| dc.description.abstract | The purpose of this study was to determine the effect of the amount of
avocado seeds and the addition of lemongrass extract and the interaction between
the two on the chemical and sensory characteristics of avocado seed drink. This
research was conducted using a factorial complete randomized design (CRD) study
with 2 factors, namely: Amount of avocado seed powder (B): B1 (0,5%), B2 (1,0%),
B3 (1,5%), B4 (2,0%), B5 (2,5%) and addition of lemongrass extract (S): S1 (10%),
S2 (20%), S3 (30%). The parameters tested in this study were pH value, total
dissolved solids, crude fiber content, total sugars, total phenols, antioxidant
activity, and organoleptic tests (color, aroma, taste, after taste, and general
acceptance).
The results analysis of this study showed that the amount of avocado seed
flour had a highly significant (P<0.01) effect on the pH value, total dissolved solids,
crude fiber content, total sugar, total phenol, antioxidant activity, organoleptic
color, aroma, taste, after taste, and general acceptance. The addition of lemongrass
extract gave a highly significant effect on the pH value, crude fiber content,
antioxidant activity, and aroma organoleptic. The interaction between the amount
of avocado seed flour and the addition of lemongrass extract had a highly
significant effect on testing the pH value, antioxidant activity, and aroma
organoleptic. | en_US |
