Karakteristik tepung nanas varietas queen (Ananas comosus L.Merr) termodifikasi metode foam mat drying
Characteristics of pineapple flour queen variety (Ananas comosus L.Merr) modified foam mat drying method
Abstract
Ananas comosus L. Merr in Indonesia has a very large production rate but the shelf life is relatively short. Alternatives increase the shelf life of pineapple fruit made in the form of flour. The quality of pineapple flour is determined by the drying method so that modifications to the method using foam mat drying with variations in the addition of maltodextrin and tween 80. This study aims to find out the effect of increasing the concentration of maltodextrin and tween 80 on the physicochemicals of pineapple flour so that pineapple flour is obtained that has good characteristics. The research method using faktorial RAK consists of 2 factors. The first factor of maltodextrin concentration (10%,15%,25%) and the second factor of tween 80 percentage (0.1%, 0.3%) repeated 3 times resulted in 18 attempts. Analysis of physicochemical data is analyzed using ANOVA statistics. If it's a real difference in the Tukey test. Organoleptic testing uses friedman's method. The best treatment of physicochemical and organoleptic analysis uses the Effectiveness Index method. The best research results of pineapple flour on physicochemical and organoleptic content are found in N3T2 treatment (maltodextrin 25% and tween 80 0.3%) with characteristics: antioxidant activity 45.57 mg/ml, vitamin C levels 92.45 mg/100g, water content 5.98%, ash content 0.61%, color intensity L 58.49, color a* 29.30 and color b* 26.90 and organoleptic color 4.33 (likes), texture 2.83 (sufficient).
References
Abbasi, E., & Azizpour, M. (2016). Evaluation of physicochemical properties of foam mat dried sour cherry powder. Food Science and Technology, 68, 105–110.
Abidin, A. F., Yuwono, S. S., & Maligan, J. M. (2020). Pengaruh penambahan maltodekstrin dan putih telur terhadap karakteristik bubuk kaldu jamur tiram. Jurnal Pangan Dan Agroindustri, 7(4), 53-61.
Agato, A. (2019). Pembuatan sirup nanas dengan metode blanching dan perendaman garam. Buletin Loupe, 15(1), 50-54.
Ayu, M., U. Rosidah, & G. Priyanto. (2016). Pembuatan sambal cabai hijau instan dengan metode foam mat drying. In Prosiding Seminar Nasional Lahan Suboptimal. Palembang: Universitas Sriwijaya.
[AOAC] Association of Official Analitycal Chemist. (2005). Official methods of analisys chemist., 18th edition. Inc., Washington.
BPS. (2019). Statistik Indonesia tahun 2019. Jakarta: Badan Perhitungan Statistik. Retrieved from https://www.bps.go.id/
Ciptasari, R., & Nurrahman, N. (2020). Sifat fisik, sifat organoleptik dan aktivitas antioksidan susu bubuk kedelai hitam berdasarkan konsentrasi tween 80. Jurnal Pangan dan Gizi, 10(1), 45-59.
Cresna, C., Napitupulu, M., & Ratman, R. (2014). Analisis vitamin C pada buah pepaya, sirsak, srikaya dan langsat yang tumbuh di kabupaten donggala. Jurnal Akademika Kimia, 3(3), 121-128.
De Carvalho, T. I. M., Nogueira, T. Y. K., Mauro, M. A., Gómez-Alonso, S., Gomes, E., Da-Silva, R., & Lago-Vanzela, E. S. (2017). Dehydration of jambolan (Syzygium cumini L.) juice during foam mat drying: quantitative and qualitative changes of the phenolic compounds. Food Research International, 102, 32-42.
Darniadi, S. (2017). Optimisation of foam mat freeze drying conditions for blueberry powder and evaluation of powder properties. [Thesis]. Inggris: University of Leeds.
Ekpong, A., Phomkong, W., & Onsaard, E. (2016.). The effects of maltodextrin as a drying aid and drying temperature on production of tamarind powder and consumer acceptance of the powder. International Food Research Journal, 23(1), 300-308.
Egeten, K. R. (2016). Formulasi dan pengujian sediaan granul effervescent sari buah nanas (Ananas comosus L. Merr.). PHARMACON, 5(3), 116-121.
Fongin, S., Kawai, K., Harnkarnsujarit, N., & Hagura, Y. (2017). Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits. Journal of Food Engineering, 210, 91-97.
Fiana, R. M., Murtius, W. S., & Asben, A. (2016). Pengaruh konsentrasi maltodekstrin terhadap mutu minuman instan dari teh kombucha. Jurnal Teknologi Pertanian Andalas, 20 (2), 1-8.
Halimah, G., & Issutarti, I. (2021). Pengaruh suhu pasteurisasi terhadap warna, kandungan vitamin C dan betakaroten pada sari buah belimbing nanas. Jurnal Inovasi Teknologi dan Edukasi Teknik, 1(3), 162-168.
Hartiati, A., & Mulyani, S. (2015). The effect of maltodextrin concentration and drying temperature to antioxidant content of sinom beverage powder. Agriculture and Agricultural Science Procedia, 3, 231-234.
Johari, A. M., Rahman, N. A. A., Baharuddin, A. S., Kadir Basha, R., Mohammed, M. A. P., Parid, D. M., & Wakisaka, M. (2020). Effects of different low temperature storage conditions on the physico-chemical properties of Mastura (J37) jackfruit bulbs. Journal of Agricultural and Food Engineering, 1, 1-6.
