Pengaruh Perbedaan Konsentrasi Maltodekstrin dan Na-CMC terhadap Sifat Fisikokimia Bubuk Buah Semangka Merah

Abstract

Red watermelon is commonly served as fresh cut fruit or juice. In order to broaden the use of watermelon, it can also be processed into powder. The purpose of this research was to determine the effect of different types of encapsulation and concentrations of Maltodextrin and Na-CMC on the physicochemical properties of watermelon powder. In this research, the red watermelon juice that mixed with maltodextrin and Na-CMC as encapsulants was dried using a cabinet dryer at a temperature of 60-65°C for 6 hours. The treatment levels of maltodextrin were 6%, 12% and 18%, while the Na-CMC levels was 2.5%, 5% and 7.5%. All of the treatments were repeated three times. The tests carried out included moisture content, hygroscopic level, total phenol, antioxidant activity, color and pH. The results showed that the red watermelon powder with the addition of maltodextrin has a water content of 1.68-3.65%; hygroscopic level between 9.27-11.56%; total phenol content of 437.9543-887.9543 mg GAE/g, antioxidant activity of 34.15-75.79% , color of L=49,.0-61,; C=25.4-28.2; H=33.6°-35.7° and pH value of 6.14-6.34. Meanwhile, red watermelon powder with the addition of Na-CMC has a water content of 2.85-3.67%; hygroscopic level 16.87-23.65%; total phenol 224.3183-673.1820 mg GAE/g, antioxidant activity 23.51-72.71% RSA, color with L=42.8-46.0;C=27.8-30.1; H=26.4°-28.7°, and pH 7.10-7.51.Therefore, maltodextrin and Na-CMC can potentially be used for encapsulation of red watermelon powder.