Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal Jurnal Litbang Industri Jurnal Litbang Industri
Kamsina Kamsina
Unknown Affiliation
Chemistry Industrial & Manufacturing Engineering

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Utilization of modified flour (maltodextrin) from yam starch for the manufacture of tomato extract encapsulate Inda Three Anova; Kamsina Kamsina
Jurnal Litbang Industri Vol 12, No 2 (2022)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v12i2.7890.115-120

Abstract

Tomato (Solanum lycopersicum ) is a popular vegetable and functional food ingredient. It is typically used to make fruit juice, which is then consumed directly or in a mixed form. The content consists of water, fiber, vitamins, and minerals and functions as an antioxidant. Therefore, this study aimed to utilize modified flour from yam starch as maltodextrin to produce tomato juice encapsulant. Yam starch maltodextrin encapsulation treatment consisted of 5%, 10%, 15%, 20%, 25%, and 30% aquadest for tomato juice (1:1). The yield, moisture, ash, and vitamin C content were calculated. The 30% treatment produced the highest yield value of 194 g, with water and ash contents of 5.21% and 1.59%, respectively. Meanwhile, the 5% treatment had the highest vitamin C of 0.77%.
Utilization of modified flour (maltodextrin) from yam starch for the manufacture of tomato extract encapsulate Inda Three Anova; Kamsina Kamsina
Jurnal Litbang Industri Vol 12, No 2 (2022)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v12i2.7890.115-120

Abstract

Tomato (Solanum lycopersicum ) is a popular vegetable and functional food ingredient. It is typically used to make fruit juice, which is then consumed directly or in a mixed form. The content consists of water, fiber, vitamins, and minerals and functions as an antioxidant. Therefore, this study aimed to utilize modified flour from yam starch as maltodextrin to produce tomato juice encapsulant. Yam starch maltodextrin encapsulation treatment consisted of 5%, 10%, 15%, 20%, 25%, and 30% aquadest for tomato juice (1:1). The yield, moisture, ash, and vitamin C content were calculated. The 30% treatment produced the highest yield value of 194 g, with water and ash contents of 5.21% and 1.59%, respectively. Meanwhile, the 5% treatment had the highest vitamin C of 0.77%.
Co-Authors Inda Three Anova