ABSTRAK
FITRIA YUSRINA HARAHAP: Pengaruh Konsentrasi Kalsium Propionat dan Jumlah Dekstrin terhadap Mutu Minuman Instan Sari Buah Naga Merah, dibimbing oleh ISMED SUHAIDI dan RIDWANSYAH.
Penelitian ini dilakukan untuk mengetahui pengaruh penambahan kalsium propionat dan dekstrin terhadap minuman instan sari buah naga merah. Penelitian ini dilakukan pada Januari 2013 – April 2013 di Laboratorium Analisa Kimia Bahan Pangan, Fakultas Pertanian USU, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu penambahan kalsium propionat (C) (0% ; 0,1% ; 0,2% ; 0,3%) dan penambahan dekstrin (D) (10 g; 20 g; 30 g). Parameter yang dianalisa adalah kadar air, kadar vitamin C, daya larut dalam air, total soluble solid, total asam, total plate count, uji organoleptik warna, aroma dan rasa.
Hasil penelitian menunjukkan bahwa penambahan kalsium propionat memberikan pengaruh berbeda sangat nyata terhadap kadar air (%), total soluble solid (obrix), total asam (%), total gula (%), dan total plate count (10-4cfu/g). Penambahan dekstrin memberikan pengaruh berbeda sangat nyata terhadap kadar air (%), daya larut dalam air (%), total soluble solid (obrix), total asam (%), total gula (%), uji organoleptik warna. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar vitamin C (mg/100 g bahan), dan total asam (%). Penambahan kalsium propionat (0,2%) dan penambahan dekstrin (20 g) menghasilkan kualitas minuman instan sari buah naga merah yang terbaik dan lebih diterima.
Kata Kunci: Kalsium propionat, dekstrin, buah naga merah, dan minuman instan
ABSTRACT
FITRIA YUSRINA HARAHAP: Effect Concentration of Calcium Propionate and Number of Dextrine on Quality of Instant Drink of Red Dragon Fruit Juice, supervised by ISMED SUHAIDI and RIDWANSYAH.
The research was conducted to determine the effect of calcium propionate and dextrine on quality of instant drink of red dragon fruit juice. The research was performed in January 2013 – April 2013 at the laboratory of food chemical analysis, faculty of agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e.: calcium propionate (C) (0%; 0,1%; 0,2%; 0,3%) and Dextrine (D) (10 g, 20 g, 30 g). Parameters analyzed were moisture content, vitamine C content, water solubility, total soluble solid, total acid, total plate count, organoleptic value of color, flavour and taste.
The results showed that of calcium propionate had highly significant effect on moisture content (%), total soluble solid (obrix), total acid (%), total sugar (%), and total plate count (10-4cfu/g). Dextrine had highly significant effect on moisture content (%),water solubility (%), total soluble solid (obrix), total acid (%), total sugar (%) and organoleptic value of color. Interaction of the two factors had highly significant effect on vitamin C content (mg/100 g ingredient), and total acid (%). Interaction of calcium propionate (0,2%) and dextrine (20 g) resulted in the best and more acceptable quality of instan drink of red dragon fruit.
Keyword: Calcium propionate, dextrine, red dragon fruit, instant drink
