Zhorif, Muhammad Naufal and Rosida, Rosida and Sarofa, Ulya (2022) "Pengaruh Maltodekstrin Dan Waktu Pengeringan Terhadap Sifat Sambal Pecel Bubuk Dan Pendugaan Umur Simpannya ". Jurnal, 8 (1). pp. 4994-5006. ISSN 5930-5944
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Abstract
Sambal pecel is a chili sauce made from a mixture of roasted or fried peanuts which is mashed and added with spices such as chili, brown sugar, garlic, salt, tamarind, and lime leaves. In making sambal pecel powder, it is necessary to add filler to facilitate the dissolving process and the drying process. The filler chosen in this study was maltodextrin. The drying process requires the right time to produce a good product. The purpose of this study was to determine the concentration of maltodextrin and the best drying time for the characteristics of sambal pecel powder. This study used a completely randomized design (CRD) with a factorial pattern consisting of three levels with two factors. The first factor was maltodextrin concentration (M) which consisted of three levels (5%, 10%, and 15%). Meanwhile, the second factor was the drying time (W) which consisted of three levels (8, 10, and 12 hours). The observed variables were water content, ash content, fat content, yield, solubility, rehydration power, viscosity, scoring test, and shelf-life estimation. The best treatment was found in the sample treated with the addition of 10% maltodextrin concentration and drying time of 10 hours, which had 3.24% moisture content, 3.86% ash content, 31.81% fat content, 73.96% yield, 57.46% solubility, 90.44% rehydration power, 202.6 MPas viscosity, 3.95 (chocolate) color scoring test, 4.15 (pecel taste) taste scoring test, 4.0 (pecel flavor) aroma scoring test, and shelf life at temperatures of 15, 30, and 45°C reaching 74, 53, and 39 days, respectively.
| Item Type: | Article |
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Faculty of Engineering > Departement of Food Engineering |
| Depositing User: | Dr. Rosida Rosida |
| Date Deposited: | 17 Apr 2023 12:42 |
| Last Modified: | 17 Apr 2023 12:42 |
| URI: | http://repository.upnjatim.ac.id/id/eprint/13016 |
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