<![CDATA[Tomatoes are a horticultural commodity with high potential and make a significant contribution to national annual crop production. However, tomatoes are highly perishable and have a short shelf life due to their high moisture content. Large quantities of unsold tomatoes, often resulting from bumper harvests caused by increased productivity, can be further utilized before spoilage occurs. One of the by-products of tomato processing, namely tomato pulp, can be used to reduce postharvest losses and extend shelf life. Foam mat drying, which converts tomato pulp into powder form, is an alternative processing method with potential application as an additional ingredient in food and non-food products. This drying method involves maltodextrin as a bulking agent and egg white foam as a foaming agent. This study aimed to determine the optimum foam mat drying conditions for producing tomato pulp powder with desirable physicochemical characteristics. The method applied was a laboratory experimental study with optimization using the RSM Box-Behnken Design in Design Expert 13. The drying conditions included temperatures of 55–65°C for 3–5 hours, with maltodextrin concentration of 10–20% (w/w), using a food dehydrator. The supporting parameters observed were ash content and color. The results indicated that foam mat drying at 65°C for 4 hours with 18% maltodextrin produced the optimum tomato pulp powder, with a drying yield of 18.424%, moisture content of 2.548% (wb), ash content of 2.196%, and TCD of 38.007 with a reddish-orange color.]]>
