KARAKTERISTIK KANDIDAT MINUMAN FUNGSIONAL SARI BUAH NANAS DENGAN PENAMBAHAN SARI KUNYIT
Daftar Isi:
- The objective of the research was to analyze the physical, chemical and sensory characteristics of candidates for functional beverage of pineapple juice with the addition of turmeric juice. The research was conducted in September 2019 to January 2020 at Agricultural Product Chemical Laboratory, Agricultural Product Processing Laboratory, Sensory Evaluation Laboratory, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University. The research used a non factorial Completely Randomized Design with two factors, namely formulations of pienapple juice and turmeric juice (100%:0% ; 90%:10% ; 80%:20% ; 70%:30% ; 60%:40% ; 50:50% ; 40%:60%). The observed parameters in this research were physical (viscosity and color include L*, a*, b*), chemical (total soluble solid, total acid, vitamin C and total phenol), and sensory (color, aroma and taste). The results showed that the addition of turmeric juice significantly affected the increase in the value of a*, b* and total phenol. F3 treatment (80% pineapple juice: 20% turmeric juice) was the best treatment based on sensory characteristics (color and aroma) and vitamin C. The best treatment had total dissolved solids and total acids which were in accordance with standard pineapple juice (SNI 3719:2014).