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http://repository.ipb.ac.id/handle/123456789/116615
Title: | Kajian Proses dan Mutu Bubuk Sari Buah Pala (myristicafragrans Houtt) Hasil Pengeringan dengan Spray Dryer |
Other Titles: | Process and Quality Study of Nutmeg (Myristicafragrans Houtt) Juice Powder Results Drying with a Spray Dryer |
Authors: | Nugroho, Lilik Pujantoro Eko Agusta, Waqif Nurfianti, Lutfia |
Issue Date: | 2023 |
Publisher: | IPB University |
Abstract: | Buah pala (Myristica fragrans) merupakan tanaman rempah unggulan
Indonesia sebagai negara pengekspor dan produsen pala terbesar ke pasar
internasional. Bagian terbesar dari buah pala adalah daging buah pala sebesar
77.8%, namun baru sebagian kecil dimanfaatkan menjadi produk olahan lanjutan
sebagian besarnya di buang begitu saja. Tujuan dari penelitian ini untuk
menentukan formulasi konsentrasi bahan pengisi (filler) campuran antara
maltodekstrin dan serbuk ampas pala untuk menghasilkan bubuk sari buah pala
terbaik menggunakan alat spray dryer dengan menganalisis mutu bubuk sari buah
pala berdasarkan sifat fisik dan kimia. Tahapan penelitian dimulai dari sortasi,
pemotongan dan pemisahan daging buah, perendaman, penghancuran, penyaringan,
menghasilkan sari buah pala, kemudian ampas daging pala dikeringkan pada suhu
50 °C, ampas kering dihancurkan, pengayakan 80 mesh, dihasilkan serbuk ampas
pala. Penelitian pendahuluan menghasilkan Suhu pengeringan optimum dan
konsentrasi maltodekstrin terbaik terpilih suhu 180°C dan konsentrasi 20%
memberikan hasil 8.84% rendemen, 4.69% kadar air, 0.354 Aw, 95.16% kelarutan
dalam air, 38.84% tapped density dan 1.286% higroskopisitas. Penelitian utama
menentukan formulasi kombinasi antara maltodekstrin dan serbuk ampas pala pada
konsentrasi 0%, 2%, 4%, 6% 8% dan analisa karakteristik bubuk sari buah
pala.Hasil penelitian utama menunjukan penambahan konsentrasi serbuk ampas
pala 0% dengan nilai pembobotan tertinggi yaitu 3.26. Nutmeg (Myristica fragrans) is Indonesia's leading spice plant as the largest exporting and producing country of nutmeg to the international market. The biggest part of the nutmeg is the flesh of the nutmeg by 77.8%, but only a small part of it is used for further processed products, most of it is simply thrown away. The purpose of this study was to determine the concentration formulation of the filler mixture between maltodextrin and nutmeg pulp powder to produce the best nutmeg extract powder using a spray dryer by analyzing the quality of nutmeg extract powder based on physical and chemical properties. The stages of the research started from sorting, cutting and separating the pulp, soaking, crushing, filtering, producing nutmeg juice, then drying the nutmeg pulp at 50 °C, crushing the dry pulp, 80 mesh sieving, producing nutmeg pulp powder. Preliminary research resulted in the optimum drying temperature and the best concentration of maltodextrin chosen at 180°C and 20% concentration yielded 8.84% yield, 4.69% water content, 0.354 Aw, 95.16% water solubility, 38.84% tapped density and 1.286% hygroscopicity. The main study determined the combination formulation between maltodextrin and nutmeg pulp powder at concentrations of 0%, 2%, 4%, 6% 8% and analyzed the characteristics of nutmeg pollen powder. The results of the main research showed the addition of 0% concentration of nutmeg pulp powder with the highest weighting value 3.26. |
URI: | http://repository.ipb.ac.id/handle/123456789/116615 |
Appears in Collections: | UT - Agricultural and Biosystem Engineering |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Cover, lembar pernyataan, Abstrak, Lembar Pengesahan, Prakata dan Daftar Isi..pdf Restricted Access | Cover | 5.39 MB | Adobe PDF | View/Open |
F14180071_Lutfia Nurfianti.pdf Restricted Access | Fulltext | 6.03 MB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 5.48 MB | Adobe PDF | View/Open |
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