PENGARUH PERBANDINGAN SARI BIT DENGAN SARI SARI KUINI DAN JUMLAH DEKSTRIN TERHADAP MUTU SERBUK MINUMAN INSTAN KUINIBIT (The Effect of Ratio of Beetroot and Kuini Juice and Dextrin Amount on the Quality of Kuinibit Instan Drink) - Aminuddin Siregar; Sentosa Ginting; Mimi Nurminah (Universitas Sumatera Utara, 2017)
ABSTRACT This study was conducted to determine the effect or ratio or beetroot juice and dextrin amount on the quality of kuinibit instant drink. This research used completely randomized design (CRD) with two factors, i.e : ratio of beetroot juice and kuini juice (P) : (70%:30%, 60%:40%, 50%:50%, 40%:60%, 30%:70%) and dextrin amount (D) : (8%, 10%, 12%). The Parameters analyzed were water content, ash content, vitamin C content, total acid, solubility, yield, total soluble solid, the hedonic value of color, flavor and taste, the score value of color, and color index. The result showed that ratio of beetroot juice and kuini juice had highly significant effect on ash content, and color index. Dextrin amount had highly significant effect on water content, ash content, vitamin C content, total acid, solubility, yield, total soluble solid, the hedonic value of color, flavor and taste, the score value of color, and color index. The interaction between the two factors had highly significant effect on the hedonic value of flavor and taste. Ratio of beetroot juice and kuini juice of 30%:70% and dextrin amount of 12% produced the best quality instant drink. Keywords : Beetroot Juice, Dextrin, Instant Drink, Kuini Juice ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari bit dengan sari kuini dan jumlah dekstrin terhadap mutu serbuk minuman instan kuinibit. Penelitian ini menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan sari bit dengan sari kuini (P) : (70%:30%, 60%:40%, 50%:50%, 40%:60%, 30%:70%) dan jumlah dekstrin (D) : (8%, 10%, 12%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar vitamin C, total asam, daya larut, rendemen, total padatan terlarut, nilai hedonic warna, aroma, rasa, nilai skor warna dan indeks warna. Hasil penelitian menunjukkan bahwa perbandingan sari bit dengan sari kuini memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar vitamin C, total asam, total padatan terlarut, nilai hedonic warna, aroma, rasa, nilai skor warna, dan indeks warna. Jumlah dekstrin memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, total asam, daya larut, rendemen, total padatan terlarut, nilai hedonik warna, aroma, rasa, nilai skor warna, dan indeks warna. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap nilai hedonic aroma dan nilai hedonic rasa. Perbandingan sari bit dengan sari kuini 30%:70% dan jumlah dekstrin sebesar 12% menghasilkan serbuk minuman instan kuinibit terbaik. Kata Kunci : Dekstrin, Minuman Instan, Sari Bit, Sari Kuini