SYAFA AL GHIFARI, MUHAMMAD (2024) PENGARUH KONSENTRASI MALTODEKSTRIN DAN KAPPA KARAGENAN TERHADAP KARAKTERISTIK YOGHURT BUBUK DENGAN FOAM MAT DRYING. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
The foam mat drying technique can be used to create powdered yogurt, however it is essential to carefully incorporate stabilizers and apply a coating. This study intends to assess the quality of specific foam mat drying powder yogurt by including maltodextrin and kappa carrageenan. A Factorial Randomized Group Design method containing varying concentrations of maltodextrin (1.0; 2.5; and 4.0%) and kappa carrageenan (3.0; 5.5; and 8.0%) was employed in this study. The foam expansion parameters varied between 8.85 and 41.14%. The foam stability varied between 82.33 and 93.06%. The yield varied between 19.85 and 23.02%. The Water Absorption Capacity (WAC) varied between 0.29 and 1.26 g/g. The solubility varied between 35.65 and 50.16%. The Total Titrated Acid (TTA) varied between 1.23 and 2.04%. The sugar content varied between 2.77 and 20.41%. The Total Lactic Acid Bacteria (LAB) ranged from 7.41 and 7.77 CFU log/g. The Zeleny method evaluates quality based on the highest results in foam expansion and stability, yield, WAC, solubility, TTA, LAB, and hedonic organoleptic, and the lowest results for total sugar parameter. Selected condition is achieved through the utilization of a 3% kappa carrageenan and 1% maltodextrin, followed by proximate analysis and morphology examination through the application of a scanning electron microscope (SEM). Selected procedures yield the following average compositions: 5.04 percent moisture, 6.82 percent ash, 5.97 percent fat, 4.79 percent protein, and 77.39 percent carbohydrates. Surface pore and irregular fragment morphologies of yogurt powder particles are visualized by SEM analysis.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Teknik pengeringan alas busa dapat digunakan untuk membuat yoghurt bubuk, namun penting untuk memasukkan zat penstabil dan mengaplikasikan pelapis secara hati-hati. Penelitian ini bertujuan untuk menilai kualitas yogurt bubuk pengering alas busa spesifik dengan memasukkan maltodekstrin dan kappa karagenan. Metode Rancangan Acak Kelompok Faktorial yang mengandung berbagai konsentrasi maltodekstrin (1,0; 2,5; dan 4,0%) dan kappa karagenan (3,0; 5,5; dan 8,0%) digunakan dalam penelitian ini. Parameter ekspansi busa bervariasi antara 8,85 dan 41,14%. Stabilitas busa bervariasi antara 82,33 dan 93,06%. Hasil rendemen bervariasi antara 19,85 dan 23,02%. Daya Serap Air (DSA) bervariasi antara 0,29 dan 1,26 g/g. Kelarutan bervariasi antara 35,65 dan 50,16%. Total Asam Titrasi (TAT) bervariasi antara 1,23 dan 2,04%. Total gula bervariasi antara 2,77 dan 20,41%. Total Bakteri Asam Laktat (BAL) berkisar antara 7,41 dan 7,77 CFU log/g. Metode Zeleny mengevaluasi kualitas berdasarkan hasil tertinggi pada ekspansi dan stabilitas busa, rendemen, DSA, kelarutan, TAT, BAL, dan organoleptik hedonik, serta hasil terendah pada parameter gula total. Kondisi terpilih dicapai melalui pemanfaatan maltodekstrin 1% dan kappa karagenan 3%, dilanjutkan dengan analisis proksimat dan pemeriksaan morfologi melalui penerapan Scanning Electron Microscope (SEM). Prosedur terpilih menghasilkan komposisi rata-rata sebagai berikut: kadar air 5,04 persen, abu 6,82 persen, lemak 5,97 persen, protein 4,79 persen, dan karbohidrat 77,39 persen. Pori permukaan dan morfologi fragmen tidak beraturan dari partikel bubuk yoghurt divisualisasikan dengan analisis SEM. | |||||||||
| Uncontrolled Keywords: | kappa carrageenan, maltodextrin, yoghurt powder, Zeleny method | |||||||||
| Subjects: | Q Science > QD Chemistry Q Science > QR Microbiology S Agriculture > S Agriculture (General) |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Mr Muhammad Syafa Al Ghifari | |||||||||
| Date Deposited: | 19 Mar 2024 14:42 | |||||||||
| Last Modified: | 19 Mar 2024 14:42 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/34054 |
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