UJI STABILITAS FISIK DAN HEDONIK SIRUP HERBAL KUNYIT ASAM STABILITY AND HEDONIC TEST OF TUMERIC TAMARIND SYRUP
Abstract: Physical Stability,
Hedonic, Syrup, Tumeric Tamarind. Tumeric have a benefit as antiinflammation so
can be improved in the syrup formula. This research aimed to describe the
result physical stability and hedonic test of the tumeric tamarind sirup with
differences temperature storing for phormula I was saving in 50C and phormula
II was saving in 350C for 24 hours as many 14 cyclic. It was experimental
research. This research was done by testing physical stability of the tumeric
tamarind sirup include to organoleptic, pH, homogenity and pour time test and
also hedonic test. The result research: organoleptic test were no change for
two weeks with brownish yellow colour, smell test is tumeric tamarind, flavor
test is sweet and tamarind and texture is solid. pH test is stable at 4,
homogenity test is stable homogen and pour time test is phormula I was storing
in 50C is 8,14 second and 7,84 second, phormula II was storing in 350C is 5,04
second and 4,14 second for 24 hour as
many 14 cyclic. Hedonic test was showed result for first week at temperature
50C is 40% of respondents are very like, 40% of respondents are like and 20% of
respondents are dislike, at temperature 35°C is 40% of respondents are very
like and 60% of respondents are like. While for second week at temperature 50C
is 60% of respondents are very like and 40% of respondents are like, at temperature
35°C is 80% of respondents are very like and 20% of respondents are like.
Keyword: Physical Stability,
Hedonic, Syrup, Tumeric Tamarind
Penulis: Indri Kusuma Dewi,
Youstiana Dwi Rusita
Kode Jurnal: jpkebidanandd170358
