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Prabowo, Ulya Sarofa

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Author-ID : 2140253

Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance

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The effect of temperature and drying time on rujak cingur spices powder properties and its change during storage Prabowo, Ulya Sarofa; Winarti, Sri; SP, Bagus
Anjoro: International Journal of Agriculture and Business Vol 1 No 2 (2020): Anjoro
Publisher : Agribusiness Department, Agriculture and Forestry Faculty, Universitas Sulawesi Barat, Indonesia

Rujak cingur is an Indonesian traditional food that is very potential to be developed. The time required to serve one serving of Rujak cingur is from 10 to 15 minutes. Mostly used to make spices. Spices also cannot be stored for a relatively long period of time. So, it takes an alternative to shorten the presentation time and prolong the shelf life by making powder spice. This study aims to determine the best combination of treatment based on temperature and drying time so as to produce the best quality Rujak cingur spices powder and to know the change of the product's properties during storage at the best treatment. This study used Completely Randomized Design (RAL) with 2 factors, such as drying temperature (60 ˚C, 70 ˚C, and 80 ˚C) and drying time (10 hours, 12 hours, and 14 hours). The best results were stored for a month and analyzed the water content, aw, peroxide number, and total mold every six days. The best treatment result based on physical, chemical parameters was obtained from Rujak cingur spices powder at 70 ˚C temperature with 14 hours drying time treatment, obtained value of yield 72.04 percent, moisture content 3.65 percent, ash content 4.76 percent, lipid content 15.15 percent, 75.44 percent solubility and 85.58 percent rehydration power. The result of storage was increase in moisture content 11.14 percent, increase of water activity equal to 1.78 percent, increase in peroxide number 8.94 percent, and total mold increased up to 40 colonies.g–1 on the 30th day.

Effect of maltodextrin concentration and drying temperature on the characteristics of watermelon (Citrullus vulgaris S.) albedo instant drink enriched with telang flower (Clitorea ternatea) extract Prabowo, Ulya Sarofa; Saraswati , Poppy
Anjoro: International Journal of Agriculture and Business Vol 2 No 2 (2021): Anjoro
Publisher : Agribusiness Department, Agriculture and Forestry Faculty, Universitas Sulawesi Barat, Indonesia

Watermelon albedo is a food waste that still contains nutrients. The presence of nutritional compounds such as vitamins, minerals, citrulline and antioxidant components cause watermelon albedo potential processed into instant drinks. The addition of telang flower extract in watermelon albedo instant drinks aims to provide an attractive color of the drink, and telang flowers contain high antioxidant compounds. This study aims to determine the effects of maltodextrin concentration and drying temperature on the characteristics of instant drinks made from mixed watermelon albedo and telang flower extract and got the best treatment. This study used a Complete Randomized Design factorial pattern of 2 factors namely the concentration of maltodextrin (10%, 15%, 20%) and drying temperature (40 °C, 50 °C, 60 °C). The obtained data were tested using ANOVA and DMRT advanced tests. The results showed that the best treatment was on the concentration of maltodextrin 20% and drying temperature of 40 °C which produced instant drinks with a moisture content of 3.90%, ash content 0.83%, yield 17.69%, solubility 99.58%, vitamin C 2.89 mg.100g–1, antioxidant activity 30.76%, and organoleptic test of taste 4.15 (like-really like), color 3.65 (rather like-like) and aroma 3.55 (rather like-like).

Effect of temperature and drying time on physicochemical of beetroot (Beta vulgaris L. var. Rubra L.) flour Prabowo, Ulya Sarofa; Aprilia, Rina
Anjoro: International Journal of Agriculture and Business Vol 3 No 2 (2022): Anjoro
Publisher : Agribusiness Department, Agriculture and Forestry Faculty, Universitas Sulawesi Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/anjoro.v3i2.1672

Beetroot is a food source that is rich in nutrient value, including carbohydrates, minerals, vitamin C and betalains as a source of antioxidants. The high-water content causes the beetroot to be easily damaged, therefore a suitable method, is needed to preserve it. Like being processed into intermediate goods such as flour. The aim of this research was to determine the effect of temperature and drying time on the chemical characteristics and color of beetroot flour. This research used a completely randomized design (CRD) in factorial with two factors, namely the drying temperature range (50 °C, 60 °C, and 70 °C) and the drying time range (6, 7, and 8 hours). ANOVA and DMRT advanced test were used to test the resulting data. The results showed that the best treatment was obtained from sample treated a drying temperature of 50oC and a drying time of 6 hours, the yield value was 13.53%, with water content of 12.61%, ash 2.65%, fat 0.73%, protein 11, 16%, carbohydrate 72.85%, antioxidant activity 69.80%, anthocyanin 69.81 mg.100 g–1, Vitamin C 31.92 mg.100 g–1, color intensity L* 15,825, a* 7.82, b* 2.78.

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