Making mix fruit and vegetable drink instant powder that is rich in iron as prevention of dismenore with composition variations and drying temperatures

Abstract

Making a drink mix fruit and vegetable from the red spinach, red bean, guava and beet fruit can be a way to enhance iron content of their products, and will raise the value of favorite of the society towards it. This study aims to determine the right formula of the variation of composition fruit and vegetable and temperature levels drying against iron and find out acceptance to the society in powder fruit and vegetable drink mix. Methods used to making a drink mix fruit that is a Foam Mat Drying method. Based on an analysis of the iron, the best conditions exist to variation composition 40% of guava at temperature drying 60°C. The temperature drying affecting the iron and vitamin C in mixed fruit and vegetable. Based on the hedonic organoleptic test, mix fruit and vegetable can be well accpted by the society for its color from variations composition 40% of red bean (60°C), the aroma of 40% of guava (60°C), and the taste of 40% beet fruit (50°C). So it can be concluded that variations composition fruit that is produced with composition of the 40% of guava.