title: PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP  KARAKTERISTIK MINUMAN SERBUK MANGGA INSTAN DENGAN  METODE FOAM MAT DRYING
creator: Zahra , Catrinnada Corie
subject: 630 Pertanian dan teknologi yang berkaitan
description: The abundant harvest of mango fruits requires proper handling, and one of the ways  to utilize them is by processing them into instant powdered drinks. These powdered  drinks necessitate the use of a filling agent called maltodextrin, which plays a crucial  role in determining the characteristics of the beverage. This research aims to  investigate the impact of adding maltodextrin as a filling agent on the characteristics  of instant mango powdered drinks. The research method used a Completely  Randomized Block Design with four replications and a single factor, which was the  concentration of maltodextrin to mango pulp weight. There were six treatment  levels: K0 (0%), K1 (5%), K2 (7.5%), K3 (10%), K4 (12.5%), and K5 (15%). The  research data were statistically analyzed using ANOVA, followed by a Honestly  Significant Difference test at a significance level of 5%. The results demonstrated  that the addition of maltodextrin significantly influenced the dissolution time,  moisture content, ash content, vitamin C content, and antioxidant activity of the  instant mango powdered drinks. Sensory evaluation also revealed that the addition  of maltodextrin had a significant impact on the color, aroma, and aftertaste of the  instant mango powdered drinks. The best treatment was obtained in K5 (15%  maltodextrin) with the sensory attributes included a slightly orange color, a  somewhat characteristic mango aroma, a slightly bitter aftertaste, and were wellreceived  by the panelists, with a preference a moderate liking for the color, a positive  response to the aroma, and an overall enjoyment of the aftertaste.  Keywords: maltodextrin, mango, instant powdered drink    Melimpahnya jumlah buah mangga saat panen raya perlu diberikan penanganan  yang baik, salah satunya diolah menjadi minuman bubuk instan. Minuman bubuk  membutuhkan bahan pengisi yaitu maltodekstrin yang berperan penting terhadap  karakteristik minuman. Penelitian ini bertujuan mengetahui pengaruh penambahan  maltodekstrin sebagai bahan pengisi terhadap karakteristik minuman serbuk  mangga instan. Metode penelitian menggunakan Rancangan Acak Kelompok  Lengkap (RAKL) dengan empat ulangan dan satu faktor yaitu konsentrasi  maltodekstrin terhadap berat bubur mangga dengan enam taraf perlakuan yaitu K0  (0%), K1 (5%), K2 (7,5%), K3 (10%), K4 (12,5%), dan K5 (15%). Data dianalisis  secara statistik dengan uji ANOVA dan dilanjutkan dengan uji beda nyata jujur  (BNJ) pada taraf nyata 5%. Hasil penelitian menunjukkan penambahan  maltodekstrin memberikan pengaruh nyata terhadap waktu larut, kadar air, dan  kadar abu minuman serbuk mangga instan. Berdasarkan uji sensori perlakuan  penambahan maltodekstrin berpengaruh nyata terhadap warna, aroma, dan aftertaste  minuman serbuk mangga instan. Perlakuan terbaik diperoleh pada perlakuan K5  (15% maltodekstrin) dengan karakteristik mutu waktu larut 50,03 detik, kadar air  2,08%, kadar abu 0,76%, vitamin C 156,87 mg/100g bahan, aktivitas antioksidan  nilai IC50 585,64 ppm, dengan karakteristik sensori warna agak oranye, aroma agak  khas mangga, dan aftertaste agak pahit, serta penerimaan panelis terhadap warna  agak suka, aroma suka dan aftertaste suka.  Kata Kunci: maltodekstrin, mangga, minuman serbuk instan
publisher: FAKULTAS PERTANIAN
date: 2023-08-07
type: Skripsi
type: NonPeerReviewed
format: text
identifier: http://digilib.unila.ac.id/74926/1/ABSTRAK.pdf
format: text
identifier: http://digilib.unila.ac.id/74926/2/SKRIPSI%20FULL.pdf
format: text
identifier: http://digilib.unila.ac.id/74926/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf
identifier:   Zahra , Catrinnada Corie  (2023) PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KARAKTERISTIK MINUMAN SERBUK MANGGA INSTAN DENGAN METODE FOAM MAT DRYING.  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
relation: http://digilib.unila.ac.id/74926/