Kongsuwan, A., Suthiluk, P., Theppakorn, T., Srilaong, V., & Setha, S. (2009). Bioactive compounds and antioxidant capacities of phulae and nanglae pineapple. Asian Journal of Food and Agro-Industry, 2, 44-50.
Lung, J. K. S., & Destiani, D. P. (2017). Uji aktivitas antioksidan vitamin A, C, E dengan metode DPPH. Farmaka, 15(1), 53-62.
Lu, X. H., Sun, D. Q., Wu, Q. S., Liu, S. H., & Sun, G. M. (2014). Physico-chemical properties, antioxidant activity and mineral contents of pineapple genotypes grown in china. Molecules, 19(6), 8518-8532.
Leliqia, N. P. E., Harta, I. K. G. G. G., Saputra, A. B. Y., Sari, P. M. N. A., & Laksmiani, N. P. L. (2020). Aktivitas antioksidan kombinasi fraksi metanol virgin coconut oil dan madu kele bali dengan metode DPPH (2, 2-diphenyl-1-picrylhidrazyl). J Pharm Sci, 2, 84-96.
Mulyani, T. Yulistiani dan Nopriyanti M. (2014). Pembuatan bubuk sari buah markisa dengan metode foam mat dryig. Jurnal Rekapangan, 8(1), 22-38.
Ningtias, D. F. C., Suyanto, A., & Nurhidajah, N. (2017). Betakaroten, atioksidan dan mutu hedonik minuman instan labu kuning (Cucurbita moschata Dutch) berdasarkan konsentrasi maltodekstrin. Jurnal Pangan dan Gizi, 7(2), 94-103.
Ojike, O., Okonkwo, W. I., & Ime, C. (2020). Effect of Drying Temperatures on the Vitamin C Content of Pineapple Fruit (Ananas comosus). In Proceedings of the Sustainable Engineering and Industrial Technology Conference. Nsukka: University of Nigeria.
Paramita, I. M. I., Mulyani, S., & Hartiati, A. (2015). Pengaruh konsentrasi maltodekstrin dan suhu pengeringan terhadap karakteristik bubuk minuman sinom. Jurnal Rekayasa dan Manajemen Agroindustri, 3(2), 58-68.
Pujilestari, T. (2015). Sumber dan pemanfaatan zat warna alam untuk keperluan industri. Dinamika Kerajinan dan Batik, 32(2), 93-106.
Putri, u. M., Ningrum, r. S., & Linda, w. (2018). Analisis beta karoten pada nanas (Ananas Comosus (L.) Merr) varietas queen dan cayenne menggunakan spektrofotometri. In prosiding SINTESIS.Kediri: Institut Ilmu Kesehatan Bhakti Wiyata Kediri.
Ramadhia, M., Kumalaningsih, S., & Santoso, I. (2012). The making of aloe vera powder (Aloe vera L.) with foam mat drying method. Jurnal Teknologi Pertanian, 13(2), 125-137.
Rodríguez, Ó., Gomes, W., Rodrigues, S., & Fernandes, F. A. (2017). Effect of acoustically assisted treatments on vitamins, antioxidant activity, organic acids and drying kinetics of pineapple. Ultrasonics sonochemistry, 35, 92-102.
Shi, Q., Fang, Z., & Bhandari, B., (2013). Effect of addition of whey protein isolate on spray-drying behavior of honey with maltodextrin as a carrier material. Dry¬ing Technology. 31, 1681–1692.
Schmidts, T., Dobler, D., Nissing, C., & Runkel, F. (2009). Influence of hydrophilic surfactants on the properties of multiple W/O/W emulsions. Journal of colloid and interface science, 338(1), 184-192.
Sumarlin, O.L., Suprayogi, A., Rahminiwati, M., Tjachja, A. & Sukandar, D. (2015). Bioaktivitas ekstrak metanol daun namnam serta kombinasinya dengan madu trigona. Jurnal Teknologi dan Industri Pangan, 26,144-154.
Sudarmadji, S., Haryono B. & Suhardi. (1997). Prosedur analisis bahan makanan dan pertanian. Yogyakarta: Penerbit Liberty.
Siregar. F. (2016). Pemanfaatan buah belimbing manis (Averrhoa Carambola L.) dan buah nanas (Ananas Comosus L.) dalam pembuatan permen jelly. Jurnal Pangan dan Agroindustri, 2(1), 86- 96.
Utama, D., Esti, H & Dewi, M. (2013). Pengaruh kecepatan pengadukan terhadap karakteristik fisik mikrosfer ovalbumin alginan dengan metode aerosolisasi. Pharma Scientia, 2(2),1-8.
Visita, B. F., & Putri, W. D. R. (2013). pengaruh penambahan bubuk mawar merah (Rosa damascene Mill) dengan jenis bahan pengisi berbeda pada cookies. Jurnal Pangan dan Agroindustri, 2(1), 39-46.
Widyasanti, A., Septianti, N. A., & Nurjanah, S. (2019). Pengaruh penambahan maltodekstrin terhadap karakteristik fisikokimia bubuk tomat hasil pengeringan pembusaan (foam mat drying). Agrin, 22(1), 22-38.
Copyright (c) 2022 Isnawati Nurjannah, Cahyaning Rini Utami
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors send the manuscript with the understanding that if accepted for publication, the copyright of the article belongs to the authors and retains publishing rights without restriction. More...
