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All Journal Sagu PELS (Procedia of Engineering and Life Science)
Zakiyah, Mei Dita Fitrotus
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering

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Characteristics of Cucumber Powder Drink (Cucumis sativus L.) With Addition of Lime Juice and Concentration of Maltodextrin Foam Mat Drying Method: Karakteristik Minuman Serbuk Mentimun (Cucumis sativus L.) Dengan Penambahan Sari Jeruk Nipis Dan Konsentrasi Maltodekstrin Metode Foam Mat Drying Zakiyah, Mei Dita Fitrotus; Budiandari, Rahmah Utami
Procedia of Engineering and Life Science Vol. 4 (2023): Proceedings of the 6th Seminar Nasional Sains 2023
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pels.v4i0.1401

Abstract

This study aims to determine the effect of adding lime juice and maltodextrin concentration on the characteristics of cucumber powder drink (Cucumis sativus L.) using the foam mat drying method. The method used in this study was a randomized block design (RBD) using two factorials consisting of lime juice with a concentration of (5%, 15%, 25%) and a concentration of maltodextrin (15%, 20%, 25%). So that there were 9 treatment combinations. Each treatment was repeated 3 times, so that 27 trials were obtained. Data analysis was carried out using ANOVA and follow-up tests with a 5% level of Honest Significant Difference and organoleptic tests were analyzed using the Friedman test. The results showed that there was no interaction between the concentration of lime and the concentration of maltodextrin on the levels of vitamin C in cucumber powder, but there was an interaction between the concentration of lime and the concentration of maltodextrin on the solubility of cucumber powder. The results showed that the lowest value for the water content parameter was 17.5%, the highest value for vitamin C was 1.287% and the highest value for the solubility parameter was 147.16%.
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
Co-Authors Ida Agustini Saidi Rahmah Utami Budiandari RIMA AZARA