Abstract
The purpose of this research to study the effect of the concentration of Moringa leaf powder extract and degree of fineness of materials on the instant beverage powder green beans.This research uses experimental design factorial 3x3 in ranangan randomized (RAK) in a repeat 3 times, where the factors include: the effect of the concentration of pollen extract of leaves of Moringa (K), which consists of three levels, namely k1 (5%), k2 (10% ), k3 (15%) and the degree of fineness of the material (T), which consists of three levels: t1 (60mesh), t2 (80mesh), t3 (100mesh).The response in this study is a chemical response, ie protein content, moisture content. Physical response that total dissolved solids (TSS). Response organoleptic including color, aroma, taste, and consistency and test the antioxidant activity in the selected sample.Moringa leaf powder extract concentration significantly affected the water content of the instant beverage powder green beans. Degree of fineness of materials significantly affect total soluble solid instant beverage powder green beans. The interaction between the concentration of Moringa leaf powder extract and degree of fineness of materials does not affect the organoleptic tests include color, flavor, aroma, consistency, and chemical responses include water content, protein content and physical response that total dissolved solids in the instant beverage powder green beansBased on the chemical analysis and fisica analysis showed that the treatment was selected on the instant beverage powder green beans are k3t3 concentration of Moringa leaf powder extract (15%) and the degree of fineness of materials (100mesh) with a total value of 5.87°Brix dissolved solids, water content of 8.18%, protein content 20,34% and amounted to 186014 ppm antioxidant activity.
Highlights
The purpose of this research to study the effect of the concentration of Moringa leaf powder extract and degree of fineness of materials on the instant beverage powder green beans.This research uses experimental design factorial 3x3 in ranangan randomized (RAK) in a repeat 3 times, where the factors include: the effect of the concentration of pollen extract of leaves of Moringa (K), which consists of three levels, namely k1 (5%), k2 (10% ), k3 (15%) and the degree of fineness of the material (T), which consists of three levels: t1 (60mesh), t2 (80mesh), t3 (100mesh).The response in this study is a chemical response, ie protein content, moisture content
The interaction between the concentration of Moringa leaf powder extract and degree of fineness of materials does not affect the organoleptic tests include color, flavor, aroma, consistency, and chemical responses include water content, protein content and physical response that total dissolved solids in the instant beverage powder green beansBased on the chemical analysis and fisica analysis showed that the treatment was selected on the instant beverage powder green beans are k3t3 concentration of Moringa leaf powder extract (15%) and the degree of fineness of materials (100mesh) with a total value of 5.87 Brix dissolved solids, water content of 8.18%, protein content 20,34% and amounted to 186014 ppm antioxidant activity
Dan Suhu Pengeringan Pada Pembuatan SerbukPewarna Alami Dari Kulit Buah Naga Merah (Hylocereus polyhizus) Dengan Metode Foam Mat
Summary
Fuglie (2010), menyebutkan kandungan kimia daun kelor per 100 gram dalam komponen protein sebesar 6,8 gram, sedangkan menurut Trisnawati (2015) konsentrat protein daun kelor sebesar 60,34%, kedua hal tersebut sangat berbeda apabila dilihat pada hasil analisis kadar protein pada filtrat daun kelor, dimana memiliki hasil sebesar 0,0385% kehilangan banyaknya protein pada filtrat daun kelor dapat disebabkan oleh proses pembuatan filtrat daun kelor. Proses maserasi menurut Danang (2011), memiliki kerugian dimana pada proses maserasi tidak terjadi secara sempurna hanya teresktrak sebesar 50%, hal tersebut yang membuat kadar protein pada filtrat daun kecil kecil. Analisis Kadar Air pada serbuk ekstrak daun kelor, serbuk ekstrak jahe, serbuk kacang hijau dapat dilihat pada tabel 2. Kadar Air Pada Serbuk Ekstrak Daun Kelor, Serbuk Ekstrak Jahe, Dan Serbuk Kacang Hijau
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