PENGARUH PERBANDINGAN SARI MENGKUDU DENGAN SARI NANAS DAN JUMLAH SUKROSA TERHADAP MUTU MINUMAN SERBUK MENGKUDU INSTAN
ABSTRACT: This research was
conducted to determine the effect of noni juice ratio with pineapple juice and
amount of sucrose on the quality of instant noni powder beverages. Research was
conducted in November - December 2012 at the Laboratory of Food Technology,
Faculty of Agriculture, University of North Sumatra, Medan, using a completely randomized
design, with 2 factors, i.e ratio of noni juice with pineapple juice (P):
(60%:40%, 65%:35%, 70%:30%, and 75%:25%) and amount of sucrose (S):
(30%,40%,50%, and 60%). Yield, moisture,
total soluble solid, vitamin C, solubility, organoleptic color, flavor and
taste were observed. The results showed that the ratio of noni juice with
pineapple juice had highly significant effect
on yield, moisture,
total soluble solid, vitamin
C, organoleptic color,
flavor and taste,
and had no
effect on the solubility. Ratioof
noni juice with
pineapple juice of
(75%: 25%) produced the
best noni instant
powder and more acceptable. Sucrose of 60% produced the
best instant noni powder.
Penulis: Nenny Meiyanti
Sitompul, Zulkifli Lubis, Ismed Suhaidi
Kode Jurnal: jppertaniandd140223
