Komposisi Ekstrak Stevia (Stevia rebaudiana) Terhadap Karakteristik Sirup Bit (Beta vulgaris L.)

Simarmata, Elvi Fitriani; Herawati, Maria Marina; Sutrisno, Alfred Jansen; Handoko, Yoga Aji

doi:10.25181/jppt.v19i3.1429

Cited by 6 publications

(11 citation statements)

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“…Stevia is given more in the higher group. As stated by Simarmata et al, [6], that stevia extract contains high vitamin C, which is 11.66 mg of ascorbic acid / 10 ml.…”

Section: Vitamin C Testmentioning

confidence: 85%

Organoleptic evaluation and chemical tests of various formulations of kencur drink (Kaemfelia galanga L.): efforts to find the best formulation to increase body immunity

Syafruddin Ilyas,

Salomo Hutahaean

2023

Int J Ecophysiol

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Kencur drink is one of the traditional drinks that has been known to be popular and has become an icon for daily healthy drinks. Kencur drink is very useful in preventing and treating diarrhea in Indonesia, can prevent colds and flu. Kencur can also prevent cancer, stop vomiting, prevent and treat fungi, lower cholesterol and improve appetite. Therefore, various ways are done so that this kencur drink remains a healthy daily drink, such as giving a mixture of other ingredients, one of which is the provision of stevia leaf extract. There is also the addition of lemon, brown sugar, and others. Methods in the study with the addition of stevia extract were increased from groups one to six. While other compositions remain such as kencur, lemon and brown sugar. From the results of the study it was obtained that the addition of stevia leaf extract was the highest most preferred and contained vitamin C which was more abundant with other groups. It was concluded that giving stevia leaf extract as much as 24.24% became a favorite drink and had the highest vitamin C content

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“…Stevia is given more in the higher group. As stated by Simarmata et al, [6], that stevia extract contains high vitamin C, which is 11.66 mg of ascorbic acid / 10 ml.…”

Section: Vitamin C Testmentioning

confidence: 85%

Organoleptic evaluation and chemical tests of various formulations of kencur drink (Kaemfelia galanga L.): efforts to find the best formulation to increase body immunity

Syafruddin Ilyas,

Salomo Hutahaean

2023

Int J Ecophysiol

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“…The carbohydrate content in stevia ranges from 35.2-61.9 g /100g stevia; the addition of stevia extract will increase dissolved solids due to the increase in carbohydrates that break down. The more the concentration of the material rises or the more material is used, the more particles bound by the stabilizer, and the total dissolved solids will increase [9].…”

Section: The Effect Of the Amount Of Stevia Leaf Powder On The Total ...mentioning

confidence: 99%

“…powder and shorter drying time. Stevia extract has a brownish colour, and the colour increases to dark brown along with the addition of stevia extract [9].…”

Section: The Effect Of the Interaction Of The Amount Of Stevia Leaf P...mentioning

confidence: 99%

The Effect of the Amount of Stevia Leaf Powder (Stevia rebaudiana) and Drying Time on the Quality of Snake Fruit Padang Sidempuan Dried Candied

Armaya,

Lubis,

Nurminah

2024

Indonesian J. Agric. Res

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This study aimed to determine the Effect of using stevia leaves as a natural sweetener on dried sweets of Padang Sidempuan's snake fruit. The method used in this study was the factorial Complete Randomized Design (CRD) method with two factors, namely the amount of stevia leaf powder (0,20%: 0,25%; 0,30%; 0,35%) and drying time (4, 6, 8 and 10 hours). The tests carried out were moisture content, ash content, total sugar, total dissolved solids, total microbes, acidity (pH), and organoleptic tests of colour, flavour, taste, and texture. This study's results showed a highly significant effect exerted by the amount of stevia leaf powder on moisture content, ash content, total dissolved solids, total sugar, total microbes, acidity (pH), and an organoleptic test of colour, flavour, and taste. Drying time significantly affected moisture content, ash content, total sugar, total microbes, total dissolved solids, and texture organoleptic test. The interaction between the amount of stevia leaf powder and the drying time had a highly significant effect on moisture content and a significantly different effect on total microbes and organoleptic colour. The amount of stevia leaf powder is 0,35%, and the drying time of 8 hours results in the best treatment on dried sweets of Padang Sidempuan's snake fruit.

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“…Tabel 3 menunjukkan nilai total padatan terlarut bubuk kersen dan kawista lebih rendah dibandingkan bubuk trembesi. Jika komponen zat yang terkandung dalam bubuk buah mudah larut dalam air maka kandungan total padatan terlarut dan kelarutan bubuk buah akan meningkat (Simarmata et al, 2019).…”

Section: Kelarutanunclassified

Potential of Local Fruits (Kersen (Muntingia calabura), Kawista (Limonia acidissima) and Trembesi (Samanea saman) as Sweetener with Low Glycemic Index and Glycemic Load

Anjani

Kurniawati

Syauqy

et al. 2023

MGI

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Diabetes is a metabolic disease that occurs in a person characterized by hyperglycemia. One of the cause of diabetes melitus is excessive consumption of simple sugar, so it is necessary to replace sugar (sucrose) with natural sweteeners derived from sweet fruit such as kersen, kawista and trembesi. This research is an experimental study to make natural sweeteners from kersen, kawista and trembesi fruit powder. The natural sweeteners of kersen, kawista dan trembesi fruit powder were analyzed for protein, fat, dietary fiber, ash, water, and carbohydrates. The solubility tests was carried out by the AOAC method, brix with refractometry, sugar content by spectrophotometry, organoleptic properties by hedonic test. The natural sweetener of trembesi fruit powder was analyzed glycemic index by the method of Wolever et al. (2001) and glycemic load was calculated from glycemic index test of food taking into account the amount of carbohydrates available in the serving size. There was a significant difference (p<0,05) in solubility, brix index, total sugar, sucrose content, organoleptic preference level moisture, ash, fat, protein, and carbohydrate content among the three types of fruit powder but there was no significant difference (p>0,05) on the dietary fiber and reducing sugar content. The glycemic index and glycemic load value of trembesi fruit powder were 29,09 and 7,09. Natural sweeteners from trembesi fruit powder has highest carbohydrate content compared to kersen and kawista fruit powder. Natural sweetener from trembesi fruit powder has low glycemic index (29,09) and glycemic load (7,09).

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Komposisi Ekstrak Stevia (Stevia rebaudiana) Terhadap Karakteristik Sirup Bit (Beta vulgaris L.)

Cited by 6 publications

References 0 publications

Organoleptic evaluation and chemical tests of various formulations of kencur drink (Kaemfelia galanga L.): efforts to find the best formulation to increase body immunity

Organoleptic evaluation and chemical tests of various formulations of kencur drink (Kaemfelia galanga L.): efforts to find the best formulation to increase body immunity

The Effect of the Amount of Stevia Leaf Powder (Stevia rebaudiana) and Drying Time on the Quality of Snake Fruit Padang Sidempuan Dried Candied

Potential of Local Fruits (Kersen (Muntingia calabura), Kawista (Limonia acidissima) and Trembesi (Samanea saman) as Sweetener with Low Glycemic Index and Glycemic Load

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