KARAKTERISTIK BUBUK SARI DAUN SIRSAK (Annona muricata L.) BERAROMA KAYU MANIS (Cinnamomum verum) DENGAN METODE FOAM MAT DRYING
Daftar Isi:
- The objective of this research was to determine the characteristics of soursop leaf-cinnamon beverage powder. This experiment was conducted in the Chemical Laboratory of Agricultural Product at Department of Agricultural Technology, Faculty of Agricultural, Sriwijaya University, from January 2017 to June 2017. This research used Factorial Group Randomized Design with two factors and each treatment was repeated three times. The first factor was maltodextrin (3%, 6%, 9%) and the second factor was drying time (3 hour, 4 hour, and 5 hour). The observed parameters were chemical characteristics (moisture content, total dissolved solids, antioxidant activity, and polyphenol activity) physical characteristics (yield, and colour) and hedonic test (taste, color and aroma). The results showed that the maltodextrin concentrations had significant effect on yield, moisture contents, color (L*, a*, b*), and total dissolved solids, and the drying time had significant effect on yield, moisture content and color (L*, a*, b*). The interaction of those factors had significant effect on moisture content. The treatment A3B1 (maltodextrin 9%, 3 hour drying time) was the best treatment based on the SNI number 01-4320 (1996), the maximum moisture content 5%, which A3B1 has a water content 5%, yield 14.99%, color (L* 66.47%, a* 12.3, b* 23.1), total dissolved solid 2.5% oBrix, antioxidant activity 2244.72 ppm, no polyphenol activity, and hedonic scores for aroma, color and taste were 2.8, 2.2, and 3.08, respectively.