Pengaruh Jumlah Tepung Biji Alpukat dan Penambahan Ekstrak Serai terhadap Karakteristik Kimia dan Sensori Minuman Biji Alpukat

Abstract

The purpose of this study was to determine the effect of the amount of avocado seeds and the addition of lemongrass extract and the interaction between the two on the chemical and sensory characteristics of avocado seed drink. This research was conducted using a factorial complete randomized design (CRD) study with 2 factors, namely: Amount of avocado seed powder (B): B1 (0,5%), B2 (1,0%), B3 (1,5%), B4 (2,0%), B5 (2,5%) and addition of lemongrass extract (S): S1 (10%), S2 (20%), S3 (30%). The parameters tested in this study were pH value, total dissolved solids, crude fiber content, total sugars, total phenols, antioxidant activity, and organoleptic tests (color, aroma, taste, after taste, and general acceptance). The results analysis of this study showed that the amount of avocado seed flour had a highly significant (P<0.01) effect on the pH value, total dissolved solids, crude fiber content, total sugar, total phenol, antioxidant activity, organoleptic color, aroma, taste, after taste, and general acceptance. The addition of lemongrass extract gave a highly significant effect on the pH value, crude fiber content, antioxidant activity, and aroma organoleptic. The interaction between the amount of avocado seed flour and the addition of lemongrass extract had a highly significant effect on testing the pH value, antioxidant activity, and aroma organoleptic.