| dc.description.abstract | This study is conducted to determine the effect of the ratio of bay leaf filtrate with red ginger and the type of sugar on the quality of bay leaf functional beverages. This research is conducted at the Laboratory of Food Technology Study Program and Research and Technology Laboratory, Faculty of Agriculture, University of North Sumatra, Medan. This study is used a 2-factor factorial complete randomized design, namely the ratio of bay leaf filtrate to red ginger (S): (90%; 10%, 80%: 20%, 60%: 40%, 40%: 60%), and type of sugar (G): stevia sugar 0.4 grams, granulated sugar 6 grams, coconut brown sugar 6 grams, and palm brown sugar 5.5 grams. Research parameters analyzed are ash content, total soluble solids, total acid, total flavonoids, degree of acidity (pH), crude fiber, total sugar and organoleptic testing of color, taste, aroma, and general acceptance.
The results showed that the comparison of bay leaf filtrate with red ginger gave a significantly different effect on ash content, pH value, total flavonoids, total soluble solids, crude fiber, organoleptic aroma, color, taste, general acceptance and significantly different from total acid. The addition of the amount of each type gives a significantly different effect on pH value, total soluble solids, total flavonoids, total acid, organoleptic aroma, taste, color, total sugar, and general appearance. The interaction between the two factors gave a significantly different effect on total soluble solids, and aroma, and gave a significantly different effect on organoleptic taste and organoleptic aroma. The bay leaf functional beverage with the best quality characteristics is the addition of 0.4 grams of stevia sugar and the filtrate ratio at the quarter level. The bay leaf functional beverage with the best quality characteristics was tested for total sugar. | en_US |
