Physiochemical Characteristics of Bilimbi Instant Powdered Drink (Averrhoa blimbi L.) With the Addition of Sucrose and Maltodextrin.
Karakteristik Fisiokimia Minuman Serbuk Instan Belimbing Wuluh (Averrhoa blimbi L.) Dengan Penambahan Sukrosa dan Maltodekstrin
DOI:
https://doi.org/10.21070/ups.5850Keywords:
Bilimbi, instant powder drink, maltodextrin, sucroseAbstract
The purpose of this study was to determine the physiochemical characteristics of star fruit instant powder drink with the addition of sucrose and maltodextrin. This study used Randomized completely blog design (RCBD), used two factors, first factor was of sucrose concentration (5%, 10%, and 25%) and second factors was maltodextrin concentration (15%, 20%, and 25%). Data were analyzed using ANOVA and Honestly Significantly Difference (HSD) test with 5% level. The best treatment for instant powdered star fruit drink with S1M1 treatment, namely with the addition of 5% sucrose and 15% maltodextrin; Solubility 50.78; Water Content 7.38%; Reduction sugar 1.48; Vitamin C 0.16 mg; Color L 84.02; Color a* 5.93; Color b* 20.12; Organoleptic Aroma 3.57 (Neutral-Like); Organoleptic Taste 3.60 (Neutral-Like); Organoleptic Color 4.13 (Like-really like).
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