Pengaruh Perbandingan Sari Bengkuang dengan Sari Nanas dan Persentase Maltodekstrin terhadap Karakteristik Minuman Serbuk Instan

Abstract

This study was aimed to determine the effect of the ratio of jicama with pineapple juice and the percentage of maltodextrin on the characteristics of instant powdered drinks. The method used in this study was a factorial Completely Randomized Design (CRD) with two factors: the ratio of jicama with pineapple juice (A): 100:0, 75:25, and 50:50, and the percentage of maltodextrin (B): 15%, 17,5%, 20%, and 22,5%. The parameters observed were water content, ash content, vitamin C content, total sugar, total acid, total soluble solids, dissolution time, and hedonic organoleptic parameters, namely color, taste, aroma, and general acceptance. The results showed that the ratio of jicama with pineapple juice was significantly affected air content, ash content, vitamin C content, total sugar, total acid, total soluble solids, and dissolution time. The percentage of maltodextrin was significantly affected water content, ash content, vitamin C content, total sugar, total acid, total soluble solids, and dissolution time. The interaction between the ratio of jicama with pineapple juice and the percentage of maltodextrin was significantly affected water content, ash content, and total acid. Based on the values of water content, ash content, vitamin C content, total acid, and total sugar, treatment A3B4, with a ratio of jicama and pineapple juice (50:50) and a maltodextrin percentage (22,5%), produced the best instant powdered drink.