Skripsi

KARAKTERISTIK MINUMAN SERBUK TEMU MANGGA (CURCUMA MANGGA) DAN DAUN KELOR (MORINGA OLEIFERA L) DENGAN METODE FOAM MAT DRYING

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Penilaian

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Mango ginger and moringa leaves were herbal plants widely utilized for the production of traditional medicine. Mango ginger and moringa leaves were processed into powdered drinks to facilitate their preparation. This study aimed to determine the effect of maltodextrin addition and ratio of mango ginger (Curcuma mangga) and moringa leaves (Moringa oleifera L.) on physical, chamical and sensory characteristics of powder drink of mango ginger and moringa leaves. The study was conducted using a Completely Randomized Factorial Design (CRFD. Two factors were investigated, namely of maltodextrin addition (5.0, 7.5, and 10.0%) and ratio of mango ginger and moringa leaves (90:10; 80:20; and 70:30). The observed parameters included physical characteristics (yield and solubility), chemical characteristics (moisture content and total soluble solids), and sensory characteristics (organoleptic). The results showed that maltodextrin addition significantly influenced yield, solubility, moisture content, and total soluble solids. On the other hand, ratio of mango ginger and moringa leaves had a significant effect on yield, solubility, moisture content, and total soluble solids. Moreover, interaction of the two factors had significant effect on yield, solubility, moisture content, and total soluble solids of the powdered mango ginger and moringa leaves drink. In conclusion, the best treatment was powdered drinks prepared with 5% maltodextrin and ratio of mango ginger and moringa leaves of 90:10, respectively.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307005229	T128113	T1281132023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1281132023

Publisher

Inderalaya : Prodi Agribisnis, Fakultas Pertanian Universitas Sriwijaya., 2023

Collation

xvi, 41 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

-

Subject(s)

teknologi pembuatan makanan dari buah-buahan
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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