Proceedings of the International Joint Conference on Science and Engineering (IJCSE 2020)

The Effect of the Addition of Turmeric and Temulawak on the Hedonic Value of Starfruit Syrup

Authors
Luthfiyah Nurlaela, Eppy Yundra, Ita F. Romadhoni
Corresponding Author
Luthfiyah Nurlaela
Available Online 24 November 2020.
DOI
https://doi.org/10.2991/aer.k.201124.053How to use a DOI?
Keywords
Syrup, Starfruit, Turmeric, Temulawak, Hedonic Value
Abstract

One of the efforts that can be made to prevent the spread of Covid-19 is to increase the body’s immunity, especially for residents who are affected. The purpose of this study was to determine the results of the starfruit syrup made with the addition of the herbal ingredients of turmeric (Curcuma longa) and temulawak (Curcuma xanthorhiza Roxb). The experiment was carried out with four treatments, namely: starfruit syrup (A); starfruit syrup with the addition of turmeric (B); starfruit syrup with the addition of temulawak (C); and starfruit syrup with the addition of temulawak and turmeric (D). This study aims to determine the effect of variations in the addition of the two herbal ingredients on the hedonic quality of syrup. The data collection technique used the hedonic test with 30 respondents. The hedonic test was performed using the nonparametric test by SPSS 26 method to see the viscosity, color, taste, and aroma values and if they were significantly different then continued with Duncan’s continued test. The results showed that there was an effect of variations in the addition of herbal ingredients on the hedonic quality of the syrup. The best product for processing starfruit syrup was treatment C with the addition of temulawak with color quality specifications (very liked), taste quality (very liked), viscosity level (very liked), and aroma quality (liked).

Copyright
© 2020, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the International Joint Conference on Science and Engineering (IJCSE 2020)
Series
Advances in Engineering Research
Publication Date
24 November 2020
ISBN
978-94-6239-276-2
ISSN
2352-5401
DOI
https://doi.org/10.2991/aer.k.201124.053How to use a DOI?
Copyright
© 2020, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - CONF
AU  - Luthfiyah Nurlaela
AU  - Eppy Yundra
AU  - Ita F. Romadhoni
PY  - 2020
DA  - 2020/11/24
TI  - The Effect of the Addition of Turmeric and Temulawak on the Hedonic Value of Starfruit Syrup
BT  - Proceedings of the International Joint Conference on Science and Engineering (IJCSE 2020)
PB  - Atlantis Press
SP  - 292
EP  - 297
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.201124.053
DO  - https://doi.org/10.2991/aer.k.201124.053
ID  - Nurlaela2020
ER  -