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KARAKTERISTIK FISIK DAN KIMIA MINUMAN SERBUK KACANG HIJAU (PHASEOLUS RADIATUS L.)

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DANDI SAPUTRA. Characteristics Physical and Chemical of Drink Powder from Extract Mungbean (Phaceolus radiatus L.) (Supervised by FILLI PRATAMA and FRISKA SYAIFUL). The objective of the research was to determine the effect of Maltodextrin and Tween 80 concentration on physical and chemistry characteristics of drink powder from extract mungbean. The research was conducted from July to August 2020 at Agricultural Product Chemical Laboratory, and Processing Laboratory, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University. This study used a factorial Completely Randomized Design (CRD) with two factors were investigated, namely addition of Tween 80 (1%, 2%, 3%) and the second factor was Maltodextrin (5%, 10%,15%) and each treatments were repeated 3 times. Observed parameters were physical (yield, color and dissolve speed) and chemical (water content and total dissolve solid) characteristics. The research showed that the addition of Tween 80 had significant effect on water content, yield, total dissolve solid and dissolve speed, but not had significant effect on color (lightness, chroma and hue). Maltodextrin factor had significant effect on water content, yield, total dissolve solid, dissolve speed and color (lightness, chroma and hue).

Availability
Inventory Code Barcode Call Number Location Status
2007001076T38718T387182020Central Library (REFERENCES)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T387182020
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universtas Sriwijay.,
Collation
xv, 68 hlm. : ilus. ; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
663.607
Content Type
Text
Media Type
unmediated
Carrier Type
other (unmediated)
Edition
-
Subject(s)
Jurusan Teknologi Pertanian
Bubuk Minuman - Kacang Hijau
Specific Detail Info
-
Statement of Responsibility
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No other version available

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