Abstract
This research aimed to study the characteristics of carbonated bir pletok with different types of rhizome composition. The research design used factorial randomized design with 1 factor, it’s the type of rhizome which comprised of javanese turmeric, cutcherry, and fingerroot. Carbonated bir pletok was analysed of total dissolved solids, color and sensory analysis. The total dissolved solids of Carbonated rhizome drinks range from 5.76 to 8.13 ˚brix. Color analysis showed no significant difference (p <0.05) on the level of brightness (L *) and the level of redness (a *). While the yellowish level (b *) showed a significant difference (p> 0.05) between rhizome drinks samples (javanese turmeric, cutcherry, and finger root) to the control. Brightness level (L *) ranges from 42,236-38,182. The redness level (a *) ranges from 55,212-59,135. The yellowish level (b *) ranges from 7,6323-21,586. The result of hedonic analysis showed fingerroot bir pletok rather liked. Hedonic characteristics of fingerroot bir pletok for color intensity, ginger aroma, bitter flavor, pungent flavor, carbonation and overall of 3.80, 3.93, 3.10, 3.16. dan 3.70 respectively. The results of descriptive analysis showed the treatment of javanese turmeric, cutcherry, and fingerroot were not significantly different from the control (p <0.05) on the carbonation parameters. While the parameters of color intensity, ginger aroma, bitter flavor, pungent flavor showed significant differences (p> 0.05).
Highlights
This research aimed to study the characteristics of carbonated bir pletok with different types
it's the type of rhizome
which comprised of javanese turmeric
Summary
Berdasarkan Tabel 2 dapat diketahui bahwa jenis rempah-rempah tidak mempengaruhi total padatan terlarut. Kadar total padatan terlarut dalam minuman bir pletok berkarbonasi berkisar 5.76-8.13 ̊brix. Total padatan terlarut tertinggi pada sampel temu kunci yaitu sebesar 8.13 ̊brix, artiya terdapat 8.13 gram sukrosa per 100 gram sampel. Nilai tersebut lebih tinggi dari nilai gula yang ditambahkan ke dalam minuman (6% (b/v)). Salah satu metode pengukuran warna yang sering digunakan adalah metode Hunter Lab. Nilai L pada metode ini menunjukkan derajat kecerahan dari sampel yang diukur dengan rentang nilai 0-100 (gelap-terang). Nilai a memiliki 2 arti, yaitu nilai positif menunjukkan warna merah dan nilai negatif menunjukkan warna mendekati hijau. Nilai b juga memiliki 2 arti yaitu nilai positif menunjukkan warna kuning dan nilai negatif menunjukkan warna biru. Nilai a dan b masing-masing memiliki rentang dari -80 sampai +80 (Nielsen, 2010).
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
