Pengaruh Konsentras I Putih Telur dan Penambahan Gula Aren terhadap Karakteristik Minuman Serbuk Ekstrak Kulit Buah Melinjo Hijau dengan Metode Foam-Mat Drying

Abstract

This study's aim was to ascertain the impact of the addition of egg white and brown sugar on the characteristics of green melinjo fruit rind extract powder drink. This study used a factorial RAL method with 2 factors, namely egg white concentrations of 25%, 30% and 35%, and brown sugar concentrations of 5%, 10% and 15%. The outcomes demonstrated that the inclusion of egg white has a highly significant ( P<0.01) on water content (%), ash content (%), antioxidant activity (IC50), pH, total dissolved solids (Brix), dissolving rate (g/sec ), total flavonoids (mgEQ/g ) and hedonic color. The addition of brown sugar had a highly significant (P<0.01) effect on water content (%), ash content (%), antioxidant activity (IC50), pH, total dissolved solids ("Brix"), dissolving rate (g/ sec ), total flavonoids (mgEQ/g ) and hedonic color , aroma , taste and general acceptance Based on De - Garmo the samples with the best treatment were 35 % egg white and 15 % brown sugar