Characterizing Instant Powder Drink Mixed of Kersen Leaves (Muntingia calabura) and Secang Wood (Caesalpinia sappan L.) with Maltodextrin Addition

Abstract

This study aims to determine the effect of the proportion of kersen leaves extract with secang wood and the addition of maltodextrin on the characteristics of instant powder drink and determine the best treatment combination. This study used a completely randomized design (CRD) with 2 factors, namely the proportion of kersen leaves extract and secang wood (75: 25, 50: 50, and 25: 75) and the addition of maltodextrin (5%, 10%, 15%). The data obtained were analyzed statistically using analysis of variance (ANOVA) at a 95% confidence level, if there was a difference between treatments, it was continued with Duncan’s test = 5%. The best treatment was obtained at the proportion of kersen leaves and secang wood 25: 75 with the addition of 15% maltodextrin with a water content of 4.24%; ash content 1.17%; Solubility 94.48%; total phenol 126.51 mg TAE/gr sample; antioxidant activity 57.24%; vitamin C 1.87 mg/100 grams; The average sensory evaluation value of color was 4.15 (like), aroma was 3.85 ( rather like)and taste was 3.6 (rather like).

Keywords

• instant powder drink
• kersen leaves
• secang wood
• maltodextrin