Penulis Utama : Dany Wahyu Utami
Penulis Tambahan : 1. Dewi Indryastuti
NIM / NIP : I8306013
Tahun : 2009
Judul : Pembuatan mengkudu instan
Edisi :
Imprint : Surakarta - F.Teknik - 2009
Kolasi :
Sumber : UNS-F.Teknik Jurusan Teknik Kimia -I.8306013-2009
Subyek : PEMBUATAN MENGKUDU
Jenis Dokumen : Laporan Tugas Akhir (D III)
ISSN :
ISBN :
Abstrak : In Indonesia, Morinda citrifolia Linn is called as mengkudu. Mengkudu is a plant which has fruit with characteristics: yellowish white color, spoted, has soft fruitmeat and odour smell when it ripe. Mengkudu contains many essence that has several benefits to our health such as: 1-arginine, polisakaride, scopoletin, proxeronin, proxeronase, xeronine, anti-cancer agent (damnacanthal), selenium, terpenoid. People consume mengkudu by boiling and adding it some sugar. This process is not easy to follow so making the extract of mengkudu to be instant is necessary. The making of instant mengkudu was through extraction and crystallization process. The extraction process was done by two ways. The first was by submerging the fruitmeat in water for 24 hours and the second was by heating the fruitmeat in 60ºC and mixing it for 1 hour. The crystallization process was done by adding sugar. It was passed by heating and evaporating till created crystal of mengkudu. The crystal of mengkudu was crushed to make it into powder of mengkudu (instant mengkudu). The organoleptik test result showed that consumers like the instant mengkudu drink. The consumers like the instant mengkudu which has a ratio of sugar (gram) : mengkudu extract (ml) equal to 1:10. Those drink have brown color, sweet sour taste and delicious. The test result also showed that instant mengkudu drink can compete with other instant drink such as instant ginger drink, instant “beras kencur” drink, instant sour turmeric drink and other instant mengkudu products (Al Ghuroba production).
File Dokumen Tugas Akhir : abstrak.pdf
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File Dokumen Karya Dosen : -
Status : Public
Pembimbing : 1. Endang Kwartiningsih, S.T., M.T
Catatan Umum : 32/2010
Fakultas : Fak. Teknik