Pengaruh Konsentrasi Maltodekstrin dan Tween 80 Terhadap Mutu Minuman Serbuk Instan Buah Nanas Metode Foam Mat Driying

Abstract

This research was aimed to determine the effect of maltodextrin and tween 80 concentrations and their interaction on the quality of instant pineapple powder drink. This research was conducted using a factorial completely randomized design (CRD) method with 2 factors, namely: Maltodextrin (K) concentration: K1 (3%), K2 (6%), K3 (9%), K4 (12%) and tween concentration 80 (T): T1 (0.1%), T2 (0.2%), T3 (0.3%). The parameters tested in this study were water content, ash content, total dissolved solids, vitamin C content, total sugar, color index, solubility time, oxalic acid test, and organoleptic tests (color, aroma, taste, texture, and general acceptability) . The results showed that the concentration of maltodextrin and tween 80 had a highly significant effect (P<0.01) on water content, ash content, total dissolved solids, vitamin C content, total sugar, color index, solubility time, color hedonics, aroma hedonics, taste hedonics, texture hedonics, and general acceptability hedonics. Tween 80 concentration had a highly significant effect on ash content, total sugar, color index, solubility time, and general hedonic acceptability. The interaction of maltodextrin concentration and tween 80 had a significant effect on testing ash content, total sugar, color index, solubility time, hedonic texture and general acceptance.