PENGEMBANGAN PRODUK MINUMAN SARI BUAH TOMAT DAN BEKATUL SEBAGAI MINUMAN FUNGSIONAL
Abstract: Tomato and rice bran
are highly potential as source of antioxidant.But, proper processing need to
optimize its potency as source of antioxidant.The objective of this
experimental research was to develop tomato juice (TJ) and rice bran (RB)
drinkwhich high content of its active compound. Preparation of material was
making TJ and RB powder. To make TJ was used 2 treatment, i.e. blanching and
filtering To improve acceptance of RB drink, it was addition of flavor (vary in
type and concentration) to RB powder, and then applied organoleptic test to get
the best acceptance of RB drink. Then,analyzing of nutrient content (NC) and
soluble fiber (SF) of TJ and RB powder, and total carotene (TC) of TJ were
applied. Development of this functional drink and its content analyzes was done
at Laboratory of Community Nutrition Department, Bogor Agricultural University.
Result showed that NC, SF and TC of TJ between treatment weren’t significantly
different (p>0.05). TC of TJ was blanched-unfiltered (TJBU),
blanched-filtered (TJBF), not blanched-unfiltered (TJNU), and not
blanched-filtered (TJNF) were 13.7641, 12.4835, 13.7132, dan 12.2867 ppm,
respectively. SF of TJBU, TJBF, TJNU, TJNF, and RB powder were 4.49%, 3.09%,
4.92%, 4.76%, dan 6.53%, respectively. The best acceptance of RB drink was
flavored by 0.75%. cappuccino. So, TJ and RB drink can be used as an
alternative of functional drink.
Penulis: Lilik Kustiyah, Evy
Damayanthi, Henry Farizal
Kode Jurnal: jppertaniandd140814
