Formulation Syrup of Extract of Sarang Semut Plant (Myrmecodia rumphii Becc.) From Merauke

Buyang, Yorinda and Pasaribu, Yenni Pintauli and Palittin, Ivylentine Datu and Suryaningsih, Ni Luh Sri and Ersam, Taslim and Nimah, Yatim Lailun (2018) Formulation Syrup of Extract of Sarang Semut Plant (Myrmecodia rumphii Becc.) From Merauke. In: International Conference on Science and Technology (ICST 2018), 18-19 October 2018, Bali Nusa Dua Convention Center.

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Official URL: https://download.atlantis-press.com/article/559108...

Abstract

Sarang semut (Myrmecodia rhumpii Becc.) plants from Merauke Regency generally live on bus wood (Eucalyptus sp.). The results of previous studies found that sarang semut plants from Merauke have the potential as antioxidants in warding off free radicals of 92.6601%. The high antioxidant content encourages the formulation of sarang semut syrup as a ready-to-drink health drink and is accepted by consumers through a description and hedonic test. The overall hedonic test results stated the likes and rather likes of sarang semut syrup products or had an average value of 2.36 for color, 2.59 for aroma and 2.73 for flavor. The results of the description test obtained results in a reddish brown color, the results of the aroma tend to be somewhat smelly (herbal drink likely smells), and a rather sweet taste from the added sugar. The results of the hedonic test for the color, taste and aroma most received by the panelists were the treatment of 45 minutes boiling time with 15 g of sugar per 250 ml of sarang semut syrup.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: Merauke; sarang semut; hedonic test; Myrmecodia rumphii Becc.
Subjects: Q Science > QD Chemistry
Divisions: Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Kimia
Depositing User: Yenni Pintauli Pasaribu
Date Deposited: 31 Jul 2019 02:44
Last Modified: 12 Aug 2019 18:32
URI: http://eprints.unmus.ac.id/id/eprint/288

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