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.
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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: | Creators NIM Email ORCID Eugenie, Gabriella UNSPECIFIED UNSPECIFIED UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Wijaya, C. Hanny UNSPECIFIED UNSPECIFIED Thesis advisor Yakhin, Lisa Amanda UNSPECIFIED UNSPECIFIED |
Additional Information: | SK 34-11 EUG k |
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: | 20 Aug 2021 07:19 |
URI: | http://repository.uph.edu/id/eprint/1842 |