CD Skripsi

Minuman Fungsional Serbuk Instan Jahe (Zingiber Officinale R.) Dengan Penambahan Sari Umbi Bit (Beta Vulgaris L.) Sebagai Pewarna Alami

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Ginger and beet root can be used as ingredients in functional drink. This research aimed to know the best formulations of ginger and beet root for the quality of functional drink. Research method used Completely Randomized Designed which consisted of five treatments and each treatment was repeated four times. Treatments of ginger extract and beet root extract were 100%:0%, 90%: 10%, 80%:20%, 70%:30%, and 60%:40%. Data were statistically analyzed by using Analysis of Variance and continued with Duncan’s New Multiple Range Test at 5% level. Results of analyzed showed that the ratio of ginger and beet root extract significantly affected the water content, ash content, reducing sugar content, antioxidant activity, color, aroma, and flavour. Based on this research, the best treatment was the powder with ginger and beet root extract 70%:30% which had average content of water 2.54%, ash content 1.41%, and reducing sugar content 13.36%. Sensory assessment of functional drink by panelist showed that drink had a red brick color, a little ginger scented with a little bit smell, and rather smooth.
Keywords: Functional drink, ginger, beet root

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0062)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2018

Deskripsi Fisik

xi, 76 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0062)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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