Pengaruhkonsentrasi Kalsium Propionat dan Jumlah Dekstrin terhadap Mutu Minuman Instan Sari Buah Naga Merah

Abstract

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.