Pengaruh Kombinasi Urutan Daun Stephania hernandifolia Walp. dan Penambahan Volume Air terhadap Kualitas dan Sineresis Cincau selama Penyimpanan

Putri Zulaida Ningtyas; Erma Prihastanti; Endang Saptiningsih

doi:10.14710/baf.v19i2.3860

DOI: https://doi.org/10.14710/baf.v19i2.3860

Pengaruh Kombinasi Urutan Daun Stephania hernandifolia Walp. dan Penambahan Volume Air terhadap Kualitas dan Sineresis Cincau selama Penyimpanan

*Putri Zulaida Ningtyas - Laboratorium Biologi Struktur dan Fungsi Tumbuhan Jurusan Biologi, Fakultas Sains dan Matematika, Universitas Diponegoro, Semarang, Indonesia

Erma Prihastanti - Laboratorium Biologi Struktur dan Fungsi Tumbuhan Jurusan Biologi, Fakultas Sains dan Matematika, Universitas Diponegoro, Semarang, Indonesia

Endang Saptiningsih - Laboratorium Biologi Struktur dan Fungsi Tumbuhan Jurusan Biologi, Fakultas Sains dan Matematika, Universitas Diponegoro, Semarang, Indonesia

BibTex Citation Data :

@article{JAF3860,
    author = {Putri Ningtyas and Erma Prihastanti and Endang Saptiningsih},
    title = {Pengaruh Kombinasi Urutan Daun Stephania hernandifolia Walp. dan Penambahan Volume Air terhadap Kualitas dan Sineresis Cincau selama Penyimpanan},
    journal = {BULETIN ANATOMI DAN FISIOLOGI dh SELLULA},
  volume = {19},
    number = {2},
    year = {2012},
    keywords = {},
    abstract = { Cincau is a kind of jelly food that is included in functional foods.  Stephania hernandifolia  Walp. is one type of plants that can be used in cincau production. Cincau was produced from squeezing of  S. hernandifolia  leaf which has been mixed with water. The sequence of leaves when picking it and the addition of water volume can affect the quality of cincau. This research aims to know the effect of  S. hernandifolia  combination sequence leaves and addition of water volume in cincau production towards the coagulation time, fiber content, vitamin C content and  chlorophyll content, and also to know the syneresis and shrinkage of cincau mass in the different storage time. The research was done at Laboratory of Biology Structure and Function of Plant ,  Biology Department – Faculty of Mathematics and natural sciences, Diponegoro University in 2011. The design that is used in this research is Completely Randomized Design (CRD) pattern 2 x 3 factorial. Data were analysed by Analysis of Variance (ANOVA) and then continued by Duncan test with 95% level of significance. The result showed that the interaction of the combination sequence leaves and addition of water volume has no effect on coagulation time, chlorophyll, fiber, and cincau vitamin C. The storage time affects the syneresis and shrinkage of cincau mass.    Key word :   Stephania hernandifolia  Walp., cincau, syneresis, shrinkage of mass.   },
   pages = {20--31}  doi = {10.14710/baf.v19i2.3860},
    url = {https://ejournal.undip.ac.id/index.php/janafis/article/view/3860}
}

Citation Format:

Abstract

Cincau is a kind of jelly food that is included in functional foods. Stephania hernandifolia Walp. is one type of plants that can be used in cincau production. Cincau was produced from squeezing of S. hernandifolia leaf which has been mixed with water. The sequence of leaves when picking it and the addition of water volume can affect the quality of cincau. This research aims to know the effect of S. hernandifolia combination sequence leaves and addition of water volume in cincau production towards the coagulation time, fiber content, vitamin C content and chlorophyll content, and also to know the syneresis and shrinkage of cincau mass in the different storage time. The research was done at Laboratory of Biology Structure and Function of Plant, Biology Department – Faculty of Mathematics and natural sciences, Diponegoro University in 2011. The design that is used in this research is Completely Randomized Design (CRD) pattern 2 x 3 factorial. Data were analysed by Analysis of Variance (ANOVA) and then continued by Duncan test with 95% level of significance. The result showed that the interaction of the combination sequence leaves and addition of water volume has no effect on coagulation time, chlorophyll, fiber, and cincau vitamin C. The storage time affects the syneresis and shrinkage of cincau mass.

Key word : Stephania hernandifolia Walp., cincau, syneresis, shrinkage of mass.

Fulltext

Article Metrics:

Article Info

Section: Research Articles

Language : EN

In Vol 19, No 2 (2011): Volume XIX, Nomor 2, Oktober 2011

Recent articles

Morfologi Spermatozoa Manusia setelah Simpan Beku dengan Medium TES-Tris Yolk Citrat (TES-TYC) Pengaruh Suhu dan Lama Penyimpanan Daun Stephania hernandifolia Walp. terhadap Kualitas Bahan Baku Cincau dan Penerimaan Konsumen Produksi dan Konsumsi Oksigen serta Pertumbuhan Ceratophyllum demersum L. pada Kerapatan yang Berbeda dalam Mendukung Potensinya sebagai Bioaerator More recent articles

Most cited articles

Efek Paparan Tepung Kedelai dan Tepung Tempe sebagai Sumber Fitoestrogen terhadap Jumlah Kelenjar Endometrium Uterus Mencit (Mus musculus L.) KADAR ESTROGEN DAN PROFIL OVIDUK PUYUH (Coturnix coturnix japonica) SETELAH PEMBERIAN CAHAYA MONOKROMATIK Respon Pertumbuhan Jumlah dan Luas Daun Nilam (Pogostemon cablin Benth) pada Tingkat Naungan yang Berbeda PERTUMBUHAN TUNAS LATERAL TANAMAN NILAM (Pogostemon cablin Benth) SETELAH DILAKUKAN PEMANGKASAN PUCUK PADA RUAS YANG BERBEDA Pengaruh Lama Penyimpanan Terhadap Kadar Gula dan Vitamin C pada Buah Jeruk Siam ( Citrus nobilis var. microcarpa ) More cited articles

Last update:

No citation recorded.

Last update: 2024-04-23 16:57:19

No citation recorded.