Optimasi Produksi Serbuk Kunyit dengan Teknik Spray Drying

Abstract

Kunyit diketahui mengandung senyawa kurkuminoid yang bersifat sukar larut dalam air, mudah terdegradasi pada suhu tinggi, dan rasa pahit. Upaya yang dapat dilakukan, yaitu produksi serbuk berukuran mikro dengan teknik spray drying. Penelitian ini bertujuan menghasilkan serbuk kunyit dengan rendemen yang tinggi dan kadar kurkuminoid > 1% dari proses produksi menggunakan teknik spray drying yang dioptimasi pada parameter serta diolah dengan program design expert metode full faktorial (22). Produksi serbuk kunyit dilakukan dengan proses ekstraksi, penambahan maltodekstrin dan tween 80, proses pengeringan dengan spray dryer, penentuan rendemen, kadar air, dan kadar kurkuminoid serta evaluasi data optimasi metode. Hasil penelitian menunjukkan bahwa proses produksi yang optimal, yaitu pada suhu inlet 150 °C dan laju alir bahan 7,5 mL/menit. Serbuk kunyit yang dihasilkan berukuran mikro ±5µm, rendemen sebesar 58,16–74,19%, kadar kurkuminoid sebesar 0,50–2,86%, dan kadar air sebesar 4,60%.

Turmeric is known to contain curcuminoid compounds that are difficult to solve in water, easily degradable at high temperatures, and bitter. An effort that can be done, is to produce micro-sized powders with spray drying techniques. The research aims to produce curry powder with high yields and curcuminoid levels > 1% of the production process using spray drying techniques that are optimized and processed with the full factorial (22) method design expert program. The production of curry powder is carried out with extraction processes, the addition of maltodextrin and tween 80, the drying process with spray dryer, determination of fertility, water content, and curcuminoid levels of cury powder as well as evaluation of data optimization methods. The results show that the optimal production process is at an inlet temperature of 150 °C and a feed rate of 7.5 mL/min. The resulting turmeric powder is micro-size ±5µm, yields 58.16–74.19%, curcuminoid content is 0.50–2.86%, and water content is 4.60%.