STUDI PENGOLAHAN BIJI BUAH NANGKA DALAM PEMBUATAN MINUMAN INSTAN

Abstract

This research objectives was to study the processing Nangka nut to produce Instant drinks. This research used Completed Randomized Design Factorial with two factors effect and two reflications. Thouse effects were level Natrium Metabisulfit concentrations(N_{0 =} 0%;, N₁ = 0,1%;N₂ = 0,2%; dan N₃ = 0,3%), and level of adding concentrations Maltodekstrin (M₁= 4%;M₂ = 6%; M₃= 8%; dan ;M₄= 10%) The results of the reasearch showed that Nangka fruit nut submerged in different concentration of Matabisulfit solutions did not cause the different significant effect to carbohydrate and Ash content of product. And other effect to Total Soluble Solid, Rendement, and Orgonoleptic value caushed the different significant effect. The adding Maltodextrin at different concentrations did not cause the different significant effect to carbohydrate of product. Not other The adding Maltodextrin at different concentrations caused the different significant effect to Ash content, Total Soluble Solid (TSS), Rendement, and Organoleptic value of product

Key word; Nangka fruit Nut, Metabisulfit Concentration, The adding Maltodextrin