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Instant drinks are already a major requirement to fulfill human consumption in the era of globalization. According to the national health department, more than 5% of Indonesians consume instant drinks from various types. This figure is an opportunity for us to conduct research that produces quality drinks and maintains their nutritional content and vitamins. The research about how to produce quality instant drinks once minimizing the negative impact on instant beverage products is still very much debated. This research was conducted using the vacuum evaporator method with variations in temperature, time and filler in the evaporation process. The product that has been produced is analyzed for vitamins and antioxidant. The next stage is determine the parameters for designing a vacuum evaporator and also use various types of packaging such as polypropylene plastic and aluminum foil, so that the application of this tool can be used as a reference for home industries to produce healthy instant drinks and nutritious that is instant tomato drinks which rich in vitamins and antioxidants that can be stored for a long time without using preservatives but using appropriate packaging

Study of Packaging Variations on the Quality of Instant Tomato Powder Drinks