| dc.description.abstract | AGUS SURANTO : The Effect of Pandan Leaf and Palm Sugar Composition
and Gum Arab Concentration on the Quality of Instant Bandrek. Supervised by
Ir. Setyohadi, MSc and Ir. Ismed Suhaidi, M.Si.
This research was conducted to find the effect of pandan leaf and palm
sugar composition and gum arab concentration on the quality of instant bandrek.
This research was performed in July-September 2010 at the Laboratory of
Biochemistry, Agriculture Faculty, North Sumatera University, Medan, using
factorial completely randomized design with two factors, the composition of
pandan leaf and palm sugar (K) (4:96%), (6:94%), (8:92%), and (10:90%) and
gum arab (C) concentration 0,02 %, 0,04 %, 0,06 %, and 0,08 %. Parameters
analysed were moisture content, ash content, solubility, total soluble solid (0Brix), total solid (%), height of precipitate, and organoleptic values (colour,
flavour, pandan flavour, and taste).
The result showed that the composition of pandan leaf and palm sugar
gave highly significant different effect on all parameters. Gum arab concentration
gave highly significant different effect on moisture content, ash content, solubility, total soluble solid (0Brix), height of precipitate, and no significant
different effect on total solid (%), and organoleptic values (colour, flavour,
pandan flavour, and taste). The combination of pandan leaf and palm sugar
composition and gum arab concentration gave significantly different effect on the
height of precipitate. The composition of pandan leaf and palm sugar 10:90% and
gum arab concentration 0,08% gave the best quality of instant bandrek. | en_US |
