Abstract
This study aims to determine the effect of the comparison of the concentration of temulawak extract And sirih leaves on the manufacture of herbal drink. This research was conducted in the laboratory of processing and Management of Agricultural Products, Faculty of Agriculture, Santo Thomas Catholic University, North Sumatra, Medan. This research was conducted with a factorial Complete Randomized Design (CRD), which consisted of two treatment factors. The first factor Comparison of the concentration of Temulawak and Betel Leaf with a code (K), consists of 5 levels, namely: K0 = Temulawak: sirih leaves = 100%: 0%, K1 = Temulawak: sirih leaves = 80%: 20%, K2 = Temulawak: sirih leaves = 70%: 30%, K3 = Temulawak: sirih leaves = 60%: 40%, K4 = Temulawak: sirih leaves = 50%: 50%. The second factor is the comparison of storage duration with a code (L), consisting of 4 levels, namely: L1 = 1 Week, L2 = 2 Weeks, L3 = 3 Weeks, L4 = 4 Weeks.
Highlights
Penelitian ini bertujuan untuk Untuk mengetahui pengaruh perbandingan konsentrasi campuran temulawak dan daun sirih terhadap pembuatan minuman herbal
This study aims to determine the effect of the comparison of the concentration of temulawak extract And sirih leaves on the manufacture of herbal drink
Efekanti bakteri sediaan daun sirih (piper betel L), Obatku mur minya kessensial dan povidone iodine 1% terhadap streptococcus mutans. dentika Dental journal 2008 Des;13(2):103203
Summary
Penelitian ini dilakukan dengan menggunakan metode Rancangan Acak Lengkap (RAL) dalam bentuk dua faktorial, dengan perlakuan sebagai berikut: Faktor I : Perbandingan konsentrasi Temulawak dan Daun Sirih dengan sandi (K), terdiri dari 5 taraf yaitu : K0 = Temulawak :Daun Sirih= 100%:0% K1 = Temulawak : Daun Sirih = 80% : 20% K2 = Temulawak : Daun Sirih = 70% : 30% K3 = Temulawak : Daun Sirih = 60% : 40% K4 = Temulawak : Daun Sirih = 50% : 50%
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