ACCEPTABILITY, CALCIUM LEVEL AND ANTIOXIDANT ACTIVITY OF INSTANT DRINK POWDER OF SUGAR PALM FRUIT (ARENGA PINNATA, MERR) WITH SOURSOP (ANNONA MURICATA,L) FLAVOR.

Abstract

This research aims to study the formulation of instant drink of sugar palm fruit with soursop flavor. This study was conducted in lab. of Agricultural Technol., Andalas University. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. Anal. of the data used Anal. of Variants (ANOVA), followed by Duncan's New Multiple Range (DNMRT) at the 5% significance level. The treatments was the mixt. of sugar palm fruit powder and soursop powder with ratio : A (100%: 0%), B (85% : 15%), C (80%: 20%), D (75%: 25%) and E (70%: 30%). The result showed that the mixing of palm sugar fruit powder and soursop powder gave a significant effect on water content, vitamin C, calcium and antioxidant activity. The results showed that treatment D (75% of sugar palm fruit powder : 25% of soursop powder) is the most preferred products with a value of appearance 3.23 (like), aroma 4.01 (like) and taste 3.26 (like). With a water content of 7.34%, antioxidant activity of 37.74%, vitamin C of 13.34 mg / 100g, Calcium of 47.33 mg / 100g. [on SciFinder(R)]