EMAH FARIDA SYAFITRI, 133020285 and Wisnu Cahyadi, DS and Yudi Garnida, DS (2018) EFFERVESCENT KULIT BUAH NAGA MERAH DENGAN VARIASI PERBANDINGAN STEVIA DAN SUKROSA SERTA KONSENTRASI SERBUK KULIT BUAH NAGA MERAH ( Hylocereus Polyhrizus). Skripsi(S1) thesis, Fakultas Teknik.
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Abstract
Dragon fruit skin has a weight of 30%-35% of the weight fruit that can not to be utilized and only disposed of as waste so that it can cause environmental pollution.The dragon fruit skin contains a natural dye that also functions as an antioxidant. Effervescent is a tablet diluted in water first before drinking, this tablet out CO2. The object of this research was to determine a comparison of sweeteners type and the percentage powder of dragon fruit skin which produce "effervescent" fruit drink of red dragon fruit with the best characteristic. This research used a 3x3 factorial experimental design in a randomized complete block design (RAK) method, and repeated 3 times, where the factors that tested are the comparison of sweeteners type (J) with different concentration : j1 sucrose : stevia (1:0), j2 sucrose : stevia (1:1), j3 sucrose : stevia (0:1) and percentage powder of dragon fruit skin (K) with different concentration : k1 (40%), k2 (45%), and k3 (50%). The response in this research is chemical response that covers the total of water content, vitamin C content and the total of acid content. The physical response covers the time needed to dissolves. The organoleptic response covers the color, odor, and taste, also examination of anti-oxidant activity and total sugar content in the selected sample. The main research of sweeteners comprasion factor significantly affected the total of water content, vitamin C content and the total of acid content color and odor. And The main research of percentage powder of dragon fruit skin factor significantly affected the total of water content, vitamin C content and the total of acid content color, odor, and taste. Selected sample is red dragon fruit skin effervescent with the coparison of sweeteners stevia 3% and the concentration of percentage powder of dragon fruit skin 45% shows the amount of anti-oxidant activity in 1032,55ppm and total sugar content in 39,524%. Key words : red dragon fruit skin effervescent, sweeteners comparison, powder of dragon fruit skin percentage.
| Item Type: | Thesis (Skripsi(S1)) |
|---|---|
| Subjects: | S1-Skripsi |
| Divisions: | Fakultas Teknik > Teknik Pangan 2018 |
| Depositing User: | Users 5 not found. |
| Date Deposited: | 19 Feb 2018 06:40 |
| Last Modified: | 17 Apr 2023 02:08 |
| URI: | http://repository.unpas.ac.id/id/eprint/33133 |
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