| dc.description.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. | en_US |
