Ramadhanti Debi Delamarsha Priyanto Bambang Rahmi Ainu text Malang Polbangtan Malang 2022

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This 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. Polbangtan Malang Pembuatan Sirup Bunga Rosella (Hibiscus Sabdariffa L) RES 22009 RES 22009 RAM p 230115 20230115124511 INLIS000000000016738 Converted from MARCXML to MODS version 3.5 using MARC21slim2MODS3-5.xsl (Revision 1.106 2014/12/19)