ACCEPTABILITY, CALCIUM LEVEL AND ANTIOXIDANT ACTIVITY OF INSTANT DRINK POWDER OF SUGAR PALM FRUIT (ARENGA PINNATA, MERR) WITH SOURSOP (ANNONA MURICATA,L) FLAVOR.

This research aims to study the formulation of instant drink of sugar palm fruit with soursop flavor. This study was conducted in laboratory of Agricultural Technology, Andalas University. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. Analysis of the data used Analysis of Variants (ANOVA), followed by Duncan\'s New Multiple Range (DNMRT) at the 5% significance level. The treatments was the mixture of sugar palm fruit powder and soursop powder with ratio : A (100%: 0%), B (85% : 15%), C (80%: 20%), D (75%: 25%) and E (70%: 30%). The result showed that the mixing of palm sugar fruit powder and soursop powder gave a significant effect on water content, vitamin C, calcium and antioxidant activity. The results showed that treatment D (75% of sugar palm fruit powder : 25% of soursop powder) is the most preferred products with a value of appearance 3.23 (like), aroma 4.01 (like) and taste 3.26 (like). With a water content of 7.34%, antioxidant activity of 37.74%, vitamin C of 13.34 mg / 100g, Calcium of 47.33 mg / 100g.