| dc.description.abstract | This research was conducted to determine the effect of the addition of
dextrin and tween 80 on the quality characteristics of instant functional drink
powder of ginger moringa. This study used a factorial completely randomized
design method with two factors, namely the addition of dextrin (D): (0%, 2%, 4%,
6%) and the addition of tween 80 (T): (0,75%, 1% , 1,25%, 1,50%). Parameters
analyzed were water content, ash content, total dissolved solids, pH, antioxidant
activity, total sugar, solubility time, color value, hedonic value of color, aroma,
taste, texture and general acceptance. The results showed that the addition of dextrin had a highly significant
effect on water content, ash content, total dissolved solids, total sugars,
antioxidant activity, solubility time and color value. The addition of tween 80 had
a highly significant effect on water content, total dissolved solids, pH, antioxidant
activity and solubility time. The interaction between the addition of dextrin and
tween 80 had highly significant different effects on water content, total dissolved
solids and solubility time. The best product resulted was the D4T4, i.e treatment
with the addition of 6% dextrin and 1,50% of tween 80. | en_US |
