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PENGARUH PERSENTASE MALTODEKSTRIN DAN LAMA PENGERINGAN TERHADAP KANDUNGAN VITAMIN C MINUMAN SERBUK INSTAN TERONG CEPOKA (Solanum torvum)

Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian

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Title PENGARUH PERSENTASE MALTODEKSTRIN DAN LAMA PENGERINGAN TERHADAP KANDUNGAN VITAMIN C MINUMAN SERBUK INSTAN TERONG CEPOKA (Solanum torvum)
 
Creator Sakdiyah, Karimatus
Wahyuni, Rekna
 
Subject maltodextrin, drying time, vitamin c, instant drink
 
Description Cepoka eggplant (Solanum torvum) which has a bitter taste when consumed is less attractive to the public even though its properties are good for health. This study aims to determine the effect of maltodextrin percentage and drying time on vitamin C content of instant powdered eggplant cepoka. The method used in the research of instant eggplant cepoka powder is Factorial Randomized Block Design (RBD) which consists of 2 factors: maltodextrin composition (10%, 20%, and 30%) and drying time (6 hours and 7 hours). Each study was repeated 3 times so that 18 trials were obtained. Tests carried out include physicochemical (vitamin C test, water content test, soluble speed test) and organoleptic test (color, aroma, and taste). Data analysis is done by ANOVA. If it is significantly different, then it is continued by using the Smallest Significant Difference Test (BNT), organoleptic test using Friedman and to find the best treatment using the De Garmo Effectiveness Index (1984) method modified by Susrini (2003). The best results were found in the treatment of 30% maltodextrin and 7 hours drying time (M3P2) with the following results: KA (8.58%), Soluble Speed ​​(0.34s), Vitamin C (28.75mg/g), panelist's preference for 3.55 powder color (neutral / normal), 3 beverage color (neutral / normal), 2.65 (not liking) the drink aroma, and 2.85 (not like) the taste of the drink.
 
Publisher Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan
 
Date 2019-03-02
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/1465
10.35891/tp.v10i1.1465
 
Source 2597-436X
2087-9679
10.35891/tp.v10i1
 
Language eng
 
Relation https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/1465/1220
 
Rights Copyright (c) 2019 Karimatus Sakdiyah, Rekna Wahyuni
http://creativecommons.org/licenses/by/4.0