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All Journal Formosa Journal of Applied Sciences (FJAS)
I Nyoman Rudianta
Jurusan Teknologi Pangan dan Hasil Pertanian Fakultas Pertanian Universitas Warmadewa
Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Social Sciences

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Characteristics of Instant Betutu Seasoning Using the Foam-Mat Drying Method I Wayan Sudiarta; Ni Komang Putri Candra Dewi; I Nyoman Rudianta; Luh Putu Putri Setianingsih
Formosa Journal of Applied Sciences Vol. 3 No. 7 (2024): July 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjas.v3i7.9753

Abstract

Betutu is a typical Balinese food that is known to have a delicious taste because it uses various kinds of spices or base genes. Drying instant betutu seasoning using the foam-mat drying method requires foaming agents and fillers. One of the foaming and filler ingredients is egg white and maltodextrin. This research aims to determine the concentration of egg white and maltodextrin on the best chemical, microbiological, and organoleptic characteristics of instant betutu seasoning. The best research results were obtained in the treatment with a concentration of 15% egg white and 5% maltodextrin with a water content of 5.24%, ash content of 6.22%, protein content of 0.23%, acidity degree (pH) of 5.45, and total microbes of 9, 7 x 102 CFU/g. Subjective observations (color, aroma, taste, texture, and overall acceptability): 5.15–5.55, with the criteria somewhat like it.
Co-Authors I Wayan Sudiarta Ni Komang Putri Candra Dewi Ni Luh Putu Putri Setianingsih