Antosianin Jantung Pisang (Musa x paradisiaca var. Kepok) sebagai Pewaris Sirup (Kajian Berdasarkan Stabilitas terhadap Cahaya dan Uji Organoleptik)

Abstract

The aims of this study are: firstly, to determine the exact concentration of banana bract extract as syrup colorant based on the hedonic test and secondly, to determine the color stability of syrup which colored with banana bract extract against various light intensity. The result of this study showed that 50% concentration of banana bract extract is the exact concentration which apropriate to be applied as syrup colorant according to the panelists. The light intensity caused degradation of anthocyanin of banana bract extract in syrup. Panelists rather likes to the syrup which has treated on the light intensity of 1.312 lux in the period of 6 hours.