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JURNAL SAINS PERTANIAN EQUATOR
Published by Universitas Tanjungpura
ISSN : -     EISSN : 2964562X     DOI : http://dx.doi.org/10.26418/jspe.v12i1.59508
Core Subject : Economy, Science, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science
Jurnal Sains Pertanian Equator is open access, academic, citation indexed, and blind peer-reviewed journal. It covers original research articles, review, and short communication on diverse topics related to agriculture science. We accept submission from all over the world. All submitted articles shall never be published elsewhere, original and not under consideration for other publication
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
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Search results for , issue "vol 9, no 1 (2020)" : 1 Documents clear
PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF EFFERVESCENT PINEAPPLE HEALTH DRINKS AT VARIOUS SODIUM BICARBONATE CONCENTRATIONS Oktaviani, Sulha Rahmi; Dewi, Yohana S.K.; Lestari, Oke Anandika
Jurnal Sains Mahasiswa Pertanian Vol 9, No 1 (2020): Januari 2020
Publisher : Jurnal Sains Mahasiswa Pertanian

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Abstract

Instant food products are preferred by the public because they are easily consumed and stored. One functional food product in the form of a health drink is Effervescent. Pineapple effervescent can support food diversification programs. The aim of this research was to determine the best sodium bicarbonate concentration based on physicochemical and sensory characteristics of effervescent contains core and flesh pinapple. This research used one-factor randomized block design (RBD), with 7 levels concentration, 10%, 15%, 20%, 25%, 30%, 35%, 40 sodium bicarbonate. The result showed that the best formulation of pineapple effervescent based on physicochemical and sensory characteristics was 20% sodium bicarbonate. The result of the best formulation of pinapple effervescent has moisture (6.24%), ash (15.01%), total soluble solid (7.93°Brix), solubility (13.83 seconds), pH (6.65) Vitamin C (130,13 mg/100g), potassium (0,22%), flavour (4,3), foam appearance (4,5), sweetness (3,7) bitterness (2,5), and effectiveness index (0,54). Pineapple effervescent sensory tested by QDA (Quantitative Descriptive Analysis), Method showed that seven samples are not much different according to foam appearance, aroma, sweetness and bitterness parameters.Keywords : bicarbonate, effervescent, pineapple.

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