Melola Discovery

← Melola Discovery

Jurnal

PENGEMBANGAN MINUMAN INSTAN DARI LIMBAH BIJI BUAH ALPUKAT (Persea americana Mill) DENGAN PENGARUH PENAMBAHAN MALTODEKSTRIN

Jurnal Sains dan Teknologi Pangan · Vol. 3 No. 1 (2018)

DOI
10.33772/jstp.v3i1.3975
ISSN
2527-6271
Published
2018-04-14
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The aim of the study was to observe the effect of the addition of different maltodextrin concentrations on organolepticassessment, chemical properties, antioxidants capacity, and solubility of an instant drink made from avocado seed waste.This study used a completely randomized design of one factor with four treatments, i.e., 0% maltodextrin (M0), 5%maltodextrin (M1), 10% maltodextrin (M2), 15% maltodextrin (M3), and 20% maltodextrin (M4). The results show that theaddition of different maltodextrin concentration did not have significant difference on the organoleptic assessment.Meanwhile, the increased concentration reduced the amount of antioxidants capacity and ash and carbohydrate contents,but it improved the solubility. The respective antioxidant capacity of M0 and M4 samples were 28.4% and 25.2%. Meanwhilethe carbohydrate content declined from 9.9% in M0 to 8.4% in M4. The ash content decreased from 1.45% (M0) to 0.95%(M4). However, the sample with the higher maltodextrin concentration required lesser time to be fully solved, from 1.68minutes in M0 to 1.25 minutes in M4. Keywords: Avocado seeds, instant drink. ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh penambahan konsentrasi maltodekstrin yang berbeda terhadap nilaiorganoleptik, analisis kimia, antioksidan, serta waktu larut minuman instan dari limbah biji buah alpukat. Penelitian inimenggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan sesuai dengan penambahan maltodekstrin, yaitu (M0)Maltodekstrin 0%, (M1) Maltodekstrin 5%, (M2) Maltodekstrin 10%, (M3) Maltodekstrin 15% dan (M4) Maltodekstrin 20%.Hasil penelitian menunjukkan bahwa dengan penambahan maltodekstrin yang berbeda tidak berpengaruh nyata terhadapnila organoleptik, sedangkan analisis antioksidan, kadar karbohidrat, kadar abu dan kecepatan larut semakin menurunseiring bertambahnya komposisi maltodekstrin. Nilai antioksidan M0 sebesar 28,4% dan M4 sebesar 25,2%, kadarkarbohidrat M0 sebesar 9,9% dan M4 sebesar 8,4%, kadar abu M0 sebesar 1,45% dan M4 sebesar 0,95% serta kecepatanlarut M0 sebesar 1,68 menit dan M4 selama 1,25 menit. Kesimpulan dari penelitian ini adalah formulasi maltodekstrin padauji organoleptik tidak berpengaruh nyata, sedangkan pada analisis kadar karbohidrat dan kadar abu mengperlihatkanpeningkatan,namun kadar antioksidan dan kecepatan larut menghasilkan penurunan dengan adanya penambahanmaltodekstrin. Kata kunci: biji buah alpukat, minuman instan. PENDAHULUAN

