Kajian perubahan warna minuman fungsional berbasis kumis kucing (orthosiphon aristatus) selama masa penyimpanan = Study on color changes of java tea (orthosiphon aristatus) based functional drink during storage

Eugenie, Gabriella (2015) Kajian perubahan warna minuman fungsional berbasis kumis kucing (orthosiphon aristatus) selama masa penyimpanan = Study on color changes of java tea (orthosiphon aristatus) based functional drink during storage. Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (535kB)
[img] Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (128kB)
[img] Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (337kB)
[img] Text (Chapter 1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (84kB)
[img] Text (Chapter 2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (369kB)
[img] Text (Chapter 3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (319kB)
[img] Text (Chapter 4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (495kB)
[img] Text (Chapter 5)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (78kB)
[img] Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (169kB)
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (1MB)
[img] Text (Publication-Agreement)
Publication-Agreement.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (723kB)

Abstract

Java tea functional drink has been studied previously and reported that the color of the tea was not stable during storage. This research was aimed to investigate factors affecting color stability and the effect on sensory color acceptance. Java tea functional drink was stored at three different storage temperature (4oC, 25oC, and 35oC) and light condition (with or without) for 35 days. Physicochemical parameters such as L, a*, b*, ohue, chroma, ∆E, color retention, browning index, pH, and sensory analysis (color intensity by scalling and acceptance by hedonic scale) were examined every 2 days. Determination of factors affecting color stability and acceptability were based on ∆E and hedonic score. Prior storage, the color of the tea was yellowish. Score of L, a*, b*, ohue, chroma, ∆E, color retention, browning index, pH, scalling, and hedonic before storage were 48.42, - 0.59, 7.13, 94.73, 7.15, 0, 100, 0.57, 3.39, 5.39, and 5.30, respectively. The result of this study indicated that the functional drink’s color changed into yellow brownish after storage period, L, ohue, and hedonic score were decreased during storage, in the contrary a*, b*, chroma, ∆E, browning index, and scalling score were increased. Java tea based functional drink stored at 4oC was the most stable on the physicochemical parameters, adversely, at 35oC was the least stable. Color retention and pH were stable during storage. Temperature and light factors were negtively affecting the pigment stability. Java tea functional drink that was stored at 25oC with light and 35oC was rejected on day 25, in the other hand, at 4oC and 25oC without light was still accepted after 35 days storage time.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Eugenie, GabriellaUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorWijaya, C. HannyUNSPECIFIEDUNSPECIFIED
Thesis advisorYakhin, Lisa AmandaUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: color ; functional drink ; light ; sensory ; stability ; storage ; temperature
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 17 not found.
Date Deposited: 16 Oct 2018 08:04
Last Modified: 16 Dec 2019 04:10
URI: http://repository.uph.edu/id/eprint/1842

Actions (login required)

View Item View Item