Browsing by Author "Basriman, Iman"
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Item Karakteristik Gel Cincau Hitam Instan Dengan Jenis Tepung Dan Proporsi Tepung Serta Ekstrak Kering Cincau Hitam (Mesona palustris BL) Yang Berbeda(2015-08-01) Pujilestari, Shanti; Basriman, Iman; Sandrasari, Diny AThe aims of this research was to find : 1) The best of instant black grass jelly using starch and proportion of starch and the extract of black grass jelly, and 2) Characteristics of the best instant black grass jelly with varied starch (tapioka, garut and sago) and proportion of starch and the extract of black grass jelly (90:10; 87,5:12,5 and 85:15%). Completely randomized block design with 2 (two) factors was applied to determine the effect to characteristics of instant black grass jelly. Each factor consisted of 3 (three) factors and 2 (two) replications. The result showed that varied starch effect to rigidity, syneresis, and water value. varied proportion of starch and the extract of black grass jelly effect to score of rigidity and syneresis. Interaction of varied starch and proportion of starch and the extract of black grass effect to score of color and texture of instant black grass jelly. The best of instant black grass jelly is formulated by sago and proportion of the starch and extract of black grass jelly 90:10%. It characteristics are 29.23 g/cm rigidity; 3.1% syneresis; 84.52% water value; brownish color (2,9); quite sweeted (3,3); quite stronged of lychee flavor (3,4) and firm texture (3,9).Item Mutu Minuman Energi Serbuk Sari Buah Anggur Berkarbonasi (Effervescent) Pada Berbagai Kadar Natrium Karbonat Dan Kadar Air Fase Asam Setelah Penyimpanan(2015-08-01) Basriman, Iman; Kesuma, TeguhProblem in the process of energy drink carbonated grape juice powder (effervescent) is to maintain the quality of water damage due to high levels and low levels of sodium carbonate which can trigger the carbonation reaction occurs before dissolved . The research problem is limited on the influence of water content and acid phase sodium bicarbonate (alkaline phase) on the quality of effervescent powder energy drink grape juice . This study used a factorial completely randomized design 3 X 3 . Levels of acid water phase (0.16 % , 0.32 % and 0.48 %) as a factor of 1, and Na2HCO3 levels (10 % , 30 % and 50 % ) as a factor of 2 . Quality tested sachets include level of bloated; pH , moisture content of the final mixture, levels of caffeine, hedonic and hedonic quality . The results showed the water content of the acid phase of 0.16 % , and the levels of Na2HCO3 30 % and 50 % is the best . The best treatment interaction on pH , moisture content final mix , hedonic quality taste and preference level is between the water content of the acid phase and 0.16 % sodium bicarbonate 50 %, while the stability and the level of caffeine content is best bloated on the interaction between levels 0.16 % acid water phase and 30 % sodium bicarbonate . It is recommended to do further research on the techniques of packaging and quality stability effervescent energy drink grape juice during storage