Article Per Year (5 Year)
p-Index From 2020 - 2025
1.873
P-Index
This Author published in this journals
All Journal J-Kesmas: Jurnal Kesehatan Masyarakat (Indonesian Journal of Public Health) Jurnal TILAPIA Proceedings of International Conference on Multidiciplinary Research Journal of Nutrition Science Journal of Chemical Process and Material Technology Jurnal Teknologi Pengolahan Pertanian Research In Chemical Engineering
Afwa Hayuningtyas
Nutrition Departmen, Universitas Teuku Umar
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Energy Engineering Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Journal of Chemical Process and Material Technology

 1 
Comparison of Physical and Chemical Changes of Dried Berries Fruits Powders from Spray and Freeze Drying Alwani Hamad; Afwa Hayuningtyas; Pinyapat Jitphongsaikul
Journal of Chemical Process and Material Technology Vol 1, No 2 (2022)
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36499/jcpmt.v1i2.6886

Abstract

The different drying methods for preserving fruits may affect fruits' physical and chemical properties, especially dried berries. The expected drying techniques include Spray Drying (SD) and Freeze Drying (FD). The physical characteristics, such as color, taste/odor, and thermal properties, have changed during the process. The higher temperatures in spray drying may affect the phytochemical compounds that will change the final nutritional value. The juice taste and color of berries powders that FD produces are better than SD. However, the morphology of powder that resulted from SD is better. Also, the losses of phenolic compound and anthocyanin content of dried berries produced from SD are much lower than FD. Therefore, the choices of higher quality dried berries can be produced by FD that are suitable to preserve the phytochemical compounds that have health benefits.   
Co-Authors Adelina Irmayani Lubis Alwani Hamad Alwani Hamad Alwani Hamad Alwani Hamad Anila Wirantika Arfah Husna Bekti Wulan Sari Devita Almayda Diah Ayu Kusumawati Dwi Apriliani Hanif Muchdatul Ayunda Idda Nuriya Rahma Itza Mulyani Marniati Marniati Marniati Marniati Mubshair Naveed Muhammad Agil Nur Fauzan Noer Octaviana Maliza Nurdin Nurdin Pinyapat Jitphongsaikul Pinyapat Jitphongsaikul Pinyapat Jitphongsaikul Pinyapat Jitphongsaikul Putri, Enda Silvia Raafi Akbar Putra Rahmadani Rahmadani RR. Ella Evrita Hestiandari Safrida Safrida Safrida Safrida Suci Eka Putri Vishal Chherti Wardah Iskandar Wardah Iskandar Wintah Yeti Rusmiati Hasanah