PENGARUH PROPORSI SARI DAUN BELUNTAS DAN KUNYIT DENGAN PENAMBAHAN AIR JERUK NIPIS TERHADAP SIFAT ORGANOLEPTIK MINUMAN INSTAN - Tofany Eka Pertiwi, Casa (Jurnal Tata Boga, 2016)
Abstrak Minuman instan  ini berbahan dasar sari daun beluntas dan kunyit  dengan penambahan air jeruk nipis. Penelitian ini bertujuan 1)mengetahui pengaruh proporsi sari daun beluntas dan kunyit terhadap sifat organoleptik yang meliputi mutudan tingkat kesukaan (warna, aroma, tekstur dan rasa); 2)mengetahui pengaruh penambahan air jeruk  nipis terhadap sifat organoleptik yang meliputi mutu dan tingkat kesukaan (warna, aroma, tekstur dan rasa); 3) mengetahui interaksi proporsi sari daun beluntas dan kunyit dengan penambahan air jeruk nipis; 4) mengetahui kandungan gizi meliputi vitamin A, vitamin C, serat, karbohidrat, kadar air dan mineral dalam minuman instan terbaik dari uji organoleptik. Penelitian menggunakan jenis penelitian eksperimen dengan desain pola dua faktor, yaitu: factor A, 3 perlakuan proporsi sari daun beluntas dan kunyit;Faktor B, 3 perlakuan jumlah air jeruk nipis;Teknik pengumpulan data menggunakan lembar observasi dengan cara uji organoleptik yang dilakukan oleh 15 panelis terlatih. Analisis data menggunakan analisis varian  dua jalur dan uji lanjut Duncan, selanjutnya dilakukan uji kimia untuk mengetahui kadar kandungan gizi dalam minuman instan terbaik. Hasil penelitian menunjukkan: 1)proporsi sari daun beluntas dan kunyit berpengaruh terhadap sifat organoleptik minuman instan meliputi: warna, aroma, tekstur, kesukaan terhadap aroma dan tekstur serbuk dan kesukaan terhadap minuman instan seduh;2)penambahan air jeruk nipis berpengaruh terhadap sifat organoleptik minuman instan yang meliputi; warna, tekstur dan kesukaan terhadap tekstur serbuk; 3) interaksi proporsi sari daun beluntas dan kunyit dengan penambahan air jeruk nipis berpengaruh  terhadap warna; 4)produk minuman instan terbaik yaitu proporsi sari daun beluntas dan kunyit 150 ml:150 ml dengan penambahan air jeruk nipis 10 ml;Kandungan gizi minuman instan per porsi yaitu karbohidrat 14,76%, serat 0,02%, vitamin A 16,43 mg, vitamin C 4,08 mg, kadar air 1,60% dan mineral 38,6mg.    Abstract Instant drink bases of beluntas leaves extract and turmeric with the addition of lime juice. This study aims to 1) to know the effect of beluntas leaves extract and turmeric proportion toward organoleptic characteristic which include the quality and likeness level (color, scent, texture and flavor); 2) to know the effect of turmeric extract addition towards organoleptic characteristic which include quality and likeness level (color, scent, texture and flavor); 3) to know the effect of interaction of beluntas leaves extract and turmeric extract proportion with the addition of lime juice; 4) to know the best nutrient content included vitamin A, vitamin C, fiber, carbohydrate, water and mineral content in instant drink from organoleptic test. The research used experimental research type with two factors pattern design, which were: A factor, 3 proportional treatments of beluntas leaves and turmeric extract; B factor, 3 amount treatments of lime juice.  The data collective method used observation paper through organoleptic test by 15 experienced panelists. Data analysis used two ways analysis variant and Duncan advanced test, further chemical test used to know the nutrient contents in the best instant drink. The results of the analysis were: 1) the proportion on beluntas leaves and turmeric extract influenced toward instant drink organoleptic characteristic which included: color, scent, texture, Preference for scent and texture powder and preference for instant drink brewed; 2) the addition of lime juice influenced towards instant drink organoleptic characteristic which included; color, textureand preference for texture powder;3) interaction influence of beluntas leaves and turmeric extract proportion with the addition of lime juice influenced toward instant drink organoleptic characteristic which included color; 4) Best instant beverage  product is beluntas  leaves and turmeric  extract 150 ml:150 ml with addition of lime juice 10 ml;The nutrient content rate in instant drink for each portion were carbohydrate 14,76%, fiber 0,02%, Vitamin A 16,43mg, Vitamin C 4,08mg, water level 1,60% and mineral 38,6 mg.  Keywords: instant drink, beluntas leaves extract and lime juice, turmeric extract