The Effect of Maltodextrin Concentration and Drying Temperature to Antioxidant Content of Sinom Beverage Powder

AbstractThis paper seeks to provide a framework for determining the effect of malt dextrin concentration and drying temperature to antioxidant content of Sinom beverage powder and to determine the effect malt dextrin concentration and drying temperature to the production of Sinom beverage powder which containing best antioxidant content. This study use the split plot design with the factorial consist of two factors. The first is the concentration of malt dextrin in three levels of percentage, they are 15%, 20% and 25%. The second is drying temperature factor. There are also 3 levels drying temperature, 45○C, 50○C and 55○C. There are two groups obtaining 18 experimental units. The research parameters are the ability to capture free radicals of DPPH and the measurement of total phenol. The result showed that malt dextrin concentration and drying temperature affect the ability to capture free radicals DPPH and total phenol. The highest percentage of capturing ability of free radicals DPPH is 45.05% and 85.45 (mg GAE/ 100g) total phenol