ANALISIS KARAKTERISTIK ANTIOKSIDAN DALAM MISTER KUMIS: MINUMAN INSTAN SERBUK KULIT MANGGIS ( Gar c inia mangostana L)
Abstract
This research is aimed at finding out the antioxidant contents in instant drinking
powder of mangosteen (Garcinia mangostana L) peel and finding out its preference level
as antioxidant source.
The method used in this research consisted of five steps, namely 1) making
instant drinking powder of mangosteen peel (Garcinia mangostana L), 2) antioxidant
content testing, 3) water content testing, 4) sugar content testing, 5) organoleptic
testing.
The result of the research on the antioxidant content of sample instant
mangosteen peel drinking powder repeated twice with the average of 80 g of peel mass
was 27.8350%, with the average 100 g of peel mass is 29.1237%, and with 120 g of peel
mass was 31.7859%. Based on the result of organoleptic testing, most of the
respondents preferred the sample with 120 g of the peel in terms of the taste, color,
texture, and aroma.
Keyword: mangosteen peel, antioxidant, drinking powder
powder of mangosteen (Garcinia mangostana L) peel and finding out its preference level
as antioxidant source.
The method used in this research consisted of five steps, namely 1) making
instant drinking powder of mangosteen peel (Garcinia mangostana L), 2) antioxidant
content testing, 3) water content testing, 4) sugar content testing, 5) organoleptic
testing.
The result of the research on the antioxidant content of sample instant
mangosteen peel drinking powder repeated twice with the average of 80 g of peel mass
was 27.8350%, with the average 100 g of peel mass is 29.1237%, and with 120 g of peel
mass was 31.7859%. Based on the result of organoleptic testing, most of the
respondents preferred the sample with 120 g of the peel in terms of the taste, color,
texture, and aroma.
Keyword: mangosteen peel, antioxidant, drinking powder
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