CHARACTERISTIC OF CARBONATED DRINK WITH DIFFERENT TYPE OF RHIZOMES

  • siti nur kholishoh Universitas PGRI Semarang
  • Ria Ulfiasari Universitas PGRI Semarang
  • Niko Kurniawan Universitas PGRI Semarang
  • Iffah Muflihati Universitas PGRI Semarang

Abstract

This research aimed to study the characteristics of carbonated bir pletok with different types of rhizome composition. The research design used factorial randomized design with 1 factor,  it’s the type of rhizome which comprised of javanese turmeric, cutcherry, and fingerroot. Carbonated bir pletok was analysed of total dissolved solids, color and sensory analysis. The total dissolved solids of Carbonated rhizome drinks range from 5.76 to 8.13 ˚brix. Color analysis showed no significant difference (p <0.05) on the level of brightness (L *) and the level of redness (a *). While the yellowish level (b *) showed a significant difference (p> 0.05) between rhizome drinks samples (javanese turmeric, cutcherry, and finger root) to the control. Brightness level (L *) ranges from 42,236-38,182. The redness level (a *) ranges from 55,212-59,135. The yellowish level (b *) ranges from 7,6323-21,586. The result of hedonic analysis showed fingerroot bir pletok rather liked. Hedonic characteristics of fingerroot bir pletok for color intensity, ginger aroma, bitter flavor, pungent flavor, carbonation and overall of 3.80, 3.93, 3.10, 3.16. dan 3.70 respectively. The results of descriptive analysis showed the treatment of javanese turmeric, cutcherry, and fingerroot were not significantly different from the control (p <0.05) on the carbonation parameters. While the parameters of color intensity, ginger aroma, bitter flavor, pungent flavor showed significant differences (p> 0.05).

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Published
Jan 16, 2020
How to Cite
KHOLISHOH, siti nur et al. CHARACTERISTIC OF CARBONATED DRINK WITH DIFFERENT TYPE OF RHIZOMES. Pasundan Food Technology Journal (PFTJ), [S.l.], v. 6, n. 3, p. 159-166, jan. 2020. ISSN 2615-1405. Available at: <https://journal.unpas.ac.id/index.php/foodtechnology/article/view/2120>. Date accessed: 01 dec. 2020. doi: http://dx.doi.org/10.23969/pftj.v6i3.2120.