ANALISA SENSORI TERHADAP PENAMBAHAN NATRIUM BICARBONAT PADA MINUMAN SERBUK EFFERVESCENT KELOR

ANALISA SENSORI TERHADAP PENAMBAHAN NATRIUM BICARBONAT PADA MINUMAN SERBUK EFFERVESCENT KELOR

  • Efrina Efrina, Rusilanti Rusilanti Nurwati Indri Astuti Universitas Islam Majapahit

Abstract

ABSTRACT
The research aims to study the effect of the addition of sodium bicarbonate to the Moringa leaf effervescent extract. The addition of sodium bicarbonate is used 10%, 20%, and 30% from extract moringa leaf. The evaluation of consumer acceptance was carried out by a hedonic test to determine color, taste, aroma, and after-taste accepted by semi-trained panelists. The panelist is 30 students from the culinary program, State University of Jakarta. The results of the calculation of consumer acceptance showed that the Moringa leaf extracts accepted by consumers in the liking category. The result showed that panelists like the product in color, taste, aroma, after-taste aspect of moringa leaf effervescent extract. Friedman's test showed that there are differences between the addition of sodium bicarbonate to aspects of color, taste, aroma, and after taste. Based on further tests showed that is the best formula by using turkey test with 0,05 the addiction of 10% of sodium bicarbonate. Therefore the recommended formula is effervescent Moringa leaf extract with the 10% addition of sodium bicarbonate
Keyword: Moringa leaf, sodium bicarbonate, effervescent drinks, consumer acceptance

References

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Published
2020-01-18
How to Cite
NURWATI INDRI ASTUTI, Efrina Efrina, Rusilanti Rusilanti. ANALISA SENSORI TERHADAP PENAMBAHAN NATRIUM BICARBONAT PADA MINUMAN SERBUK EFFERVESCENT KELOR. Prosiding SNP2M (Seminar Nasional Penelitian dan Pengabdian Masyarakat) UNIM, [S.l.], n. 2, p. 27-32, jan. 2020. ISSN 2655-9781. Available at: <http://snp2m.unim.ac.id/index.php/snp2m/article/view/373>. Date accessed: 23 feb. 2020.