The Use of Alginate in Lemon Extract Effervescent Powder Production

  • M. Murdinah Peneliti pada Balai Besar Penelitian dan Pengembangan Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan Jalan KS Tubun-Petamburan V1, Slipi, Jakarta Pusat 10260 Telepon (021) 53650157; Faks. (021) 53650158

Abstract

Study on the use of alginate in lemon (Citrus medica var lemon) extract effervescent
powder production has conducted. The aims of the research are to determine the optimum
concentration of alginate used in lemon extract effervescent powder to produced best
product and acceptance consumen.The lemon extract effervescent powder formula
consisted of lemon extract powder, sucrose, aspartame, salt and effervescent mix (citric
acid-tartrat acid-sodium bicarbonat). The alginate used in this study was extracted from
Sargassum filipendula sea weed. The concentration of alginate used in lemon effervescent
powder production was varied from 1; 2; 3 and 4%. The parameters observed to see the
quality of the product were moisture content, ash content, pH, viscosity and organoleptic 

of dietary fiber, sugar content, vitamin C content, total titratable acids, TPC and E.Coli
to the best product. The result showed that the higher the concentration of alginate used
in lemon effervescent powder production, the higher viscousness and the lower the
organoleptic value. The optimum concentration of alginate used in the lemon extract
effervescent powder processing was 1%. The characteristic this product 7.60% moisture
content, 0.86% insoluble dietary fiber , 7.92% soluble dietary fiber, 3.74% sugar content,
55,26 mg/100 g vitamin C, 134.15 mL 0.1 NaOH/100 mL total titratable acids, 20 cPs
viscosity, <2.5x102 coloni/mL TPC and E.Coli negative.
Keywords: Alginate, characteristic, effervescent powder, lemon extract

Published
2015-11-25