Gozal, Mardiana (2017) Pengaruh konsentrasi buah naga (h. costaricencis) dan jeruk nipis (citrus aurantifolia S.) serta jenis pemanis terhadap mutu serbuk effervescent EFFERVESCENT. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Recently, the average amount of fruit consumption per capita in Indonesia is still lower than inteantional standard. Effervescent is an alternative to the fruit consumption problem which can be develop into functional drink. Processed of dragon fruit into powder can be added into effervescent formula. The objective of this research is to develop the use of super red dragon fruit and lime as combination materials of effervescent product. The different ratio of super red dragon fruit powder-lime powder (90:10, 80:20, 70:30) and different type of sweeteners (sucrose, sucralose, fructose) were used. Parameters of physical and chemical chracteristics were observed. In addition sensory evaluation lso ws done to determine the best formula based 70 panelists. The result shows that the best effervescent powder formula was the one with super red dragon fruit powder and lime powder ratio of 70:30 and sucralose sweetener addition. The result shows that the best formula of effervescent has high vitamin C content (41.06 g citric acid/L), but low in antioxidant activity (8782.17 ppm)
| Item Type: | Thesis (Bachelor) | ||||||||
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| Additional Information: | SK 34-13 GOZ p | ||||||||
| Uncontrolled Keywords: | effervescent, drying method, lime, oxidation process, super red dragon fruit, sweeteners | ||||||||
| Subjects: | T Technology > TP Chemical technology > TP368-456 Food processing and manufacture | ||||||||
| Depositing User: | Users 18 not found. | ||||||||
| Date Deposited: | 16 Oct 2018 07:52 | ||||||||
| Last Modified: | 30 Aug 2021 07:22 | ||||||||
| URI: | http://repository.uph.edu/id/eprint/1565 |
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