EKSPERIMEN PEMBUATAN MINUMAN HERBAL DARI DAUN KEMUNING DITINJAU DARI SEGI RASA, KESUKAAN, DAN MANFAAT DI LABORATORIUM BOGA AKADEMI KESEJAHTERAAN SOSIAL “AKK” YOGYAKARTA

Authors

  • Nur Wahyuni Akademi Kesejahteraan Sosial AKK
  • Waras Dwi Yhoga Akademi Kesejahteraan Sosial AKK

Keywords:

Minuman Herbal, Daun Kemuning, Uji Produk

Abstract

Abstrak Perkembangan informasi dan tekonologi mendorong masyarakat menjadi semakin kritis dan selektif terhadap konsumsi makanan dan minuman. Jenis produk pangan yang saat ini banyak dikembangkan adalah produk minuman yang berbasih herbal atau dengan menggunakan bahan rempah-rempah, salah satunya adalah terbuat dari daun kemuning. Penelitian ini bertujuan untuk membuat minuman herbal dari daun kemuning yang ditinjau dari aspek rasa, kesukaan, dan manfaat. Penelitian ini merupakan penelitian eksperimen pembuatan minuman herbal dari daun kemuning dengan tiga kombinasi perbandingan yaitu sampel 1 (15gr); sampel 2 (20gr); dan sampel 3 (25gr). Uji daya terima produk berupa uji rasa dan kesukaan dilakukan terhadap 20 panelis di Laboratorium Tata Boga Akademi Kesejahteraan Sosial “AKK” Yogyakarta. Hasil uji daya terima pada rasa produk menunjukan sampel 3 (25gr) memiliki rasa yang paling enak, sedangkan pada kesukaan produk menunjukkan sampel 3 (25gr) adalah yang paling disukai oleh panelis. Dapat disimpulkan bahwa minuman herbal dari daun kemuning dapat diolah menjadi produk yang disukai oleh masyarakat, disamping memiliki manfaat yang baik bagi kesehatan tubuh. Disarankan kepada masyarakat untuk mengkonsumsi minuman herbal untuk menjaga daya tahan tubuh

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Published

2019-12-20

How to Cite

Wahyuni, N., & Yhoga, W. D. (2019). EKSPERIMEN PEMBUATAN MINUMAN HERBAL DARI DAUN KEMUNING DITINJAU DARI SEGI RASA, KESUKAAN, DAN MANFAAT DI LABORATORIUM BOGA AKADEMI KESEJAHTERAAN SOSIAL “AKK” YOGYAKARTA. Jurnal Socia Akademika, 5(2), 27–32. Retrieved from https://aks-akk.e-journal.id/jsa/article/view/14

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Vol. 5 No. 2 (2019): Edisi Desember 2019

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