STUDI PEMBUATAN MINUMAN TRADISIONAL BIMA “MINA SARUA” INSTAN

ABSTRACT
Mina Sarua is a traditional drink from Bima, NTB. Mina Sarua is produced
traditionally. The process takes long time, impractice, and perishable.
Moreover Mina sarua which is produced by traditional process appears
greasy because in the process coconut oil is cooked into white blondo and oil
which can affect costumer’s acceptance. The aims of this study were to know
how to make instant drink from the traditional drink Mina Sarua and to
determine the effect of coconut oil usage on the organoleptic properties of
Mina Sarua drink. There were several unit processes to produce Mina Sarua,
such as mixing and blending, thickening, crystallization, sieving and
packaging. Mean of the data obtained 3 replication. Data processing using
descriptive qualitative and quantitative method. If the result significantly
different it will continue to T test. Coconut milk is an emulsion consist of oil,
protein and water which can affect the yields of Mina Sarua formulation can
improve physical characteristic Mina Sarua steep without greasy. The best
formulation was the addition of 5% coconut milk, it had a high solubility, water
content of 2,86% and ash content of 1,08%. Based on organoleptic test,
panelist preffered the drink in terms of color, odour and flavor.