The Development of Beverage from Durian mixed Mangosteen
Keywords:
Beverage, Durian, MangosteenAbstract
The objective of this research was to develop a formula and analyze the quality of Beverage from Durian mixed Mangosteen. The experiment was designed using a Randomized Complete Block Design (RCBD) study the amount percent of Durian per Mangosteen to all 6 sample are 30:0, 27:3, 24:6, 21:9, 18:12 and 15:15. The result revealed that formulation number 5 contained 18% of Durian and 12% of Mangosteen that received the highest sensory scores of color, aroma, taste, texture and most acceptable with the scores of 7.06+1.22, 6.86+1.23, 7.14+1.23 and 7.02+1.22 respectively. Result of the lightness (L*) 52.33+0.06, the redness (a*) –0.80+0.02, yellowness (b*) 1.02+0.01, viscosity 27.00+0.78 cP, total soluble solids (TSS) 10+0.00 obrix, aw 0.872+0.00 and pH 5.03+0.01. The antioxidant activity measurement revealed an IC50 (DPPH) value of 3.97 ± 0.02 µg/mL and a DPPH inhibition of 96.71 ± 0.05%. Result of the microbiological quality, in the first week, no yeast, mold, and microorganisms were not found.
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