MINUMAN SERBUK INSTAN DARI KULIT BUAH NAGA DENGAN PERBEDAAN FORMULASI ASAM DAN BASA
<em>Dragon fruit peel is one of the wastes that has not been widely used. Instant powder drink is one of the products of choice because it is more practical to consume. The utilization of dragon fruit peel waste into instant powder drinks can be an innovation in food processing. This study aim...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universitas Darussalam Gontor
2022-05-01
|
| Series: | Agroindustrial Technology Journal |
| Subjects: | |
| Online Access: | https://ejournal.unida.gontor.ac.id/index.php/atj/article/view/7233 |
| _version_ | 1811319823532032000 |
|---|---|
| author | Lasmini Yati Arinda Dwi Safitri Deni Aji Saputra Iffah Muflihati Sari Suhendriani |
| author_facet | Lasmini Yati Arinda Dwi Safitri Deni Aji Saputra Iffah Muflihati Sari Suhendriani |
| author_sort | Lasmini Yati |
| collection | DOAJ |
| description | <em>Dragon fruit peel is one of the wastes that has not been widely used. Instant powder drink is one of the products of choice because it is more practical to consume. The utilization of dragon fruit peel waste into instant powder drinks can be an innovation in food processing. This study aims to determine the effect of differences in the amount of citric acid and sodium bicarbonate on the characteristics of dragon instant powder drink from dragon fruit peel. The experimental design used was a completely randomized design with a comparison of acid (citric acid) and base (sodium bicarbonate) treatment. The results showed that the use of acids and bases did not affect the water content and the panelists' preference for the product. The lower the amount of acid will decrease the dissolution time and increase the solubility percentage. The difference in the amount of citric acid and sodium bicarbonate affects the intensity of the sour taste produced but has no effect on other sensory properties.</em> |
| first_indexed | 2024-04-13T12:50:14Z |
| format | Article |
| id | doaj.art-68030365e29e4b74b85cbf0e33747fce |
| institution | Directory Open Access Journal |
| issn | 2599-0799 2598-9480 |
| language | English |
| last_indexed | 2024-04-13T12:50:14Z |
| publishDate | 2022-05-01 |
| publisher | Universitas Darussalam Gontor |
| record_format | Article |
| series | Agroindustrial Technology Journal |
| spelling | doaj.art-68030365e29e4b74b85cbf0e33747fce2022-12-22T02:46:15ZengUniversitas Darussalam GontorAgroindustrial Technology Journal2599-07992598-94802022-05-0161243410.21111/atj.v6i1.72333281MINUMAN SERBUK INSTAN DARI KULIT BUAH NAGA DENGAN PERBEDAAN FORMULASI ASAM DAN BASALasmini Yati0Arinda Dwi Safitri1Deni Aji Saputra2Iffah Muflihati3Sari Suhendriani4Universitas PGRI SemarangUniversitas PGRI SemarangUniversitas PGRI SemarangUniversitas PGRI SemarangUniversitas PGRI Semarang<em>Dragon fruit peel is one of the wastes that has not been widely used. Instant powder drink is one of the products of choice because it is more practical to consume. The utilization of dragon fruit peel waste into instant powder drinks can be an innovation in food processing. This study aims to determine the effect of differences in the amount of citric acid and sodium bicarbonate on the characteristics of dragon instant powder drink from dragon fruit peel. The experimental design used was a completely randomized design with a comparison of acid (citric acid) and base (sodium bicarbonate) treatment. The results showed that the use of acids and bases did not affect the water content and the panelists' preference for the product. The lower the amount of acid will decrease the dissolution time and increase the solubility percentage. The difference in the amount of citric acid and sodium bicarbonate affects the intensity of the sour taste produced but has no effect on other sensory properties.</em>https://ejournal.unida.gontor.ac.id/index.php/atj/article/view/7233instant powder drink, dragon fruit peel, citric acid, sodium bicarbonate. |
| spellingShingle | Lasmini Yati Arinda Dwi Safitri Deni Aji Saputra Iffah Muflihati Sari Suhendriani MINUMAN SERBUK INSTAN DARI KULIT BUAH NAGA DENGAN PERBEDAAN FORMULASI ASAM DAN BASA Agroindustrial Technology Journal instant powder drink, dragon fruit peel, citric acid, sodium bicarbonate. |
| title | MINUMAN SERBUK INSTAN DARI KULIT BUAH NAGA DENGAN PERBEDAAN FORMULASI ASAM DAN BASA |
| title_full | MINUMAN SERBUK INSTAN DARI KULIT BUAH NAGA DENGAN PERBEDAAN FORMULASI ASAM DAN BASA |
| title_fullStr | MINUMAN SERBUK INSTAN DARI KULIT BUAH NAGA DENGAN PERBEDAAN FORMULASI ASAM DAN BASA |
| title_full_unstemmed | MINUMAN SERBUK INSTAN DARI KULIT BUAH NAGA DENGAN PERBEDAAN FORMULASI ASAM DAN BASA |
| title_short | MINUMAN SERBUK INSTAN DARI KULIT BUAH NAGA DENGAN PERBEDAAN FORMULASI ASAM DAN BASA |
| title_sort | minuman serbuk instan dari kulit buah naga dengan perbedaan formulasi asam dan basa |
| topic | instant powder drink, dragon fruit peel, citric acid, sodium bicarbonate. |
| url | https://ejournal.unida.gontor.ac.id/index.php/atj/article/view/7233 |
| work_keys_str_mv | AT lasminiyati minumanserbukinstandarikulitbuahnagadenganperbedaanformulasiasamdanbasa AT arindadwisafitri minumanserbukinstandarikulitbuahnagadenganperbedaanformulasiasamdanbasa AT deniajisaputra minumanserbukinstandarikulitbuahnagadenganperbedaanformulasiasamdanbasa AT iffahmuflihati minumanserbukinstandarikulitbuahnagadenganperbedaanformulasiasamdanbasa AT sarisuhendriani minumanserbukinstandarikulitbuahnagadenganperbedaanformulasiasamdanbasa |