Rahmah, Aliya (2025) Pengujian Sifat Kimia Dan Sensori Premix Tisane Berbagai Formulasi Sebagai Minuman Fungsional. Tugas Akhir (S1) - thesis, Universitas Bakrie.
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Abstract
High cholesterol levels are one of the many triggers for degenerative diseases that cause blockages in blood vessels; thereby, it could trigger disorders in other body organs. High cholesterol levels are generally lowered using statin as a drug therapy. There is another way to reduce high cholesterol levels by consuming functional drinks in the form of tisanes. Tisane can consists of one part or a mixture of various plant parts, such as leaves, seeds, flowers, bark, roots, and remaining roots, then brewed with hot water. Both chemicals and sensory tests are required to determine the acceptability of each tisane premix formulation by using CATA and One Way ANOVA methods with Duncan's continuation test. There are 4 samples that is tested, and each sample has a given name, such as sample without rosella flowers (control) and samples with the addition of rosella flowers towards the basis composition in the percentage of 33% (F1), 66% (F2), and 100% (F3). The average result of cholesterol reduction value using the easy touch GCU tool showed F3 had the greatest value with the hedonic value was relatively disliked (4.42). Meanwhile, the F1 sample had the second lowest average of cholesterol reduction value but, it had the highest hedonic scale value, which was relatively liked (6.19). It illustrates that the health benefits and sensory analysis results in this study have not been linear. For this reason, reformulation can be carried out as in the F3 sample by increasing the attributes of marigold colour, pungent aftertaste, and sweet aftertaste.
| Item Type: | Thesis (Tugas Akhir (S1) - ) |
|---|---|
| Uncontrolled Keywords: | Tisane premix, Rosella flowers, Cholesterols, Check All That Apply (CATA) |
| Subjects: | Food Science and Technology > Analisis Sensori Thesis > Thesis (S1) |
| Divisions: | Fakultas Teknik dan Ilmu Komputer > Program Studi Ilmu dan Teknologi Pangan |
| Depositing User: | Aliya Rahmah |
| Date Deposited: | 26 Feb 2025 06:42 |
| Last Modified: | 26 Feb 2025 06:42 |
| URI: | https://repository.bakrie.ac.id/id/eprint/11308 |
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