Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Mardhyah Divani
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Energy Industrial & Manufacturing Engineering

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
A Uji Sensori Minuman Serbuk Berbasis Ekstrak Buah Mardhyah Divani; Wiwik Indrayeni
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 01 (2025): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v7i01.4944

Abstract

The development of increasingly modern times and increasing social welfare have encouraged changes in human lifestyles. This change occurs in food and drink patterns. One alternative used in making practical drinks is to make it in powder form. The advantages of powdered drinks are their practical presentation, long shelf life due to the low water content. The aim of this research is to determine the process of making drinks in powder form using the crystallization method, to determine the product results in terms of color, aroma and taste, and to determine the acceptability of powdered beverage products. The research method involves carrying out experiments with 3 repetitions on 2 types of fruit, namely pineapple and beetroot, so as to obtain the desired results, including conducting sensory tests in terms of color, aroma, texture and taste. This research was conducted at the Culinary Workshop, Padang State University. The results of the organoleptic test of powdered drinks using pineapple and beetroot describe the color quality of powdered drinks made from white pineapple and the color of powdered drinks made from purple beetroot, the texture quality of powdered drinks made from pineapple and fine beetroot, the aroma quality of powdered drinks made from fruit fragrant pineapple and beetroot, quality taste of powdered drink from pineapple and sweet beetroot. Keywords: Powdered Drink, Beetroot, Pineapple, Quality
Co-Authors Indrayeni, Wiwik