Red dragon fruit is the type of dragon fruit that is most in demand by consumers because it is more nutritious for the health of the body. The production of red dragon fruit every season is always abundant. However, fresh dragon fruit cannot be stored for long, because it has a high moisture content of 90%. Therefore, it is necessary to carry out further processing so that nutritional needs can be maintained and extend the shelf life by making instant drink powder using the foam mat drying method. This study used the Split Plot Design method with the basic design of RAK (Randomized Block Design) which was repeated 3 times, with drying temperature treatment as the main plot consisting of 3 levels, namely 40°C, 50°C, 60° C and treatment with maltodextrin concentration as sub-plots consisting of 3 levels, namely 10%, 15%, 20%. The data were analyzed by analysis of variance and then continued with the Honest Significant Difference (BNJ) test at a 5% level and the hedonic scale organoleptic test. The results showed that the highest value of the solubility parameter was 68.68%, water content 8.08%, vitamin C 11.11%, color organoleptic 4.10, taste organoleptic 3.90, aroma organoleptic 3.67.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Copyright © 2025 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.