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Yoakhim Y. E. Oessoe
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Agriculture, Biological Sciences & Forestry

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PENGARUH PROPORSI SARI JAHE MERAH DAN SARI KAYU MANIS TERHADAP TINGKAT KESUKAAN SARABBA INSTAN Sindy Claudia Tira’ Tangkeallo; Yoakhim Y. E. Oessoe; Jan R. Assa
COCOS Vol. 15 No. 2 (2023): EDISI APRIL-JUNI 2023
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v15i2.48136

Abstract

ABSTRACTThis study aims to evaluate the level of preference of panelists including color,taste and aroma of instant sarabba. The research method used was a completelyrandomized design (CRD) method with 4 treatment levels of the proportions ofred ginger extract and cinnamon extract namely A (100% : 0%), B (95% : 5%), C(90% : 10%) ) and D (85% : 15%) with 3 repetitions. The preference level testuses the hedonic scale to determine the product's sensory value in terms of color,taste and aroma. The results showed that the level of preference for color rangedfrom 3.68 - 4.00, for aroma ranged from 3.48 - 4.96 and for taste ranged from3.88 - 4.08Keywords: Sarabba, Red Ginger, Cinnamon.
Co-Authors Jan R. Assa Sindy Claudia Tira’ Tangkeallo