PENGARUH VARIASI KONSENTRASI JAHE (ZingiberOfficinale Rosc) TERHADAP MUTU FISIK SIRUP DAUN KELOR (Moringa Oleivera Lamk)

YULIATI, TUTIK (2019) PENGARUH VARIASI KONSENTRASI JAHE (ZingiberOfficinale Rosc) TERHADAP MUTU FISIK SIRUP DAUN KELOR (Moringa Oleivera Lamk). Karya Tulis Ilmiah thesis, Universitas Setia Budi.

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LEMBAR PUBLIKASI.pdf
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COVER-BAB 1.pdf
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Abstract

Moringa leaves are the leaves from Moringa Oleivera Lamk. Moringa leaves contain many substances that are beneficial both from primary metabolic content and secondary metabolic content. Moringa leaves stew has a distinctive slightly bitter taste and a slightly unpleasant odor. The organoleptic nature of the moringa leaves decoction might be covered by processing it in syrup with sweetener and brown sugar and adding ginger to the formula. This study aims to determine the effect of variations in ginger concentration on the physical quality of Moringa leaf syrup. Moringa leaves syrup is made in four formulas, each of which contains 7.5% Moringa leaves. The variation of ginger content is formula 1: 5%, formula 2: 7.5%, formula 3: 10%, formula 0: without ginger. The four formulas tested for physical quality include organoleptic tests, pH tests, viscosity tests and hedonic tests. The results showed that variations in concentration of ginger affect the physical quality properties of Moringa leaves syrup. Moringa leaves syrup with a concentration of 10% ginger is preferred by panelists, namely in formula 3 containing 100gr of ginger in 1000ml syrup. Keywords: Moringa leaf, ginger, syrup, physical quality

Item Type: Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords: Moringa leaf, ginger, syrup, physical quality
Subjects: Q Science > QK Botany
Divisions: Fakultas Farmasi > Prodi D3 Farmasi
Depositing User: Tifany Nur Arfiana
Date Deposited: 20 Nov 2019 03:38
Last Modified: 20 Nov 2019 03:38
URI: http://repo.setiabudi.ac.id/id/eprint/3956

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