Pengaruh Perbandingan Ekstrak Nanas dan Sawi Hijau Serta Konsentrasi Dekstrin Terhadap Mutu Minuman Bubuk Instan Sari Sawi Hijau

Abstract

The research was conducted to determine the effect of ratio of pineapple and green grass juices and concentration of dextrine on the quality of green grass instant powder. This research was perfomed in November 2012 – March 2013 at the Laboratory of Food Chemical Analysis, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e.: the ratio of pineaple and green grass juices (K) (100g : 0g; 75g : 25g; 50g : 50g; 25g : 75g; 0g : 100g) and concentration of dekstrin (D) (2,5%, 5% , 7,5%). Parameters analyzed were moisture content (%), vitamine C content (mg/100 g ingredient), water solubility (%), total soluble solid (°Brix), total acid (%), fiber content (%), organoleptic values of color, flavor and taste The result, showed that the effect of ratio of pineapple and green grass juices had significant effect on moisture content (%), vitamine C content (mg/100 g ingredient), water solubility (%), total soluble solid (°Brix), total acid (%), fiber content (%), organoleptic values of color, flavor and taste. The consentration of dekstrin had highly significant effect on moisture content (%), vitamine C content (mg/100 g ingredient), water solubility (%), total soluble solid (°Brix), total acid (%), fiber content (%), organoleptic values of color, flavor and taste. Interactions of the two factors had highly significant effect on moisture content (%), total soluble solid (°Brix), total acid (%), fiber content (%), organoleptic values of color and had no significant effect on vitamine C content (mg/100 g ingredient), water solubility (%), organoleptic values of flavor and taste. Ratio of pineapple and green grass juices of (25% : 75%) and concentration of dextrine of (5%) resulted in the best and more acceptable quality of instant green grass powder.

Penelitian ini dilakukan untuk mengetahui pengaruh penambahan ekstrak nanas dan sawi serta dekstrin dengan berbagai konsentrasi terhadap mutu dan uji organoleptik minuman bubuk instan sari sawi hijau. Penelitian ini dilakukan pada November 2012 – Maret 2013 di Laboratorium Analisa Kimia Bahan Pangan, Fakultas Pertanian USU, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan ekstrak nanas dan sawi (K) (100g : 0g; 75g : 25g; 50g : 50g; 25g : 75g; 0g : 100g) dan jumlah dekstrin (D) (2,5%, 5%, 7,5%). Parameter yang dianalisa adalah kadar air (%), kadar vitamin C (mg/100 g bahan), daya larut dalam air (%), total padatan terlarut (TSS)(°Brix), total asam (%), kadar serat kasar (%), uji organoleptik warna, aroma dan rasa. Hasil penelitian menunjukkan bahwa perbandingan ekstrak nanas dan sawi serta konsentrasi dekstrin memberikan pengaruh berbeda sangat nyata terhadap kadar air (%), kadar vitamin C (mg/100 g bahan), daya larut dalam air (%), total padatan terlarut (TSS) (°Brix), total asam (%), kadar serat kasar (%), uji organoleptik warna, aroma dan rasa. Konsentrasi dekstrin memberikan pengaruh berbeda sangat nyata terhadap kadar air (%), kadar vitamin C (mg/100 g bahan), daya larut dalam air (%), total padatan terlarut (TSS)(°Brix), total asam (%), kadar serat kasar (%), uji organoleptik warna, aroma dan rasa. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar air (%),total padatan terlarut (TSS)(°Brix), total asam (%), kadar serat kasar (%) dan uji organoleptik warna dan berbeda tidak nyata terhadap daya larut dalam air (%) dan uji organoleptik aroma dan rasa. Perbandingan ekstrak nanas dan sawi (25g :75g) dan konsentrasi dekstrin (5%) menghasilkan kualitas minuman bubuk instan yang terbaik dan lebih diterima.