Pemanfaatan seduhan daun paliasa (kleinhovia hospita l) dalam pembuatan minuman berkarbonasi = The utilization of paliasa leaf extract (kleinhovia hospita l) in making carbonated tea drinks

Abraham, Devina Laurencya (2018) Pemanfaatan seduhan daun paliasa (kleinhovia hospita l) dalam pembuatan minuman berkarbonasi = The utilization of paliasa leaf extract (kleinhovia hospita l) in making carbonated tea drinks. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Daun paliasa digunakan sebagai minuman herbal untuk mengobati penyakit seperti hepatitis dan penyakit hati di provinsi Sulawesi. Daun paliasa umumnya dikonsumsi oleh masyarakat Sulawesi (Indonesia timur) dengan meminum air rebusanya. Dalam penelitian ini, daun paliasa dikeringkan hingga menjadi bubuk. Proses pengeringan teerbagi menjadi dua metode yaitu dibawah matahari selama tiga hari dan dengan menggunakan cabinet dryer dengan suhu 400C selama 24 jam. Berdasarkan metode pengeringan terbaik pada penelitian pendahuluan, penelitian utama dilakukan dengan membuat minuman karbonasi dengan formulasi terbaik. Perbandingan natrium bikarbonat yang digunakan adalah 0.4%, 0.5% dan 0.6%. Sedangkan perbandingan gula yang digunakan adalah 8%, 10% dan 12%. Uji organoleptik yang dilakukan terdiri dari dua macam yaitu uji skoring dan uji hedonik. Pada uji skoring, panelis diminta untuk menilai aroma, keasaman, kemanisan dan rasa soda dari minuman karbonasi tersebut. Pada uji hedonik dilakukan dengan menilai aroma, keasaman, kemanisan, rasa soda dan penerimaan keseluruhan. Berdasarkan hasil uji organoleptik, minuman karbonasi dengan formulasi natrium bikarbonat 8% dan gula 12% terpilih sebagai yang paling disukai. / Paliasa leaf was used as herbal drink for health treatment such as hepatitis and liver disease in Sulawesi province. Paliasa leaf was commonly used by the people of Sulawesi (east Indonesia) by consumed it’s boiled leaves. In this research, leaves were dried to be powder. The drying process was divided into two methods: under the sun for three days and with cabinet dryer at 400C for 24 hours. Based on the best drying method from preliminary research, the further research was done by making formulation of carbonated drink of paliasa leaves. The ratio of sodium bicarbonate used was 0.4%, 0.5% and 0.6%. Comparison of sugar content used was 8%, 10% and 12%. The organoleptic test consisted of two types of tests, namely scoring test and hedonic test. In the scoring test, panelists are asked to provide an assessment of the aroma, acidity, sweetness and taste of soda from carbonated beverages. The hedonic test is performed to evaluate the aroma, acidity, sweetness, soda flavor and overall acceptability. The carbonated tea beverage formulated with the addition of 12% sugar and 0.8% sodium bicarbonate was selected to be the most preferred beverage based on organoleptic test results.

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