2011•Jurnal Teknologi Industri PertanianOpen access

DETERMINATION OF THE CONCENTRATIONS OF SODIUM BICARBONATE AND CITRIC ACID IN CARBONATED GRAPE DRINK (EFFERVESCENT) PRODUCTION

Diny A. Sandrasari dan Zaenal Abidin

Abstract

ABSTRACTThis objectives of this study were to determine the concentrations of sodium bicarbonate and citric acid in the production of carbonated grape drink (effervescent). The research method used in this study was an experimental method using a completely randomized factorial design with three replications. The result showed that sodium bicarbonate and citric acid affected on moisture content, pH, dissolve of carbonated grape drink, and percentage of foam volume. Keywords: effervescent, sodium bicarbonate, citric acid, grape

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Key concepts: Citric acid, Sodium bicarbonate, Chemistry, Factorial experiment, Food science, Bicarbonate, Sodium, Sodium citrate