PENGARUH PENAMBAHAN EKSTRAK DAUN KATUK (Sauropus Androgynus) TERHADAP MUTU ORGANOLEPTIK DAN KADAR VITAMIN C PADA DONAT
Katuk leaves (Sauropus Androgynus) is one of the local foods with abundant production, and has good nutritional value for humans, especially nursing mothers. Remembering the potential for nutrition and the availability of abundant katuk leaves, efforts to diversify katuk leaves in making donuts are expected to be another alternative in multiply breast milk and will increase community acceptance of the donuts of katuk leaf extract. This research is an experimental study using a completely randomized design (CRD) consisting of three treatments, one control and two replications. This research was conducted from January to June 2017 and the observations made were subjective conducted on taste (organoleptic test) with panelists of 25 people. The objective observation is the assessment of vitamin C levels in donuts. Subjective observations using organoleptic tests were obtained on average panelists' preference for color, texture, aroma and taste, namely in treatment C outside the control by adding 10 grams of katuk leaf extract. And the highest results of vitamin C levels were in treatment D with the addition of 15 gr of katuk leaf extract. The conclusion is the effect of adding katuk leaf extract to the aroma and taste of donuts.
Copyright (c) 2018 Putri Aulia Arza
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