A. Physical quality in nutrisari, there are 3 main parameters to maintain physical stability:1. Water and crunchiness The relationship between water and crunchiness is that the more aw is present in food products, the less crunchiness they have. In this case, since we are talking about nutrisari (dehydrated juice) the water and crunchiness parameter has no interaction for the product as it is not one of the nutrisari parameters.2. Water and stickiness, scaling and collapse In dehydrated juice, agglomeration is classified as a problematic factor. The product must be maintained to have the same quality as when it was produced and even after a few months or years of storage until the expiration date. In dehydrated juice products, the packaging must maintain the quality of the product. One of the methods to maintain quality and avoid agglomeration is the use of silica gel. It is used to prevent the product from becoming clumping and sticky. The packaging must also be resistant to any changes in moisture content, so that the moisture content of the product remains the same. Increasing the glass transition temperature is also one of the methods to prevent agglomeration of dehydrated juice. When we drink nutrisari, the powder will be more soluble if we use hot water to dissolve it compared to cold water.3. Crystallization of Water The higher the aw in the products, the higher the mobility of the solute molecule. The Maillard reaction occurs due to the existence of sugar and heat/increase in temperature. Furoylmethyl derivatives of amino acids used as an indicator of the initial stage of the Maillard reaction in dehydrated orange juice. It is shown that the increase in formation occurred with the increase in temperature.B. Chemical quality in nutrisari: In the chemical reaction, water as we know can act as a solvent, d...... at the center of the paper...... because its function is to protect the product when it is in shape of preservation (powder form).- Vitamin CI is used to add nutritional value and prevent browning.- Acidity regulator (citric acid and sodium citrate)Citric acid dissolves rapidly in water. It is used as a preservative and as an acid addition, it is also used to prevent microbial growth. It is used to regulate the acidity of the products.- Vegetable stabilizerStabilizers are used to prevent the emulsified products from separating once mixed. As we know, water and oil cannot dissolve, the use of stabilizer is to dissolve the water phase and oil phase so that they can be mixed together. - Food coloring (tartrazine yellow FCF CI 19140 and CI 15985). It is used to prepare the products have an attractive appearance and look more "orange". Produced by: PT Nutrifood Indonesia.BPOM RI MD 849910529007