Pengaruh Metode Pengeringan Terhadap Karakter Mutu Fisik Dan Kimia Serbuk Minuman Instan Kulit Buah Naga

Adhayanti, Ida; Ahmad, Tahir

doi:10.32382/mf.v16i1.1418

Cited by 10 publications

(14 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…If the solubility value is higher, the better quality of the product, because the brewing process will be easier. If the solubility value is higher, it will result in better product quality, because the brewing process will be easier [15]. The results of the solubility of herbal powder are supported by the results of research [17] that the solubility of passion fruit powder drinks increases along with the addition of tween ® 80 concentration with solubility ranging from 70,52-81,39%.…”

Section: Solubilitymentioning

confidence: 84%

Application of Foam Mat Drying in the Making of Herbal Powder

Wiyono,

Mawaddah,

Mahardika

2024

IJ-FANRES

View full text Add to dashboard Cite

The increasing demand for herbal raw materials in Indonesia is evidenced by data according to Riskesdas in 2010-2018 increased by 44.3%. The data also states that 59.12% of Indonesians still consume herbal medicine and 95.6% know the benefits of herbal medicine. The herbal drink consists of various spice mixtures. Commonly used spices consist of ginger, aromatic ginger and lemongrass. Ginger contains gingerol active compounds with antioxidant activity above vitamin E and α-tocopherol. Aromatic ginger contains phenol chemical compounds as antioxidants that are analgetic. Lemongrass contains bioactive compounds as antioxidants. Generally, herbal products are processed in liquid form so that they have a low shelf life, and are easily damaged and contaminated. Therefore, there is a need for innovation in making herbal drinks into powder with the foam mat drying method using a microwave. The process of making herbal powder is added with tween® 80 and maltodextrin. This study aims to determine the effect of foaming agents and fillers on the organoleptic and physicochemical characteristics of herbal powder, yield value, antioxidant activity and mass balance of the selected treatment. This study used RALF with 2 factors consisting of the ratio of fillers and foaming agents. This study used organoleptic test parameters and physicochemical tests. Results The determination of the selected treatment (organoleptic test) is analyzed for its mass balance and antioxidant activity. The results showed that the addition of the ratio of foaming agents and fillers had a significant effect on organoleptic and physicochemical test characteristics. The herbal powder selected based on the Spider Web test is an A1B2 treatment with a yield value of 11.85% and antioxidant activity of 69.6%. The calculated mass balance results in an efficiency value of no more than 1 (100%) and the largest mass loss in the drying process of 577.72 gr or 88.05% of the incoming material.

show abstract

Section: Solubilitymentioning

confidence: 84%

Application of Foam Mat Drying in the Making of Herbal Powder

Wiyono,

Mawaddah,

Mahardika

2024

IJ-FANRES

View full text Add to dashboard Cite

show abstract

“…Drying temperature consists of 2 levels, 70°C and 80 °C. The following steps are an analysis of protein total (Novianti, 2021), solubility (Adhayanti & Ahmad, 2020), and WHC (Wijayanti et al, 2015). The research design of this study is shown in Table 1.…”

Section: Methodsmentioning

confidence: 99%

Encapsulated aromatic citronella extract (Cymbopogon nardus) and its responses to protein content, solubility, and water holding capacity of catfish bone powder

Khairi,

Nuraisyah,

Sirajuddin

et al. 2024

J. Halal Sci. Res.

View full text Add to dashboard Cite

Aromatic citronella contains highly bioactive components that are easily degraded during processing and storage. Their stability decreases due to heat, light, and oxygen exposure. Encapsulation is one method to maintain the stability of bioactive components. This study aims to determine the content of protein, solubility, and water holding capacity (WHC) of aromatic citronella extracted and encapsulated by various maltodextrin concentrations and foam mat drying temperatures of catfish bone powder. The experimental design in this study used a completely randomized design (CRD) with two factors. Temperature variations in this study were 70°C and 80°C, and maltodextrin concentrations were 10% and 15%. Statistical analysis was performed with two-way ANOVA and continued with the DMRT (Duncan's Multiple Range Test) test at the significance level α = 5%. Total protein of encapsulated aromatic citronella extract on catfish bone powder ranged from 17.24-27.34%, solubility ranged from 34.53-55.64%, and WHC ranged from 4.49 – 43.03%. Maltodextrin concentration significantly affected protein content and WHC. Drying temperatures significantly affected the solubility of catfish bone powder with the addition of encapsulated aromatic citronella.

show abstract

“…The higher the water content of the powdered milk, the lesser the product's solubility. According to Adhayanti and Ahmad (2020), an increase in the water content of foodstuffs results in the creation of clumps and a longer time to dissolve the bindings between particles.…”

Section: Solubility Timementioning

confidence: 99%

Effect of trehalose and butterfly pea (Clitoris ternatea L.) on physicochemical characteristics of drum dried milk powder

et al. 2023

View full text Add to dashboard Cite

The purpose of this study was to determine the effect of Trehalose and Telang-Pea (Clitoris ternatea L.) which are used as fillers for Telang-Yellow milk powder. This study used a randomized block design, 3x3 factorial, and 2 replications. Trehalose concentrations (10%, 15% and 20%) and t butterfly pea flower concentrations (0.5%, 1% and 1.5%) were research factors. The results of this study included water content, antioxidant activity, viscosity, yield, solubility, dissolution time, hygroscopicity, color intensity, and preference for taste, color, aroma and after taste. The results showed that water content, hygroscopicity, dissolution time, solubility, yield, pH value, color, and hedonic assessment of taste, color, aroma, and aftertaste were affected by trehalose and eggplant concentrations. The best organoleptic results were obtained with t1b2 samples (0.5% trehalose and 15% Butterfly Pea). The best treatment was the t3b3 treatment with the results of the analysis of water content 2.86%, hygroscopicity 7.15%, amendment 20.00%, soluble time 29.13%, solubility 83.98%, pH 6.72, antioxidant activity 557.77 ppm, color intensity *L 48.01, *a 4.73 and *b 6.10.

show abstract

Pengaruh Metode Pengeringan Terhadap Karakter Mutu Fisik Dan Kimia Serbuk Minuman Instan Kulit Buah Naga

Cited by 10 publications

References 0 publications

Application of Foam Mat Drying in the Making of Herbal Powder

Application of Foam Mat Drying in the Making of Herbal Powder

Encapsulated aromatic citronella extract (Cymbopogon nardus) and its responses to protein content, solubility, and water holding capacity of catfish bone powder

Effect of trehalose and butterfly pea (Clitoris ternatea L.) on physicochemical characteristics of drum dried milk powder

Contact Info

Product

Resources

About