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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan
Dhimas Ridwan Thoyibi
Mahasiswa Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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UJI SIFAT SENSORIS DAN AKTIVITAS ANTIOKSIDAN KOLANG-KALING DENGAN PENAMBAHAN EKSTRAK KAYU SECANG (Caesalpinia sappan L.) SEBAGAI PEWARNA ALAMI Dhimas Ridwan Thoyibi; Agus Selamet Duniaji; I Ketut Suter
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 4 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (225.667 KB) | DOI: 10.24843/itepa.2019.v08.i04.p03

Abstract

This study purpose to determine the effect of added sappan wood extract to be sugar palm fruit natural colored toward characteristic sensory evaluation, activities of antioxidant, and to know the best concentrate of sappan wood extract with higgest characteristic sensory and antioxidant. The research design was used Completely Randomize Design with 6 treated exctract concentrating which is 0% ; 2% ; 4% ; 6% ; 8% ; 10%. The treatment was repeated three times so that have 18 unit experimental. Data were analyzed by Analysis of Variance (ANOVA) and then continued with Duncan Multiple Range Test (DMRT). Result of this shown that the extract concentrate have very significant effect towards activities antioxidant, and anthocyanin levels. Have significant effect towards color (hedonic test). Has not significant effect towards flavour, taste, and overall acceptance (hedonic test). Concentrate 10% was the best treatment for produce sugar palm fruit with characteristic sensory color (liked), taste (rather liked), flavour (liked) and overall acceptance (rather liked), the highest value of antioxidant activitiest (based on IC50) 169.65 mg/ml, and anthocyanin 0.40 mg/100g. Keywords : sappan wood, sugar palm fruit, extraction, natural colored, antioxidant activity.
Co-Authors Agus Selamet Duniaji I Ketut Suter