Pengaruh Konsentrasi Susu Sapi Segar dan Konsentrasi Dekstrin terhadap Mutu Minuman Cokelat Instan

Abstract

This research was conducted to find the effect of fresh cow milk and dextrin concentration on the quality of instant chocolate drink. This research had been performed on May – June 2012 in Food Technology Laboratory, Agriculture Faculty North Sumatera University, Medan, by using factorial completely randomized design with 2 factors, those are fresh cow milk concentration (S): 15%, 25%, 35% and 45% and dextrin concentration (D) : 4%, 6% ,8% ,and 10%. Parameters analyzed were moisture content, solubility, fat content, protein content, organoleptic value of colour, organoleptic value of flavour and organoleptic value of taste. This research showed that fresh cow milk concentration had highly significant effect on moisture content, solubility, fat content, protein content, organoleptic value of colour, organoleptic value of flavour and organoleptic value of taste. And also dextrin concentration had highly significant effect on moisture content, solubility, organoleptic value of colour, organoleptic value of flavour and organoleptic value of taste, and had significant effect on fat content and protein content. Fresh cow milk concentration of 45% and dextrin concentration of 8% produced best result for quality of instant chocolate drink.