@article{Murdinah_2015, place={Bogor, ID}, title={The Use of Alginate in Lemon Extract Effervescent Powder Production}, volume={18}, url={https://jurnal.ipb.ac.id/index.php/jphpi/article/view/10619}, DOI={10.17844/jphpi.v18i2.10619}, abstractNote={<p>Study on the use of alginate in lemon (Citrus medica var lemon) extract effervescent<br />powder production has conducted. The aims of the research are to determine the optimum<br />concentration of alginate used in lemon extract effervescent powder to produced best<br />product and acceptance consumen.The lemon extract effervescent powder formula<br />consisted of lemon extract powder, sucrose, aspartame, salt and effervescent mix (citric<br />acid-tartrat acid-sodium bicarbonat). The alginate used in this study was extracted from<br />Sargassum filipendula sea weed. The concentration of alginate used in lemon effervescent<br />powder production was varied from 1; 2; 3 and 4%. The parameters observed to see the<br />quality of the product were moisture content, ash content, pH, viscosity and organoleptic </p><p>of dietary fiber, sugar content, vitamin C content, total titratable acids, TPC and E.Coli<br />to the best product. The result showed that the higher the concentration of alginate used<br />in lemon effervescent powder production, the higher viscousness and the lower the<br />organoleptic value. The optimum concentration of alginate used in the lemon extract<br />effervescent powder processing was 1%. The characteristic this product 7.60% moisture<br />content, 0.86% insoluble dietary fiber , 7.92% soluble dietary fiber, 3.74% sugar content,<br />55,26 mg/100 g vitamin C, 134.15 mL 0.1 NaOH/100 mL total titratable acids, 20 cPs<br />viscosity, &lt;2.5x102 coloni/mL TPC and E.Coli negative.<br />Keywords: Alginate, characteristic, effervescent powder, lemon extract</p&gt;}, number={2}, journal={Jurnal Pengolahan Hasil Perikanan Indonesia}, author={MurdinahM.}, year={2015}, month={Nov.} }