Pengaruh Konsentrasi NaOH dan Tepung Tapioka terhadap Mutu Bubuk Cincau Hitam Instan

Abstract

This research was conducted to obtain the best NaOH and tapioca powder concentrations to produce instant black cincau powder. The method used in this research was the two-factor complete randomized design with NaOH concentration (N) : (3.5, 4, 4,5 and 5 % w/w) and tapioca powder concentration (P) : (2.5, 3, 3.5 and 4 % w/v). The parameters of the quality analyzed were yield, moisture content, vitamin C content, water absorbing capacity, pH of solution and organoleptic values (color and texture). The results of this study showed that NaOH concentration and tapioca powder concentration gave a highly significant difference effect on all parameters. Interaction of NaOH and tapioca powder concentrations gave a highly significant different effect on all parameters except the organoleptic values (color and texture). The concentration of NaOH 5% (w/w) and tapioca powder 4% (w/v) produced instant black cincau powder with the best quality.