Pengaruh Perbandingan Sari Bit dengan Sari Kuini dan Jumlah Dekstrin terhadap Mutu Serbuk Minuman Instan Kuinibit

Abstract

This study was conducted to determine the effect of ratio of beetroot juice and kuini juice and dextrin amount on the quality of Kuinibit instant drink. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumaterta Utara, Medan, using completely randomized design (CRD) with two factors, i.e : ratio of beetroot juice and kuini juice (P): (70%:30%, 60%:40%, 50%:50%, 40%:60%, 30%:70%) and dextrin amount (D) : (8%, 10%, 12%). The parameters analyzed were water content, ash content, vitamin C content, total acid, solubility, yield, total soluble solid, the hedonic value of color, flavor and taste, the score value of color, and color index. The result showed that ratio of beetroot juice and kuini juice had highly significant effect on ash content, vitamin C content, total acid, total soluble solid, the hedonic value of color, flavor, and taste, the score value of color, and color index. Dextrin amount had highly significant effect on water content, ash content, vitamin C content, total acid, solubility, yield, total soluble solid, the hedonic value of color, flavor, and taste, the score value of color, and color index. The interaction between the two factors had highly significant effect on the hedonic value of flavor and taste. Ratio of beetroot juice and kuini juice of 30%:70% and dextrin amount of 12% produced the best quality of Kuinibit instant drink.