| dc.description.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. | en_US |
