Institutional Repository | Satya Wacana Christian University: Pengaruh Intensitas Cahaya Terhadap Degradasi Warna Sirup yang Diwarnai Umbi Bit Merah (Beta Vulgaris L. Var. Rubra L.)
PENGARUH INTENSITAS CAHAYA TERHADAP DEGRADASI WARNA
SIRUP YANG DIWARNAI UMBI BIT MERAH (Beta vulgaris L. var. rubra L.)
THE EFFECT OF LIGHT INTENSITY ON THE COLOR DEGRADATION OF
SYRUP COLORED WITH RED BEET (Beta vulgaris L. var. rubra L.)
Oleh,
Giwang Petriana
NIM: 652007026
TUGAS AKHIR
Diajukan kepada Program Studi: Kimia, Fakultas: Sains dan Matematika guna
memenuhi sebagaian dari persyaratan untuk mencapai gelar Sarjana Sains (Kimia).
Program Studi Kimia
FAKUTAS SAINS DAN MATEMATIKA
UNIVERSITAS KRISTEN SATYA WACANA
SALATIGA
2012
1
PENGARUH INTENSITAS CAHAYA TERHADAP DEGRADASI WARNA
SIRUP YANG DIWARNAI UMBI BIT MERAH (Beta vulgaris L. var. rubra L.)
THE EFFECT OF LIGHT INTENSITY ON THE COLOR DEGRADATION OF
SYRUP COLORED WITH RED BEET (Beta vulgaris L. var. rubra L.)
Giwang Petriana*,Lydia Ninan Lestario**, Yohanes Martono**
*Mahasiswa Program Studi Kimia, Fakultas Sains dan Matematika
**Dosen Program Studi Kimia, Fakultas Sains dan Matematika
Universitas Kristen Satya Wacana
Jln. Diponegoro 52-60, Salatiga, 50711
(gg_petriana@yahoo.com)
ABSTRACT
The aims of this research were to determine concentration of red beet syrup which
used to color degradation rate, and to determine color degradation rate constant in red
beet syrup with various light intensity. Organoleptic test has been done in various
concentrations of red beet syrup by 25 panelists. The light used for color degradation
test were 803,21 lux, 1.718,72 lux, 2.465,68 lux, 6.352,85 and 54.203,77 lux.
Organoleptic test and color degradation rate constant were analyzed by Randomized
Complete Block Design (RCBD), then compared with Honestly Significant Difference
Test (HSD) 5%.
The results showed that the concentration of red beet syrup which panelists like was
2,5%, and then used for color degradation test was 5%. The degradation constant rate
was getting bigger along with the increasing of light intensity (0,0110-0,0482 hour-1).
Key words: red beet, colour degradation, syrup.
SIRUP YANG DIWARNAI UMBI BIT MERAH (Beta vulgaris L. var. rubra L.)
THE EFFECT OF LIGHT INTENSITY ON THE COLOR DEGRADATION OF
SYRUP COLORED WITH RED BEET (Beta vulgaris L. var. rubra L.)
Oleh,
Giwang Petriana
NIM: 652007026
TUGAS AKHIR
Diajukan kepada Program Studi: Kimia, Fakultas: Sains dan Matematika guna
memenuhi sebagaian dari persyaratan untuk mencapai gelar Sarjana Sains (Kimia).
Program Studi Kimia
FAKUTAS SAINS DAN MATEMATIKA
UNIVERSITAS KRISTEN SATYA WACANA
SALATIGA
2012
1
PENGARUH INTENSITAS CAHAYA TERHADAP DEGRADASI WARNA
SIRUP YANG DIWARNAI UMBI BIT MERAH (Beta vulgaris L. var. rubra L.)
THE EFFECT OF LIGHT INTENSITY ON THE COLOR DEGRADATION OF
SYRUP COLORED WITH RED BEET (Beta vulgaris L. var. rubra L.)
Giwang Petriana*,Lydia Ninan Lestario**, Yohanes Martono**
*Mahasiswa Program Studi Kimia, Fakultas Sains dan Matematika
**Dosen Program Studi Kimia, Fakultas Sains dan Matematika
Universitas Kristen Satya Wacana
Jln. Diponegoro 52-60, Salatiga, 50711
(gg_petriana@yahoo.com)
ABSTRACT
The aims of this research were to determine concentration of red beet syrup which
used to color degradation rate, and to determine color degradation rate constant in red
beet syrup with various light intensity. Organoleptic test has been done in various
concentrations of red beet syrup by 25 panelists. The light used for color degradation
test were 803,21 lux, 1.718,72 lux, 2.465,68 lux, 6.352,85 and 54.203,77 lux.
Organoleptic test and color degradation rate constant were analyzed by Randomized
Complete Block Design (RCBD), then compared with Honestly Significant Difference
Test (HSD) 5%.
The results showed that the concentration of red beet syrup which panelists like was
2,5%, and then used for color degradation test was 5%. The degradation constant rate
was getting bigger along with the increasing of light intensity (0,0110-0,0482 hour-1).
Key words: red beet, colour degradation, syrup.