<![CDATA[This study aims to characterize the physicochemical properties of the instant powder drink banana tongka langit with variations in the concentration of gum arabic as a bulking agent. This study was designed using a single-factor Complete Randomized Design (RAL) consisting of three levels of arabic gum consenstration treatment , which is 15%, 20%, 25%. The results showed that the treatment of the addition of arabic gum concentration to the instant powder drink of banana tongka langit led to an increase in yield of 4.7%, water content of 1.63%, absorption capacity of 14.6%, soluble time of 37.67 seconds, insoluble part of 24.18%, vitamin C of 6.47%, and total solids of 1%. The moisture content of the instant powder drink product banana tongka langit in this study has a value range of 3.67% – 5.30%. This water content value has met the requirements of SNI 01-4320-1996 regarding instant powder drinks, namely the water content is 3.0 – 5.0%. This shows that the banana tongka langit instant powder beverage product has met SNI and has good quality because it is very unlikely to be contaminated with microorganisms.]]>
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