Group randomized design evaluates physicochemical characteristics of stevia extract in relation to maltodextrin levels, indicating formulation potential.
Abstract This research aimed to determine the effect of Stevia accession and the use of maltodextrin concentration on the physicochemical characteristics of Stevia powder extract. The research design used was a Group Randomized Design (GRD) with a 3x3 factorial pattern consisting of 2 (two) factors with 2 (two) replications, so that 18 experimental units were obtained. There is factor B, which is a Stevia accession that consists of 3 levels, namely B1 (BM8), B2 (BP10), and B3 (BP6), and factor M is the concentration of maltodextrin, which consists of 3 levels, namely M1 (10%), M2 (20%), and M3 (30%). The response in this research is the physical response, which includes dissolution time, yield amount, hygroscopicity, and Kamba density. Chemical responses include water content, total sugar content, Stevioside analysis, Rebaudioside-A analysis, and antioxidant levels. Further research consists of Scanning Electron Microscopy EDS (SEM) analysis and Fourier Transform InfraRed (FTIR) analysis.
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Hariadi et al. (2025) studied this question.
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