CD Skripsi

Rasio Buah Mengkudu Dan Jeruk Manis Terhadap Karakteristik Fisikokimia Dan Sensori Minuman Serbuk

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ABSTRACT
Powder drinks are beverages in the form of granules or particles produced
by adding sugar, with or without other permitted ingredients. Noni fruit can be
processed into powdered drinks; however, it generally has an aroma and taste that
are less favored. To improve acceptability, noni can be combined with other fruits
such as sweet orange. This study aimed to determine the best ratio of noni and
sweet orange juice in producing a powdered drink with desirable physicochemical
and sensory properties. The treatments were MJ1 (noni juice 85% : sweet orange
juice 15%), MJ2 (75% : 25%), MJ3 (65% : 35%), and MJ4 (55% : 45%).
Parameters observed included moisture content, ash content, sugar content,
dissolution time, antioxidant activity, and sensory evaluation. Data were analyzed
using Analysis of Variance (ANOVA) and Duncan’s Multiple Range Test (DMRT)
at a 5% significance level. The results showed that the juice ratio significantly
affected moisture content, sugar content, dissolution time, antioxidant activity, and
both descriptive and hedonic sensory attributes, but had no significant effect on
ash content and overall hedonic assessment. The best treatment was MJ4 (55%
noni : 45% sweet orange), which produced a powdered drink with ash content of
0.23%, moisture content of 2.18%, sugar content of 40.18%, dissolution time of
13.50 seconds, and antioxidant activity (IC50) of 87.38 ppm. The product had a
light brown color, a mild noni-like aroma, and a slightly sweet taste.
Keyword: Ratio, noni, orange, powdered drink

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2106134699

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2106134699

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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