DIFFERENT RATIOS OF RICEBERRY RESIDUES AND WATER ON HEALTH DRINK BEVERAGE FORMULATION

Abstract

The food industry has a lot of wastes from production processes, that are beneficial to the
possible when used of by-product to reduce environmental pollution. There were research reports related to
the production of various type of cereal drinks by using cereals as raw materials. The objective of this
research was to study the optimum ratios of riceberry residues, agar and water on health drink production.
There were four experiments: Experiment 1: (control formula) blended riceberry and water 30:70,
Experiment 2: blended riceberry and water 15:85, Experiment 3: blended riceberry and water 20:80 and
Experiment 4: blended riceberry and water 25:75 were obtained. The results from physical measurement (L*,
a and b*) were significantly different (P<0.05). The study chemical of measurements, i.e. pH, percentage of
acidity and total soluble solid were performed. The results showed that Experiment 2 had the lowest pH and
gave the highest percentage of acidity values of 5.96 and 0.28, respectively. The microbiological properties
revealed that amount of microorganism in each treatment was not found. The sensory evaluation used a 9-
point hedonic scale. The results indicated that Experiment 3 had the highest scores of overall liking. Based on
the obtained data, the formulation of beverages produced from residues, there is a high possibility of using
the residues from production process. It can be developed health drink to be accepted by consumer, which
has increased steadily and reduced the amount of food wastes that must be disposed of pollution that is toxic
to the environment.