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All Journal Pharmaciana: Jurnal Kefarmasian Jurnal Kimia Riset Jurnal Ilmiah Kedokteran Wijaya Kusuma PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Jurnal Pengabdian Pada Masyarakat TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Medicra (Journal of Medical Laboratory Science/Technology) Indonesian Journal of Cultural and Community Development Community Empowerment Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Jurnal Pengabdian Masyarakat Indonesia Maju (JPMIM) Sagu PELS (Procedia of Engineering and Life Science) Proceedings of The ICECRS Procedia of Social Sciences and Humanities Journal of Agri-Food Science and Technology (JAFoST) Journal of Tropical Food and Agroindustrial Technology Nabatia
Ida Agustini Saidi
Universitas Muhammadiyah Sidoarjo
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PENGARUH KONSENTRASI MALTODEKSTRIN DAN SARI JERUK NIPIS TERHADAP TINGKAT KESUKAAN ORGANOLEPTIK MINUMAN INSTAN MENTIMUN (Cucumis sativus L.) Zakiyah, Mei Dita Fitrotus; Budiandari, Rahmah Utami; Azara, Rima; Saidi, Ida Agustini
Jurnal Sagu Vol 23, No 1 (2024)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.23.1.p.%p

Abstract

Cucumber are fresh fruit that are commonly consumed, a source of vitamins and minerals, abundant production. Lime juice has a sour taste, high in vitamin C. Both agricultural product commodities have a short shelf life, so processing is required, namely instant powder drink using foam mat drying method. The purpose of this research to determine organoleptic characteristic od cucumber instan drink. This research used RBD  factorial, first factor was maltodextrin concentration (15%, 20%, 25%)and second factor was lime juice concentration (5%, 15%, 25%). Organoleptic characteristic used hedonic scale, data were analyzed used friedmen method. The  best result at 25% maltodextrin concentration and 25% lime juice concentration showed that colour organoleptic 3,47,  aroma organoleptic  3,37, texture organoleptic 3,57 and taste organoleptic 3,93
PENGARUH KONSENTRASI MALTODEKSTRIN DAN SARI JERUK NIPIS TERHADAP TINGKAT KESUKAAN ORGANOLEPTIK MINUMAN INSTAN MENTIMUN (Cucumis sativus L.) Zakiyah, Mei Dita Fitrotus; Budiandari, Rahmah Utami; Azara, Rima; Saidi, Ida Agustini
SAGU Vol. 23 No. 1 (2024): SAGU Journal – Agri. Sci. Tech., Maret, 2024, Vol. 23 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Cucumber is a fresh fruit that is commonly consumed and is rich in vitamins and minerals. In addition, cucumber production is also abundant. Lime juice has a sour taste and is high in vitamin C. Both agricultural commodities have a short shelf life so that further processing is needed, namely instant powdered drinks using the foam mat drying method. This study aims to determine the organoleptic characteristics of instant cucumber powdered drinks. The study used Randomized Complete Block Design (RCBD) experiment, the first factor was the concentration of maltodextrin (15, 20, and 25%) and the second factor was the concentration of lime (5, 15, and 25%). The organoleptic test used a hedonic test, and the data were analyzed using the Friedman method. The organoleptic results in the treatment of 25% maltodextrin and 25% lime showed organoleptic color 3.47 (neutral), aroma 3.37 (neutral), texture 3.57 (like) and taste 3.93 (like).
Co-Authors Adi Nugroho Akhmad Putra Akhmad Mulyadi Al Machfudz Aliffia, Septin Alisha Shahnaz Amarulloh, Rochma Andriani Eko Prihatiningrum Ardiansyah Dwi Wicaksono Ardiansyah Asmarawati, Dwi As’at Rizal, As’at Rizal Ayu Krisnawati Bagus Ramadhani Bastian, Fahmi Yudas Chosyatillah, Annisa Alya Chylen Setiyo Rini Deni Windarti Devi Arvindani Masyitha Drasto Laksono Dwi Asmarawati Dyah Ayu Setyawati Elena Febri Kusumawati Hadiah Fitriyah Hana Catur Wahyuni Hikam Fuadi Indah Apriliana Sari Wulandari Indah Apriliana Sari Wulandari Indah Wati Jamilatur Rohmah Jamilatur Rohmah Karlia Hedit Tiana Kasih Ayu Wulansari Kusumawati, Elena Febri Lukman Hudi Machfudz, Al Margareta, Frida Amelia Mulyani, Tri Ida Mutaqqien, Hexandria Abdullah Nihlatul Qudus SN Niko Fediyanto Ningrum, Wiwin Ekawati Novitasari, Fia Nurbaya, Syaraifa Ramadhani Paramitha Amelia Kusumawardani Putra, Adi Nugroho Akhmad Rahma, Selma Amelia Rahmah Utami Budiandari Ramadhania, Rizky Laila Ribangun Bamban Jakaria RIMA AZARA Rima Azara Rizka Faticha Sari Rizka Rochma Amarulloh Rofidah, Luthfiyah Sholikah Dwi Kartika Sutiono Sutiono Syahrorini, Syamsudduha Syarifa Ramadhani Nurbaya Syarifa Ramadhani Nurbaya Tri Chahyani Rahmawati Putri Tri Ida Mulyani Ujwalita Kumara Amaranggana Wati, Indah Wiwik Sulistiyowati Wiwik Sumarmi Yeny Ekawati Zakiyah, Mei Dita Fitrotus Zendy Violita Rukmana Zulfida Ainindiyah Putri Purwanto