Pengaruh Penambahan Sari Jahe Merah dan Persentase Tween 80 terhadap Karakteristik Mutu Minuman Serbuk Instan Daun Sirsak dengan Metode Foam-Mat Drying

Abstract

Powder drink is a type of functional drink which can use natural ingredients in the processing. Indonesia is rich in antioxidant-rich plants. Red ginger is a plant rich in antioxidants, so it is used as an additional ingredient in themanufacture of functional drinks. The purpose of this study was to determine the effect of the addition of red ginger extract and tween 80 on the characteristics of soursop leaves instant powder drink. This study used a factorial CRD method with2 factors, namely red ginger extract concentrations of 2.5%, 5.0%, 7.5%, and tween 80 concentrations of 0.2%, 0.3% and 0.4%. Parameters analyzed were water content, ash, total acid, total dissolved solids, antioxidant activity, total flavonoids, dissolving speed and hedonic value of color, aroma, taste and general acceptance. The results showed that the addition of red ginger extract had a highly significant (P<0.01) effect on water content (%), ash content (%), antioxidant activity (IC50), total acid (%), dissolving rate (g/ sec), total flavonoids (mgEQ/g), pH, color hedonic, aroma, taste and general acceptance. The addition of tween 80 had a highly significant (P<0.01) effect on water content (%), ash content (%), antioxidant activity (IC50), total acid (%), dissolving rate (g/sec) dan total flavonoids (mgEQ/g). The interaction between the two had a highly significant (P<0,01) effect on the dissolution rate (g/second) and total flavonoids (mgEQ/g). Based on Degarmo the best treatment was in the P3T3 i.e percentage of red ginger juice of 7,5% and 0,4% of tween 80