Effect of Inlet Air Temperature on the Properties of Spray Dried San-sakng (Albertisia papuana Becc.) Leaf

Mayasari, Eva; Saloko, Satrijo; Lestari, Oke Anandika; Ulfa, Maria

doi:10.24925/turjaf.v8i6.1245-1249.2930

Cited by 7 publications

(6 citation statements)

References 23 publications

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“…The bulk density of the black garlic powder decreased when the inlet temperature of the spray dryer was increased. Similar observations also occurred in the drying process of guava powder [21], acai juice powder [30], sweet orange juice [33], amaranthus betacyanin [15], san sakng leaf [34], instant herbal tea [35] and amla juice powder [36]. On the other hand, this result followed a different trend with spray-dried kuini powder [13].…”

Section: Bulk and Tapped Densitiessupporting

confidence: 72%

Influence of Spray Drying Inlet Temperature on the Physical Properties and Antioxidant Activity of Black Garlic Extract Powder

Wijayanti,

Widyaningsih,

Wulan

et al. 2023

Trends Sci

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Black garlic is a fermented product from garlic (Allium sativum L.) that is processed by heating fresh garlic at a certain temperature and humidity for several days. Black garlic has higher antioxidant activity and is rich in organosulfur compounds. Therefore, black garlic has an unpleasant taste and odor. Spray drying of black garlic extract is important for wider application, preservation and prolongation of its shelf-life. Black garlic powders were produced using SD-18A mini spray dryer. The purpose of this research was to evaluate the effect of inlet temperatures on the physical properties and antioxidant activity of aqueous black garlic powder. The inlet temperatures ranged from 165 to 225 °C, whereas other conditions were kept constant such as maltodextrin concentration (8 %) and feed flow rate (4.5 mL/min). The black garlic powders were examined for powder yield, moisture content, hygroscopicity, bulk density, wettability, antioxidant activity and total phenolic and flavonoid content. The optimal conditions for the drying process were achieved with an inlet temperature of 225 °C. An increase in the inlet temperature of the spray dryer has increased the powder yield, hygroscopicity, antioxidant activity and total phenolic and flavonoid content of the black garlic powder, but reduced the water content, bulk density and wettability of the spray-dried product. HIGHLIGHTS The best properties of black garlic powder were obtained at an inlet temperature of 225 °C The bioactive compounds of black garlic were stable at high temperatures The higher inlet temperatures increased antioxidant activity in black garlic powders GRAPHICAL ABSTRACT

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Section: Bulk and Tapped Densitiessupporting

confidence: 72%

Influence of Spray Drying Inlet Temperature on the Physical Properties and Antioxidant Activity of Black Garlic Extract Powder

Wijayanti,

Widyaningsih,

Wulan

et al. 2023

Trends Sci

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“…96% of ethanol was added until the solution reaches 10 ml and vortexed until a homogeneous solution is obtained. Absorbance is read on the spectrophotometer that was set to 520 nm wavelength [10].…”

Section: Discussionmentioning

confidence: 99%

“…Petis is then strained and moved into another container for storage and cooled down to room temperature. Analysis in research stage I included color [7], ash content [8], moisture content [8], salt content [9], protein content [8], and glutamic acid content [10].…”

Section: Main Research Stage Imentioning

confidence: 99%

Utilization of Mushroom as the Main Ingredient of Vegan Petis with Different Types of Flour

Muliadi¹,

Anugrahati

2022

GCISTEM

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Petis is a sauce food product that is generally made of shrimp and has a savory taste. The vegetarian and vegan trend has grown in the society with the rising public awareness for health problems. The usage of enoki, button, and straw mushrooms as the main ingredient of petis have not explored yet. The preliminary stage analysed the glutamic acid content of 3 different type of mushroom, which are enoki, button, and straw mushroom. Three different types of flour, which are tapioca, rice, and wheat flour with three different concentrations were tested in stage I of main research. The physical and chemical properties vegan and shrimp petis were compared in stage II of the main research. The result showed that button mushroom was the best mushroom used to make vegan petis with the highest glutamic acid content (2.55 ± 0.01%). The best formula for vegan petis was button mushroom with 3% of rice flour. Vegan petis met the requirement for ash content and salt content of SNI but fails to meet the moisture content and protein content requirements. The best vegan petis had a similar amino acid profile with shrimp petis. Therefore, it can be concluded that vegan petis was an alternative vegan seasoning for traditional Indonesian food.

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“…Flakes were reduced in size using a dry blender and sieved with a size of 60 mesh. Black soybean tempeh protein hydrolysates were displayed in Figure 2 (Khokhani et al, 2012;Mayasari et al, 2018;Muliadi and Anugrahati, 2022), soluble protein content (Muyassaroh et al, 2020;Wicaksono and Winarti, 2021), degree of hydrolysis (Alahmad et al, 2022), lightness (Djunaidi et al, 2017); and total amino acid profile (Saraswanti Indo Genetech, 2022).…”

Section: Black Soybean Protein Tempeh Hydrolysates Productionmentioning

confidence: 99%

Utilization of Partially Purified Papain Enzyme in Mallika Black Soybean Tempeh Hydrolysate as Umami Seasoning

Wihan,

Anugrahati

2023

Caraka Tani J. Sustain. Agric.

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Tempeh made from Mallika black soybean (Glycine max (L.) Merr. var. Mallika) can be fermented for up to 4 days and can be further optimized by adding partially purified papain enzyme obtained from California variety papaya leaves (Carica papaya (L.) var. California). Enzyme can be added to the hydrolysates to degrade protein into short-chain peptides and free amino acids, contributing to umami taste sensory attributes. The study aimed to determine the best ammonium sulfate fractionation of crude papain enzyme and the best physicochemical characteristics of black soybean tempeh protein hydrolysate. The addition of ammonium sulfate fractionation used was 0% to 80%; fermentation time was 2 to 4 days; and the concentration of enzyme added was 0%(w/v) to 1.5%(w/v). The results showed that the 40% fractioned papain enzyme gave the highest protease activity value (0.98±0.04 U ml-1) and most of the papain enzyme was precipitated in this fraction leaving impurities. The black soybean tempeh hydrolysates with 4 × 1% showed the best physicochemical characteristic because it produced the highest umami substance. The best characteristics were moisture content (17.97±0.46%), glutamic acid content (171.58±5.72 mg g-1) that was caused by a transamination reaction, dissolved protein content (470.66±19.50 mg g-1), degree of hydrolysis (43.64±1.99%) and lightness (46.02±0.97). The umami substance’s amino acids are high in content, such as glutamic and aspartic acids (59.89±0.31 mg g-1 and 26.47±0.09 mg g-1). Sensory evaluation showed that treatment 4 × 1% demonstrated no significant difference in umami intensity with MSG (monosodium glutamate).

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Effect of Inlet Air Temperature on the Properties of Spray Dried San-sakng (Albertisia papuana Becc.) Leaf

Cited by 7 publications

References 23 publications

Influence of Spray Drying Inlet Temperature on the Physical Properties and Antioxidant Activity of Black Garlic Extract Powder

Influence of Spray Drying Inlet Temperature on the Physical Properties and Antioxidant Activity of Black Garlic Extract Powder

Utilization of Mushroom as the Main Ingredient of Vegan Petis with Different Types of Flour

Utilization of Partially Purified Papain Enzyme in Mallika Black Soybean Tempeh Hydrolysate as Umami Seasoning

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