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首页> 外文会议>International Joint Conference on Science and Technology;Mathematics, Informatics, Science and Education International Conference;International Conference on Vocational Education and Electrical Engineering;International Conference on Research and Academic Community Serveics >The Effect of the Addition of Turmeric and Temulawak on the Hedonic Value of Starfruit Syrup
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The Effect of the Addition of Turmeric and Temulawak on the Hedonic Value of Starfruit Syrup

机译：姜黄和颞氢盐的疗效对淀粉糖浆糖浆蜂窝的影响

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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).
机译：可以使Covid-19传播的努力之一是增加身体的免疫力，特别是对于受影响的居民。本研究的目的是确定用加入姜黄（Curcuma Longa）和Temulawak（Curcuma Xanthorhiza Roxb）的草药成分制备的淀粉果汁的结果。实验用四种处理进行，即：星形浆糖浆（A）;淀粉糖浆糖浆加入姜黄（B）;饥饿糖浆加入Temulawak（c）;和淀粉果汁糖浆，加入丁塔克和姜黄（D）。本研究旨在确定变异对两种草药成分的变异对糖浆质量的影响。数据收集技术使用了30名受访者的蜂窝试验。使用SPSS 26的非参数测试进行杂皮检验，以查看粘度，颜色，味道和香气值，如果它们的持续测试持续存在显着不同。结果表明，在糖浆的蜂鸟质量上添加草药成分的变化效果。加工星形糖浆的最佳产品是用颜色质量规格（非常喜欢的），品味质量（非常喜欢），粘度水平（非常喜欢）和芳香质量（喜欢）的加工产品。

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