Pratiwi, Vega Sheila Dwita (2024) Gambaran mutu organoleptik dan tingkat kesukaan pada formula minuman dasana. Laporan Tugas Akhir, Diploma III Gizi, Poltekkes Palangka Raya.
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Abstract
Background: Food diversification to maintain the quality of Indonesian people's health through drinks made from local food ingredients. Examples of local foods that can be used are bay leaves and pineapple. Bay leaves contain compounds that are good for body health. Pineapples are useful for strengthening the body's immune system. These local foods will be processed into drinks. Objective: To obtain an overview of the organoleptic quality and level of preference for Dasana Drinks. Research Design: Using a Completely Randomized Design with 3 treatments on the Dasana drink formulation against the proportion of bay leaf boiled water and pineapple juice. The Kruskal-Wallis test was used to determine the most preferred formula. Results and Discussion: The results of the organoleptic quality test of Dasana drinks were very yellow with a clear appearance, distinctive aroma and sweet taste resulting from the addition of pineapple juice. The results of the preference level test were obtained based on the results of the Kruskal-Wallis test that the highest average value was in F3, namely 53.14 with a proportion of bay leaf boiled water and pineapple juice of 30: 70 in 100 ml of Dasana drinks. This indicates that F3 is the panelists favorite.
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