KARAKTERISTIK KIMIA, WARNA, DAN SENSORIS MINUMAN INSTAN TEH KOMBUCHA DAUN TIN BERDASARKAN KONSENTRASI MALTODEKSTRIN

Abstract

Fig leaves are leaves that have high antioxidant activity because of the bioactive components contained in them. Flavonoids included in complex polyphenols are compounds that are difficult to digest optimally and steeping fig leaves have a bitter taste so that simplification of complex compounds into simpler compounds and taste improvements are made, one of which is through the fermentation process by making instant fig leaf kombucha tea. Making kombucha into an instant drink is the chosen alternative because it is easy to consume and can extend shelf life. The process of making instant fig leaf kombucha tea uses a spray drying method, so a coating material is needed, namely maltodextrin. The purpose of this study was to determine the exact concentration of maltodextrin in making instant fig leaf kombucha tea in terms of chemical characteristics (antioxidant activity and vitamin C levels), color intensity, and sensory. The concentration of maltodextrin used is (10,15,20,25,30%). This study used a 1-factor Complete Randomized Design (RAL), namely maltodextrin concentration. The results showed that variations in maltodextrin concentration had an effect on antioxidant activity, vitamin C, color intensity, and sensory. The best treatment was at a maltodexrine concentration of 10% with an antioxidant activity value of 55.26%, vitamin C 74.30 mg / 100g, color 50.54, and sensory value of 3.17