The Effect of Different Drying Method on the Physico-Chemical Characteristics of Senduduk Fruit Powder (Melastoma Malabathricum L) and its Application as Natural Colorant in Food

This study aimed to determine the effect of different drying methods on physical and chemical characteristics Senduduk fruit powder best method in producing then applied as a natural dye food. used an exploratory with three treatments (drying oven dryer, vacuum oven, sun dryer). The result showed that use resulted senduduk this was using characteristics, is yield 15.57%, ºHue 45.27, long time dissolve 60.08 seconds, insoluble part 4.34%, water content 8,76%, 8 hours, ash 2.36%, antioxidant activity 67.44%, anthocyanin 45.52 (mg/L), organoleptic test cookies, ice cream pudding products addition colorant, namely cookies product obtained average value 3.2 (Usual), 4 (Like) 4,4 (Like).