FORMULASI MINUMAN SERBUK INSTAN MENTIMUN MENGGUNAKAN METODE MIXTURE DESIGN

Minuman serbuk instan adalah salah satu produk minuman yang berbentuk serbuk, mudah larut dalam air, memiliki waktu rehidrasi yang singkat, praktis dalam penyajian dan memiliki umur simpan yang relatif lebih lama. Mentimun berpotensi untuk diolah menjadi produk berupa minuman serbuk instan. Pembuatan minuman serbuk mentimun dapat ditambahkan bahan lain berupa ekstrak jeruk nipis dan gula pasir. Penelitian ini bertujuan untuk mendapatkan formulasi jus mentimun, gula pasir, ekstrak jeruk nipis yang memberikan mutu minuman serbuk instan terbaik. Penelitian ini menggunakan rancangan Mixture Design untuk mendapatkan 16 formulasi terbaik. Mutu minuman serbuk instan mentimun ditentukan melalui kimia yaitu kadar air dan kadar abu. Mutu fisik yaitu waktu larut, total padatan terlarut, dan stabilitas, serta mutu organoleptik yaitu hedonik dan mutu hedonik terhadap parameter warna, aroma, dan rasa. Hasil penelitian menunjukkan bahwa minuman serbuk instan mentimun fomulasi 14 merupakan formulasi terbaik. Perbedaan jumlah komponen berupa jus mentimun, ekstrak jeruk nipis dan gula pasir berpengaruh terhadap kadar abu, warna, dan aroma. Perbedaan jumlah komponen jus mentimun, jeruk nipis dan gula pasir tidak berpengaruh terhadap kadar air, hedonik (aroma dan rasa), dan mutu hedonik (warna dan rasa). Hasil mutu kimia minuman serbuk instan mentimun memiliki kadar air sebesar 3,03% dan kadar abu sebesar 0,74%. Adapun hasil organoleptik terhadap hedonik warna adalah 3,44 (hijau kekuningan), hedonik aroma sebesar 2,6 (agak kuat) dan hedonik rasa sebesar 3,4 (agak manis).  ABSTRACT: Instant powder drink is powder drink product that is soluble, have a short rehydration time, easily served and have a longer shelf life. Cucumber can be potentially used to make instant powder drink. Manufacturing cucumber instant powder drink can be added by another ingredients like sugar and lime extract. The purpose of this research was to find out the differences of cucumber formulation (cucumber juice, sugar, and lime extract) and the quality of cucumber instant powder drink. This research used mixture design as an experimental method to get the best optimum of 16 formulations. The quality of instant powder drink is determined by chemical testing (moisture and ash), physical test (soluble time, total dissolved solids, and stability), and organoleptic test (hedonic quality test for color, scent, and taste). Hedonic test is used to determine the level of preference panelist for color, scent, and taste. The output data processing that is used in mixture design which are anova, and countour plot. The result shows that the difference of formulation has significantly on ash and hedonic quality of color and scent. The research showed that the instant powder drink with formulation of cucumber juice, susgar, and lime extract that is acceptable is formula that contains 76% of cucumber juice, 6% of lime extract and 18% of sugar. This formula contains 3,03% of moisture content and 0,74% of ash content. Based on the physical test this formula have 18 seconds of soluble time, 4 brix of total dissolved solids, and 11 minutes of stability. Cucumber instant powder drink has yellowish green color (score 3,44), strong scent (score 2,6), and sweetness (score 3,44). Keywords: cucumber, lime, mixture design