PENAMBAHAN EKSTRAK JAHE MERAH DALAM PEMBUATAN MINUMAN BUBUK INSTAN BUAH BELIMBING
Abstract: The purpose of the
study was to identify the quality and the best formulation of instan starfruit
powder with variation red ginger extract addition. The experiment research used
a Completely Randomized Design (CRD), which consists of five treatments and
three replications. The treatments were P1 (90 ml starfruit extract: 10 ml red
ginger extract), P2 (80 ml starfruit extract: 20ml red ginger extract), P3 (70
ml starfruit extract: 30 ml red ginger extract), P4 (60 ml starfruit extract:
40 ml red ginger extract), and P5 (50 ml starfruit extract: 50 ml red ginger
extract). Data were obtain using ANOVA and DNMRT at 5%. The result of this
research showed that treatments given significant affect on total, sugar
content, antioxidant content and organoleptic descriptive test on flavor and
taste, but not significant on water
content, ash content and organoleptic descriptive test on. Colour and texture
and also organoleptic hdonic text on colour, flavour, taste, texture and
overall assesment. The best treatment were P1 (90 % starfruit extract : 10 %
red ginger extract) with water content of 1,60 %, ash content 1,45 %, total
sugar content 83,32 %, antioxydant content of 76,81 % µg/ml, with yellow
brownish, rather flavoeful red ginger and starfruit, rather taste red ginger
and starfruit, rather texture soft and panelist prefered the instant powder
starfruit.
Penulis: Anggita Yuni, Raswen
Efendi, Evy Rossi
Kode Jurnal: jppertaniandd170313
