Skripsi

PENGARUH PENAMBAHAN MALTODEKSTRIN DAN PUTIH TELUR TERHADAP KARAKTERISTIK FISIK, KIMIA MINUMAN SERBUK MADU INSTAN FUNGSIONAL MELALUI METODE FOAM MAT DRYING

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This study aims to determine the effect of maltodextrin and egg white treatment on functional instant honey powder drinks through the foam mat drying method. This study was conducted from January to February 2023 at the Chemistry Laboratory, and Agricultural Product Processing, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a Factorial Completely Randomized Design (FCRD) with two treatment factors and repeated 3 times. The first factor was the concentration of maltodextrin (10%, 11%, and 12%) and the second factor was the concentration of egg white (2.5%, 5.0% and 7.5%). The parameters observed were water content, solubility percentage, pH, total phenol and antioxidant activity. The results showed that the concentration of maltodextrin and egg white concentration had a significant effect on the total phenol and antioxidant activity of instant honey powder drinks. The average results of research on instant honey powder with the addition of maltodextrin and egg white, water content 6.55-7.02%, solubility 67.66-69.35%, pH 5.26-5.75%, total phenol 23 .74-39.34 µg/mL, antioxidant activity IC50 value 32.47-119.40ppm.

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Detail Information

Series Title

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Call Number

T1533592024

Publisher

Indralaya : Prodi Teknik Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2024

Collation

xiv, 165 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.028 407

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknik Pertanian
Minuman Instan — Teknologi Pengolahan

Specific Detail Info

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Statement of Responsibility

KA

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