Formulation of Guava Instant Powder Drink with Variations in Concentration of Maltodextrin, Egg White, and Sucrose
Formulasi Minuman Serbuk Instan Jambu Merah (Psidium guajava L.) dengan Variasi Konsentrasi Maltodekstrin, Putih Telur, dan Sukrosa
Background: Red guava fruit (Psidium guajava L.) is high in vitamins A, C, and dietary fiber. Generally red guava is processed into juice. Guava juice has a short shelf life due to its high moisture content. Processing red guava juice into powder form can extend the shelf life of the product. The foam mat drying method can be used for the drying process of guava juice and can minimize damage to heat-labile vitamins. Maltodextrin and egg white are added during the process of making guava juice powder. Maltodextrin acts as a filler and egg white acts as a foaming agent in the foam mat drying method. It is necessary to add sucrose to the guava instant powder drink to increase the panelist's acceptance of the guava instant drink product.
Objectives: Analyzing the physical, chemical and organoleptic characteristics of red guava-based instant powder drinks, and determining the best formulation.
Methods: The research was carried out in two stages. The first stage was the manufacture of guava juice powder by treating maltodextrin concentrations (5%, 10%, 15%) and egg white concentrations (3%, 6%, 9%). The second stage was the formulation of guava juice instant powder drink with treatment of sucrose concentration (10%, 20%, 30%) and treatment of the proportion of guava juice powder with water (1:5, 1:10, 1:15). Analysis of physical characteristics consisted of kamba density, solubility, brightness (L), redness (a), yellowness (b), and viscosity. Analysis of chemical characteristics consisted of total carotene and vitamin C levels. For the best treatment the second stage analyzed chemical characteristics consisting of dietary fiber, sodium and total sugar content. Data were analyzed using ANOVA (analysis of variance) and the BNJ follow-up test.
Results: Guava can be processed into an instant powder drink. The best treatment for the first step of the study was 15% maltodextrin concentration and 3% egg white concentration. The best treatment for the second step of the study was 30% sucrose concentration and the proportion of guava juice powder with water was 1:5.
Conclusions: Guava instant powder drink can be one of the instant drink products that use natural ingredients. The best treatment for the second phase of the study was instant guava juice drink with a concentration of 30% sucrose and the proportion of powder with water was 1:5. In one package of guava instant powder drink, there is of 76 kcal of a total energy.
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