Pengaruh penambahan sari buah jeruk sunkist dan potongan kayu manis terhadap aktivitas antioksidan dan karakteristik fisikokimia honey wine = The effect of sunkist juice and cinnamon pieces addition on antioxidant activity and physicochemical properties of honey wine

Marzuki, Gabriel (2022) Pengaruh penambahan sari buah jeruk sunkist dan potongan kayu manis terhadap aktivitas antioksidan dan karakteristik fisikokimia honey wine = The effect of sunkist juice and cinnamon pieces addition on antioxidant activity and physicochemical properties of honey wine. Bachelor thesis, Universitas Pelita Harapan.

Preview	Text (Title) Title.pdf.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (46kB) | Preview
Preview	Text (Abstract) Abstract.pdf.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (76kB) | Preview
Preview	Text (ToC) ToC.pdf.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (88kB) | Preview
Preview	Text (Chapter1) Chapter1.pdf.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (142kB) | Preview
	Text (Chapter2) Chapter2.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (231kB)
	Text (Chapter3) Chapter3.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (250kB)
	Text (Chapter4) Chapter4.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (244kB)
	Text (Chapter5) Chapter5.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (74kB)
Preview	Text (Bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (149kB) | Preview
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)

Abstract

Karakteristik produk akhir honey wine dapat ditingkatkan dengan melakukan penambahan bahan-bahan seperti buah, rempah, dan herbal dalam pembuatannya. Jeruk sunkist dan kayu manis memiliki kandungan senyawa fenolik dan flavonoid yang berperan sebagai senyawa antioksidan. Penelitian ini bertujuan untuk meningkatkan kandungan antioksidan dan mengetahui pengaruhnya terhadap karakteristik fisikokimia dari honey wine dengan penambahan jeruk sunkist dan kayu manis. Penambahan jeruk sunkist dalam bentuk sari buah menggunakan dua variasi konsentrasi yaitu 3% dan 4%. Penambahan kayu manis dalam bentuk potongan kecil menggunakan tiga konsentrasi yang berbeda yaitu 1%, 2%, dan 3%, dengan pembanding honey wine komersil. Produk akhir berupa honey wine akan dilakukan analisis aktivitas antioksidan meliputi DPPH Radical-Scavenging Activity, total fenolik, dan total flavonoid serta sifat fisikokimianya meliputi massa jenis, kadar alkohol, tingkat keasaman (pH), total asam tertitrasi, total padatan terlarut, dan warna. Berdasarkan aktivitas antioksidan, total fenolik, dan total flavonoid, formulasi terbaik honey wine dengan penambahan kayu manis dan jeruk sunkist didapatkan dari penambahan konsentrasi kayu manis sebanyak 3% dan jeruk sunkist sebanyak 4% / Characteristics of the final product of honey wine can be improve by the addition of fruit, spices, and herbs in the making of honey wine. Sunkist and cinnamon contain phenolic and flavonoid compounds that can act as antioxidant compounds. This study aims to increase the antioxidant activity and determine the effect of adding sunkist and cinnamon to the physicochemical properties of honey wine. The addition of sunkist in the form of fruit juice uses two variations of concentration level, i.e. 3% and 4%. The addition of cinnamon in the form of stick piece uses three different concentration level, i.e. 1%, 2%, and 3%, and commercial honey wine as comparison. Honey wine will be analyzed for antioxidant activity consist of DPPH Radical-Scavenging Activity, total phenolic, total flavonoids, and the physicochemical properties consist of density, alcohol content, acidity level (pH), total titrated acid, total solids soluble, and color. Determination of the best formulation based on highest antioxidant. Based by the highest antioxidant, phenolic content, and flavonoid content, the best honey wine formulation is honey wine with addition of cinnamon at 3% and sunkist at 4%.

Actions (login required)

View Item