R.A., RIFKA FADILLAH (2016) PEMBUATAN MINUMAN SERBUK INSTAN BUAH SENDUDUK AKAR (MELASTOMA MALABATHRICUM L.) DENGAN VARIASI MALTODEKSTRIN DAN SUHU PENGERINGAN. Other thesis, POLITEKNIK NEGERI SRIWIJAYA.
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Abstract
Senduduk akar is one of fruits which has good benefits for human’s body. However, it has not been consumed yet since there is limited information about it. One of the ways which can be done so that senduduk akar can be consumed by the people is by applying this fruit in form of instant powder drink. This research is conducted to know the best concentration of maltodekstrin (25gr and 30gr) and the best heat temperature (70oC, 80oC, 90oC) to produce instant powder drink of senduduk akar, and to know the characteristic of the instant powder drink produced. The process of making the instant powder drink of senduduk akar consist of the preparation, sample, maseration, flour making, and drink formulation. The result showed that the concentration of maltodekstrin and the heat temperature are influent the quality of the instant powder drink of senduduk akar produced. The best instant powder drink of senduduk akar is produced from the concentration of maltodekstrin of 30 gr and the heat temperature of 80oC, with 6,79% level of water, 98.92% of miscible, Ph of 3.80, total anthocyanin of 203,52 ppm, and the activity of anti-oxidant of 95,59%.
| Item Type: | Thesis (Other) |
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| Uncontrolled Keywords: | Buah senduduk akar, Minuman serbuk instan, Maserasi, Maltodekstrin, Suhu pengeringan |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Chemical Engineering > Undergraduate Theses |
| Depositing User: | Mrs Trisni Handayani |
| Date Deposited: | 16 Jan 2017 02:05 |
| Last Modified: | 16 Jan 2017 02:05 |
| URI: | http://eprints.polsri.ac.id/id/eprint/3155 |
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