WIROJATI, HUGO SETYO and WIBAWANTO, NANDA RUDY and Ananingsih, Kristina and Pratiwi, Alberta Rika The Effect of Addition of Variation Drying Agent on The Characteristic of Red Beet Powder (Beta vulgaris L) by Solar Tunnel Dryer (STD). 3rd International Student Conference on Food Science and Technology “Greening the Food Industry: Inovation for Sustainability”. ISSN 978-602-8011-81-5
|
Text
cover 3rd ISC.pdf Download (630kB) | Preview |
|
|
Text
3rd ISC (FDP-04).pdf Download (594kB) | Preview |
|
|
Text
Unicheck_Report_3rd_ISC_(FDP-04)_13Feb2019_en_EN (1).pdf Download (703kB) | Preview |
|
|
Text
the effect of addition.pdf Download (3MB) | Preview |
Abstract
Healthy natural dyes are needed to produce a good quality and attractive food products. One of the natural red dyes which can be used as a food colorant is red beet (Beta vulgaris L). Solar Tunnel Dryer (STD) is one method to produce red beet powder. To improve the quality of dried foods, drying agents (maltodextrin and arabic gum) are commonly applied. This drying agents could speed up the drying process and can also retain the nutrients of products. The purpose of this study is to investigate the effect of drying agent on the physicochemical properties of red beet dried by STD. Physico-chemical properties of red beet powder analyzed were antioxidant activity, moisture content, bulk density, color intensity and wetting ability. Maltodextrin and arabic gum were added in the red beet extract at concentrations of 20%, 40%, and 60%. Red beet extract was adjusted at pH 4. STD was conducted for 200 minutes. The results showed that the use of gum arabic as drying agent with a concentration of 60% had the higher antioxidant activity (90.10%) than that of maltodextrin (79.17%). Moreover, application of 60% arabic gum showed the brighter color (48.22) and higher a* value (22.99) compared to that of maltodextrin. In addition, the highest bulk density of red beet powder (0.721) was achieved by using 60% gum arabic. In conclusion, application of 60% arabic gum is the optimum condition to produce a good quality of red beet powder.
| Item Type: | Article |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Ms Kristina Ananingsih |
| Date Deposited: | 09 May 2018 22:11 |
| Last Modified: | 30 Jun 2024 06:07 |
| URI: | http://repository.unika.ac.id/id/eprint/15917 |
Actions (login required)
 |
View Item |
