Food ScienTech Journal
Vol 2, No 2 (2020)

RESEARCH OF INSTANT POWDER DRINK DAYAK ONION (Eleutherine Palmifolia, (L.) Merr) AND PINEAPPLE (Ananas Comocus (L.) Merr)

Diana Silvy (Department of Agriculture Technology, Faculty of Agricultural Technology Andalas University, Padang, Indonesia)
Ismed Ismed (Department of Agriculture Technology, Faculty of Agricultural Technology Andalas University, Padang, Indonesia)
Mentari Cyntia Rifni (Department of Agriculture Technology, Faculty of Agricultural Technology Andalas University, Padang, Indonesia)



Article Info

Publish Date
12 Dec 2020

Abstract

Instant powder drink is food processed in the form of powder, easily dissolved in the water, practical in serving and has a long shelf life because of it’s low water content. In this study instan powder drink were made using the raw material from the mixing of  dayak onion juice with pineapple juice. This research used a completely randomized design (RCD) with 5 treatments and 3 replication. Data were analyzed statistically using ANOVA and continued with Duncan’s New Multiple Range Test (DNMRT) at the 5% level. The treatment in this study was the mixing of dayak union juice and pineapple juice in the formulation A (90:10), B (80:20), C (70:30), D (60:40), E (50:50). From the results of receiving the instant powder drink of dayak union and pineapple juice ranges from usual preference to like. The most preferred treatment is treatment E with colour value of 3,25 (ordinary), aroma of 3,65 (like) and taste of 3,70 (like). The study aims to determine the best composition of instan powder drink in terms of organoleptic and chemical, physical and microbiological characteristic.

Copyrights © 2020






Journal Info

Abbrev

fsj

Publisher

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

Description

FSJ is an open access, peer-reviewed, multidisciplinary journal dedicated to the publication of novel research in all aspects of Food Technology, with particular attention paid to the exploration and development of natural products derived from tropical—and especially Indonesian—biodiversity. ...