Analisis Organoleptik dan pH terhadap Kualitas Sirup Stevia Aroma Cengkeh (Syzygium Aromaticum)

Abstract

Stevia plant (Stevia rebaudiana Bertoni) is a shrub plant that grows in place with a height of 500-1000 m above sea level, in the lowlands stevia will quickly flowering and easily die often. Stevia leaves that have been dried can be used as leaf powder and can be used directly as foodstuffs such as bread, soft drinks etc. In addition stevia also contains steviosida glycosides, rebaudiosida A-E, dulcosides A, steviolbiosida. These glycosides can give a sweet taste to the plant. Steviosida is one of the secondary metabolites of the plant Stevia rebaudiana which is used as a non-calorie natural sweetener. Steviosida has a sweet taste 300 times of sucrose and has. The use of stevia plants, among others, for sweeteners on the preparation of syrup that can be used as a non-caloric natural sweetener, remove dental caries, and beneficial for diabetics and obesity. To increase the benefits of stevia plants have been made clove stevia syrup syrup. The goal is to provide additional product alternatives and increase the diversification of stevia syrup products. A complete randomized design of one factor was performed, ie hedonic test of clove stevia syrup and stevia mass of 3.3 grams; 5 grams; And 6.7 grams, iteration 3 times. The control of stevia mass without additional cloves. The results showed that the more stevia mass was added the lower the level of preference to the resulting clove stevia syrup. The most favored stevia masses are 3.3 grams + 0.2 grams of cloves, while the pH of the clove stevia syrup is greater.