| dc.description.abstract | This research was conducted with the aim to determine the effect of the
addition of maltodextrin and tween 80 on the quality characteristics of Tuk-Tuk
condiment powder. The method used in this research was a factorial Completely
Randomized Design (CRD) with two factors, namely the addition of maltodextrin
(5%, 10%, 15% and 20%) and the addition of tween 80 (0,3%, 0,6%, 0,9% and
1,2%).
The addition of maltodextrin had a highly significant effect on the
yield (%), water content (%), vitamin C (mg/100g material), antioxidant activity
(μg/ml), index color (ºHue) and color organoleptic value, however, had no
significant effect on the ash content (%), pH value, organoleptic value of aroma,
taste, texture, and general acceptance. The addition of tween 80 had a highly
significant effect on the yield (%), water content (%), vitamin C
(mg/100g material), antioxidant activity (μg/ml) and had a significant effect on
the color index (ºHue) and color organoleptic value, but had no significant effect
on the ash content (%), pH value, organoleptic value of aroma, taste, texture, and
general acceptance. The interaction between the addition of maltodextrin and
tween 80 had a significant effect on yield (%), water content (%), vitamin C
(mg/100g material) and antioxidant activity (μg/ml), and had no significant effect
on ash content (%), pH value, color index (ºHue), organoleptic value of color,
aroma, taste, texture, and general acceptance. The percentage of maltodextrin
(20%) and tween 80 (1,2%) produced the best quality of tuk-tuk condiment
powder according to the de Garmo method. | en_US |
