Karakteristik Fisiokimia Minuman Serbuk Siwalan Berbahan Dasar Buah Siwalan dan Buah Nanas
DOI:
https://doi.org/10.55180/biofoodtech.v5i1.2566Kata Kunci:
pineapple, powder beverage, siwalanAbstrak
The objective of this study was to determine the characteristics of siwalan powder beverages made from siwalan fruit (Borassus flabellifer L.) and pineapple (Ananas comosus). This study employed a factorial design with two factors. The first factor was proportion of siwalan and pineapple juice (90:10, 70:30, 50:50), while the second factor was the concentration of egg white powder (5%, 10%, 15%). The experiment was repeated three times. The best treatment was the siwalan powder drink (used foam mat drying method) with a siwalan-to-pineapple ratio of 90% : 10% and an egg white powder concentration of 10%, which had the following characteristics: moisture content 7.77%, vitamin C 0.05%, antioxidant activity 170.64 ppm (weak), solubility 43.26%, yield 18.01%, L* value of 81.57, a+ value of 4.84, and b+ value of 15.01. Siwalan powder drink can be one of the instant powdered beverages made from natural ingredients that are beneficial to health
Referensi
Abidin, A. F., Yuwono, S. S., & Maligan, J. M. (2019). Pengaruh Penambahan Maltodekstrin dan Putih Telur terhadap Karakteristik Bubuk Kaldu Jamur Tiram. Jurnal Panagn dan Agroindustri, 7(4), 53–61.
Adhayanti, I., & Ahmad, T. (2020). Karakter Mutu Fisik dan Kimia Serbuk Minuman Instan Kulit Buah Naga yang Diproduksi dengan Metode Pengeringan yang Berbeda. Media Farmasi, XVI(1), 57–64.
Ciptasari, R., & Nurrahman. (2020). Sifat Fisik, Sifat Organoleptik dan Aktivitas Antioksidan Susu Bubuk Kedelai Hitam Berdasarkan Konsentrasi Tween 80. Jurnal Pangan dan Gizi, 10(April), 45–59.
Djamil, R., & Anelia. T. (2009). Penapisan Fitokimia Uji BSLT dan Uji Antioksidan Ekstrak Metanol beberapa Spesies Papilionaceae. Jurnal ilmu Kefarmasian Indonesia, 7(2), 65–71.
Haryanto, B., & Suryati, L. (2020). Kandungan Antosianin dan Aktivitas Antioksidan Bubuk Instan Kulit Manggis (Garcinia mangostana L.) dengan Metode Foam Mat Dryinng. Jurnal AgroSainta, 4(2), 77–84.
Hossain, F., Akhtar, S., & Anwar, M. (2015). Nutritional Value and Medicinal Benefits of Pineapple. 4(1), 84–88. https://doi.org/10.11648/j.ijnfs.20150401.22
Khairi, A. N. K., & Furayda, N. (2023). Karakteristik Fisikokimia Minuman Serbuk Instan Dengan Variasi Bonggol Nanas (Ananas comosus Merr) dan Maltodekstrin. Pasundan Food Technology Journal (PFTJ), (Vol 10 No 1 (2023): Pasundan Food Technology Journal), 18–24.
Krisnanda, R. (2020). Vitamin C Membantu dalam Absorpsi Zat Besi pada Anemia Defisiensi Besi. Jurnal Penelitian Perawat Profesional, 2(3), 279–286.
Lai, S., Cui, Q., Sun, Y., Liu, R., & Niu, Y. (2024). Effects of Particle Size Distribution on the Physicochemical, Functional, and Structural Properties of Alfalfa Leaf Powder. Agriculture (Switzerland), 14(4), 1–16. https://doi.org/10.3390/agriculture14040634
Nurbaya, S. R., Azara, R., Prihatiningrum, A. E., & Hudi, L. (2024). Physicochemical Characteristics of Cucumber Sherbet on Various Pandan Wangi Juice Concentrations and Sweetener Types. AgriHealth, 5(2), 132–141.
