KAJIAN PENGARUH JENIS BAHAN PENSTABIL DAN PROPORSI BUNGA MAWAR TERHADAP SIFAT FISIKO KIMIA DAN ORGANOLEPTIK SIRUP SARI MAWAR
Rose flower is one of the important commodities whose main function is as a tourism commodity. Farmers in some highland areas in East Java such as Batu Town, Pasuruan, Probolinggo many who cultivate roses. Apart from being a tourism commodity, roses have the potential as a beverage product one of which is syrup. Syrup production should pay attention to the composition formulation which will produce good syrup products. The purpose of this research is to know the influence of stabilizer type and the proportion of whole rose to the physico chemical and organoleptic properties of rose syrup. This study was conducted using a nested plot consisting of two factors. Factor I is 3 types of stabilizers are alginate, agar, and CMC. Factor II is the proportion of the use of Unclear Crown (MTP) Crown+Pistil (MP) 5 MTP level 8% MP 0% MTP 6% MP 2% MTP 4% MP 4% MTP 2% MP 6% and MTP 0% MP 8% The treatments of three types of stabilizers and the proportion of whole rose flowers have an influence on antioxidant activity, total anthocyanin, total sugar, total dissolved solids, viscosity, color intensity (brightness, redness, yellowness) and hedonic test on rose syrup. The best treatment of rose syrup was obtained from P2M1 samples, MTP 6% MP 2% and gelatin stabilizer with antioxidant activity value of 83,91 total anthocyanin 0,61 mg/ml, total sugar 69,90 total soluble solids of 49,33 degbrix, viscosity of 2,30 d.Pas, brightness level (L) 29,93, redness level (a+ of 5,33, yellowishness (b+ 3,13, hedonic taste test 3,38 (good enough) hedonic test of aroma 3,29 (fresh enough) hedonic test 3,57 (quite interesting) favorite hedonic test 3,29 (quite like) and in accordance with SNI 3544:2013. The best treatment sample (P2M1) was not significantly different in all parameters tested by control syrup samples according to T test calculations.