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All Journal Agroindustrial Technology Journal
Silalahi, Ayu Sagita Putri
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Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Effects of Maltodextrin on Characteristics of Calamansi Orange Peel (Citrofortunella microcarpa) as A Green Tea Flavor: Effects of Maltodextrin on Characteristics of Calamansi Orange Peel (Citrofortunella microcarpa) as A Green Tea Flavor Silsia, Devi; Sidebang, Bosman; Silalahi, Ayu Sagita Putri
Agroindustrial Technology Journal Vol. 9 No. 1 (2025): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v9i1.13663

Abstract

Calamansi orange peel contains bioactive compounds and essential oils but has not been utilized and is only thrown away as waste. This research aims to determine the effect of adding maltodextrin in the drying process on the characteristics of calamansi orange peel and to obtain panelist acceptance of its use as a green tea flavor. The study used a Completely Randomized Design (CRD) with 1 factor, namely maltodextrin concentration (6%, 8%, 10%). Drying was carried out for 7 hours using an oven at 60 ⁰C. The organoleptic test was carried out by brewing 3 g of a mixture of green tea with calamansi peel powder in a ratio of 1:2 in 220 ml of hot water t a temperature of 85 ⁰C for 5 minutes. The results of the research showed that the calamansi peel powder produced had a water content of 1.41-3.41%, vitamin C of 58.67-108.53 (mg/100g), and a volatile reducing substance (VRS) content of 6.5 -12 meq. The panelists' highest level of preference for calamansi powder as a green tea flavor was obtained in the treatment with the addition of 10% maltodextrin in the range of liking to very liking
Co-Authors Devi Silsia Sidebang, Bosman