PENGARUH PENAMBAHAN EKSTRAK KAYU SECANG (CAESALPINIA SAPPAN) TERHADAP KADAR FLAVONOID, SIFAT ORGANOLEPTIK DAN SIFAT FISIK SIRUP BELIMBING WULUH (AVERRHOA BILIMBI)
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Institusion
Universitas Pembangunan Nasional Veteran Jakarta
Author
Kamila Nida Ramadhanty, .
Subject
S Agriculture (General)
Datestamp
2021-07-22 08:06:14
Abstract :
Averrhoa bilimbi and Caesalpinia sappan wood extract contain active compounds flavonoid in the fruits and stem. Flavonoid compounds in the Averrhoa bilimbi L and Caesalpinia sappan wood extract have an antidiabetik proporties. This research was done to analyze the flavonoid content, organoleptik properties and physical properties of the formulated syrup of Averrhoa bilimbi L and Caesalpinia sappan wood extract. This research was an experimental study with completely randomized design. There were 4 times repetition in 4 formulas, one control formula (F0) and 3 formulas Caesalpinia sappan wood extract F1 (30%), F2 (40%), dan F3 (50%). Data was analyzed by Kruskal Wallis and One-Way ANOVA. The color of the formula F3 was more acceptable than others. Based on the flavonoid test results of 301.79 ppm, viscosity 2080,400 cP, pH 4.15, water content 91.73%, ash content 0.16%, fat content 0.33%, protein content 0.19% and carbohydrat content 7.59%. Analysis of the results of Kruskal Wallis stated that there were differences in organoleptic values in the color (P = 0,000). One-Way ANOVA analysis states that there is difference in flavonoid content (P = 0.049), viscosity (P = 0.003) and pH (P = 0.001). The addition of Caesalpinia sappan wood extract to syrup of Averrhoa bilimbi affects the color, flavonoid content, viscosity and pH.
Averrhoa bilimbi and Caesalpinia sappan wood extract contain active compounds flavonoid in the fruits and stem. Flavonoid compounds in the Averrhoa bilimbi L and Caesalpinia sappan wood extract have an antidiabetik proporties. This research was done to analyze the flavonoid content, organoleptik properties and physical properties of the formulated syrup of Averrhoa bilimbi L and Caesalpinia sappan wood extract. This research was an experimental study with completely randomized design. There were 4 times repetition in 4 formulas, one control formula (F0) and 3 formulas Caesalpinia sappan wood extract F1 (30%), F2 (40%), dan F3 (50%). Data was analyzed by Kruskal Wallis and One-Way ANOVA. The color of the formula F3 was more acceptable than others. Based on the flavonoid test results of 301.79 ppm, viscosity 2080,400 cP, pH 4.15, water content 91.73%, ash content 0.16%, fat content 0.33%, protein content 0.19% and carbohydrat content 7.59%. Analysis of the results of Kruskal Wallis stated that there were differences in organoleptic values in the color (P = 0,000). One-Way ANOVA analysis states that there is difference in flavonoid content (P = 0.049), viscosity (P = 0.003) and pH (P = 0.001). The addition of Caesalpinia sappan wood extract to syrup of Averrhoa bilimbi affects the color, flavonoid content, viscosity and pH.
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