Formulation Syrup of Extract of Sarang Semut Plant (Myrmecodia rumphii Becc.) From Merauke
Yorinda Buyang, Yenni Pintauli Pasaribu, Ivylentine Datu Pallitin, Ni Luh Sri Suryaningsih, Taslim Ersam, Yatim Lailun Ni’mah
Available Online December 2018.
- https://doi.org/10.2991/icst-18.2018.61How to use a DOI?
- Merauke; sarang semut; hedonic test; Myrmecodia rumphii Becc.
- Sarang semut (Myrmecodia rhumpii Becc.) plants from Merauke Regency generally live on bus wood (Eucalyptus sp.). The results of previous studies found that sarang semut plants from Merauke have the potential as antioxidants in warding off free radicals of 92.6601%. The high antioxidant content encourages the formulation of sarang semut syrup as a ready-to-drink health drink and is accepted by consumers through a description and hedonic test. The overall hedonic test results stated the likes and rather likes of sarang semut syrup products or had an average value of 2.36 for color, 2.59 for aroma and 2.73 for flavor. The results of the description test obtained results in a reddish brown color, the results of the aroma tend to be somewhat smelly (herbal drink likely smells), and a rather sweet taste from the added sugar. The results of the hedonic test for the color, taste and aroma most received by the panelists were the treatment of 45 minutes boiling time with 15 g of sugar per 250 ml of sarang semut syrup.
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- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Yorinda Buyang AU - Yenni Pintauli Pasaribu AU - Ivylentine Datu Pallitin AU - Ni Luh Sri Suryaningsih AU - Taslim Ersam AU - Yatim Lailun Ni’mah PY - 2018/12 DA - 2018/12 TI - Formulation Syrup of Extract of Sarang Semut Plant (Myrmecodia rumphii Becc.) From Merauke BT - Proceedings of the International Conference on Science and Technology (ICST 2018) PB - Atlantis Press SP - 289 EP - 292 SN - 2589-4943 UR - https://doi.org/10.2991/icst-18.2018.61 DO - https://doi.org/10.2991/icst-18.2018.61 ID - Buyang2018/12 ER -