Mutu tepung jambu biji instan hasil pengeringan kabut dari berbagai suhu proses

Abstract

Guava (Psidium guajava, L.) is one of fruits that provide economic value in Indonesia. When further processed to prolong its shelf life, guava will gain higher value added. One of the alternatives to preserve guava is by spray drying to produce instant guava powder. The objectives of this study were 1) to determine the spray drying temperature of guava, and 2) to assess the physical, chemical, and organoleptic characteristics of instant guava powder in various drying temperatures. Four levels of spray drying temperature were applied with three repetitions. The results indicated that the recommended conditions for spray drying process were 20% maltodextrin as filler and 160o C drying temperature that produced instant guava powder with 7.47% yield, 10.94% moisture content dry basis or equivalent with 9.86% moisture content wet basis, the best third lightness, the best of spreading powder, 95.55% of dissolving in water, 403.33 kg/m3 of bulk density, 7.06 x 10-4 kg/minute of rehydration rate, 568.7 g/100 mg solid of vitamin C content, and the best organoleptic. Drying temperature did not influence the yield and moisture content of product. However, it influenced significantly the colour, bulk density, rehydration rate, flavor, color, and total organoleptic score of the guava drink made from the instant guava powder.