Pemanfaatan Ekstrak Kulit Manggis (Garcinia Mangostana Linn) dalam Pengembangan Puding Instan untuk Penderita Kanker
2014
Fitriyani, Marisya
The study aimed to develop the utilization of mangosteen pericarp in production of instant pudding for cancer patients. This study consisted of five stages, namely mangosteen pericarp extraction, xanthone and nutrition analysis, pudding instant with mangosteen pericarp extract formulation, organoleptic test, xanthone and nutrition analysis of selected instant pudding. The extraction is done by maceration using 96% ethanol. Based on organoleptic test, F1 (2.5%) was the best formula. It contained 366 mg α-mangostin/ serving size of 230 g, energy 207 kkal, protein 2.58 g, fat 3.08 g, carbohydrate 42.32 g.
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