Pengaruh Penambahan Gum Arab dan Jenis Pemanis terhadap Mutu Serbuk Minuman Penyegar Rosela

Abstract

The aim of this research was to find the effect of the addition of arabic gum and sweetener’s type on the quality of roselle’s fresher drink powder. This research is an initial step to find the best quality of roselle’s fresher drink powder. This research was conducted in July- October 2011 at the Laboratory of Food Chemical Analysis, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e. : arabic gum concentration (A) : (1,0%, 1,5%, 2,0% and 2,5%) and sweetener’s type (M) : (Aspartame, Stevia, Acesulfame, dan Sucrose). Parameters analyzed were moisture content, vitamin C content, total acid, solubility, rate of solubility, colour and organoleptic values of flavour and taste. The results showed that the arabic gum concentration had highly significant effect on moisture content, vitamin C content, total acid, solubility, and rate of solubility. The sweetener’s type had highly significant effect on vitamin C content, total acid, solubility, rate of solubility, colour and flavour. Interactions of the two factors had highly significant effect on moisture content, and vitamin C content but had no significant effect on total acid, solubility, rate of solubility, colour and organoleptic values of flavour and taste. Arabic gum concentration of 2,5% and aspartame produced the best quality of roselle’s fresher drink powder.