Arifin, AZainul (2010) Kelayakan Produksi Minuman Cuka Apel, Jahe dan Madu pada Skala Industri Kecil serta Analisis Finansial. Magister thesis, Universitas Brawijaya.
Abstract
Cuka apel merupakan salah satu jenis minuman fungsional. Dengan penambahan jahe dan madu pada cuka apel akan mengurangi keasaman rasa dan terdapat perpaduan aroma cuka apel dan jahe. Hasil penelitian pendahuluan kombinasi ketiga bahan tersebut dapat disajikan langsung kepada konsumen, meskipun tanpa penambahan air, sebagaimana yang diinginkan oleh konsumen. Penelitian dilakukan dengan menggunakan penambahan ekstrak jahe dan madu masing-masing pada level 25, 50 dan 75 ml pada cuka apel 25 ml skala laboratorium. Analisa meliputi: uji organoleptik (rasa, warna dan aroma) dan uji kimia (kadar alkohol, total asam dan gula reduksi). Hasil penelitian menunjukkan bahwa penerimaan panelis tertinggi pada perlakuan terbaik skala laboratorium adalah penambahan ekstrak jahe 50 ml dan madu 50 ml pada cuka apel 25 ml (J 2 M 2 ), dengan karakteristik rerata kesukaan panelis terhadap rasa 5,6, warna 5,1 dan aroma 5,8 serta karakteristik analisa kimia kadar alkohol sebesar 1,88 %; total asam sebesar 5,70 mg/100 mg; dan gula reduksi sebesar 10,45 %.
English Abstract
Apple vinegar represents one of functional beverage types. With addition of honey and ginger at apple vinegar will lessen sour taste and re is mixture of apple vinegar and ginger aroma. Result pilot research of combination of three materials can be presented directly to consumer, though without any addition of water, as wanted by consumer. Research was carried out using addition of ginger extract and honey. level is level 25, 50 and 75 cc at apple vinegar 25 cc laboratory scales. analysis consisted of: organoleptic test (taste, colour and aroma) and chemical test (alcohol content, total of acid and reduction sugar). Result of research indicated that acceptance of highest panelist at best treatment of laboratory scale is addition of ginger extract of 50 cc and honey of 50 cc at apple vinegar of 25 cc (J 2 M 2 ), with average of characteristic of liking of panelist to taste is 5.6, colour is 5.1 and aroma 5.8 and also chemical analysis of alcohol content is 1.88 %; total acid is 5.70mg/ 100mg; and reduction sugar is 10.45 %.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/664.804 11/ARI/k/2010 |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.8 Fruits and vegetables |
| Divisions: | Program Pascasarjana > Magister Studi Ketahanan Nasional, Program Pascasarjana |
| Depositing User: | Endro Setyobudi |
| Date Deposited: | 09 Feb 2011 10:47 |
| Last Modified: | 09 Feb 2011 10:47 |
| URI: | http://repository.ub.ac.id/id/eprint/160140 |
Actions (login required)
 |
View Item |