PENGARUH KONSENTRASI DEKSTRIN TERHADAP KARAKTERISTIK MINUMAN SERBUK INSTAN SARI BUAH MENGKUDU (Morinda citrifolia L.)
Daftar Isi:
- The objective of the research was to analyze the effect of dextrin addition on the characteristics of instant noni (Morinda citrifolia L.) juice powder. The research used a nonfactorial Completly Randomized Design with one factor, namely dextrin concentration (7.5%, 10%, 12.5%, 15%, and 17.5% b/v) and each treatment was repeated three times. The parameters were physical characteristics (water solubility index, yield), chemical characteristics (moisture content, vitamin C content and antioxidant activity), and hedonic test for aroma, taste and color. The results showed that the concentration of dextrin had significant effect on water solubility index, yield, moisture content, vitamin C content, antioxidant activity and hedonic test. Based on hedonic test, the best treatment was A4 (dextrin 15%) with the following characteristics: water solubility index 83.619%, yield 76.386%, moisture content 6.639%, vitamin C content 21.528 mg/100g and antioxidant activity 720.272 ppm, and hedonic score (aroma 1.96, taste 2.04 and color 2.68).