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Asma Zuhra
Politenik Negeri Lhokseumawe
Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Electrical & Electronics Engineering Mechanical Engineering

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Effect of Composition Variation and Mesh Size on the Characteristics of Acehnese Noodle Seasoning Powder Produced by Oven-Blower Drying Asma Zuhra; Teuku Rihayat; Cut Aja Rahmahwati
Jurnal Teknologi Vol 26, No 2 (2026): Agustus 2026
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/teknologi.v26i2.9295

Abstract

Aceh is widely known for its traditional cuisine rich in spices, including Acehnese noodle seasoning. However, conventional wet seasoning has limited shelf life and low practicality. This study aimed to determine the effect of spice composition and mesh size on the characteristics of powdered Aceh noodle seasoning produced using a drying oven blower. Drying was carried out at 70°C for 3 hours. The experimental design used five formulation variations (F1-F5) and five mesh sizes (60, 70, 80, 90, and 100 mesh). Parameters analyzed included moisture content, acid insoluble ash content, fat content, and organoleptic properties. The results showed that finer mesh size reduced moisture and ash content while increasing fat content due to the larger surface area of smaller particles. The lowest moisture content was obtained in F5 at 100 mesh with 6.8%, while the highest fat content was found in F2 at 100 mesh with 18.02%. All samples met the SNI 01-3709-1995 quality standard for spice powder products. Organoleptic evaluation indicated that F5 at 100 mesh was the most preferred formulation in terms of aroma, color, and taste. The study demonstrates that formulation composition and particle size significantly influence the physicochemical and sensory characteristics of Acehnese powdered seasoning.
Co-Authors Cut Aja Rahmahwati Teuku Rihayat