CD Skripsi

Minuman Instan Dari Estrak Buah Nanas Dan Ekstrak Kulit Buah Manggis

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Pineapple and mangosteen peel can be used as ingredients in making instant drinks. This research aims to get the best ratio of pineapple extract and mangosteen peel extract to instant drinks product, and measure the level of preference of panelists. Research method was Completely Randomized Designed which consisted of five treatments and each treatment was repeated three times. Treatments of NM1 (pineapple extract 100%), NM2 (pineapple extract90%, mangosteen peel extract 10%), NM3 (pineapple extract 80%, mangosteen peel extract 20%), NM4 (pineapple extract 70%, mangosteen peel extract 30%), NM5 (pineapple extract 60%, mangosteen peel extract 40%). The data were statistically analyzed by the Duncan’s New Multiple Range Test (DNMRT) at 5% level. Results of analyzed showed that the ratio of pineapple extract and mangosteen extract significantly affected moisture content, ash content, pH, total sugar content, antioxidant activity, color, taste, and flavour. Based on this research, the best treatment was the product consist of pineapple extract and mangosteen peel extract 90%; 10% which had moisture of 2,95%, ash content of 0,85%, pH of 5,86, total sugar content of 64,66%. Sensory assessment of instant drink by panelist showed that the drink had a yellow color, pineapple aroma, and flavour.
Keywords: Instant drink, pineapple extract, mangosteen peel extract.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 119 (0032)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2019

Deskripsi Fisik

vi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 119 (0032)

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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