Determination of Maltodextrin Concentration in Red Ginger (Zingiber officinale Rosc.) and Cinnamon (Cinnamomum zeylanicum) Instant Drink
Abstract
Maltodextrin is a food additive produced from starch which is hydrolyzed by the addition of acids or enzymes. Maltodextrin is often added to the production of instant drinks. The use of maltodextrin in instant drinks serves as a filler material that can inhibit material damage due to the drying process, coat flavor components, accelerate the drying process, and increase solubility. The purpose of this study was to determine the appropriate concentration of maltodextrin in the manufacture of red ginger and cinnamon instant drinks. The research method used was a completely randomized design (RAL) mono factorial used a concentration of maltodextrin 10%, 15%, 20% and 25%. An instant drink produced were analyzed for moisture content, ash content, sugar content, total phenol-antioxidant activity, and sensory properties. The results obtained were analyzed using the RStudio program and further tested using DMRT. The results of the analysis showed that the water content of herbal instant drinks ranged from 0.81 - 1.33%, ash content 0.16 - 0.54%, reducing sugar content 0.16 - 0.54%, and total phenol 21.83 - 31.17 g/mg GAE. Sensory analysis showed that the preferred color of herbal instant drink was the use of 10 and 15% maltodextrin, while the most preferred aroma and taste is the use of 15% maltodextrin.
- Publication:
-
IOP Conference Series: Earth and Environmental Science
- Pub Date:
- July 2022
- DOI:
- 10.1088/1755-1315/1059/1/012066
- Bibcode:
- 2022E&ES.1059a2066Y
- Keywords:
-
- instant drink;
- maltodextrin;
- red ginger;
- cinnamon;
- antioxidant activity