Nosely Putri, Delistia (2025) Karakteristik Fisikokimia Santan Bubuk dengan Variasi Konsentrasi Maltodekstrin dan Suhu Pengeringan Menggunakan Spray Dryer. S1 thesis, Universitas Sultan Ageng Tirtayasa.
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Abstract
Indonesian people widely used coconuts as raw materials for making coconut milk because it could provide a savory taste to dishes. Coconut milk was an extract from grated coconut meat, with or without the addition of water. The aim of this study was to determine the effect of maltodextrin concertration and drying temperature on the physicochemical characteristics of coconut milk powder. The research design used was a Completely Randomized Design (CRD) Factorial wich consists of two factors. The first factor was the maltodextrin concentration, wich had three levels: 5%, 10%, and 15%. The second factor was the drying temperature, wich had three levels: 130oC, 140oC, and 150oC. In this study, there were two types of responses: physical and chemical responses. The physical responses included yield, viscosity, dissolution time, solubility, L* value, a* value, and b* value. The chemical responses included moisture content, protein content, ash content, fat content, and carbohydrate content. The results of the study showed that the maltodextrin concentration had a significant effect (P<0.05) on yield, viscosity, dissolution time, solubility, L* value, b* value, moisture content, protein content, ash content, fat content, and carbohydrate content. Drying temperature also had a significant effect (P<0.05) on yield, viscosity, dissolution time, solubility, L* value, a* value, moisture content, protein content, ash content, fat content, and carbohydrate content. There was an interaction between maltodextrin concentration and drying temperature on yield, dissolution time, solubility, L* value, a* value, moisture content, protein content, and carbohydrate content.
| Item Type: | Thesis (S1) | ||||||||||||
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| Additional Information: | Masyarakat Indonesia banyak memanfaatkan buah kelapa sebagai bahan baku pembuatan santan karena dapat memberikan rasa gurih pada masakan. Santan adalah ekstrak dari daging buah kelapa parut dengan penambahan air atau tanpa air. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan konsentrasi maltodekstrin dan suhu pengeringan terhadap karakteristik fisikokimia santan bubuk. Rancangan penelitian yang digunakan yaitu Rancangan Acak Lengkap Faktorial (RALF) yang terdiri dari dua faktor. Faktor pertama adalah konsentrasi maltodekstrin yang terdiri dari tiga taraf, yaitu 5, 10, dan 15%. Faktor kedua adalah suhu pengeringan yang terdiri dari tiga taraf, yaitu 130, 140, dan 150oC. Pada penelitian ini terdapat dua respon yaitu respon fisik dan respon kimia. Respon fisik meliputi rendemen, viskositas, waktu larut, kelarutan, nilai L*, nilai a*, dan nilai b*. Respon kimia meliputi kadar air, kadar protein, kadar abu, kadar lemak, dan kadar karbohidrat. Hasil penelitian menunjukkan bahwa konsentrasi maltodekstrin berpengaruh nyata (P<0,05) terhadap nilai rendemen, viskositas, waktu larut, kelarutan, nilai L*, nilai b*, kadar air, kadar protein, kadar abu, kadar lemak, dan kadar karbohidrat. Suhu pengeringan berpengaruh nyata (P<0,05) terhadap nilai rendemen, viskositas, waktu larut, kelarutan, nilai L*, nilai a*, kadar air, kadar protein, kadar abu, kadar lemak, dan kadar karbohidrat. Terdapat interaksi antara konsentrasi maltodekstrin dan suhu pengeringan terhadap nilai rendemen, waktu larut, kelarutan, nilai L*, nilai a*, kadar air, kadar protein, dan kadar karbohidrat | ||||||||||||
| Uncontrolled Keywords: | maltodextrin, drying temperature, coconut milk powder | ||||||||||||
| Subjects: | S Agriculture > S Agriculture (General) | ||||||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Delistia Nosely Putri | ||||||||||||
| Date Deposited: | 24 Mar 2025 03:22 | ||||||||||||
| Last Modified: | 24 Mar 2025 03:22 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/48016 |
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