Processing of Ready-to-Brewed Drink from Pomelo, Baby Orange, and Lemon Peel Combination
##plugins.themes.academic_pro.article.sidebar##
Published
Apr 15, 2022
Download
Statistic
Downloads
Download data is not yet available.
##plugins.themes.academic_pro.article.main##
Abstract
Indonesia has a high potential for the production and consumption of oranges. Orange peel is a fruit waste that has the potential to be processed into food products, one of which is ready-to-brewed drinks. Ready-to-brewed drinks are one of the drinks that are easy to find, popular and popular in Indonesia. This study aims to determine the chemical and sensory characteristics of ready-to-drink drinks from the combination of orange peels of various varieties such as pomelo, baby orange, and lemon. The product is made through skin separation, cutting, blanching, immersion in ice water, and drying. The results showed that the water content of orange peel tea was following the SNI standard, which was below 8.00%. Drinks made from orange peel have a pH in the range of 6.77 -6.84. The resulting color values indicate a significant difference in each formulation. Sensory analysis showed that the best formulation in F3 with the highest overall preference level of 3.73.
##plugins.themes.academic_pro.article.details##
How to Cite
Hidayatulloh, A., Mas Rizki Kusuma, A., Muflihati, I., & Suhendriani, S. (2022). Processing of Ready-to-Brewed Drink from Pomelo, Baby Orange, and Lemon Peel Combination. Jurnal Agritechno, 15(1), 8–14. https://doi.org/10.20956/at.v15i1.575
References
-
Adawiyah, D. R., Wisetsombat, S., & Chueamchaitrakun, P. (2017). Korelasi Antara Sifat Sensori dan Fisikokimia Teh Hijau. Jurnal Mutu Pangan, 4(2), 65–69.
Adrianar, N., Batubara, R., & Julianti, E. (2015). NILAI KESUKAAN KONSUMEN TERHADAP TEH DAUN GAHARU BERDASARKAN LETAK DAUN PADA BATANG ( Value Of Consumers Preference Towards To Agarwood Tea Leaves ( Aquilaria malaccensis Lamk ) Based On The Location Of Leaves In The Trunk. 1–5.
AOAC. (2005). Official Methods of Analysis of AOAC INTERNATIONAL. Aoac, February, 3172. https://www.techstreet.com/standards/official-methods-of-analysis-of-aoac-international-20th-edition-2016?product_id=1937367
Badan Standarisasi Nasional Indonesia. (2013). SNI 3836:2013 Teh Kering dalam Kemasan. Badan Standarisasi Nasional, 1–11.
BSN. (2019). PETUNJUK TEKNIS SKEMA SERTIFIKASI PRODUK TEH. PERATURAN BADAN STANDARDISASI NASIONAL REPUBLIK INDONESIA, 1–9.
Desy, I., Siagian, N., & Bintoro, V. P. (2020). Karakteristik Fisik , Kimia dan Organoleptik Teh Celup Daun Tin dengan Penambahan Daun Stevia ( Stevia Rbaudiana Bertoni ) sebagai Pemanis. Jurnal Teknologi Pangan, 4(1), 23–29.
Dyaningratri, A. (2011). Laporan Praktek Produksi Pemanfaatan Kulit Jeruk Bali ( Citrus maxima ) dalam Pembuatan Selai sebagai Diverkasi Pangan. Perpustakaan.Uns.Ac.Id.
Kte’pi, B. (2012). Food and Agriculture Organization. Green Food: An A-to-Z Guide, 29–41. https://doi.org/10.4135/9781412971874.n63
Kulsum, U., Qomariah, N., & Wulandari, A. (2020). Application of Appropriate Technology for the Making of Orange Peels Dyed Tea As a Diversivication of Agricultural. Agriovet, 2(2), 49–58.
Kusmiyadi. (2020). HUBUNGAN UNSUR IKLIM TERHADAP PRODUKTIVITAS TANAMAN JERUK KEPROK BATU 55 ( Citrus reticulata L). 55.
Kusumawardani. (2012). Teh herbal kering daun tin. 中国工业经济, 138–155.
Nafisah, D., & Widyaningsih, T. D. (2018). KAJIAN METODE PENGERINGAN DAN RASIO PENYEDUHAN PADA PROSES PEMBUATAN TEH CASCARA KOPI ARABIKA (Coffea arabika L.). Jurnal Pangan Dan Agroindustri, 6(3), 37–47. https://doi.org/10.21776/ub.jpa.2018.006.03.5
Paul Letelay, O., Hiariej, A., & Pesik, A. (2020). Analisis Beta Karoten dan Vitamin pada Kulit dan Daging Buah Pisang Tongka Langit (Musa Troglodytarum L.) di Kota AmbonAROTEN DAN VITAMIN PADA KULIT DAN DAGING BUAH PISANG TONGKA LANGIT (Musa troglodytarum L.) DI KOTA AMBON. Jurnal Agritechno, 13(1), 24–33. https://doi.org/10.20956/at.v13i1.243
Rakhmawati. (2014). KAJIAN KAPASITAS ANTIOKSIDAN DAN PENERIMAAN SENSORIS TEH CELUP KULIT BUAH NAGA (PITAYA FRUIT) DENGAN PENAMBAHAN KULIT JERUK LEMON DAN STEVIA. Jurnal Teknosains Pangan Vol 2 No 2 April 2013, 1(1), 41–48.
Ria Kusumaningrum, Agus Supriadi*, S. H. R. . (2013). KARAKTERISTIK DAN MUTU TEH BUNGA LOTUS (Nelumbo nucifera). Fishtec, 67(6), 14–21. https://www.rfc-editor.org/rfc/rfc8309.txt%0Ahttp://publicacoes.cardiol.br/portal/ijcs/portugues/2018/v3103/pdf/3103009.pdf%0Ahttp://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-75772018000200067&lng=en&tlng=en&SID=5BQIj3a2MLaWUV4OizE%0Ahttp:
Suciyati, S. W., Asmarani, S., & Supriyanto, A. (2019). Analisis Jeruk Dan Kulit Jeruk Sebagai Larutan Elektrolit Terhadap Kelistrikan Sel Volta. Jurnal Teori Dan Aplikasi Fisika, 7(1), 7–16.
SUSENAS. (2017). Survei Sosial Ekonomi Nasional. Socio-Economic/Monitoring Survey, 1–112.
Tarwendah, I. P. (2017). JURNAL REVIEW : STUDI KOMPARASI ATRIBUT SENSORIS DAN KESADARAN MEREK PRODUK PANGAN Comparative Study of Sensory Attributes and Brand Awareness in Food Product : A Review. 5(2), 66–73.