The Effect of Additional Cinnamoum (Cinnamomum vrum) Concentration on The Characteristics of Pondoh Salak Fruit (Salaca edulis reinw)
Pengaruh Penambahan Konsentrasi Kayu Manis (Cinnamomum vrum) Terhadap Karakteristik Sari Buah Salak Pondoh (Salaca edulis reinw)
DOI:
https://doi.org/10.21070/ups.916Keywords:
fruit juice, salak (salaca edulis reinw, cinnamon (cinnamomum verum)Abstract
The aim of the study was to determine the characteristics of the zalacca juice in the concentration of the addition of cinnamon. Method (RBD) 9 treatments 3 repetitions of fruit juice and cinnamon proportions. P1( 0% ) , P2( 0.1% ), P3( 0.2% ), P4( 0.3% ), P5( 0.4% ), P6( 0.5% ), P7( 0, 6% ), P8( 0.7% ), P9( 0.8%). Variable measurement of antioxidant, ash content, vitamin C content, color. The results of the study had a very significant effect on antioxidants and significantly affected the total dissolved solids test and the physical color test. And it doesn't have a real effect on the vitamin C test.
Downloads
References
Alinkolis, J. J. 1989. Candy Technology. The AVI Publishing Co. WestportConnecticut.
Al-Numair K, D. Ahmad, S.B. Ahmed, and A.H. Al-Assaf. 2007. Nutritive Value, Levels of Polyphenols and Anti-Nutritional Factors in SriLankan Cinnamon (Cinnamomum Zeyalnicum) And Chinese Cinnamon (Cinnamomum Cassia). Res. Bult., No. (154), Food Sci. &Agric. Res. Center, King Saud Univ., pp. (5-21) 2007.
Astuti. 2015. Pengaruh Jenis Zat Penstabil dan Konsentrasi Zat Penstabil terhadap Mutu Fruit Leather Campuran Jambu Biji Merah dan Sirsak. Skripsi. Fakultas Pertanian Universitas Sumatera Utara. Medan.
Badan Standardisasi Nasional. 1995. Bahan Tambahan Makan. SNI-01 0222-1995. Badan Standardisasi Nasional. Jakarta.
Bandara T et al. 2011. Bioactivity of Cinnamon with Special Emphasis on Diabetes Mellitus: A review. International Journal of Food Sciences and Nutrition, 2011; Early Online: 1–7
Halliwell. 2007. Dietary polyphenols: Good, Bad, or Indifferent for your health .Cardiovascular Reseaarch.
Ho, C. T., C. Y. Lee dan M. T. Huang. 1992. Phenolics Compounds In Food and Their Effect on Health I : Analysis Occurence, and Chemistry. American Chemical Society. Washington Dc.
Joseph, GS., Lana, L. & Maria, FS. (2017). Pengaruh Sukrosa terhadap Karakteristik Fisikokimia dan Sensoris Manisan Kering Paprika Merah (Capsicum Annuum Var Grossum). Cocos, 1(7), 1–12.
King, R. A. 2002. The Role Of Polyphenol In Human Health. Didalam. J. D. Brooker (ed). Tannins in Livestock and Human Nutrition. Aciar Proccedings. 92(1): 202-234.
Li, Y., & Schellhorn, H. E. (2007). New developments and novel therapeutic perspectives for vitamin C. The Journal of nutrition, 137(10), 2171–2184. https://doi.org/10.1093/jn/137.10.2171
Molyneux, P. 2004. The Use Of the Stable Free radical diphenylpicry-hydrazyl (DPPH) For Estimating antioxidant activity. Songklanakarin Journal Scrience Technology; 26(2): 211-215.
Nia Kusstianti. 2018 “Pengaruh Penggunaan Bubuk Kayu Manis dan Cangkeh Sebagai Pewarna Rambut Beruban”, Prosiding Seminar Nasional Vakasi Indonesia 1 71-75.
Niu C dan Gilbert ES, 2004. Colorimetric Method for Identifying Plant Essential Oil Components That Affect Biofilm Formation and Structure. Applied Environment Microbiology. December 2004 vol. 70 no. 126951-6956
Octaviani, L. F., & Rahayuni, A. (2014). Pengaruh Berbagai Konsentrasi Gula terhadap Aktivitas Antioksidan dan Tingkat Penerimaan Sari Buah Buni (Antidesma bunius). Journal of Nutrition College, 3(4), 958–965. https://doi.org/10.14710/jnc.v3i4.6916
Potter, N.N. dan Hotchkiss. 1995. “Food Science”. The AVI Publishing CompanyInc., Westport, Connecticut
Ravindran, P. N., Nirmal Babu, K., & Shylaja, M. (Eds.). (2004). Cinnamon and cassia: The genus Cinnamomum. CRC Press. FoodData Central. (n.d.). Retrieved August 16, 2021, from https://fdc.nal.usda.gov/fdcapp.html#/food-details/171320/nutrients
Rismunandar dan Farry B. Paimin, 2001. Kayu Manis Budidaya dan Pengolahan, Penebar Swadaya, Jakarta.
Safitri, A. A. 2012. Studi Pembuatan Fruit Leather Mangga-Rosella. [Skripsi]. Makasar: Fakultas Pertanian. Universitas Hasanuddin. 54 hal.
Tarwendah, I. P. (2017). Studi Komparasi Atribut Sensoris dan Kesadaran Merek Produk Pangan. Jurnal Pangan dan Agroindustri, Vol. 5, No. 2, 66-73.
Winarno, F.G. 1997. Kimia Pangan dan Gizi. Gramedia Pustaka Utama. Jakarta.
Downloads
Additional Files
Posted
License
Copyright (c) 2023 UMSIDA Preprints Server
This work is licensed under a Creative Commons Attribution 4.0 International License.
