Pengaruh Perbandingan Sari Daun Iler-Iler dengan Sari Nanas dan Konsentrasi Dekstrin terhadap Mutu Minuman Bubuk Instan Daun Iler-Iler

Abstract

Iler-iler leaf instant powder drink is a drink that has a practical (instant) serving process and has good nutrition. The addition of pineapple juice and dextrin serves as a nutritional enhancer and improves the quality of instant powder drinks. This research was conducted to determine the effect of the addition of iler-iler leaf extract and dextrin on the quality characteristics of the iler-iler instant pollen functional drink and the best percentage produced in the production of the iler-iler leaf instant powder functional drink. This research was conducted at the Food Technology Laboratory of the Food Science and Technology Study Program and the Central Laboratory of the Faculty of Agriculture, University of North Sumatra, Medan. This study used a factorial completely randomized design (CRD) with two factors, namely the addition of iler-iler leaf extract (P): (100% ; 75% ; 50% ; 25% ; 0%) and the percentage of dextrin (P) (2, 5% ; 5% ; 7.55%). Parameters analyzed were water content, ash content, total acid, total dissolved solids, total sugar, total flavonoids, vitamin C content, color value, solubility time, organoleptic value of color, aroma, taste, texture, and general acceptance. The results showed that the addition of iler leaf extract had highly significant different effects on water content, ash content, total acid, total dissolved solids, total sugar, total flavonoids, solubility time and color. The addition of dextrin had a highly significant effect on water content, ash content, total acid, total dissolved solids, total sugar, total flavonoids, vitamin C content and solubility time. The interaction between the two factors had a highly significant effect on ash content, total flavonoids and solubility time, however, they were not significantly different on water content, total acid, total dissolved solids, total sugar, vitamin C content, color, hedonic value of color, hedonic value. aroma, taste hedonic value, texture hedonic value and general acceptance hedonic value.