PENGARUH PENAMBAHAN SARI PALA (Myristica fragrans) dan CENGKEH (Eugenia carryophyllus) TERHADAP TINGKAT KESUKAAN MINUMAN SERBUK BERBASIS LEMON CUI (Citrus microcarpa)

Mariati Edam
2019 Jurnal Penelitian Teknologi Industri  
ABSTRAK Lemon cui, daging pala dan daun cengkeh mengandung antioksidan yang dapat ditambahkan pada minuman serbuk. Tujuan penelitian ini adalah untuk mendapatkan formula yang paling disukai dari minuman serbuk instan berbasis lemon cui dengan penambahan sari buah pala dan daun cengkeh. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan jenis penambahan sari daging pala dan sari daun cengkeh sebagai antioksidan, sebanyak enam level perlakuan yang dibuat dalam bentuk
more » ... i sebagai berikut: (A) 0%. Hasil penelitian menunjukkan bahwa persentase tingkat kesukaan panelis berdasarkan indikator warna, aroma dan rasa minuman serbuk berbasis lemon cui berkisar 57-67%, dengan kriteria tingkat kesukaan adalah netral. Hasil uji organoleptik menunjukkan bahwa tingkat kesukaan terhadap warna (2,76-3,68), aroma (2,70-3,12) serta rasa (2,54-3,24) dengan kriteria suka. Berdasarkan hasil penelitian maka diperoleh simpulan bahwa tingkat kesukaan panelis terhadap minuman serbuk instan berbasis lemon cui terbaik adalah formula B. Kata kunci: Cengkeh, lemon cui, minuman serbuk, pala. ABSTRACT Lemon cui, nutmeg meat and clove leaf contain antioxidants which can be added to powder drinks. The purpose of this study was to obtain the most preferred formula of lemon cui based instant powder drinks with the addition of nutmeg and clove leaf juice. This research uses Complete Random Design (CRD) with the treatment of the type of addition of nutmeg and clove leaf juice as antioxidants, as many as six levels of treatment made in the following The results showed that the percentage of panelists' preference based on indicators of color, odor and taste of lemon cui based powder drinks ranged from 57 to 67%, with preference level criteria being neutral. The organoleptic test results showed that the level of preference for color (2.76-3.68), odor (2.70-3.12) and taste (2.54-3.24) with criteria of like. Based on the results of the study, it was concluded that the panelists' preferred level of the best lemon cui based instant powder drink was formula B.
doi:10.33749/jpti.v10i2.4408 fatcat:j7yjk75gqfehhheskd42phnir4