CHEMICAL AND PHYSICAL PROPERTIES OF SEPANG (Caesalpinia sappan l.) INSTANT DRINK: REVIEW OF PROPORTION OF WHITE EGGS, MALTODEXTRIN, FEASIBILITY OF THEIR BUSINESS

Abstract

Sepang drink made of sepang wood, lemon grass leaf, cloves, ginger and sugar. This Beverages included in
the category of soft drinks which can be used to cure coughs, dysentery and stomach pain. The purpose of
research is to assess the effect of egg white and maltodextrin on the chemical and physical properties of
instant drink (Caesalpinia sappan L.), and determine the feasibility of making a sepang of instant
beverages. This study used a completely randomized design factorial 2 x 3 with three replications.
Parameter observations carried out on the chemical nature of instant sepang include: moisture and ash
content and a sepang of instant physical properties include: pH, solubility and viscosity; and financial
feasibility. The results showed that the water content and low ash content achieved in the interaction of
egg white treatment 7.5% and maltodextrin 15%, respectively 2.947% and 1.036%. Treatment
concentrations of egg white does not give a real effect on the pH and viscosity instant sepang, but
significant effect on the solubility of instant sepang with the highest solubility of 85.45% on 2.5% egg
white treatment. Maltodextrin significant effect on pH, solubility, viscosity instant cup with a pH of 7.79,
solubility 86.90%, and viscosity 1.046 cP at 15% maltodextrin treatments. Analysis of a sepang instant
beverage business has a value of 296.43 Kg BEP or USD 8,172,509.89; PP 2.92 or 2 years 9 months; ROI
33.30%; NPV USD 60,809,276.62; and PI 1.2 thus the business of making a sepang instant beverages is
feasible.
Keywords: chemical‐physical properties, feasibility, sepang instant drink