FORMULASI DAN EVALUASI SERBUK EFERVESEN JUS BUAH NAGA MERAH (HYLOCEREUS LEMAIREI (HOOK.) BRITTON & ROSE)

• Main Author: Audrey Pratama Lili, Ancella
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/44429
• Institution: Institut Teknologi Bandung

Red dragon fruit has nutrients and is good for health with attractive color. To increase the value of a red dragon fruit, transformation into an innovative food product is needed. Red dragon fruit is expected to provide attractive natural color and sufficient nutrition for health. The aim of the research is preparing an effervescent powder with dried red dragon fruit and to get nutritious beverage with natural attractive and safe color and potential to be commercialized. The red dye from dragon fruit was obtained by crushing and filtering out the red dragon fruit. Red dragon fruit juice was dried by spray-dry method into a powder with addition of maltodextrin. The formula were prepared for seven series combination of acid – carbonate base with addition of red dragon fruit powder as much as 10% and stevia as sweetener. The quality of the effervescent powder was evaluated include powder performance and stability testing. The evaluation was conducted to determine flow rate, bulk and incompressible density, moisture content, pH, effervescent time, colour stability test for 8 weeks at the temperature of 4 ?C, 25 ?C, and 40 ?C, vitamin C content, and panelists test. The result showed that the formula F3 with a combination of tartaric acid and sodium bicarbonate (7:5) was the most excellent formula. Formula F3 provides flow rate of 7,71 ± 0,267 g/second, bulk specific gravity of 0,652 g/mL, incompressible specific gravity of 0,829 g/mL, moisture content of 1,37 ± 0,286 %, pH 6,72, effervescent time of 48 ± 5 second, vitamin C content of 18,336 ± 0,261 ppm, and is stable for 8 weeks of storage at 4 ?C, 25 ?C, and 40 ?C. Formula F3 was the best formulation and has the potential as effervescent powder containing red dragon fruit.