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.