The effects of coating type and drying temperature on the physicochemicalproperties of the mixture of lemongrass and apple powdered drinks

Fresh beverages from fruits and herbal plants that contain antioxidants are able to enhance the immunity of the human body. However, such fresh beverage products generally have a short shelf life. As an alternative, the products must be converted into powdered drinks. Coating materials are thus needed to avoid the loss of antioxidant compounds during the drying process. This study aimed to scrutinize the effects of coating type and drying temperature on the quality of lemongrass and Malang apple powdered drinks. The study employed a completely randomized design (CRD) with two factors and two replications. The first factor was the coating type with 3 levels (maltodextrin, dextrin, gum arabic) and the second factor was the drying temperature with 3 levels (40℃, 45℃, 50℃). The data were analyzed using Analysis of variance one-way (ANOVA) test and Duncan's further test if the treatment was significantly different. The results showed that the type of coating significantly affected the parameters of stability, dissolution time, ash content, vitamin C, and antioxidants. Meanwhile, the drying time significantly affected the parameters of stability, dissolution time, water content, ash content, vitamin C, and antioxidants. There was an interaction between the coating type and drying time that affected the bulk density, stability, dissolution time, ash content, vitamin C, and antioxidants. The best result based on the high content of antioxidants was obtained on the dextrin coating type with a drying temperature of 45℃. Product characteristics included a solubility of 0.96 seconds, a bulk density of 0.58 g/mL, a stability of 89.19%, a water content of 2.38%, an ash content of 1.21%, a vitamin C content of 70.22%, an antioxidant inhibition percentage of 50.97%, an IC50 content of 1.29, and a water activity of 0.50.