| dc.description.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. | en_US |
