The process of making green melinjo fruit peel extract powder drink with the addition of egg white and palm sugar as material from Indonesia local resources

Abstract

Abstract An instant powder drink made from green melinjo fruit peel extract with egg white and palm sugar is expected to become diversify food also beneficial for health. Palm sugar contains secondary metabolite compounds which function as antioxidants for powder drinks and sustainability of food for supporting food security. The purpose of this study was to determine the effect of the addition of egg white and palm sugar on the characteristics of green melinjo fruit peel extract powder drink. This study used a CRD (Completely Randomized Design) factorial method with 2 factors, such as egg white percentage of 25%, 30% and 35%, and palm sugar percentage of 5%, 10% and 15%. The results showed that the addition of egg white had a highly significant (P <0.01) effect on antioxidant activity, dissolving rate, and total flavonoids. The addition of palm sugar had a highly significant (P <0.01) effect on antioxidant activity, dissolving rates, and total flavonoids. The result showed that the best treatment was M3S3 (35% egg white and 15% palm sugar), which gave the hinger total flavonoid content (12.9133 mg EQ/g) and higher dissolving rate (54.6667 g/second).