The Addition of Maltodextrin on Characteristics of Red Dragon Fruit Skin (Hylocereus costaricensis) Instant Powder Using Freeze Drying Techniques


Authors : E. Basuki, Yusilawati, S. Saloko

Volume/Issue : Volume 4 - 2019, Issue 9 - September

Google Scholar : https://goo.gl/DF9R4u

Scribd : https://bit.ly/2mwfa5k

The aim of this study was to determine the addition of maltodextrin on pH, total dissolved solids, antioxidant activity, color, organoleptic and the particles size of red dragon fruit skin instant powder using freeze drying technique. Randomized Completely Block Design (RCBD) was used with the addition of maltodextrin 15%, 30%, 45%, 60% and 75% with four replications. The parameters to be observed were pH, total dissolved solids, antioxidant activity, color, organoleptic and particle size. Data were analyzed using Analysis of Variance at 5% significant level and continuied using Duncan's test at the same level. The results showed that the addition of maltodextrin concentration had a significant effect on pH, total dissolved solids, antioxidant activity, color and organoleptic of dragon fruit skin powder. The addition of 75% maltodextrin indicated best value with a pH of 4.89; total dissolved solids 8.22; antioxidant activity 62.84; Hue value 346.75 and organoleptic score for color 3.20; aroma of 2.80 and flavor of 3.13.

Keywords : Maltodextrin, Red Dragon Fruit Skin Powder, Freeze Drying.

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