The Effect Of Addition Of Lemongrass Sari (Cymbopogon Citratus) And Maltodextrin On The Quality Characteristics Of Gaharu Leaf Instant Powder Drinks (Aquilaria Malaccensis Lam)
The Effect of Addition of Lemongrass Sari (Cymbopogon Citratus) and Maltodextrin on the Quality Characteristics of Gaharu Leaf Instant Powder Drinks (Aquilaria Malaccensis Lam)
Introduction
Instant powder drinks have become a popular choice for consumers due to their convenience and fast serving process. However, the nutritional value of these drinks is often limited, which can be a concern for health-conscious individuals. In recent years, there has been a growing interest in incorporating natural ingredients with high nutritional value into food products, including instant powder drinks. One such ingredient is lemongrass, which is rich in antioxidants and has been shown to have various health benefits. Another ingredient that has gained attention is maltodextrin, a thickening agent that can improve the texture and stability of instant powder drinks. This study aims to investigate the effect of adding lemongrass and maltodextrin juice on the quality characteristics of instant powder drinks made from agarwood leaves.
Background
Agarwood leaves, also known as Gaharu leaves, have been used for centuries in traditional medicine due to their high antioxidant content and potential health benefits. However, the leaves are often difficult to consume in their raw form, which has led to the development of instant powder drinks as a more convenient alternative. The addition of lemongrass and maltodextrin juice to these drinks aims to not only improve their nutritional value but also enhance their quality characteristics.
Methodology
This study employed a Factorial Complete Random Design (Ralf) with two factors: the addition of lemongrass juice (10%, 20%, 30%, 40%, and 50%) and maltodextrin concentration (10%, 20%, and 30%). The parameters analyzed in this study included water content, ash content, total dissolved solids, pH values, solubility time, antioxidant levels, and hedonic tests (color, aroma, taste, and general acceptance).
Research Findings
The results of this study showed that the addition of lemongrass juice had a significant effect on various characteristics, including water content, ash content, antioxidant levels, total dissolved solids, solubility time, and hedonic values of color, aroma, taste, and general acceptance. However, the addition of lemongrass juice did not have a significant effect on the pH value of beverages.
On the other hand, the concentration of maltodextrin also had a significant effect on the same characteristics, such as water content, ash content, total dissolved solids, solubility time, antioxidant levels, and hedonic colors. However, maltodextrin did not show a significant effect on the pH value, as well as the hedonic value of aroma, taste, and general acceptance.
The interaction between the addition of lemongrass and maltodextrin juice showed a significant impact on the ash content, antioxidant levels, and solubility time. However, this interaction did not have a significant effect on the water content, pH value, total dissolved solids, and hedonic colors, aroma, flavors, and general acceptance.
Conclusion and Implications
From the results of this study, it can be concluded that the combination of the addition of lemongrass juice by 50% and 30% maltodextrin produces the best quality instant powder drinks. The addition of lemongrass and maltodextrin juice not only increases the nutritional value of instant powder drinks but also affects various quality characteristics. This opens opportunities for the development of better healthy beverage products on the market. With the increase in public awareness of the importance of consumption of healthy products, the results of this study provide added value, not only for the development of new products but also to improve the quality of life of the community.
Future Directions
The results of this study provide a foundation for further research on the development of healthy beverage products. Future studies can investigate the effects of different combinations of lemongrass and maltodextrin juice on the quality characteristics of instant powder drinks. Additionally, the study can explore the potential health benefits of consuming instant powder drinks made from agarwood leaves with added lemongrass and maltodextrin juice.
Recommendations
Based on the results of this study, instant beverage producers can design new products that are not only practical but also provide more health benefits. The use of lemongrass juice that is rich in antioxidants and maltodextrin which functions as a thickener can be a strategic choice in creating higher quality instant drinks. Through further innovation and research, it is hoped that this healthy beverage product can be more accepted and in demand by consumers.
