Characteristics of Melon (Cucumis melo L.) Instant Powdered Drink with the Addition of Lime (Citrus Aurantifolia S.) and Maltodextrin Concentration Foam Mat Drying Method
Karakteristik Minuman Serbuk Instan Melon (Cucumis melo L.) dengan Penambahan Sari Jeruk Nipis (Citrus aurantifolia S.) dan Konsentrasi Maltodekstrin Metode Foam Mat Drying
DOI:
https://doi.org/10.21070/ups.8475Keywords:
Instant Powder Drink, Maltodextrin, Lime, MelonAbstract
The purpose of this study was to determine the effect of adding maltodextrin concentration and lime concentration on the characteristics of instant melon powder drinks. This study used a factorial randomized block design. The first factor was maltodextrin concentration (15%, 20%, 25%) and the second factor was lime concentration (1%, 2%, 3%). The data obtained will be analyzed using ANOVA. If the analysis results show significance, it will be continued with a 5% HSD test. Organoleptic test data will be analyzed using the Friedmen test. While the best treatment is determined using the De Garmo method. The best treatment results for vitamin C content were obtained, namely treatment J3M1(3% lime, 15% maltodextrin) with a yield of 78,53 and colour L* 262,39, colour a* 15,46 and colour b* 60,8.
Downloads
References
A. Abidin, S. Sudarminto, and M. Jaya, “Pengaruh dari Penambahan Maltodekstrin dan Putih Telur terhadap Karakteristik dari Bubuk Kaldu Jamur Tiram,” *Jurnal Pangan dan Agroindustri*, vol. 7, no. 4, pp. 53–61, 2019.
Haryanto, “Pengaruh Konsentrasi Putih Telur terhadap Sifat Fisik, Kadar Antosianin dan Aktivitas Antioksidan Bubuk Instan Ekstrak Kulit Manggis Metode Foam Mat Drying,” *Jurnal Kesehatan*, vol. 7, no. 1, pp. 1–8, 2016.
S. Mulyani and Sutardi, “Karakteristik Minuman Serbuk Instan Sari Buah Melon (Cucumis Melo L.) dengan Penambahan Maltodekstrin Sebagai Pengisi,” *Jurnal Pangan dan Agroindustri*, vol. 3, no. 1, pp. 263–272, 2015.
M. A. Augustin, P. Sanguansri, and B. A. Williams, “The Role of Dietary Fibre in the Bioaccessibility and Bioavailability of Fruit and Vegetable Antioxidants,” *Food Chemistry*, vol. 171, pp. 538–545, 2015.
D. Permata and K. Sayuti, “Pembuatan Minuman Serbuk Instan dari Berbagai Bagian Tanaman Meniran (Phyllanthus niruri),” *Jurnal Teknologi Pertanian Andalas*, vol. 20, no. 1, pp. 44–49, 2016.
Smith, Johnson, and Brown, “The Effect of Lime Juice Addition on the Physicochemical and Sensory Properties of Instant Beverage,” *Journal of Food Science*, vol. 82, no. 5, pp. 1234–1240, 2017.
E. Yazid, *Kimia Fisika untuk Paramedis*. Yogyakarta: Penerbit Andi, 2005.
J. M. De Man, *Kimia Pangan*, terj. Kosasih Padmawinata, Edisi Kedua. Bandung: ITB, 1999.
N. E. Nurlaila, “Aplikasi Kappa Karaginan dari Rumput Laut Kappaphycus Alvarezii Sebagai Edible Coating Pada Udang Kupas Rebus,” 2011.
AOAC, *Official Methods of Analysis*. Association of Official Analytical Chemists, 2007.
F. G. Winarno, *Fisiologi Lepas Panen Produk Hortikultura*. Bogor: M Brio Press, 2022.
D. Setyaningsih, A. Apriyantono, and M. P. Sari, *Analisis Sensori untuk Industri Pangan dan Agro*. Ciampea: IPB Press, 2010.
S. Wibowo and F. Wati, “Proses Pembuatan Sari Jeruk Nipis pada Minuman Serbuk Instan,” *Jurnal Teknologi Pangan*, vol. 8, no. 2, pp. 120–128, 2020.
N. Rahmawati and T. Hidayat, “Formulasi Minuman Serbuk Instan dari Buah Melon dengan Metode Foam Mat Drying,” *Jurnal Pangan dan Agroindustri*, vol. 7, no. 2, pp. 73–81, 2019.
W.-C. Bao et al., “Characteristic Aroma Compounds from Different Pineapple Parts,” *Molecules*, vol. 16, pp. 5104–5112, 2011; I. A. Saidi, N. Efendi, R. Azara, and L. Hudi, “Uses of Palmyra Palmplat Part in Three Regions of East Java, Indonesia,” *African Journal of Food, Agriculture, Nutrition and Development*, vol. 21, no. 5, 2021.
