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dc.contributor.advisorNuraida, Lilis
dc.contributor.advisorHerawati, Dian
dc.contributor.authorSusilo., Randy Oktan
dc.date.accessioned2013-06-17T01:20:28Z
dc.date.available2013-06-17T01:20:28Z
dc.date.issued2013
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/64095
dc.description.abstractDemand of healthy and natural food products are increasing as people awareness of health and food consumption arise. This condition promotes emerging trend in healthy food such as vegetable juices and beverages. The general purpose of this research was to develop a convenient and acceptable powdered drink based on vegetables--broccoli, spinach, and carrot. Specific purposes were to find the right concentration of filler agent, and to evaluate the acceptance of the product based on sensory test. Raw vegetables were obtained from local grocery store and sprayed with controlled parameters, 180oC for inlet and 80oC for outlet temperature with 600ml/h feed rate. Maltodextrin (MD) were used as filler agent with concentration of 8, 10, and 12 percent. The powdered products were then analyzed for their moisture content and rehydration rate, and also sensory tested. Combined test results showed that the best MD concentration for each powdered juice base are: broccoli MD 10%, spinach MD 12%, and carrot MD 10%. Chosen powdered vegetable juices were then dry mixed and sensory tested to find the most acceptable formula. Powdered-juice formula that contains more carrot juice (60% carrot, 25% spinach, 15% broccoli, and 30% sugar) was found to be most preferred by consumers. However, it is suggested more research to be done in order to increase the solubility of the powdered juices and to increases consumers acceptance of the product.en
dc.subjectBogor Agricultural University (IPB)en
dc.subjectformulaen
dc.subjectspray dryen
dc.subjectcarroten
dc.subjectspinachen
dc.subjectbroccolien
dc.subjectpowdereden
dc.subjectinstanten
dc.subjectjuiceen
dc.titlePengeringan dan Formulasi Serbuk Minuman Berbasis Sayuran dengan Pengeringan Semprot.en


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