Effect of Stevia Accessition (Stevia Rebaudiana) and Maltodextrine Concentration on the Physicochemical Characteristics of Stevia Powder Extract

Effect of Stevia Accessition (Stevia Rebaudiana) and Maltodextrine Concentration on the Physicochemical Characteristics of Stevia Powder Extract | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Effect of Stevia Accessition (Stevia Rebaudiana) and Maltodextrine Concentration on the Physicochemical Characteristics of Stevia Powder Extract Hari Hariadi, Muhammad Irfan Fathurrahman, Sandi Darniadi, Yusep Ikrawan, and 6 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-6998486/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract This research aimed to determine the effect of Stevia accession and the use of maltodextrin concentration on the physicochemical characteristics of Stevia powder extract. The research design used was a Group Randomized Design (GRD) with a 3x3 factorial pattern consisting of 2 (two) factors with 2 (two) replications, so that 18 experimental units were obtained. There is factor B, which is a Stevia accession that consists of 3 levels, namely B1 (BM8), B2 (BP10), and B3 (BP6), and factor M is the concentration of maltodextrin, which consists of 3 levels, namely M1 (10%), M2 (20%), and M3 (30%). The response in this research is the physical response, which includes dissolution time, yield amount, hygroscopicity, and Kamba density. Chemical responses include water content, total sugar content, Stevioside analysis, Rebaudioside-A analysis, and antioxidant levels. Further research consists of Scanning Electron Microscopy EDS (SEM) analysis and Fourier Transform InfraRed (FTIR) analysis. Stevia powder extract Stevia access Maltodexstrin Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-6998486","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":496076187,"identity":"ebd4a3c8-6e01-4dae-9a48-886fa3e1081b","order_by":0,"name":"Hari 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