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All Journal Jurnal Teknologi Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Pramita, Hera Sisca
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Agriculture, Biological Sciences & Forestry Computer Science & IT Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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OPTIMASI KONSENTRASI MALTODEKSTRIN DAN SUHU INLET PENGERING SEMPROT TERHADAP SENYAWA BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN SUSU BUBUK EDAMAME Pramita, Hera Sisca; Ali, Dego Yusa; Widyaningsih, Tri Dewanti; Sapitri, Nia
Jurnal Teknologi Pertanian Vol. 25 No. 2 (2024)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2024.025.02.2

Abstract

Edamame menjadi salah satu komoditas ekspor unggulan Kota Jember, Jawa Timur. Pada kategori ekspor, edamame yang digunakan harus memiliki kualitas unggul sehingga perlu dilakukan penyortiran. Namun selama ini pemanfaatan edamame yang tidak memenuhi syarat ekspor tersebut masih belum optimal. Alternatif yang dapat dilakukan yaitu pembuatan susu bubuk edamame dengan metode pengering semprot. Penelitian ini dilakukan untuk menentukan formulasi konsentrasi maltodekstrin dan suhu inlet pengering semprot yang optimal terhadap senyawa bioaktif dan aktivitas antioksidan susu bubuk edamame. Rancangan percobaan yang digunakan yaitu Central Composite Design (CCD) dengan faktor konsentrasi maltodekstrin (5,71–10%w/w) dan suhu inlet pengering semprot (160–215°C) yang diolah dengan metode Respone Surface Methodology (RSM). Kombinasi konsentrasi maltodekstrin 7,13%w/w dan suhu inlet pengering semprot 191,5°C dipilih sebagai kondisi optimum berdasarkan respon tertinggi dengan total fenol 275,79 mg GAE/100g, total flavonoid 59,93 mg QE/100g, ABTS 101,48 mg GAE/100g, dan FRAP 60,89 µg GAE/g. Hasil verifikasi kondisi optimum berbeda nyata dengan saran dari Design Expert 12, dimana kandungan senyawa bioaktif dan aktivitas antioksidan hasil verifikasi lebih tinggi.
Optimization of maltodextrin concentration and spray drying temperature on physicochemical characteristics of powdered edamame milk Ali, Dego Yusa; Pramita, Hera Sisca; Widyaningsih, Tri Dewanti; Jayanti, Theresia Vania
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 2 (2024)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2024.007.02.1

Abstract

Peeled edamame can be processed into a product that will increase added value, including edamame milk. The perishable nature of milk requires further processing, such as drying it into powder. One of the commonly used fillers is maltodextrin because it can improve the product’s physical properties. With this treatment process, the physicochemical characteristics could be changed. Therefore, this study aimed to optimize the treatment of the physicochemical characteristics of edamame milk powder. Response Surface Methodology (RSM) with Central Composite Design (CCD) experiment with maltodextrin concentration factor (5.71%-10.00%) and spray drying temperature (160°C-215°C) was used in this study. Analysis of physicochemical characteristics carried out included water content, water activity, solubility, hygroscopicity, and color (a(-)). The results showed that treatment with the combination of 6.00% maltodextrin and 215 °C of drying temperature offer the optimum condition in producing a high-quality edamame milk powder.
Co-Authors Dego Yusa Ali Jayanti, Theresia Vania Sapitri, Nia Tri Dewanti Widyaningsih