PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KARAKTERISTIK MINUMAN SERBUK INSTAN CASCARA

NASUTION, LAILATUL NAZMI and Sugito, Sugito (2022) PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KARAKTERISTIK MINUMAN SERBUK INSTAN CASCARA. Undergraduate thesis, Sriwijaya University.

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Abstract

This research aimed to determine the effect of maltodextrin addition on the characteristics of instant cascara powder drink. This Research used a non-factorial Completely Randomized Design (RAL) consisting of 6 treatmens (A1 = maltodextrin 2,5%, A2 = maltodextrin 5%, A3 = maltodextrin 7,5%, A4 = maltodextrin 10%, A5 = maltodextrin 12,5% dan A6 = maltodextrin 15%) each treatment was repeated 3 times. Parameters observed were water content, ash content, pH, solubility, total dissolved solids, total titrated acid and total phenol and hedonic test (color, aroma and taste). The results showed that the concentration of maltodextrin had significant effects on the ash content, pH, solubility, total dissolved solids, total titrated acid and total phenol as well as hedonic tests (aroma and taste). The best treatment was selected based on the value that met the quality requirements of SNI No. 01-0430-1996 namely treatment A6 (addition maltodextrin 15%), with a water content value of 2.67%, ash content 0.83%, pH 6.93, solubility 96.962%, total dissolved solids 9.27°Brix, total titrated acid 0.04% and total phenol 6.9385 mg GAE/mL. Meanwhile, according to the hedonic test, the most preferred sample was sample A1 (addition of 2.5 percent maltodextrin).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Cascara, Foam Mat Drying, Maltodekstrin
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Lailatul Nazmi Nasution
Date Deposited:	24 Jan 2023 11:44
Last Modified:	24 Jan 2023 11:44
URI:	http://repository.unsri.ac.id/id/eprint/87348

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