APLIKASI METODE FOAM MAT DRYING PADA PEMBUATAN BUBUK JAHE (Zingiber officinale)

Kurniasari, Fifi; Hartati, Indah; Kurniasari, Laeli

doi:10.31942/inteka.v4i1.2679

Cited by 9 publications

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“…The foam mat dying method was choosen because the production cost is small and it uses an easy tool by making the material into foam first. Water content in the sample without foam decreases slowly compared to the sample with addition maltodextrin (Kurniasari, 2019).…”

Section: Introductionmentioning

confidence: 88%

Implementation of Ambon Banana Peel (Musa Paradisiaca) as Foaming Agent of Banana Fruitghurt using Foam Mat Drying Method

Putry

Paramita

Hartati

2022

Journal of Vocational Studies on Applied Research

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Fruitghurt is a product of lactic acid fermentation, namely L. bulgaricus and S. Thermopillus in an acidic state enriched by nutrients from fruit such as Ambon banana but has a short shelf life. Bananas have a role as an additional nutrient in the form of glucose which then becomes a nutrient for lactic acid bacteria. Foam mat drying itself is a drying method that is better than other types of drying because it does not require large production costs and protects the structure of the material through the formation of foam. Application of foam mat drying on fruitghurt using Ambon banana peel extract as a foaming agent is expected to increase the shelf life of fruitghurt as well as an alternative foaming agent derived from vegetable protein Ambon banana peel contains a protein content of about 0.64% when bananas experience a good level of maturity. In the manufacture of fruitghurt powder, the research method used is Response Surface Methodology (RSM) with variables changing the concentration of banana peel extract as a foaming agent, the concentration of maltodextrin as a binder and mixing time. The resulting fruitghurt powder will be analyzed for water content, total acid analysis and pH analysis. The research data were processed using minitab 19 software. The best fruitghurt powder results were found in the 9th variable, namely the minimase variable, where the optimum conditions were banana peel extract concentration of 2.38 ml, maltodextrin concentration of 30 grams and stirring time of 20 minutes. Fruitghurt variable 9 has a pH of 5 after drying which is in accordance with SNI 01-2981-2009, water content is 0.64% and total acid is 1.08%

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Section: Introductionmentioning

confidence: 88%

Implementation of Ambon Banana Peel (Musa Paradisiaca) as Foaming Agent of Banana Fruitghurt using Foam Mat Drying Method

Putry

Paramita

Hartati

2022

Journal of Vocational Studies on Applied Research

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“…Peningkatan konsentrasi tween 80 sebagai agen pembusa menyebabkan semakin banyaknya air yang keluar ke udara pengering. Dalam pembuatan serbuk jeruk, peningkatan konsentrasi tween 80 dari 0,05% menjadi 0,5% dapat menurunkan kadar air produk dari 0,4 menjadi 0,19% pada konsentrasi maltodekstrin sebesar 20% (Kurniasari et al 2019). Pada konsentrasi tween 80 sebanyak 0,1%, perlakuan blansir dapat menurunkan kadar air dari 6,24±0,07% menjadi 5,52±0,08%, sedangkan pada konsentrasi zat pembusa (tween 80) 0,5 %, perlakuan blansir dapat menurunkan kadar air produk dari 6,07±0,04% menjadi 5,08±0,01%.…”

Section: Kadar Air Serbuk Seledriunclassified

Pengaruh Blansir dan Tween 80 pada Pengeringan Busa terhadap Karakteristik Serbuk Seledri

2023

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Instant powder drinks are gaining popularity due to their practicality, durability, and ease of storage. As a result, fresh celery was converted into instant celery powder. The foam-mat drying technique was utilized to produce the celery powder because of its low drying temperature of 60°C and relatively fast drying process. To prevent food deterioration and enhance the characteristics of celery powder, the blanching process was employed. Tween 80 was also used to produce foam, which facilitated the foam mat drying process of celery. This study aimed to examine the impact of blanched or un-blanched treatment and the concentration of tween 80 on the physical and chemical characteristics of celery powder. The experiment used a completely randomized design with two factors, namely blanching treatment and the concentration of tween 80 (0.1%, 0.5%, 1.0%). Yield, water content, solubility in water, antioxidant activity, total phenol, and yield of celery powder were tested. The results indicated that increasing the concentration of tween 80 had a positive effect on the yield, solubility, antioxidant activity, and total phenols of celery powder products, but had a negative impact on the moisture content of the product. The treatment of un-blanced/blanching had a positive effect on the solubility, antioxidant activity, and total phenol of the product but a negative impact on the yield and moisture content of the product. The best celery powder product was produced by treating it with blanching and tween 80 concentration of 1%. It had the following characteristics: solubility of 93.87±0.28%, antioxidant activity of 251.22±4.67 mg AEAC/100 g, phenolic total of 77.44±2.80 mg GAE/100 g, and moisture content of 4.59±0.02%. The yield of celery powder obtained was 12.38±0.2%.

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“…Metode foam mat drying adalah salah satu metode pengeringan yang memiliki keunggulan metode yang mudah diaplikasikan serta membutuhkan bahan tambahan yang mudah dijumpai dan tidak mahal. Keunggulan lain dari proses pengeringan dengan metode foam mat drying adalah bahwa proses pengeringan dapat dilakukan pada suhu yang relatif rendah [4]. Bentuk serbuk memiliki kelebihan yaitu lebih awet, ringan dan volumenya lebih kecil sehingga dapat mempermudah dalam pengemasan dan pengangkutan.…”

Section: Pendahuluanunclassified

Sensory Evaluation of Instant Drink Red Guava (Psidium guajava L.) Using the Ranking Method

Widayanti

Nurbaya

2022

PELS

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Red guava is a fruit that is in great demand by consumers because it is nutritious for the health of the body. Red guava is widely used for juice or eaten fresh. However, fresh guava fruit and guava juice cannot be stored for long, because they have a high water content. Therefore, it is necessary to carry out further treatment so that nutritional needs can be maintained and can be extended by making instant drink powder using the foam mat drying method. The main purpose of this research is to produce instant powder drink that can be accepted by respondents and to know the level of respondent's preference for red guava juice. The method in this study uses the ranking test method. The panelists in the study were students of the Muhammadiyah University of Sidoarjo who opened 30 people. Instant drink of red guava juice with a ratio of red guava powder with a sucrose concentration of 10%, 20%, and 30% with a proportion of water 1:5, 1:10 and 1:15. It can be said that there is a significant effect on the aroma, taste, texture and color as well as the level of respondent's preference for the red guava juice drink produced. Sensory data were statistically analyzed using one-way ANOVA. If it shows a significant result, then it is continued with a significant difference test using Duncan's Multiple Range Test (DMRT) at a significance level of 0.05. The results showed that there were significant differences in each treatment.

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APLIKASI METODE FOAM MAT DRYING PADA PEMBUATAN BUBUK JAHE (Zingiber officinale)

Cited by 9 publications

References 0 publications

Implementation of Ambon Banana Peel (Musa Paradisiaca) as Foaming Agent of Banana Fruitghurt using Foam Mat Drying Method

Implementation of Ambon Banana Peel (Musa Paradisiaca) as Foaming Agent of Banana Fruitghurt using Foam Mat Drying Method

Pengaruh Blansir dan Tween 80 pada Pengeringan Busa terhadap Karakteristik Serbuk Seledri

Sensory Evaluation of Instant Drink Red Guava (Psidium guajava L.) Using the Ranking Method

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