Collaboration network of the authors

40 authors · 121 co-authorship links · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Nur AsyikUniversitas Halu Oleo16
RH Fitri FaradillaAffiliation unknown13
Muhammad Syukri SadimantaraUniversitas Halu Oleo11
Hermanto HermantoUniversitas Halu Oleo11
Abdu Rahman BacoAffiliation unknown10
LA KARIMUNAUniversitas Halu Oleo9
Tamrin TamrinUniversitas Halu Oleo9
SRI WAHYUNIAffiliation unknown8
SRI REJEKIUniversitas Halu Oleo8
Asnani AsnaniAffiliation unknown3
Mariani. LAffiliation unknown3
Ryan HidayatAffiliation unknown2
Andi WidyantiAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
ADAM MALIKUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
La RiandaAffiliation unknown1
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Stefiana Yunisa LakawaAffiliation unknown1
Maysuci AyunirAffiliation unknown1
Irmawati IrmawatiAffiliation unknown1
Muhammad DilaAffiliation unknown1
Andi HaerulAffiliation unknown1
Wahyunus WahyunusAffiliation unknown1
Febriani SafitriAffiliation unknown1
Rana AulianaAffiliation unknown1
Samsia SamsiaAffiliation unknown1
Nurlin NurlinAffiliation unknown1
Selvi YunitaAffiliation unknown1
Lilis Ratna SariAffiliation unknown1
Elfira HamidsuAffiliation unknown1
Mohamad HaiderAffiliation unknown1
Novani Dwiyanti RustanAffiliation unknown1
Resky KusumawatiAffiliation unknown1
Solodius HolukeAffiliation unknown1
R.H. Fitri FaradillaAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">PENGEMBANGAN MINUMAN INSTAN DARI LIMBAH BIJI BUAH ALPUKAT (Persea americana Mill)  DENGAN PENGARUH PENAMBAHAN MALTODEKSTRIN</dc:title>
	<dc:creator>Aretzy, Alfia</dc:creator>
	<dc:creator>Ansharullah, Ansharullah</dc:creator>
	<dc:creator>wahab, djukrana</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT  The aim of the study was to observe the effect of the addition of different maltodextrin concentrations on organolepticassessment, chemical properties, antioxidants capacity, and solubility of an instant drink made from avocado seed waste.This study used a completely randomized design of one factor with four treatments, i.e., 0% maltodextrin (M0), 5%maltodextrin (M1), 10% maltodextrin (M2), 15% maltodextrin (M3), and 20% maltodextrin (M4). The results show that theaddition of different maltodextrin concentration did not have significant difference on the organoleptic assessment.Meanwhile, the increased concentration reduced the amount of antioxidants capacity and ash and carbohydrate contents,but it improved the solubility. The respective antioxidant capacity of M0 and M4 samples were 28.4% and 25.2%. Meanwhilethe carbohydrate content declined from 9.9% in M0 to 8.4% in M4. The ash content decreased from 1.45% (M0) to 0.95%(M4). However, the sample with the higher maltodextrin concentration required lesser time to be fully solved, from 1.68minutes in M0 to 1.25 minutes in M4.  Keywords: Avocado seeds, instant drink. ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh penambahan konsentrasi maltodekstrin yang berbeda terhadap nilaiorganoleptik, analisis kimia, antioksidan, serta waktu larut minuman instan dari limbah biji buah alpukat. Penelitian inimenggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan sesuai dengan penambahan maltodekstrin, yaitu  (M0)Maltodekstrin 0%,  (M1) Maltodekstrin 5%, (M2) Maltodekstrin 10%, (M3) Maltodekstrin 15% dan (M4) Maltodekstrin 20%.Hasil penelitian menunjukkan bahwa dengan penambahan maltodekstrin yang berbeda tidak berpengaruh nyata terhadapnila organoleptik, sedangkan analisis antioksidan, kadar karbohidrat, kadar abu dan kecepatan larut semakin menurunseiring bertambahnya komposisi maltodekstrin.  Nilai antioksidan M0 sebesar 28,4% dan M4 sebesar 25,2%, kadarkarbohidrat M0 sebesar 9,9% dan M4 sebesar 8,4%, kadar abu M0 sebesar 1,45% dan M4 sebesar 0,95% serta kecepatanlarut M0 sebesar 1,68 menit dan M4 selama 1,25 menit. Kesimpulan dari penelitian ini adalah formulasi maltodekstrin padauji organoleptik tidak berpengaruh nyata, sedangkan pada analisis kadar karbohidrat dan kadar abu mengperlihatkanpeningkatan,namun kadar antioksidan dan kecepatan larut menghasilkan penurunan dengan adanya penambahanmaltodekstrin. Kata kunci:  biji buah alpukat, minuman instan. PENDAHULUAN</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2018-04-14</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/3975</dc:identifier>
	<dc:identifier>10.33772/jstp.v3i1.3975</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 3, No 1 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v3i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/3975/3052</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
</oai_dc:dc>