CD Skripsi

Analisis Rasio Sari Mengkudu Dan Sari Serai Terhadap Karakteristik Fisikokimia Dan Organoleptik Minuman Serbuk

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ABSTRACT
The noni powder available on the market has a bitter taste and an unpleasant
aroma, the addition of lemongrass is necessary to improve sensory characteristics.
The purpose of this research was to obtain the optimum formulation for the
physicochemical and sensory characteristics of noni juice and lemongrass juice
powdered drinks in accordance with SNI 01-4320-1996. The treatments consisted
of MS1 (85:15), MS2 (75:25), MS3 (65:35), and MS4 (55:45). Data obtained were
statically analyzed using analysis of variance (ANOVA) and continued with
duncan’s multiple range test (DMRT) at the 5% level. The result showed the juice
ratio had a significant effect on yield, moisture content, ash content, total dissolved
solids, dissolution time, antioxidant activity, and organoleptic. The optimum
treatment in this research was MS3 (65:35) with a yield of 43,26%, moisture content
of 1,91%, ash content of 1,54%, total dissolved solids of 15,20°Brix, dissolution
time of 25,92 seconds, and antioxidant activity of 67,48%. The product had slightly
cloudy, a slightly noni aroma, a slightly lemongrass aroma, a slightly noni taste, a
slightly lemongrass aroma, and a slightly lemongrass taste. Hedonic sensory
evaluation showed scores of 3,42 for color (slightly liked), 3,32 for aroma (slightly
liked), 3,62 for taste (liked), and 3,50 overall (slightly liked). The MS3 treatment
met the quality requirements for powdered beverages in accordance with SNI 01-
4320-1996.
Keywords: Lemongrass, noni, powdered drink

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2106112929

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2106112929

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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