| dc.description.abstract | Background: Curcuma or (Curcuma xanthorrhiza Roxb) is a herb of the tribe
(Zingiberacea) which is found in tropical forests, this plant is beneficial for health
and is often used as a medicine. Curcuma consists of curcumin and essential oils
that make it taste bitter and spicy and unpleasant to consume so that the
processing can be developedin the form of herbal drink syrup with the hope of
being able to cover the lack of flavor in curcuma.
Objective: This study aims to determine the results of physical stability tests and
hedonic test results of curcuma herbal syrup with different storage temperatures.
Methods: The physical stability test was carried out by storing the syrup at 33°C
and 5°C for 1 week, and 5°C for 1 week, then physical stability testing was
carried out.physical stability testing which includes organoleptics, viscosity,
homogeneity, degree of acidity (pH) and hedonic test or liking test of 2 types of
temulawak herbal syrup samples with 15 panelists.
Conclusion: The conclusion that can be obtained is that the two types of samples
samples have good physical stability from the assessment of homogeneity, pH,
and viscosity. Storage is better done attemperature of 5 ° C because the herbal
syrup sample preparation does not experience physical changes in terms of taste,
aroma, texture, and viscosity.in terms of evaluation of taste, aroma, texture, and
color. From the hedonic test results, it was found that15 panelists preferred the
temulawak orange herbal syrup, due to the strong aroma and taste of
temulawak.strong and less favorable curcuma flavor is covered by orange flavor. | en_US |
