Characterization of Soybean Extract Drinks Using Ambon Banana Peel Waste as a Source of Calcium
<p>Potassium is an important mineral that has many roles in the body. Potassium can be found in fruits and nuts such as ambon banana and soybeans. Ambon banana peel is part of the ambon banana which has not been widely used as processed food or drink. This study aims to determine the best qual...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2024-06-01
|
| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/22227 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841555786768056320 |
|---|---|
| author | Miftahul Rizqiah Muhammad Fajri Romadhan |
| author_facet | Miftahul Rizqiah Muhammad Fajri Romadhan |
| author_sort | Miftahul Rizqiah |
| collection | DOAJ |
| description | <p>Potassium is an important mineral that has many roles in the body. Potassium can be found in fruits and nuts such as ambon banana and soybeans. Ambon banana peel is part of the ambon banana which has not been widely used as processed food or drink. This study aims to determine the best quality ambon banana peel soybean extract based on physical, chemical, and organoleptic characteristics. This research used an experimental method with a completely randomized design (CRD) with one factor with three replications consisting of 6 concentration levels of ambon banana peel extract (P1=10%, P2=15%, P3=20%, P4=25%, P5 = 30%, P6=35). The results showed that the concentration of ambon banana peel was significantly different (α=0.05) on viscosity, stability, total dissolved solids, pH, protein content, fat content, color and taste hedonic tests, hedonic quality tests for color, and taste. However, it was not significantly different in the hedonic aroma and texture test. The best treatment chosen in this study was the P2 treatment (15%) with a viscosity value of 5.52 cps, a stability value of 94.42%, a pH value of 6.71, a total dissolved solids value of 11.07 <sup>o</sup>Brix, a potassium content of 31.01 mg/100mL, a fat content of 1.42%, a protein content 2.35%, and the overall hedonic value is like the quality attributes of brownish white color, odorless, watery texture, and sweet taste.</p> |
| format | Article |
| id | doaj-art-dc6265729b1e4022ba93e554b07cae90 |
| institution | Kabale University |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2024-06-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-dc6265729b1e4022ba93e554b07cae902025-01-08T00:28:11ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2024-06-0161536610.33512/fsj.v6i1.2222711612Characterization of Soybean Extract Drinks Using Ambon Banana Peel Waste as a Source of CalciumMiftahul Rizqiah0Muhammad Fajri Romadhan1Universitas Sahid JakartaUniversitas Sahid Jakarta<p>Potassium is an important mineral that has many roles in the body. Potassium can be found in fruits and nuts such as ambon banana and soybeans. Ambon banana peel is part of the ambon banana which has not been widely used as processed food or drink. This study aims to determine the best quality ambon banana peel soybean extract based on physical, chemical, and organoleptic characteristics. This research used an experimental method with a completely randomized design (CRD) with one factor with three replications consisting of 6 concentration levels of ambon banana peel extract (P1=10%, P2=15%, P3=20%, P4=25%, P5 = 30%, P6=35). The results showed that the concentration of ambon banana peel was significantly different (α=0.05) on viscosity, stability, total dissolved solids, pH, protein content, fat content, color and taste hedonic tests, hedonic quality tests for color, and taste. However, it was not significantly different in the hedonic aroma and texture test. The best treatment chosen in this study was the P2 treatment (15%) with a viscosity value of 5.52 cps, a stability value of 94.42%, a pH value of 6.71, a total dissolved solids value of 11.07 <sup>o</sup>Brix, a potassium content of 31.01 mg/100mL, a fat content of 1.42%, a protein content 2.35%, and the overall hedonic value is like the quality attributes of brownish white color, odorless, watery texture, and sweet taste.</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/22227potassiumsoybean extractambon banana peel |
| spellingShingle | Miftahul Rizqiah Muhammad Fajri Romadhan Characterization of Soybean Extract Drinks Using Ambon Banana Peel Waste as a Source of Calcium Food ScienTech Journal potassium soybean extract ambon banana peel |
| title | Characterization of Soybean Extract Drinks Using Ambon Banana Peel Waste as a Source of Calcium |
| title_full | Characterization of Soybean Extract Drinks Using Ambon Banana Peel Waste as a Source of Calcium |
| title_fullStr | Characterization of Soybean Extract Drinks Using Ambon Banana Peel Waste as a Source of Calcium |
| title_full_unstemmed | Characterization of Soybean Extract Drinks Using Ambon Banana Peel Waste as a Source of Calcium |
| title_short | Characterization of Soybean Extract Drinks Using Ambon Banana Peel Waste as a Source of Calcium |
| title_sort | characterization of soybean extract drinks using ambon banana peel waste as a source of calcium |
| topic | potassium soybean extract ambon banana peel |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/22227 |
| work_keys_str_mv | AT miftahulrizqiah characterizationofsoybeanextractdrinksusingambonbananapeelwasteasasourceofcalcium AT muhammadfajriromadhan characterizationofsoybeanextractdrinksusingambonbananapeelwasteasasourceofcalcium |