PENGARUH INTENSITAS CAHAYA TERHADAP DEGRADASI WARNA SIRUP YANG DIWARNAI UMBI BIT MERAH (Beta vulgaris L. var. rubra L.) THE EFFECT OF LIGHT INTENSITY ON THE COLOR DEGRADATION OF
SYRUP COLORED WITH RED BEET (Beta vulgaris L. var. rubra L.)
Oleh, Giwang Petriana NIM: 652007026
TUGAS AKHIR
Diajukan kepada Program Studi: Kimia, Fakultas: Sains dan Matematika guna memenuhi sebagaian dari persyaratan untuk mencapai gelar Sarjana Sains (Kimia).
Program Studi Kimia
FAKUTAS SAINS DAN MATEMATIKA UNIVERSITAS KRISTEN SATYA WACANA
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PENGARUH INTENSITAS CAHAYA TERHADAP DEGRADASI WARNA SIRUP YANG DIWARNAI UMBI BIT MERAH (Beta vulgaris L. var. rubra L.)
THE EFFECT OF LIGHT INTENSITY ON THE COLOR DEGRADATION OF SYRUP COLORED WITH RED BEET (Beta vulgaris L. var. rubra L.)
Giwang Petriana*,Lydia Ninan Lestario**, Yohanes Martono** *Mahasiswa Program Studi Kimia, Fakultas Sains dan Matematika
**Dosen Program Studi Kimia, Fakultas Sains dan Matematika Universitas Kristen Satya Wacana
Jln. Diponegoro 52-60, Salatiga, 50711 (gg_petriana@yahoo.com)
ABSTRACT
The aims of this research were to determine concentration of red beet syrup which used to color degradation rate, and to determine color degradation rate constant in red beet syrup with various light intensity. Organoleptic test has been done in various concentrations of red beet syrup by 25 panelists. The light used for color degradation test were 803,21 lux, 1.718,72 lux, 2.465,68 lux, 6.352,85 and 54.203,77 lux. Organoleptic test and color degradation rate constant were analyzed by Randomized Complete Block Design (RCBD), then compared with Honestly Significant Difference Test (HSD) 5%.
