Pengaruh Kosentrasi Dekstrin dan Perbandingan Sari Mengkudu dan Sirsak Terhadap Mutu Tablet Effervescent

ABSTRAK
DIAN ARYANI: Pengaruh Kosentrasi Dekstrin dan Perbandingan Sari
Mengkudu dan Sirsak terhadap Mutu Tablet Effervescent, dibimbing oleh SETYOHADI
dan LASMA NORA LIMBONG.
Penelitian ini dilakukan untuk mengetahui adanyan pengaruh kosentrasi dekstrin
dan perbandingan sari mengkudu dan sirsak terhadap mutu tablet effervescent. Penelitian
ini dilakuka pada Januari-Februari 2012 di Laboratorium Teknologi Pangan, Fakultas
Pertanian USU, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu
kosentrasi dekstrin (K) : (4, 8, 12, 16%) dan perbandingan sari mengkudu dan sirsak
(90:10%, 80:20%, 70:30%, 60:40%). Parameter yang dianalisa adalah : kadar air, daya
larut, kecepatan larut, kadar vitamin C, total asam, pH dan uji organoleptik warna, aroma
dan rasa.
Hasil penelitian menunjukkan bahwa kosentrasi dekstrin memberikan pengaruh
berbeda sangat nyata terhadap kadar air, daya larut, kecepatan larut, kadar vitamin C,
total asam, pH dan uji organoleptik warna, aroma dan rasa. Perbandingan sari mengkudu
dan sirsak memberikan pengaruh berbeda sangat nyata terhadap kadar air, daya larut,
kecepatan larut, kadar vitamin C, total asam, pH, dan uji organoleptik warna, aroma dan
rasa. Interaksi kedua faktor memberikan memberikan pengaruh berbeda sangat nyata
terhadap daya larut dan uji organoleptik rasa tetapi berbeda tidak nyata terhadap kadar
air, kecepatan larut, kadar vitamin C, total asam, pH dan uji organoleptik warna dan
aroma. Kosentrasi dekstrin 16% dan perbandingan sari mengkudu dan sirsak 60:40

menghasilkan tablet effervescent yang terbaik dan lebih diterima.
Kata Kunci : Tablet Effervescent, Dekstrin, Sari Mengkudu, Sari Sirsak

ABSTRACT
DIAN ARYANI: Effect of dextrin concentrate and Composition of Noni and
Soursop Juice on the Quality of Effervescent, supervised by SETYOHADI and
LASMA NORA LIMBONG.
The aims of this research was to find the effect of dextrin concentrate and
composition of noni and soursop juice on the quality of effervescent tablet. This research
was conducted in January-February 2012 at the Laboratory of Food Technology, Faculty
of Agriculture, North Sumatera University, Medan, using completely randomized design
with two factors, i.e.: dextrin concentrate (K) : (4,8,12,16%) and composition noni abd
soursop juice (M) : (90:10, 80:20, 70:30 and 60:40%). Parameters analyzed were
moisture content, solubility, solubility time, vitamin C content, total acid, Ph, and
organoleptic values of colour, flavor, and taste.
The results showed that dextrin concentration had highly significant effect on
moisture content, solubility, solubility time, vitamin C content, total acid, pH and
organoleptic values of colour, flavour and taste. The composition of noni and soursop
juice had highly significant effect of moisture content, solubility, solubility time, vitamin
C content, total acid, Ph and organoleptic values of colour, flavour and taste. Interaction

of the two factors had highly significant effect solubility and organoleptic values of taste
but had no significant effect on moisture content, solubility time, vitamin C content, total
acid, pH and oragnoleptic values of colour and flavour. Dextrin concentratinon of 16%
and composition of noni and soursop juice of 60:40% produced the best quality of
effervescent tablet.
Keyword: Effervescent tablet, Dextrin, Noni juice, Soursop juice.

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Universitas Sumatera Utara