Pengaruh Penambahan Ekstrak Kecombrang dan Konsentrasi Dekstrin terhadap Mutu Minuman Bubuk Instan Sari Buah Nenas

Abstract

Research on the ekstrak of Kecombrang (Etlingera elatior) are not many done as a source in making instan drink powder. This research was done to tried various types and ownership options, ranging from the liquid, carbonated until that instant, but among all types of drinks are hard pressed to find a safe, clean and healthy. This study with the combination Etlingera elatior extract and pineapple juice into an instant powdered beverage product that is expected to reduce the risk of disease dangerous to the public in the future. This research was conducted in April – June 2010 in the Laboratory of Chemical Analysis of Ingredients, Collage of Agriculture, USU, using completely randomized design. The parameters analyzed were moisture content, vitamin C, water solubility, number of peroxides and organoleptic values of flavor, taste and fineness. The results of the research showed that the concentration of the kecombrang extract effected parameters gave higly significantly different effect for all parameters observed except the value of fineness organoleptic and dextrin concentration gave higly significantly different effect for all parameters observed except peroxide numbers and values of flavor. The interaction of these two factors were highly significant effect on content of vitamin C. The use kecombrang extract concentration 20% yield of good quality and dextrin concentration 15% gave the best quality of instan pineapple fruit extract powder drinks.