Physicochemical and Organoleptic Characteristics of Nutmeg Instant Drink (Myristica fragrans Houtt) with Variations of Maltodextrin Concentration

Nutmeg is an export commodity that can be utilized in the food or beverage industries. Only a small portion of nutmeg flesh used, so remainder discarded as waste. pulp waste used to make instant powdered drink. Processing drinks requires fillers such maltodextrin expedite drying and protect raw materials from damage. This study aimed determine best concentration on drink's physicochemical sensory characteristics. In this research, completely randomized experimental design with four levels treatment, including 10, 15, 20, 25%, replicated twice, was applied. The result showed treatment 25% because it had moisture content 7.42%, vitamin C 16.74%, yield 22.13%, water absorption 11.50%. analysis 2% slightly liked for its brownish yellow color, slight aroma, taste.