CD Skripsi

Karakteristik Minuman Serbuk Buah Kelubi Menggunakan Beberapa Konsentrasi Maltodekstrin

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Kelubi is a fruit that has sour taste and cannot be consumed fresh. One alternative to increase adding economic value of kelubi fruit is through process it into a powdered drink. This study aimed to obtain the best concentration of maltodextrin to the characteristics of kelubi powder drink. The research was conducted experimentally using a completely randomized design with four treatments and four replications. The treatments in this study were the addition of the maltodextrin concentration, namely M1 (5% of maltodextrin addition), M2 (10% of maltodextrin addition), M3 (15% of maltodextrin addition), and M4 (20% of maltodextrin addition). Data obtained were statistically analyzed using analysis of variance and continued with duncan’s multiple range test (DMRT) at a 5% level. The result of this research showed that the concentration of maltodextrin significantly affected moisture content, vitamin C content, pH value, yield, dissolution time, as well as descriptive assessment of color, taste, and hedonic assessment of color, taste, and overall. The best treatment in this study was M4 (20% of maltodextrin addition) with a moisture content 2.65%, vitamin C 0.33 mg/ 100 g, pH 3.40, yield 24.05%, dissolution time 12.53 second with description the powdered drink has a orange color, a slightly kelubi aroma, sour and slightly sweet taste and overall was favored by panelists.
Keyword: powder drink, maltodextrin, kelubi

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2006136813

Penerbit

Pekanbaru : Univeristas Riau - F. Pertanian - Teknologi Pertanian., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2006136813

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Agroteknologi

Info Detail Spesifik

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Pernyataan Tanggungjawab

Zenny

Versi lain/terkait

Lampiran Berkas

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