Author: User
Last saved by: komputer op
Company: Dia

ABSTRACT

Ministry of Healthof Republic of Indonesia 
 Polytechnic of Health, Yogyakarta
 Environmental Health Department
Scientifie Paper, June 2008
 
Siska Trisnaning Yuanawanti 
The Influence of Green Camcao Leaves Processing (Cyclea barbata) Become The Flour of Organoleptic Characteristic 
xvi + 51 Pages + x Enclosures

Background: One effort of health food and beverage is prevent the happening of food poisoned start from substance preparation, depository, and processing, improving pleasure of consumer and presentation which is conducted for all food-stuff type. In this research is conducted by making of leaf camcao become the flour. Making of Flour camcao will be more hygienist if compared to with extorted direct by hand, because hand of is inclusive of source of disease infection. If hand is not clean hence food of contaminate by microorganism.

Research Target: To undertend the difference quality of organoleptic camcao of result of fickle of leaf flour with direct extorted from fresh camcao leaves.

Research Method: This Research represent the type of research experiments by design is Post Test The Only Control Group. Research Location resides in the Sanan Sendangarum Minggir Sleman. The object is camcao leaves taken in Sanan Sendangarum Minggir Sleman. Consist of 30 samples there are 3 restating, with the panelist that is housewife as much 30 people. Its result is analyzed with the statistical test chi-square.

Result of: Base of obtained by statistical test of result that color obtained p. Value 0,240, aroma 0,928, texture 0,839 and feel 0,413. All result of there no difference of is nature of organoleptic between made camcao from leaf flour and direct extorted from fresh leaf.

Conclusion: There is no difference of is nature of made organoleptic camcao from flour and made from knead of leaf

Bibliography: 13 (1987 - 2007)
 Keywords: Camcao Leaves, Organoleptic Test.