| dc.description.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. | en_US |
