Effects of Drying Time on Yield and Moisture Content of “Sumahe” Powdered Drink Using Spray Dryer

Abstract

As people today are becoming more health-conscious, various efforts have been made to keep up one's health, such as by consuming highly nutritious food and drinks. One of the nutritious food sources produced from bees is honey, bioactive compounds of polyphenols, glyoxal and methylglioxal. Honey could be used as a health drink by mixing with ginger. This health drink is also produced as powdered drink to simplify storing, reduce the use of plastic packaging, and to add product value to increase market share. The aim of this research was to analyze the effects of drying time for 5, 15, and 25 minutes with an addition of maltodextrin on the yield, density, and moisture content of "Sumahe" instant powdered drink, made from cow's milk, honey, and ginger. Preparation of a mixture of packaged milk (1L), honey (30 mL), ginger water (50 mL), and maltodextrin (220 mL = 20%(v/v). Analysis of the moisture content and density of the mixture. Drying process using spray dryer at inlet temperature of 125C, outlet temperature of 80C, which are varied drying time for 15, 15 and 25 minutes and varied heating time with oven for 15,30, and 60 minutes. The results showed that the longer the drying time, the lower the moisture content of the drink. Meanwhile, the longer the drying time, the higher the yield became. A taste test of "Sumahe" also indicated that from 25 minutes of drying time, most of the panelists rated the drink as tasteful and delicious.

Evaluation of Banana Sale Drying Performance Using a Tray Dryer with Mathematics Modeling

“…In the food industry, the findings of this research can be utilized to enhance the production processes of dried foods such as banana chips, fruit crisps, dried nuts, and jerky. A better understanding of how drying time affects moisture content and material mass can aid in the production of stable products with a long shelf life.The drying time plays a crucial role in determining the moisture content and mass of the material, including Banana Sale (Ismiyati et al, 2018). In this research, the drying process was conducted until the moisture content of the Banana Sale reached the maximum allowable level of 40%, as specified in SNI 01-4319-1996, which outlines the quality standard for Banana Sale.…”

Pengaruh Laju Alir pada Proses Spray Drying terhadap Karakteristik Fisiko Kimia Mikrosfer Glibenklamid menggunakan Polimer Kitosan dan Penyambung Silang Natrium Tripolifosfat

“…Mikrosfer yang dihasilkan selanjutnya dikeringkan pada suhu 105 o C sampai diperoleh bobot yang konstan. Kandungan lembabnya ditentukan oleh perbedaan berat antara berat awal dan berat akhir dibagi dengan berat akhir yang dinyatakan dalam persentase [12].…”

Different Drying Duration of Corncobs Powders and Its Effects on Physical, Nutritional and Phytochemical

“…The increased water absorption may be due to the effects of reduced moisture and increased hygroscopicity of the product [24]. The study that conducted also said that the higher of the drying temperature then the faster the drying process [25]. 2) Solubility: Corncob's powder has a solubility of 26.39-27.91%.…”