Pengaruh Penambahan Dekstrin dan Tween 80 terhadap Karakteristik Mutu Minuman Fungsional Serbuk Instan Kelor Jahe

Abstract

This research was conducted to determine the effect of the addition of dextrin and tween 80 on the quality characteristics of instant functional drink powder of ginger moringa. This study used a factorial completely randomized design method with two factors, namely the addition of dextrin (D): (0%, 2%, 4%, 6%) and the addition of tween 80 (T): (0,75%, 1% , 1,25%, 1,50%). Parameters analyzed were water content, ash content, total dissolved solids, pH, antioxidant activity, total sugar, solubility time, color value, hedonic value of color, aroma, taste, texture and general acceptance. The results showed that the addition of dextrin had a highly significant effect on water content, ash content, total dissolved solids, total sugars, antioxidant activity, solubility time and color value. The addition of tween 80 had a highly significant effect on water content, total dissolved solids, pH, antioxidant activity and solubility time. The interaction between the addition of dextrin and tween 80 had highly significant different effects on water content, total dissolved solids and solubility time. The best product resulted was the D4T4, i.e treatment with the addition of 6% dextrin and 1,50% of tween 80.