Analysis of Instant Fruitghurt Quality Based on Mangosteen (Garcinia Mangostana L) Skin with Various Concentrations of Maltodextrin and Dry Temperature Level

Abstract

Instant fruitghurt made from mangosteen peel is a mangosteen peel extract that is fermented by lactic acid bacteria then coated, dried and mashed. This study aims to determine the effect of maltodextrin concentration, drying temperature and the interaction of both of them on the quality of instant fruitghurt. The results showed that the concentration of maltodextrin gave a significant effect on total solids, total lactic acid, pH, solubility and water content, even lactic acid. and organoleptic test (color and aroma) but has no effect on protein content and organoleptic test (taste and appearance) instant fruitghurt. Drying temperature gives a significant effect on protein content, total lactic acid, pH, solubility and water content, total lactic acid bacteria, and organoleptic (color, aroma) but has no effect on total solid and organoleptic test (taste and appearance) fruitghurt instant. The interaction of the two had a significant effect on total solids, total protein content of lactic acid, pH, water content, and solubility, even lactic acid, and organoleptic tests (color and aroma). The best mactodectrin concentration and drying temperature in the production of instant fruitghut from mangosteen peel extract powder is maltodextrin at a concentration of 15% with a drying temperature of 60 °C resulting in a total solid of 30.89%, protein content 6.22%, total lactic acid 1.28%, pH 4,22, water content 4,18%, solubility 96.4%, lactic acid bacteria 2.3 x 107 with antioxidant activity (%) inhibition 1000 ppm to 50 μM DPPH) 64.34% and organoleptically with numerical assessment for color 4.55 (preferred) and aroma 4.62 (preferred) for taste 3.42 (neutral) and appearance 3.23 (neutral).