EFFECT OF PISTACHIO NUT AND WATER RATIO ON PISTACHIO NUT JUICE CHARACTERISTICS
Keywords:
water, pistachio nuts, ratio, juiceAbstract
Pistachio nuts (Pistacia vera L.) are a type of nut originating from the Middle East and Asia which is known as a source of protein, fat, fiber, carbohydrates and has a high antioxidant content so that is can be processed into various foods and drinks such as pistachio nut juice. Pistachio nut juice is made with a mixture of pistachio nuts and water. This study aims to determine the effect of the ratio of pistachio nuts and water on the characteristics of pistachio nut juice. This research used the Completely Randomized Design (CRD) method with the factor of the ratio of pitachio nut mass and water volume with treatments (1:6, 1:7, 1:8, 1:9 and 1:10) with 2 replications and each replication was analyzed in duplicates. Observation data were analyzed using ANOVA (Analysis Of Variance) at the 5% level using SPSS variance analysis, then further tests were carried out using the Honest Real Differences (HRD) further test. The results showed that the ratio of pistachio nuts and water gave significantly different effects on protein content, antioxidant content, viscosity (viscosity level), aroma (hedonic scale and scoring), taste (hedonic scale and scoring), viscosity (hedonic scale and scoring) and overall (hedonic scale and scoring) of pistachio nut juice. The highest value of protein content and antioxidant activity was obtained in treatment P1 (1:6) (70g nut pistachio : 420ml water) with values of 2.925% and 2.925%, respectively.The highest organoleptic value of hedonic scale and scoring was obtained in treatment P3 (1:8) (70g nut pistachio : 560ml water) with an overall value in terms of aroma, taste and viscosity of 3.90 (like) and 4.03 (pistachio nut juice is suitable for consumption), respectively.
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