MINUMAN SERBUK INSTAN DARI KULIT BUAH NAGA DENGAN PERBEDAAN FORMULASI ASAM DAN BASA

Authors

  • Lasmini Yati Universitas PGRI Semarang
  • Arinda Dwi Safitri Universitas PGRI Semarang
  • Deni Aji Saputra Universitas PGRI Semarang
  • Iffah Muflihati Universitas PGRI Semarang
  • Sari Suhendriani Universitas PGRI Semarang

DOI:

https://doi.org/10.21111/atj.v6i1.7233

Keywords:

instant powder drink, dragon fruit peel, citric acid, sodium bicarbonate.

Abstract

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.

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Published

2022-05-26

Issue

Vol. 6 No. 1 (2022): Agroindustrial Technology Journal

Section

Articles

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