PEMANFAATAN BUAH MENGKUDU DAN JAHE MERAH DALAM PEMBUATAN BUBUK INSTAN
Abstract: The purpose of this
research was to get the best ratio between noni and red ginger for making
instan powder which was preferred instant by panelists and fulfilled standard
instan powder. This research Completely Randomized Design (CRD) with five
treatments and three replications which followed by Duncan’s New Multiple Range
Test (DNMRT) at 5%. The Treatment were MJ1 (noni 10 g and red ginger 90 g), MJ2
(noni 20 g and red ginger 80 g), MJ3 (noni 30 g and red ginger 70 g), MJ4 (noni
40 g and red ginger 60 g) and MJ5 (noni 50 g and red ginger 50 g). The result
of this research showed that the combination of noni and red ginger gave
significant effect on water content, ash content, sucrose content, and
organoleptic test. The best treatment
was MJ2 whichhad water content 1.14%; ash content 0.46% and sucrose content 73.95%, with description colour grey
to brown, flavour ginger and instan powder drink had colour yellow to brown,
flavour ginger, taste ginger and overall assesment of instant powder.
Penulis: Hedi Irawan, Yusmarini,
Faizah Hamzah
Kode Jurnal: jppertaniandd170133
