The Interaction Effect of Stabilizer Type and Secang Concentration (Biancaea sappan L.) on the Characteristics of Secang Syrup
Interaksi Jenis Penstabil dan Konsentrasi Secang (Biancaea sappan L.) Terhadap Karakteristik Sirup Secang
DOI:
https://doi.org/10.21070/ups.8102Keywords:
Caesalpinia sappan L, Stabilizer Type, Secang SyrupAbstract
The purpose this study determine effect interaction type stabilizer and concentration secang on characteristics secang syrup. The study used Randomized Block Design (RBD). First factor type stabilizer CMC, Xanthan gum, and Guar gum. Second factor concentration secang 2%, 4%, 6%. Were analyzed using ANOVA. If significant BNJ level 5% tested. Organoleptic tests used Friedman test. The best treatment with deGarmo method. Results analysis interaction between type stabilizer and concentration secang significantly affected TDS, viscosity, antioxidant activity, L* color, a* color, b* color, organoleptic color, texture. Not significantly affect organoleptic aroma and taste. The type stabilizer not significantly affect reducing sugar but concentration secang significantly affected. The best treatment P1S1 (CMC: 2% secang extract) with viscosity of 6.67%; TDS 33.3 °Brix; antioxidant activity 82.84 mg TE/100g; reducing sugar 22.18%; color (L*) 41.92; color (a*) 37.51; color (b*) 39.52; organoleptic color 3.27; organoleptic taste 3.93; organoleptic aroma 3.47; and organoleptic texture 3.97.
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