Elmi, Dita (2025) PENGARUH KONSENTRASI PUTIH TELUR DAN MALTODEKSTRIN TERHADAP KARAKTERISTIK KELUAK BUBUK DENGAN METODE “FOAM-MAT DRYING”. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Keluak (Pangium edule Reinw) is one of the commodities used as a primary ingredient in cooking spices because it provides a distinctive black color, aroma, and flavor, although it requires a complex processing method. To facilitate its use, keluak can be processed into powder using the "foam mat drying" method. This method utilizes egg whites and maltodextrin to accelerate the drying process and maintain nutritional quality. The aim of this research is to determine the best combination of treatments between egg white concentration and maltodextrin concentration on the quality of keluak powder using the "foam mat drying" method. This study used a Randomized Complete Block Design (RCBD), factorial pattern, with two factors and two repetitions. Factor I was the addition of egg white (2.5%, 5%, 7.5% w/w), and Factor II was the addition of maltodextrin (5%, 7.5%, 10% w/w). The observed data were analyzed using ANOVA, and if significant effects were found for both treatments, a 5% DMRT post hoc test was conducted. The results showed that the treatment of adding 2.5% egg white and 5% maltodextrin produced the best keluak powder with the following characteristics: moisture content 6.580%, ash content 0.909%, protein content 4.709%, fat content 23.200%, carbohydrate content 64.603%, water absorption capacity 2.380%, solubility 77.809%, lightness (L) 30.850%, redness (a*) 0.450%, yellowness (b*) 5.500%, whiteness degree 30.650%, antioxidant activity IC50 26.096 ppm, total phenols 3.300 mg GAE/g, yield 59.540%, and aroma score 3.933 (distinct keluak aroma) and color score 4.367 (black). Keywords: foam mat drying, keluak, egg white, maltodextrin.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | T Technology > T Technology (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | DITA DITA ELMI | ||||||||||||
| Date Deposited: | 04 Feb 2025 02:03 | ||||||||||||
| Last Modified: | 04 Feb 2025 02:03 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/34538 |
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