Pengaruh Penambahan Sari Bunga Telang dan Kitosan sebagai Penjernih terhadap Mutu Kimia dan Organoleptik Sirup Asam Gelugur

Abstract

The purpose of this research was to determine the effect of adding butterfly pea flower extract and chitosan on the quality of gelugur acid syrup. This research was using factorial complety randomized design with two factors: the addition of butterfly pea flower extract (T) : (5%, 10%, 15%, 20%) and the addition of chitosan (K) : (1.5%, 1%, 1,5%, 2%). Parameters analyzed were pH value, total soluble solids, total acid, viscosity, color index, total sugar, activity antioxidants, color scoring, aroma scoring, viscosity scoring, taste scoring, and general acceptance hedonic. The results showed that the addition of butterfly pea flower extract had a highly significant (P<0.01) effect on pH value, total acid, total soluble solids, viscosity, color index, total sugar, antioxidant activity, color scoring, taste scoring, and general acceptance hedonic. The addition of chitosan had a highly significant (P<0.01) effect on total total soluble solids and viscosity. Interaction of the two factors had highly significant (P<0.01) effect on the total soluble solids and viscosity