| dc.description.abstract | This study was aimed to determine the effect of the addition of peppermint leaves extract and carrageenan on the quality of pineapple peel syrup. This study used a Completely Randomized Design (CRD) with 2 factors, namely the addition of peppermint leaves extract (P): (0%; 5%; 10%; 15%) and the addition of carrageenan (K): (0,5%; 1%; 1,5%). The parameters analyzed were color index, pH value, total soluble solids, viscosity, total titrated acid, vitamin C content, hedonics of color, aroma, taste, viscosity, and acceptability. The results showed that the addition of peppermint leaves extract had a highly significant effect (P<0.01) on the color index, pH value, viscosity, total titrated acid, vitamin C content, hedonics of color, aroma, taste, and acceptability, but had no significant effect (P>0.05) on total soluble solids and hedonic of viscosity. The addition of carrageenan had a highly significant effect (P<0.01) on pH value, total soluble solids, viscosity, total titratable acid, vitamin C content, hedonic of viscosity, and acceptability, but gave a non significant effect (P>0,05) on color index, hedonics of color, aroma and taste. The interaction of peppermint leaves extract and carrageenan addition gave a highly significant effect (P<0.01) on pH value, vitamin C content, viscosity, total titratable acid, and acceptability, but gave a non significant different effect (P>0.05) on color index, total soluble solids, hedonics of color, aroma, taste and viscosity. The best treatment obtained from the hedonic test was the P3K2 treatment with a percentage of 10% mint leaf extract and 1% carrageenan.
Keywords: peppermint leaves, carrageenan, pineapple peel, syrup | en_US |
