| dc.description.abstract | DIAN ARYANI: Effect of dextrin concentrate and Composition of Noni and
Soursop Juice on the Quality of Effervescent, supervised by SETYOHADI and
LASMA NORA LIMBONG.
The aims of this research was to find the effect of dextrin concentrate and
composition of noni and soursop juice on the quality of effervescent tablet. This research
was conducted in January-February 2012 at the Laboratory of Food Technology, Faculty
of Agriculture, North Sumatera University, Medan, using completely randomized design
with two factors, i.e.: dextrin concentrate (K) : (4,8,12,16%) and composition noni abd
soursop juice (M) : (90:10, 80:20, 70:30 and 60:40%). Parameters analyzed were
moisture content, solubility, solubility time, vitamin C content, total acid, Ph, and
organoleptic values of colour, flavor, and taste.
The results showed that dextrin concentration had highly significant effect on
moisture content, solubility, solubility time, vitamin C content, total acid, pH and
organoleptic values of colour, flavour and taste. The composition of noni and soursop
juice had highly significant effect of moisture content, solubility, solubility time, vitamin
C content, total acid, Ph and organoleptic values of colour, flavour and taste. Interaction
of the two factors had highly significant effect solubility and organoleptic values of taste
but had no significant effect on moisture content, solubility time, vitamin C content, total
acid, pH and oragnoleptic values of colour and flavour. Dextrin concentratinon of 16%
and composition of noni and soursop juice of 60:40% produced the best quality of
effervescent tablet. | en_US |