Nurbaya, S. R., Azara, R., Prihatiningrum, A. E., Kinanti, K. S., & Widayanti, S. (2025). Formulasi Minuman Serbuk Instan Jambu Merah (Psidium guajava L.) yang Dikeringkan dengan Metode Foam Mat Drying The Formulation of Red Guava (Psidium guajava L.) Instant Powder Drink using Foam Mat Drying Method. 9(4), 679–688. https://doi.org/10.20473/amnt.v9i4.2025.679-688
Purnomo, Wahyu; Lia Umi Khasanah; Baskara Katri, A. (2014). Pengaruh Ratio Kombinasi Maltodekstrin, Karagenan dan Whey Terhadap Karakteristik Mikroenkapsulan Pewarna Alami Daun Jati (Tectona Grandis L. F.). Jurnal Aplikasi Teknologi Pangan, (Vol 3, No 3 (2014): Agustus 2014).
Putri, W. D. R., Nurbaya, S. R., & Murtini, E. S. (2021). Microencapsulation of Betacyanin Extract from Red Dragon Fruit Peel. Current Research in Nutrition and Food Science, 9(3), 953–960. https://doi.org/10.12944/CRNFSJ.9.3.22
Rahman, A. N., Maruddin, F., Said, I., Taufik, M., & Taggo, S. (2023). Aktivitas Antioksidan dan Karakteristik Fisik Susu Kambing Pasteurisasi dengan Penambahan Buah Lontar ( Borassus flabellifer L.). Jurnal Teknologi Industri Pertanian, 33(3), 317–323.
Rochman, D. A., Sutrisno, E., & Ernes, A. (2019). Karakteristik Fisikokimia Serbuk Jamu Daun Beluntas (Pluchea indica L.). Agromix, 10(1), 59–66.
Sa’diah, I. (2024). Review: Teknik Penanganan dan Penyimpanan Biji Kakao Terhadap Kadar Air, Suhu, Kelembaban dan Cemaran Jamur. Journal of Innovative Food Technology and Agricultural Product, 02(01), 6–20.
Saidi, I., Efendi, N., Azara, R., & Hudi, L. (2021). Uses of Palmyra Palmplant Parts in Three Regions of East Java, Indonesia. Afr. J. Food Agric. Nutr. Dev., 21(5), 18055–18065.
Susanti, Y. I., Dwi, W., & Putri, R. (2014). Pembuatan Minuman Serbuk Markisa Merah (Passiflora edulis f. Edulis (Kajian Konsentrasi Tween 80 dan Suhu Pengeringan) The Making of Passion Red (Passiflora edulis f. Edulis Sims) Powder (Concern Study on Tween 80 and Drying Temperatur). 2(3), 170–179.
Widyasanti, A., Septianti, N. A., & Nurjanah, S. (2019). Pengaruh Penambahan Maltodekstrin Terhadap Karakteristik Fisikokimia Bubuk Tomat Hasil Pengeringan Pembusaan (Foam Mat Drying). Agrin, 22(1), 22. https://doi.org/10.20884/1.agrin.2018.22.1.456
Wulandari, Z., & Arief, I. I. (2022). Review: Tepung Telur Ayam: Nilai Gizi, Sifat Fungsional dan Manfaat. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, 10(30), 62–68.
Yasa, I. M. M., & Kristiana, N. I. (2024). Organoleptic Quality of Dried Candied Siwalan Fruit (Borassus Kualitas Organoleptik Manisan Kering Buah Siwalan (Borassus. 3(6), 867–878.
Unduhan
Diterbitkan
Cara Mengutip
Terbitan
Bagian
Citation Check
Lisensi
Hak Cipta (c) 2026 BIOFOODTECH : Journal of Bioenergy and Food Technology
Artikel ini berlisensiCreative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
