02265     2200217   4500001002100000005001500021035002000036007000300056008003900059082001400098084002100112100003100133245013100164260003900295650005800334700002100392700001500413520155900428856004101987990001902028INLIS00000000001673820230115124511  a0010-0123000041ta230115                |          | |    aRES 22009  aRES 22009  RAM p1 aRamadhanti Debi Delamarsha1 aPembuatan sirup bunga rosella (Hibiscus Sabdariffa L)  dengan penambahan kayu manis (Cinnamomum Burmanni) /cPolbangtan Malang  aMalang :bPolbangtan Malang,c2022 4aPembuatan Sirup Bunga Rosella (Hibiscus Sabdariffa L)1 aPriyanto Bambang1 aRahmi Ainu  aThis study aims to determine the appropriate concentration of cinnamon addition in the manufacture of rosella flower petal syrup on physical and chemical properties. The research method used was a completely randomized design (CRD) consisting of 6 treatments and 4 replications with the cinnamon concentration, namely K1, K2, K3, K4, K5, and K6 respectively 0.1,3,5,7, and 9 grams. Laboratory tests were carried out using
2 test methods, namely syrup in a thick state and in a state after it was diluted. Parameters observed were physical tests including organoleptic
(aroma, taste, and color) and viscosity/thickness as well as chemical tests
(sugar content, pH, and vitamin c). Observation parameters include organoleptic  tests  (color,  taste,  and  aroma)  by  untrained  panelists,
viscosity using a digital viscometer and chemical tests of sugar content on
a refractometer, pH on a pH meter, and vitamin C using an iodimetric method. Observational data were analyzed using the Analysis of Variance
(Anova). If the value of Sig F table is then followed by Duncan's New
Multiple Range Test (DMRT) at 5% level and Friedman analysis. The concentration of the addition of cinnamon in making rosella flower petal syrup is 9 grams (K6) based on physical parameters (taste) with a mean rank of 17,84, and a viscosity/thickness of 46,325 cP, and through the results of the De Garmo effectiveness index test and parameters the chemical pH of thick syrup is 3,350 and the pH of liquid syrup is 3,625 and the sugar content of thick syrup is 66,75obrix.  aPerpustakaan Pusat Polbangtan Malang  aL.311/22009/HD