Melola Discovery

← Melola Discovery

Journal

KAJIAN SIFAT FISIK, KIMIA DAN ORGANOLEPTIK SIRUP AIR KELAPA DENGAN PENAMBAHAN FILTRAT UBI JALAR UNGU

Jurnal Sains dan Teknologi Pangan · Vol. 2 No. 4 (2018)

DOI
10.33772/jstp.v2i4.3558
ISSN
2527-6271
Published
2018-02-18
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThe purpose of this study was to determine the physical, chemical and organoleptic characteristics of coconut water syrup with the addition of purple sweet potato filtrate. This study used a Completely Randomized Design(CRD) consist of one factor namely the addition of purple sweet potato filtrate of 0% (U0/control), 5 % (U1), 10 %(U2), 15 % (U3) and 20 % (U4). The results showed that the best treatment of coconut water syrup product was 20 % addition of purple sweet potato filtrate (U4) with the score of preferences on color was 4.18 (likes), 3.49 ofaroma (rather like), 3.69 of taste (rather like) and 3.60 of viscosity (rather like). Based on the chemical analysisperformed on the best treatment of coconut water syrup, obtained 18.42 cP of viscosity analysis, 77.37 % ofglucose, 5.98 of pH and 44.26 % of antioxidant activity. Keywords: Coconut water, purple sweet potato, physical, chemical, organoleptic ABSTRAKPenelitian ini bertujuan untuk mempelajari sifat fisik, kimia dan organoleptik sirup air kelapa dengan penambahan filtrat ubi jalar ungu. Peneltian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 1 faktor, yaitupenambahan filtrat ubi jalar ungu pada 0 % (U0/kontrol) = U1 = 5 %, U2 = 10 %, U3 = 15 % dan U4 = 20 %. Hasilpenelitian yang di peroleh menunjukkan bahwa perlakuan terbaik produk sirup air kelapa yaitu U4 dengan rataratakesukaan terhadap warna sebesar 4,18 (suka), aroma sebesar 3,49 (agak suka), rasa sebesar 3,69 (agaksuka) dan kekentalan sebesar 3,60 (agak suka). Analisis viskositas, glukosa, pH dan aktivitas antioksidanberturut-turut sebesar 18,42 cP, 77,37 %, 5,98 dan 44,26 %. Kata Kunci: Air kelapa, ubi jalar ungu, fisik, kimia, organoleptik

Collaboration network of the authors

40 authors · 134 co-authorship links · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Nur AsyikUniversitas Halu Oleo24
Ansharullah AnsharullahUniversitas Halu Oleo14
SRI REJEKIUniversitas Halu Oleo13
SRI WAHYUNIAffiliation unknown13
Kobajashi Togo IsamuAffiliation unknown11
Abdu Rahman BacoAffiliation unknown10
La KarimunaAffiliation unknown10
Djukrana WahabAffiliation unknown8
RH Fitri FaradillaAffiliation unknown8
Muhammad Syukri SadimantaraUniversitas Halu Oleo6
Muhammad Zakir MuzakkarAffiliation unknown5
Mariani. LAffiliation unknown3
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown2
Ryan HidayatAffiliation unknown2
Franciskus Faa Duhu HuluAffiliation unknown2
Alfreski Sangri SesaAffiliation unknown2
Maharani MaharaniAffiliation unknown2
Gusnawaty GusnawatyAffiliation unknown2
Edi PurwantaAffiliation unknown2
La RiandaAffiliation unknown2
Jumadin JumadinAffiliation unknown2
djukrna wahabAffiliation unknown2
Muhammad Amrullah PagalaUniversitas Halu Oleo2
Sarinah SarinahAffiliation unknown1
I Gede MardiantaAffiliation unknown1
Mustamin AnggoUniversitas Halu Oleo1
Kodirun KodirunUniversitas Halu Oleo1
Irmayanti IrmayantiAffiliation unknown1
Wulandari WulandariAffiliation unknown1
Restu LibrianiAffiliation unknown1
Yermia Nur Fajriani SuaibAffiliation unknown1
Maysuci AyunirAffiliation unknown1
Irna FropitasariAffiliation unknown1
Mohammad Nuh IbrahimAffiliation unknown1
Saleh RahmatAffiliation unknown1
Wa Ode MeliAffiliation unknown1
Siti NgaropaAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Oct 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">KAJIAN SIFAT FISIK, KIMIA DAN ORGANOLEPTIK SIRUP AIR KELAPA DENGAN PENAMBAHAN FILTRAT UBI JALAR UNGU</dc:title>
	<dc:creator>Hamente, Darwin</dc:creator>
	<dc:creator>Tamrin, Tamrin</dc:creator>
	<dc:creator>Hermanto, Hermanto</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThe purpose of this study was to determine the physical, chemical and organoleptic characteristics of coconut water syrup with the addition of purple sweet potato filtrate. This study used a Completely Randomized Design(CRD) consist of one factor namely the addition of purple sweet potato filtrate of 0% (U0/control), 5 % (U1), 10 %(U2), 15 % (U3) and 20 % (U4). The results showed that the best treatment of coconut water syrup product was 20 % addition of purple sweet potato filtrate (U4) with the score of preferences on color was 4.18 (likes), 3.49 ofaroma (rather like), 3.69 of taste (rather like) and 3.60 of viscosity (rather like). Based on the chemical analysisperformed on the best treatment of coconut water syrup, obtained 18.42 cP of viscosity analysis, 77.37 % ofglucose, 5.98 of pH and 44.26 % of antioxidant activity. Keywords: Coconut water, purple sweet potato, physical, chemical, organoleptic ABSTRAKPenelitian ini bertujuan untuk mempelajari sifat fisik, kimia dan organoleptik sirup air kelapa dengan penambahan filtrat ubi jalar ungu. Peneltian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 1 faktor, yaitupenambahan filtrat ubi jalar ungu pada 0 % (U0/kontrol) = U1 = 5 %, U2 = 10 %, U3 = 15 % dan U4 = 20 %. Hasilpenelitian yang di peroleh menunjukkan bahwa perlakuan terbaik produk sirup air kelapa yaitu U4 dengan rataratakesukaan terhadap warna sebesar 4,18 (suka), aroma sebesar 3,49 (agak suka), rasa sebesar 3,69 (agaksuka) dan kekentalan sebesar 3,60 (agak suka). Analisis viskositas, glukosa, pH dan aktivitas antioksidanberturut-turut sebesar 18,42 cP, 77,37 %, 5,98 dan 44,26 %.  Kata Kunci: Air kelapa, ubi jalar ungu, fisik, kimia, organoleptik</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2018-02-18</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/3558</dc:identifier>
	<dc:identifier>10.33772/jstp.v2i4.3558</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 2, No 4 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v2i4</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/3558/2699</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
</oai_dc:dc>