Karakeristik Minuman Fungsional Ekstrak Kubis Ungu (Brassica oleracea var. capitata L) Dengan Perbandingan Eksrak Jahe Merah (Zingiber officinale var. rubrum)

Putri, Tiara Dian (2025) Karakeristik Minuman Fungsional Ekstrak Kubis Ungu (Brassica oleracea var. capitata L) Dengan Perbandingan Eksrak Jahe Merah (Zingiber officinale var. rubrum). S1 thesis, Universitas Andalas.

	Text (Cover dan Abstrak) Cover dan Abstrak .pdf - Published Version Download (46kB)
	Text (BAB 1 Pendahuluan) BAB 1 Pendahuluan.pdf - Published Version Download (233kB)
	Text (BAB 5 Kesimpulan dan Saran) BAB V Kesimpulan dan Saran.pdf - Published Version Download (137kB)
	Text (Daftar Pustaka) Daftar Pustaka.pdf - Published Version Download (446kB)
	Text (Skripsi full text) skripsi full text .pdf - Published Version Restricted to Repository staff only Download (1MB) | Request a copy

Abstract

This study investigated the effects of varying ratios of purple cabbage (Brassica oleracea var. capitata L) and red ginger (Zingiber officinale var. rubrum) extracts on the physicochemical and sensory properties of a functional beverage, and aimed to identify the optimal formulation. Five formulation ratios were tested: A (100% : 0%), B (90% : 10%), C (80% : 20%), D (70% : 30%), and E (60% : 40%) of purple cabbage to red ginger extract. The measured parameters included pH, total soluble solids, anthocyanin content, vitamin C content, antioxidant activity, and sensory attributes (color, aroma, and taste). The results demonstrated that increasing the proportion of red ginger extract significantly decreased anthocyanin and vitamin C content, as well as antioxidant activity, while pH and TSS values increased. The formulation containing 90% purple cabbage and 10% red ginger extract was identified as the most preferred by panelists, offering an optimal balance of sensory acceptability and functional properties.

Actions (login required)

View Item