Determination of Maltodextrin Concentration in Red Ginger (Zingiber officinale Rosc.) and Cinnamon (Cinnamomum zeylanicum) Instant Drink

Abstract Maltodextrin is a food additive produced from starch which hydrolyzed by the addition of acids or enzymes. often added to production instant drinks. The use maltodextrin in drinks serves as filler material that can inhibit damage due drying process, coat flavor components, accelerate and increase solubility. purpose this study was determine appropriate concentration manufacture red ginger cinnamon research method used completely randomized design (RAL) mono factorial 10%, 15%, 20% 25%. An drink were analyzed for moisture content, ash sugar total phenol-antioxidant activity, sensory properties. results obtained using RStudio program further tested DMRT. analysis showed water content herbal ranged 0.81 – 1.33%, 0.16 0.54%, reducing phenol 21.83 31.17 g/mg GAE. Sensory preferred color 10 15% maltodextrin, while most aroma taste maltodextrin.