Limitations
This study has several limitations that should be acknowledged. Firstly, the study only investigated the effects of adding lemongrass and maltodextrin juice on the quality characteristics of instant powder drinks made from agarwood leaves. Future studies can investigate the effects of these ingredients on other types of instant powder drinks. Secondly, the study only analyzed a limited number of parameters, including water content, ash content, total dissolved solids, pH values, solubility time, antioxidant levels, and hedonic tests. Future studies can investigate the effects of lemongrass and maltodextrin juice on other parameters, such as texture and stability.
Conclusion
In conclusion, this study provides valuable insights into the effects of adding lemongrass and maltodextrin juice on the quality characteristics of instant powder drinks made from agarwood leaves. The results of this study show that the combination of lemongrass juice by 50% and 30% maltodextrin produces the best quality instant powder drinks. The addition of lemongrass and maltodextrin juice not only increases the nutritional value of instant powder drinks but also affects various quality characteristics. This opens opportunities for the development of better healthy beverage products on the market.
Frequently Asked Questions (FAQs) about the Effect of Addition of Lemongrass Sari (Cymbopogon Citratus) and Maltodextrin on the Quality Characteristics of Gaharu Leaf Instant Powder Drinks (Aquilaria Malaccensis Lam)
Q: What is the purpose of this study?
A: The purpose of this study is to investigate the effect of adding lemongrass and maltodextrin juice on the quality characteristics of instant powder drinks made from agarwood leaves.
Q: What are the benefits of adding lemongrass and maltodextrin juice to instant powder drinks?
A: The addition of lemongrass and maltodextrin juice can increase the nutritional value of instant powder drinks, improve their quality characteristics, and provide more health benefits to consumers.
Q: What are the parameters analyzed in this study?
A: The parameters analyzed in this study include water content, ash content, total dissolved solids, pH values, solubility time, antioxidant levels, and hedonic tests (color, aroma, taste, and general acceptance).
Q: What is the significance of the results of this study?
A: The results of this study show that the combination of lemongrass juice by 50% and 30% maltodextrin produces the best quality instant powder drinks. This opens opportunities for the development of better healthy beverage products on the market.
Q: What are the limitations of this study?
A: This study has several limitations, including the limited number of parameters analyzed and the limited number of instant powder drinks tested.
Q: What are the future directions of this study?
A: Future studies can investigate the effects of different combinations of lemongrass and maltodextrin juice on the quality characteristics of instant powder drinks. Additionally, the study can explore the potential health benefits of consuming instant powder drinks made from agarwood leaves with added lemongrass and maltodextrin juice.
Q: What are the recommendations for instant beverage producers based on the results of this study?
A: Instant beverage producers can design new products that are not only practical but also provide more health benefits. The use of lemongrass juice that is rich in antioxidants and maltodextrin which functions as a thickener can be a strategic choice in creating higher quality instant drinks.
Q: What are the potential applications of this study?
A: The results of this study can be applied in the development of new healthy beverage products, including instant powder drinks, energy drinks, and other types of beverages.
Q: What are the potential health benefits of consuming instant powder drinks made from agarwood leaves with added lemongrass and maltodextrin juice?
A: The potential health benefits of consuming instant powder drinks made from agarwood leaves with added lemongrass and maltodextrin juice include improved antioxidant levels, improved immune function, and improved overall health.
Q: What are the potential risks associated with consuming instant powder drinks made from agarwood leaves with added lemongrass and maltodextrin juice?
A: The potential risks associated with consuming instant powder drinks made from agarwood leaves with added lemongrass and maltodextrin juice include allergic reactions, digestive problems, and other adverse effects.
Q: How can consumers ensure the quality and safety of instant powder drinks made from agarwood leaves with added lemongrass and maltodextrin juice?
A: Consumers can ensure the quality and safety of instant powder drinks made from agarwood leaves with added lemongrass and maltodextrin juice by checking the ingredient label, following the recommended dosage, and consulting with a healthcare professional if necessary.