A. D. Novita, R. Azara, S. R. Nurbaya, and R. U. Budiandari, “The Effect of the Proportion of Turmeric Tamarind and Carrageenan on the Characteristics of Tamarind Jelly Drink,” *Journal of Tropical Food and Agroindustrial Technology (JTFAT)*, vol. 3, no. 2, pp. 53–64, 2022.
H. S. Nuroniah, T. Rostiwati, and S. Bustomo, *Sintesa Hasil Penelitian Lontar (Borassus flabellifer) sebagai Sumber Energi Bioetanol Potensial*. Bogor: Kementerian Kehutanan, 2010.
N. D. Prasetiyo, R. U. Budiandari, L. W. Ningrum, and L. Hudi, “Aktivitas Antioksidan dan Mutu Organoleptik Minuman Serbuk Instan Jeruk Nipis (Citrus aurantifolia),” *Journal Agroteknika*, vol. 7, no. 1, pp. 67–78, 2024.
A. Ramadina, “Pengaruh Penggunaan Jumlah Gula terhadap Karakteristik Inderawi Minuman Instan Serbuk Sari Daun Sirsak (Annona muricata L),” Skripsi S-1, Universitas Negeri Semarang, 2013.
S. Ozkanlar and F. Akcay, “Antioxidant Vitamins in Atherosclerosis – Animal Experiments and Clinical Studies,” *Adv Clin Exp Med*, vol. 21, no. 1, pp. 115–123, 2012.
D. Setyaningsih and N. D. Yuliana, “Pengaruh Konsentrasi Bahan Pengisi terhadap Karakteristik Fisik dan Kelarutan Minuman Serbuk Instan,” *Jurnal Pangan dan Agroindustri*, vol. 6, no. 3, pp. 98–105, 2018.
S. Wulansari, “Pengaruh Konsentrasi Maltodekstrin dan Suhu Pengeringan terhadap Karakteristik Minuman Instan Buah Naga Merah (Hylocereus Polyrhizus),” Program Studi Teknologi Pangan, Universitas Muhammadiyah Sidoarjo, 2021.
S. Mulyani and N. Andarwulan, “Pengaruh Formulasi terhadap Kualitas Fisikokimia dan Sensoris Minuman Serbuk Instan,” *Jurnal Teknologi dan Industri Pangan*, vol. 22, no. 1, pp. 1–7, 2020.
I. Nurhidayati and S. Yuliani, “Pengaruh Penambahan Maltodekstrin terhadap Karakteristik Fisik dan Kimia Minuman Serbuk Instan,” *Jurnal Teknologi dan Industri Pangan*, vol. 30, no. 2, pp. 123–130, 2019.
H. Purwanto and Astawan, “Karakteristik Organoleptik Minuman Serbuk Instan,” *Jurnal Teknologi dan Industri Pangan*, vol. 29, no. 2, pp. 152–160, 2020.
H. T. Lawless and H. Heyman, *Sensory Evaluation of Food: Principles and Practices*, 2nd ed. New York: Springer, 2019.
R. Nugraheni and R. Winarni, “Pengaruh Konsentrasi Perisa Aroma terhadap Karakteristik Organoleptik Minuman Serbuk Instan,” *Jurnal Pangan dan Agroindustri*, vol. 3, no. 4, pp. 125–129, 2019.
M. R. Putri and S. Yuliani, “Pengaruh Konsentrasi Maltodekstrin terhadap Warna dan Kesukaan Panelis pada Minuman Serbuk Instan,” *Jurnal Teknologi dan Industri Pangan*, vol. 31, no. 1, pp. 45–51, 2020.
R. Krisnanda, “Vitamin C Membantu Dalam Absorpsi Zat Besi Pada Anemia Defisiensi Besi,” *Jurnal Global Health Science Group*, vol. 2, no. 3, pp. 279–286, 2020.
N. P. Sari and B. Cahyono, “Pengaruh Maltodekstrin terhadap Karakteristik Fisik dan Warna Minuman Serbuk Instan,” *Jurnal Pangan dan Agroindustri*, vol. 8, no. 1, pp. 22–30, 2020.
D. A. Rochman, E. Sutisno, and A. Ernes, “Karakteristik Fisikokimia Serbuk Jamu Daun Beluntas (Pluchea Indica L.),” *Jurnal Agromix*, vol. 10, no. 1, pp. 59–66, 2019.
S. Nurjanah and R. Amelia, “Pengaruh Penambahan Maltodekstrin terhadap Sifat Fisik dan Organoleptik Minuman Serbuk Instan,” *Jurnal Pangan dan Agroindustri*, vol. 6, no. 1, pp. 50–57, 2019.
M. Zainuri and E. Kurniawati, “Optimasi Formulasi Produk Pangan Menggunakan Metode Pembobotan Sederhana Berdasarkan Analisis Kimia dan Sensorik,” *Jurnal Teknologi dan Industri Pangan*, vol. 30, no. 1, pp. 55–63, 2018.
Downloads
Additional Files
Posted
License
Copyright (c) 2025 UMSIDA Preprints Server
This work is licensed under a Creative Commons Attribution 4.0 International License.
