CD Skripsi
Pemanfaatan Buah Pala Dan Buah Lemon Dalam Pembuatan Minuman Bubuk Instan
Instant drink is a processed food product in powder form, easily soluble in water, practical in its presentation, and has a large surface area. Instant drinks can be made from spices, fruits, grains and plants which generally can provide functional effects for health because they contain compounds that are good for the body, one of which is an antioxidant compound. The problem faced in the production of instant powder drinks is the feeling of being flat, bitter and smells unpleasant typical of nutmeg. one alternative to reduce bitter taste, vibration and unpleasant aroma with the addition of other ingredients, namely lemon. The parameters observed were water, ash, total sugar, antioxidant activity test and sensory test of aroma, color, taste, texture and overall assessment. The eksperiment was conducted eksperimentally using completely randomized design (RAL) with 4 treatments and 4 replications and followed by Duncan’s New Multiple Range Test (DNMRT) test at 5%. The results of variance showed that variations in the addition of lemon extract had a significant effect on water, ash, total sugar, antioxidant and descriptive sensory assessments on color parameters, aroma fineness and overall hedonic taste. The best research results of instant powder in treatment of P4 nutmeg extract, lemon extract (60:40) with a moisture of 1,91%, ash 0,96%, sugar 33,67% antioxidant 111,84 ppm, has lemon flavour, tastes lemon, and has a smooth texture and is light brown to slightly yellow in color, and overall favored by panelists.
Keywords : instant powder, nutmeg, lemons
Tidak tersedia versi lain