweet potato filtrate. This study used a Completely Randomized Design
(CRD) consist of one factor namely the addition of purple sweet potato filtrate of 0% (U0/control), 5 % (U1), 10 %
(U2), 15 % (U3) and 20 % (U4). The results showed that the best treatment of coconut water syrup product was
20 % addition of purple sweet potato filtrate (U4) with the score of preferences on color was 4.18 (likes), 3.49 of
aroma (rather like), 3.69 of taste (rather like) and 3.60 of viscosity (rather like). Based on the chemical analysis
performed on the best treatment of coconut water syrup, obtained 18.42 cP of viscosity analysis, 77.37 % of
glucose, 5.98 of pH and 44.26 % of antioxidant activity.
 
Keywords: Coconut water, purple sweet potato, physical, chemical, organoleptic
ABSTRAK
Penelitian ini bertujuan untuk mempelajari sifat fisik, kimia dan organoleptik sirup air kelapa dengan penambahan
filtrat ubi jalar ungu. Peneltian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 1 faktor, yaitu
penambahan filtrat ubi jalar ungu pada 0 % (U0/kontrol) = U1 = 5 %, U2 = 10 %, U3 = 15 % dan U4 = 20 %. Hasil
penelitian yang di peroleh menunjukkan bahwa perlakuan terbaik produk sirup air kelapa yaitu U4 dengan ratarata

kesukaan terhadap warna sebesar 4,18 (suka), aroma sebesar 3,49 (agak suka), rasa sebesar 3,69 (agak
suka) dan kekentalan sebesar 3,60 (agak suka). Analisis viskositas, glukosa, pH dan aktivitas antioksidan
berturut-turut sebesar 18,42 cP, 77,37 %, 5,98 dan 44,26 %.  
Kata Kunci: Air kelapa, ubi jalar ungu, fisik, kimia, organoleptik

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