Fanani, Mochammad Ichwan (2025) Pengaruh Penambahan Putih Telur Dan Maltodekstrin Terhadap Karakteristik Fisikkokimia dan Organoleptik Cabai Bubuk (Cabai Rawit dan Cabai Jawa) Dengan Pengeringan Metode Foam-Mat Drying. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Chili is a horticultural commodity with high economic value in Indonesia with increasing demand. Javanese chili (Piper retrofractum) is used in traditional medicine and traditional cuisine, but it is easily damaged after harvest. PT. Tamaddun Inti Perkasa together with Mitra MBKM studied the optimization of the foam-mat drying method to produce high-quality chili powder. This process uses egg white foaming agent and maltodextrin as fillers to maintain foam stability, maintain nutrients, and extend shelf life. This method is effective in maintaining the organoleptic quality of chili, especially antioxidants and vitamin C, by drying at low temperatures. The purpose of this study was to determine the effect of adding egg white and maltodextrin on the physicochemical and organoleptic characteristics of chili powder. The method used in this study was a factorial Completely Randomized Design (CRD) with two factors and two replications, the data obtained will be analyzed using the ANOVA and DMRT calculation methods. The results showed the best treatment in the addition of 10% egg white and 15% maltodextrin which produced an average yield of 36.32%; water content 0.57%; ash content 3.27%; protein content 1.5029%; fat content 15.807%; carbohydrate content 80.47%; vitamin C content 0.438%; antioxidant activity 88.301%; color analysis lightness 63.030; redness 14.475; yellowness 37.500; and organoleptic test color 5.04 (very like), taste 5.7 (very like), aroma 5.94 (very like). Keywords: chili powder, foam-mat drying, 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: | Mochammad Ichwan Fanani | ||||||||||||
| Date Deposited: | 14 Mar 2025 08:22 | ||||||||||||
| Last Modified: | 14 Mar 2025 08:22 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/35685 |
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