Liquid smoke is impractical and easy to deteriorate, thus needs to be protected against deterioration. Spray drying technique is widely used to encapsule bioactive compounds. This study aims to determine the optimum encapsulant ratio and spray drying process to produce nanocapsule of liqud smoke. Nanocapsules production began with the mixing of encapsulant (chitosan and maltodextrin) and the liquid smoke and then agitated until dissolved. The solution of nanoparticles was heated in a water bath at 45°C for 5 minutes and homogenized using a homogenizer at 4000 rpm for 1 min. The nanoparticle solutions was spray dried at various temperatures and feed flow rates. Optimization is accomplished by using Response Surface Methodology (RSM), and the parameters to be optimized were chitosan concentration, inlet air temperature and feed flow rate of the spray dryer based on total phenolic content. Samples were analyzed for viscosity, pH, phenols staining, total phenolic, total carbonil, total acidity content, encapsulation efficiency, morphology profiles, and particle size distribution. The results showed that the nanoparticles solution of liquid smoke had a pH ranged between 2.55-2.64 total soluble solids ranged between . The total phenolic content of the nanocapsules ranged from 1.38 to 2.32% with an efficiency ranged from 22.25 to 37.44%, and water content ranged from 9.56 to 10.73% (dry basis). The optimum conditions for the highest value of total phenolic content were 0.12% chitosan concentration, 140.65°C inlet air temperature and feed flow rate at 5.29 mL/min. The results suggested that nanocapsules had spherical and wrinkle shape with an average size of nanocapsules of 29.16 nm. ABSTRAKAsap cair (umumnya) dianggap kurang praktis serta mudah mengalami kerusakan. Oleh karena itu, dikembangkan pembuatan tepung asap dengan metode nanoenkapsulasi. Teknik yang banyak digunakan untuk nanoenkapsulasi adalah teknik spray drying. Penelitian ini bertujuan untuk mengetahui rasio enkapsulan terbaik dan proses spray drying yang optimal. Proses pembuatan nanokapsul diawali dengan mencampurkan enkapsulan (kitosan dan maltodekstrin) ke dalam asap cair, kemudian diaduk sampai larut lalu dihangatkan dalam penangas air pada suhu 45°C selama 5 menit. Setelah itu, dilakukan proses homogenisasi (kecepatan 4000 rpm, selama 1 menit) dan proses pengeringan dengan spray dryer pada berbagai suhu dan laju alir umpan. Optimasi dilakukan dengan menggunakan metode Response Surface Methodology (RSM), serta parameter yang dioptimasi adalah konsentrasi kitosan, suhu inlet dan laju alir umpan spray dryer terhadap nilai respon total fenol nanokapsul. Analisa yang dilakukan adalah viskositas larutan, pH, pewarnaan fenol, kandungan fenol total, efisiensi enkapsulasi, profil morfologi SEM, dan distribusi ukuran partikel. Dari hasil penelitian didapatkan bahwa larutan nanopartikel asap cair memiliki pH berkisar antara 2.55-2.64 dengan total padatan terlarut berkisar antara 14-14.8°Brix serta viskositas larutan nanopartikel berkisar antara 8. 70-14.90 centi...
Several types of mushrooms such as white oyster mushrooms, shiitake and straw have a protein content with a high proportion of glutamic acid so that they can be utilized as broth powder. The purpose of this study was to determine the interaction of dextrin concentration and drying time and the best treatment on the physicochemical and organoleptic characteristics of mushroom broth powder. The study used the factorial Randomized Block Design (RBD) method, where the first factor was dextrin concentration (7.50%, 12.50%, 17.50%) and the second factor was drying time (8 hours, 10 hours, 12 hours). The data were analyzed by using ANOVA and further tests used LSD or DMRT. The organoleptic test was carried out by using the Hedonic Scale Scoring test and the best treatment was chosen by using the Zeleny method. The results showed the addition of dextrin concentration and drying time gave significant interactions to the water content, water vapor absorption and yield. The best treatment was obtained in broth powder with a dextrin concentration of 7.50% and a drying time of 8 hours.
PENDAHULUANIndonesia merupakan negara yang memiliki industri kuliner cukup besar. Perkembangan kuliner cepat saji tersebut akan meningkatkan kebutuhan gula, khususnya untuk bahan baku pemanis untuk makanan dan minuman. Saat ini, penggunaan gula cair dirasa lebih efektif dan praktis karena mudah diaplikasikan (dicampurkan) dengan bahan makanan lainnya. Gula cair yang tersedia saat ini biasanya merupakan hasil pelarutan gula pasir menggunakan air.Pencairan gula pasir yang saat ini banyak dilakukan memiliki beberapa kelemahan diantaranya membutuhkan waktu yang relatif lama, biaya lebih mahal untuk air dan energi panas yang diperlukan.Tanaman sumber gula saat ini yang dikembangkan di Indonesia sebagian besar adalah Tebu. Selain tebu, tanaman lain yang potensial dikembangkan sebagai tanaman sumber gula adalah sorgum manis (Sorghum bicolor L.) karena mempunyai daerah adaptasi yang luas.Tanaman sorgum toleran terhadap kekeringan dan genangan air, dapat berproduksi pada lahan marginal, serta relatif tahan terhadap gangguan hama/penyakit. Budidaya sorgum terbesar di Indonesia terdapat di Jawa Tengah, disusul oleh Jawa Timur (Lamongan, Bojonegoro, Tuban, Probolinggo), DI Yogyakarta, serta NTB dan NTT (Sirappa, 2003).Sorgum manis sangat potensial untuk digunakan sebagai tanaman penghasil gulakarena memiliki banyak kandungan air dan gula. Kandungan gula pada nira sorgum (16.
The main issue of coffee commodity in Indonesia besides productivity is quality consistency. Defective coffee has a low quality level as well as low selling value and potentially detrimental for the coffee industry. However, despite its potential impact on coffee consumption behavior, the study on coffee quality based on Indonesian consumer perspectives is still limitedly published. This study aimed to investigate Indonesian coffee consumer perception on coffee quality and the effect on consumption behavior. The study was conducted using an online survey to coffee communities involving coffee consumers, and more experienced coffee consumers such as farmers, barista, Q-graders and coffee-based entrepreneurs in Indonesia. The data was analyzed for descriptive analysis, Cochran Q test and post hoc analysis using XLSTAT software and further visualized using Displayr online software. The result indicated that even though there were some similarity or agreement, the coffee consumers and more experienced consumers might perceive coffee quality differently. Those perceptions on quality might drive their different behavior on coffee consumption in Indonesia.
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