PENGARUH PERBEDAAN FORMULASI WEDANG CEMUE INSTANT TERHADAP SIFAT SENSORIS DAN AKTIVITAS ANTIOKSIDAN

Yulius Kiswanto, R. Astuti, J. Nuraini
{"title":"PENGARUH PERBEDAAN FORMULASI WEDANG CEMUE INSTANT TERHADAP SIFAT SENSORIS DAN AKTIVITAS ANTIOKSIDAN","authors":"Yulius Kiswanto, R. Astuti, J. Nuraini","doi":"10.33061/JITIPARI.V6I1.4913","DOIUrl":null,"url":null,"abstract":"Wedang cemue is a traditional drink originating from the Ngawi area, East Java. The existence of wedang cemue is getting eliminated due to the presence of instant drink that we ready to serve and more practical. To preserve the existence of wedang cemue, an innovation is needed that can promote its existence, which is made cemue into to instant. The purpose of this study was to determine the preference of instant cemue, as well as to determine of antioxidant activity. The product preference test (taste, color and aroma) used hedonic scale. The preference test involved 25 panelist. A part from the hedonic test, antioxidant activity test were also carried out using the DPPH test. This study used a Completely Randomized Design with 1 factor that is the variation of formulations (4 formulations). Each formulation was repeated 3 times. The data obtained werw analyzed using ANOVA and further testing with DMRT. The results of cemue instant showed that the formulation I obtained higher acceptability on color (3,84), aroma (3,68) and taste (3,88). The antioxidant activity of formulation I showed the highest result (71,507).","PeriodicalId":306445,"journal":{"name":"JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2021-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33061/JITIPARI.V6I1.4913","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 2

Abstract

Wedang cemue is a traditional drink originating from the Ngawi area, East Java. The existence of wedang cemue is getting eliminated due to the presence of instant drink that we ready to serve and more practical. To preserve the existence of wedang cemue, an innovation is needed that can promote its existence, which is made cemue into to instant. The purpose of this study was to determine the preference of instant cemue, as well as to determine of antioxidant activity. The product preference test (taste, color and aroma) used hedonic scale. The preference test involved 25 panelist. A part from the hedonic test, antioxidant activity test were also carried out using the DPPH test. This study used a Completely Randomized Design with 1 factor that is the variation of formulations (4 formulations). Each formulation was repeated 3 times. The data obtained werw analyzed using ANOVA and further testing with DMRT. The results of cemue instant showed that the formulation I obtained higher acceptability on color (3,84), aroma (3,68) and taste (3,88). The antioxidant activity of formulation I showed the highest result (71,507).
微黄质素配方对感官本质和抗氧化剂活性的影响
Wedang cemue是一种传统饮料,起源于东爪哇的Ngawi地区。由于即食饮料的出现和更实用,威当胶的存在正在被消除。为了保持wedang水泥的存在,需要一种能够促进其存在的创新,使水泥成为即时的。本研究的目的是确定速溶胶的偏好,以及测定其抗氧化活性。产品偏好测试(口味、颜色和香气)采用享乐量表。偏好测试涉及25名小组成员。其中一部分进行享乐性试验,另一部分进行抗氧化活性试验,采用DPPH试验。本研究采用完全随机设计,1个因素是配方的变化(4个配方)。每种配方重复3次。所得数据采用方差分析和DMRT进一步检验。胶凝速溶的实验结果表明,配方1在颜色(3,84)、香气(3,68)和口感(3,88)上获得了较高的可接受度。配方1的抗氧化活性最高(71,507)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信