Utilization in the manufacture of flour caraagenan instant pudding

Abstract

The process of fruit and seed separation on Tamarind is a challenge for agricultural mechanization technology that must be solved. The purpose of this study is to develop a basic study of the Tamarind fruit separation mechanism (Tamarindus indica sp) as a part of design process on Tamarind seedless processing machine. Initial design of Tamarind seeds separation machine was made by studying the work of slashing unit and seed separation unit. Tamarind seedless processing machine consist of slicer and peeler. The slicer function is to slice the fruit before it sent into peeler unit which contains two cylindrical peeler. The peeler unit installed parallel so it let through the fruit pulp but still hold the Tamarind seeds that had been separated by the separator unit. Tamarind seeds separation prototype model has been succesfully made. Model testing was done by measuring the rotary speed of spindle peelers on 1065 rpm which considered work effectively for the test load of 100 grams, 200 grams and 300 grams. Further, shaft torque measurements in the process of peeling showed a significant increase in value and it is proportional to the increase in load level for all treatments. Greatest torque happened at 890 rpm rotation speed with a value of 1.45 Nm at 300 gram load. While the rotary speed of 1220 rpm produce 1.17 Nm torque at 300 grams load.

The aimed of this study was to use in the manufacture of flour karaginan instant pudding and perform shelf life estimation. This study was conducted in three stages as: (1) physico-chemical analysis caraagenan (2) the formulation and optimization of instant pudding powder formula and (3) estimation of the shelf life of instant pudding powder. The results showed the comparison of kappa and iota caraagenan to be formulated in the instant pudding powder with a ratio of 1:1 (the range of concentration 0.5 - 1.2% in both type of caraagenan). The composition optimum of the instant pudding powder based on the studied of formulation: caraagenan 4.72%; mocaf 5.14%, dextrin 88.58%, and KCl 1.57%. The verification formula of the instant pudding powder have been found that a gel strength 423.75 g and persent of syneresis 0.003. The sensory result of instant pudding powder was appearance 5.29, aroma 5.57 and texture 5.21. The gel strength of the commercial pudding have been found that a gel strength 400 g and persent of sineresis 0003. Shelf life of instant pudding powder is 8.0 months when stored at room temperature 27 °C.