FORMULASI GRANUL EFFERVESCENT SARI BUAH PALA (Myristica fragrans H.)

Authors

  • Ribka Mandagi
  • Gregoria S.S. Djarkasi
  • Erny Nurali
  • Lucia Mandey

DOI:

https://doi.org/10.35791/cocos.v6i2.6795

Abstract

ABSTRACT
North Sulawesi is one of nutmeg producer in Indonesia. Nutmeg can be separated in 4 parts which is flesh, seed, mace and skin. However, nutmeg flesh became a waste because it has a lower selling price than the seed and mace. Therefore it needs to develop to more innovative and creative form like effervescent. Effervescent defined as a form that produced gas bubbles (CO2) as a result of chemical reaction. The reaction of effervescent is between the citric acid and Na-bicarbonate. The aim of this research is to determine some physical, chemical and sensory characteristic in variation of citric acid and na-bicarbonate of nutmeg flesh effervescent formula. The formulas are separated to 4, with the variation concentration of citric acid and Na-bicarbonate. The results of this research show that the variation of citric acid and na-bicarbonate gave a significant differentiation to dissolving time, moisture content, total acid and taste of nutmeg flesh effervescent. Dissolving time is about 1 minutes 36 seconds to 2 minutes 2 seconds. Moisture content is about 7,15% to 8,13%. Total acid is about 0.0031% to 0.0120%. The organoleptic test of nutmeg flesh effervescent gave the result that formula C has the highest score and parallel as almost delight.

Author Biographies

Ribka Mandagi

Fak. Pertanian Unsrat

Gregoria S.S. Djarkasi

Fak. Pertanian Unsrat

Erny Nurali

Fak. Pertanian Unsrat

Lucia Mandey

Fak. Pertanian Unsrat

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Published

2015-02-10

Issue

Section

Articles