Physico Chemical Characteristics of Instant Powdered Drink of A Mixture of Fruit Squash, Carrot, Dutch eggplant and Strawberry

Misrawati, Misrawati (2017) Physico Chemical Characteristics of Instant Powdered Drink of A Mixture of Fruit Squash, Carrot, Dutch eggplant and Strawberry. Diploma thesis, Universitas Andalas.

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Abstract

This research was aimed to know charactetistic physico chemical and panelis acceptance for instant powdered drink from mixes squash (Sechium edule (Jacq) swartz) with juice some types of fruits and vegetable. This research used 4 treatments three replication : treatment A (juice squash), B (juice squash : juice carrot (1:1)), C (juice squash : juice dutch eggplant (1:1)), and D (juice squash : juice strawberry (1:1)). The best product instan powdered drink result of organoleptic test is in treatment B with yield (35.55%), solubility time (42.27 seconds), the water content (3.92%), ash content (0.60%) , vitamin C (8.78 mg/100 g material), antioxidant activity (29.41%), carotenoids total (3,17 g/100g), total plate count (5.3 x 102 cfu/g), colour (4.52), odor (3.64) and, flavour (3.64). Keywords- Instant powder drink, Squash, carrot, dutch eggplant and strawberry.

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