Sensory evaluation of smoothie mangostana drink from mangosteen peel extract with curd starter
| Main Authors: | Evawati, Evawati, Roza, Irwan, Fadri, Rince Alfia, Gusmalini, Gusmalini |
|---|---|
| Format: | Proceeding PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://repository.ppnp.ac.id/17/1/B.B.C.11%20-The%20Contens%201.pdf http://repository.ppnp.ac.id/17/ |
Daftar Isi:
- this study aims to determine the best dilution level of peel powder extract and the best concentration of curd starter in processing of smotthy mangostana drink from mangosteen peel extract. this research used factorial completly randomized design with 2 factors : factor (A) concetration of curd starter 2%,4%,6%,8%, and 10% and factor (B) dilution level of mangosteen peel extract 1:30;1:40; and 1:50 with three repeated treatments. the result was analysed with ANOVA followed by DNMRT (duncan's new multiple range test) with 5% significant level of spss system. the resulting smoothy mangostana drink is evaluated for its sensor properties, name color, taste, aroma, texture, and apparance. from the result of the study showed difference in concentration of curd starter, and the dilution level of mangosteen peel extract and the interaction of both gave significant effect on the color, taste, aroma, texture, and appearance of smooth mangostana drink. the best concentration of curd starter in making smoothymangostanaa drink from mangosteen peel powder in 6% with a dilution level of 1:30 with color value of 3.55 (kinda like), flavor 4,23(kinda like), aroma 4,63(like) texture 4,50(like) and appearance 3,50(kinda like)