Pembuatan Minuman Serbuk Sari Buah Terong Belanda (Solanum Betaceum) Dengan Metode Enkapsulasi

Abstract

Dutch eggplant can be used as a raw material in making powdered drinks, because it has good nutritional content. Dutch eggplant fruit is rarely served as a table fruit because it tends to taste sour. This study aims to examine the effect of increasing the concentration of maltodextrin and drying time on Dutch eggplant fruit pollen drinks. This research uses a completely randomized design (CRD) method with two factorial. The first factor is the concentration of maltodextrin (M) which consists of 4 levels, namely M1 = 5%, M2 = 10%, M3 = 15% and M4 = 20%. Factor II is the drying time which consists of 4 levels, namely L1 = 3 hours, L2 = 4 hours, L3 = 5 hours and L4 = 6 hours. The parameters observed were water content, yield, antioxidant activity, organoleptic taste and color. From the results of statistical analysis on each parameter the concentration of maltodextrin gave a very significant different effect (p <0.01) on water content, yield, antioxidant activity and color, while taste organoleptic gave a significantly different effect (p <0.05). The effect of drying time had a very significant effect (p <0.01) on water content and antioxidant activity, while rendeman had a significantly different effect (p <0.05).