Characteristics of Cucumber Powder Drink (Cucumis sativus L.) With Addition of Lime Juice and Concentration of Maltodextrin Foam Mat Drying Method Karakteristik Minuman Serbuk Mentimun (Cucumis sativus L.) Dengan Penambahan Sari Jeruk Nipis Dan Konsentrasi Maltodekstrin Metode Foam Mat Drying

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Published: Jul 17, 2023
DOI: https://doi.org/10.21070/pels.v4i0.1401
Keywords:
Cucumber, Lime, Maltodextrin, Powder Drink

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Mei Dita Fitrotus Zakiyah
Universitas Muhammadiyah Sidoarjo
Rahmah Utami Budiandari
Universitas Muhammadiyah Sidoarjo

Abstract

This study aims to determine the effect of adding lime juice and maltodextrin concentration on the characteristics of cucumber powder drink (Cucumis sativus L.) using the foam mat drying method. The method used in this study was a randomized block design (RBD) using two factorials consisting of lime juice with a concentration of (5%, 15%, 25%) and a concentration of maltodextrin (15%, 20%, 25%). So that there were 9 treatment combinations. Each treatment was repeated 3 times, so that 27 trials were obtained. Data analysis was carried out using ANOVA and follow-up tests with a 5% level of Honest Significant Difference and organoleptic tests were analyzed using the Friedman test. The results showed that there was no interaction between the concentration of lime and the concentration of maltodextrin on the levels of vitamin C in cucumber powder, but there was an interaction between the concentration of lime and the concentration of maltodextrin on the solubility of cucumber powder. The results showed that the lowest value for the water content parameter was 17.5%, the highest value for vitamin C was 1.287% and the highest value for the solubility parameter was 147.16%.

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How to Cite
[1]
M. D. F. Zakiyah and R. U. Budiandari, “Characteristics of Cucumber Powder Drink (Cucumis sativus L.) With Addition of Lime Juice and Concentration of Maltodextrin Foam Mat Drying Method”, PELS, vol. 4, Jul. 2023.
Issue
Vol 4 (2023): Proceedings of the 6th Seminar Nasional Sains 2023
Section
Agricultural Product Technology
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This work is licensed under a Creative Commons Attribution 4.0 International License.

Author Biographies

Mei Dita Fitrotus Zakiyah, Universitas Muhammadiyah Sidoarjo

Program Studi Teknologi Pangan, Fakultas Sains dan Teknologi

Rahmah Utami Budiandari, Universitas Muhammadiyah Sidoarjo

Program Studi Teknologi Pangan, Fakultas Sains dan Teknologi

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