Pengaruh Konsentrasi Pektin Dan Perbandingan Campuran Sari Buah Markisa Dengan Nenas Terhadap Mutu Serbuk Minuman Penyegar

Abstract

THE EFFECT OF PECTIN CONCENTRATION AND MIXTURE OF MARQUISA AND PINEAPPLE ON THE QUALITY OF FRESHER DRINK POWDER

This research was aimed to investigate the effect of pectin concentration and mixture of marquisa and pineapple on the quality of fresher drink powder. The research had been performed using factorial completely randomized design, with two factors i.e: pectin concentration (P): 1,5, 2, 2,5 and 3, and mixture of marquisa and pineapple(K): 50:50; 60:40; 70:30 and 80:20. Parameters analysed were vitamin C content, total acid, total soluble solid, solublility, yield, and organoleptic values (colour, aromatic ans taste).

The results shown that the pectin concentration had highly significant effect on all parameters. The mixture of marquisa and pineapple had highly significant effect on all parameters except organoleptic value of colour. The combination of pectin concentration and mixture of marquisa and pineapple had highly significant effect on total acid, yield, and organoleptic value of aromatic and taste. The 3 pectin concentration and 80:20 mixture of marquisa pineapple produced the best quality of fresher drink powder.