THE EFFECT OF ADDITION OF VARIATION DRYING AGENT ON THE CHARACTERISTIC OF RED BEET POWDER (Beta vulgaris L) BY SOLAR TUNNEL DRYER (STD)

ANANINGSIH, VICTORIA KRISTINA and Pratiwi, Alberta Rika (2014) THE EFFECT OF ADDITION OF VARIATION DRYING AGENT ON THE CHARACTERISTIC OF RED BEET POWDER (Beta vulgaris L) BY SOLAR TUNNEL DRYER (STD). THE EFFECT OF ADDITION OF VARIATION DRYING AGENT ON THE CHARACTERISTIC OF RED BEET POWDER (Beta vulgaris L) BY SOLAR TUNNEL DRYER (STD). ISSN ISBN : 978-602-8011-81-5

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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 > 664 Food technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: ms F. Dewi Retnowati
Date Deposited: 04 Dec 2020 02:29
Last Modified: 04 Dec 2020 02:29
URI: http://repository.unika.ac.id/id/eprint/22621

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