PENGARUH PERBANDINGAN EKSTRAK NANAS DAN SAWI SERTA KONSENTRASI DEKSTRIN TERHADAP MUTU MINUMAN BUBUK INSTAN SAWI HIJAU
ABSTRACT: The research was
conducted to determine the effect of ratio of pineapple and green grass juices
and concentration of dextrine on the quality of green grass instant powder.
This research was perfomed in November 2012 – March 2013 at the Laboratory
of Food Chemical
Analysis, Faculty of
Agriculture, University of
Sumatera Utara, Medan,
using completely randomized design with two factors, i.e.: the ratio of
pineaple and green grass juices (K) (100g : 0g; 75g : 25g; 50g : 50g; 25g :
75g; 0g : 100g) and concentration of dekstrin (D) (2,5%, 5% , 7,5%). Parameters
analyzed were moisture content (%), vitamine C content (mg/100 g ingredient),
water solubility (%), total soluble solid (°Brix), total acid (%), fiber content
(%), organoleptic values of color, flavor and taste. The result, showed that
the effect of ratio of pineapple and green
grass juices had
significant effect on
moisture content (%),
vitamine C content
(mg/100 g ingredient),
water solubility (%), total soluble solid (°Brix), total acid (%), fiber
content (%), organoleptic values of color, flavor and taste. The consentration
of dekstrin had highly significant effect on moisture content (%), vitamine C
content (mg/100 g ingredient), water solubility (%), total soluble solid (°Brix),
total acid (%), fiber content (%), organoleptic values of color, flavor and taste.
Interactions of the two factors had highly significant effect on moisture
content (%), total soluble solid (°Brix), total acid (%), fiber content (%),
organoleptic values of color and had no significant effect on vitamine C
content (mg/100 g ingredient), water solubility (%), organoleptic values of
flavor and taste. Ratio of pineapple and green grass juices of (25% : 75%)
and concentration of
dextrine of (5%) resulted in
the best and
more acceptable quality
of instant green
grasspowder.
Penulis: Meida Ardina, Herla
Rusmarilin, Mimi Nurminah
Kode Jurnal: jppertaniandd140221
