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All Journal Biofoodtech : Journal of Bioenergy and Food Technology
Syarifa Ramadhani Nurbaya
Program Studi Teknologi Pangan, Fakultas Sains dan Teknologi, Universitas Muhammadiyah Sidoarjo
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

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Karakteristik Fisiokimia Minuman Serbuk Siwalan Berbahan Dasar Buah Siwalan dan Buah Nanas Syarifa Ramadhani Nurbaya; M. Arief Setya Budi; Rima Azara; Lukman Hadi
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 5 No. 1 (2026): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v5i1.2566

Abstract

The objective of this study was to determine the characteristics of siwalan powder beverages made from siwalan fruit (Borassus flabellifer L.) and pineapple (Ananas comosus). This study employed a factorial design with two factors. The first factor was proportion of siwalan and pineapple juice (90:10, 70:30, 50:50), while the second factor was the concentration of egg white powder (5%, 10%, 15%). The experiment was repeated three times. The best treatment was the siwalan powder drink (used foam mat drying method) with a siwalan-to-pineapple ratio of 90% : 10% and an egg white powder concentration of 10%, which had the following characteristics: moisture content 7.77%, vitamin C 0.05%, antioxidant activity 170.64 ppm (weak), solubility 43.26%, yield 18.01%, L* value of 81.57, a+ value of 4.84, and b+ value of 15.01. Siwalan powder drink can be one of the instant powdered beverages made from natural ingredients that are beneficial to health
Co-Authors Lukman Hadi M. Arief Setya Budi Rima Azara