Skripsi

PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KARAKTERISTIK MINUMAN SERBUK INSTAN CASCARA

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Penilaian

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This research aimed to determine the effect of maltodextrin addition on the characteristics of instant cascara powder drink. This Research used a non-factorial Completely Randomized Design (RAL) consisting of 6 treatmens (A1 = maltodextrin 2,5%, A2 = maltodextrin 5%, A3 = maltodextrin 7,5%, A4 = maltodextrin 10%, A5 = maltodextrin 12,5% dan A6 = maltodextrin 15%) each treatment was repeated 3 times. Parameters observed were water content, ash content, pH, solubility, total dissolved solids, total titrated acid and total phenol and hedonic test (color, aroma and taste). The results showed that the concentration of maltodextrin had significant effects on the ash content, pH, solubility, total dissolved solids, total titrated acid and total phenol as well as hedonic tests (aroma and taste). The best treatment was selected based on the value that met the quality requirements of SNI No. 01-0430-1996 namely treatment A6 (addition maltodextrin 15%), with a water content value of 2.67%, ash content 0.83%, pH 6.93, solubility 96.962%, total dissolved solids 9.27°Brix, total titrated acid 0.04% and total phenol 6.9385 mg GAE/mL. Meanwhile, according to the hedonic test, the most preferred sample was sample A1 (addition of 2.5 percent maltodextrin).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307001093	T87348	T873482023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T873482023

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2023

Collation

xv, 45 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

663.907

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
teknologi pembuatan minuman teh, kopi dan coklat

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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