Kualitas minuman serbuk instan sereh (Cymbopogon citratus) dengan metode foam mat drying

Abstract

Lemongrass is still limited in use, namely more often for cooking ingredients. Lemongrass contains bioactive compounds that are beneficial to the body. This study aims to determine the quality of instant lemongrass powder drink with foam mat drying method. The method used in the study of instant lemongrass powder is the experimental design used was a factorial randomized block design (RAK) consisting of 2 factors, namely the concentration of maltodextrin (15%, 20%, and 30%) and the concentration of Tween80 (0.3% and 0 , 4%) so we get 6 treatment combinations. Each treatment was carried out 5 repetitions so that 30 trials were obtained. The tests included physicochemical (antioxidant, water content test, total dissolved solids, color test) and organoleptic tests (color, aroma, and taste). Data analysis was carried out using ANOVA. If significantly different, then proceed by using the Least Significant Difference test (BNT), organoleptic test using Friedman and to find the best treatment. The best results were found in the treatment of maltodextrin percentage 15% and tween 0.3% details of the results as follows: characteristics as follows color 3.04 (neutral / ordinary), aroma 3.6 (neutral / ordinary) and taste 4.12 (neutral / normal).

Characteristics of Instant Chocolate Drink with the Addition of Natural Sweeteners Sugar Stevia Leaf Extract (Stevia Rebaudiana Botani)

“…The addition of more stevia sugar can increase the total amount of soluble solids this is due to the increase in soluble components consisting of glucose, fructose, sucrose and protein (Farikha et al, 2013). The increasing total dissolved solids can also reduce the precipitate formed so that the quality of instant drinks is getting better (Ariska & Utomo, 2019).…”

Physical, Chemical and Organoleptic Characteristics of Red Dragon Fruit Instant Drink Powder (Hylocereus polyrhizus)

“…Faktor yang berpengaruh pada metode foam mat drying adalah suhu pengeringan, jumlah bahan pengisi dan jumlah foaming agent (bahan pembusa). Dalam foam mat drying, dibutuhkan foaming agent yang berperan dalam pembentukan busa dan penambahan bahan pengisi seperti maltodekstrin yang berfungsi untuk mempercepat proses pengeringan sehingga meminimalisir kerusakan zat gizi akibat panas, meningkatkan total padatan, melapisi komponen flavour dan memperbesar volume [4]. Di sisi lain pengeringan berfungsi untuk memperpanjang umur simpan produk pangan.…”

Rendemen, Swelling Power, Kadar Air, Total Padatan Terlarut, Dan Warna Tepung Ubi Jalar Madu Dengan Variasi Substitusi Filler Maltodekstrin

“…Total padatan terlarut yang tinggi akan meminimalisir terbentuknya endapan karena partikel yang diikat oleh maltodekstrin juga semakin banyak. 16 Substitusi maltodekstrin juga dapat meningkatkan TPT karena kandungan gula pereduksi yang terkandung didalamnya. Beberapa kandungan bahan yang terukur sebagai TPT yaitu sukrosa, gula pereduksi, asam-asam organik, dan protein.…”