| dc.description.abstract | Powdered drinks are food products that are practical (instant) because the serving process is fast. The addition of lemongrass juice and maltodextrin was aimsed to increase the nutritional value of the instant powder drink so that it is beneficial for health due to the antioxidant contained. This research was carried out to determine the effect of adding lemongrass juice and maltodextrin on the quality characteristics of instant agarwood leaf powder drink. This research used a factorial Completely Randomized Design (CRD) method with two factors, namely the addition of lemongrass juice (10%, 20%, 30%, 40% and 50%) and maltodextrin concentration (10%, 20% and 30%). The parameters analyzed were water content, ash content, total dissolved solids, pH value, solubility time, antioxidants, hedonic tests (color, aroma, taste and general acceptability). The results of this study showed that the addition of lemongrass juice had a hidly significant effect on water content, ash content, antioxidants, total dissolved solids, dissolution time, hedonic value of color, aroma, taste and general acceptance but had no insignificant effect on the pH value. Meanwhile, the concentration of maltodextrin had a hidly significant effect on water content, ash content, total dissolved solids, dissolution time, antioxidants, and color hedonic value. but it had no insignificant effect on the pH value, aroma hedonic value, taste hedonic value and general acceptance hedonic value. The interaction of adding lemongrass juice and maltodextrin had a significant effect on ash content, antioxidants and solubility time, but had no insignificant effect on water content, pH value, total dissolved solids, color hedonic value, aroma hedonic value, taste hedonic value and hedonic general acceptance. The addition of lemongrass juice of (50%) and maltodextrin of (30%) produces the best quality instant powder. | en_US |
