The Effect of Pineapple Juice Concentration (Ananas comosus L.) and Pectin Concentration on Pineapple Milk Powder Characteristics

¹ National Research and Innovation Agency, Indonesia
² Public University, Tangerang, Banten, Indonesia
³ Agrotechnology Major, Faculty of Agriculture, Muhammadiyah University Sorong
⁴ Agrotechnology Major, Faculty of Agriculture, Islamic University, North Sumatra, Indonesia

^1* Corresponding author: raden_harie@yahoo.com

Abstract

The processing of dairy products can result in ready-to-serve or ready-to-drink products. The process of drying generally turns dairy products into powder that must first be dissolved. A randomized block design with a 3x3 factorial analysis with just two components was used in this research, factors namely factor N (pineapple juice concentration) which consisted of 3 levels, namely n 1: 10%, n2: 20%, and n3: 30%, and factor P (pectin concentration) which consisted of 3 levels, namely p1: 0.1%, p2: 0.3% and p3: 0.5%. In this research, chemical interactions including pH, vitamin C levels, and water content were reviewed. Dissolution time, insolubleness, hygroscopicity, L* a* b* color intensity, and yield quantity are characteristics of physical interactions. Organoleptic responses include color, aroma, taste, and after taste. pineapple juice's impact on the body's chemistry, physiology, and organoleptic response. Water content, pH level, dissolving rate, insoluble, color intensity, and organoleptic reaction to aftertaste are all affected by pectin concentration. Water content, vitamin C levels, and color intensity values *L and *b are all impacted by the interaction between pineapple juice concentration and pectin concentration.