Effect of Maltodextrin Concentration and Drying Time of Pineapple Juice Powder Drink

Real efforts to increase the economic value of pineapple include making it into a fruit juice drink. This research aims to determine the effect of maltodextrin concentration and drying time on the characteristics of pineapple pollen drinks. This research used the RAK (Randomized Block Design) method with two factors: maltodextrin concentration (10%, 15%, 20%) and drying time (8 hours, 10 hours, 12 hours) using a cabinet dryer. A total of nine treatment combinations will be used; Each treatment will be repeated three times, resulting in 27 experiments. Data were analyzed using ANOVA followed by further testing using the 5% BNJ test. Next, Friedman was used to analyze organoleptic tests. Water content, vitamin C value, texture and organoleptic value. There was a significant interaction between maltodextrin and drying time on water content, lightness (L) and organoleptics. Meanwhile, maltodextrin has a significant effect on vitamin C, a* value, and b* value.