The Effect of Maltodextrin Concentration on Organoleptic Properties of Passion Fruit (Passiflora edulis var. Sims) and Dutch Eggplant (Solanum betaceum Cav.) Instant Powdered Drink

Abstract

Powdered instant drink is a processed food product in the form of fine granules, easily soluble in water, practical in serving, and contains low water content. Making instant powdered drinks can be done in a simple way, namely by drying in a pan that mixes fruit juice and sucrose and stirred until it becomes dry and in the form of a fine powder. Drying in the pan can lead to the loss of some of the volatile compounds that can cause changes in color, aroma and taste. The purpose of this study was to analyze the effect of the concentration of addition of maltodextrin on the organoleptic properties (color, aroma, and taste) of instant drink powder from passion fruit juice and Dutch eggplant juice. The research method used a completely randomized design (CRD) with one factor, namely differences in maltodextrin concentrations so that there were four treatments and three repetitions. Parameters analyzed were moisture content, ash content, and organoleptic test. The results of this study indicate that the panelists preferred the addition of 15% maltodextrin for taste with an average of 6.24 and the addition of 10% maltodextrin was preferred for color with an average of 5.80 and aroma of 6.40. The average water content produced is 1.57%-2.35% and the average ash content produced is 0.89%-1.44%.