Characteristics of Cucumber Powder Drink (Cucumis sativus L.) With Addition of Lime Juice and Concentration of Maltodextrin Foam Mat Drying Method

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