Pengaruh Penambahan Sari Daun Hantap (Sterculia oblongata) dan Gula Fruktosa terhadap Karakteristik Mutu dan Sensori Sirup Buah Delima Merah (Punica granatum)

Abstract

Functional food is a food product that contains certain nutrients and physiological function for the body. One of the nutrients is antioxidant compound that able and has the properties to counteract free radicals that enter the body. Consuming functional food products could be used as a preventive measure against various diseases. An example of functional food product that is also popular and likable by Indonesian people is syrup. The research was conducted to determine the effect of adding hantap leaf juice and fructose on the quality characterstics and sensory of red pomegranate syrup. This study used a factorial completely randomized design (CRD) with two factors, namely the addition of hantap leaf extract (80 ml, 100 ml, 120 ml, and 140 ml) and the addition of fructose sugar (100 ml, 120 ml, 140 ml and 160 ml). The test parameters in this study were moisture content, ash content, pH value, viscosity, antioxidants and hedonik tests (aroma, color, taste, viscosity and general acceptance). The results of this study indicated that the addition of hantap leaf juice had a significantly effect water content, ash content, pH value, viscosity, antioxidants and hedonik value of viscosity. While the addition of fructose had a significantly effect water content, ash content, pH value, viscosity, taste hedonik value, viscosity hedonik value and general acceptance hedonik value. The addition of hantap leaf juice and fructose had a highly significant effect water content and pH value. As well as having a significantly effect on viscosity.The addition of 100 ml hantap leaf juice and 120 ml fructose resulted in the best quality of red pomegranate syrup. The best product was known through deGarmo method.