Authors:

Anastasia Laksmi Pratiwi, Agus Selamet Duniaji, I Wayan Rai Widarta

Abstract:

“This research was aimed to determine the effect of adding high fructose syrup (HFS-55) to red wine made from roselle flower petals that can produce roselle red wine with the best characteristics. This study used a Completely Randomized Design (RAL) with a treatment of adding HFS-55 10%, 15%, 20%, 25%, 30%. This treatment was repeated 3 times, resulting in 15 experimental units. The data were analyzed by ANOVA and followed by Duncan test. The results showed that the adding of HFS-55 on roselle red wine has a significant effect on ethanol content, pH, total soluble solid, total reducing sugar, aroma, taste and overall acceptance with the best treatment was obtained from the addition of 25% HFS-55 with roselle red wine characteristics containing 10.65% ethanol content, pH 3.6, total soluble solids 10.10% Brix, total reducing sugar 10.37%, total phenolic 3.08 mg/ml and total methanol was not found, and with the panelist preference for color usual, aroma rather like, taste rather like and overall acceptance rather like. Keyword: roselle, HFS-55, red wine”

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PDF:

https://jurnal.harianregional.com/itepa/full-55864

Published

2019-12-30

How To Cite

PRATIWI, Anastasia Laksmi; DUNIAJI, Agus Selamet; WIDARTA, I Wayan Rai. PENGARUH PENAMBAHAN HIGH FRUCTOSE SYRUP (HFS-55) TERHADAP KARAKTERISTIK RED WINE KELOPAK BUNGA ROSELA (Hibiscus sabdariffa L.).Jurnal Ilmu dan Teknologi Pangan (ITEPA), [S.l.], v. 8, n. 4, p. 390-397, dec. 2019. ISSN 2527-8010. Available at: https://jurnal.harianregional.com/itepa/id-55864. Date accessed: 28 Aug. 2025. doi:https://doi.org/10.24843/itepa.2019.v08.i04.p05.

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Issue

Vol 8 No 4 (2019): Jurnal ITEPA

Section

Articles

Creative Commons License This work is licensed under a Creative Commons Attribution 4.0 International License