PENGARUH MALTODEKSTRIN DAN SUHU PENGERINGAN FOAM MAT DRYING TERHADAP SAMBAL CABAI HIJAU INSTAN
Daftar Isi:
- The objective of this research was to study the effect of the concentration of filler (maltodextrin) and the drying temperature on the physical and chemical characteristics of instant green chili sambal with foam mat drying method. This experiment was conducted in the Chemical laboratory of Agricultural Product at Departement of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, from April 2016 until September 2016. This research used Completely Randomized Factorial Design with two factors and each treatment was conducted in triplicates. The first factor was concentration of filler (maltodextrin) (0%, 5%, 10% and 15%) and the second factor was drying temperature (60°C, 70°C and 80°C). The observed parameters were physical characteristics (yield, water solubility index, browning index and colour) and chemical characteristics (water content, total phenol and vitamin C). The results showed that the factor of concentration of filler (maltodextrin) had significantly effect on yield, water content and water solubility index, vitamin C, total phenol and colour (L*,b*). The factor of drying temperature had significantly effect on yield, water content, vitamin C, total phenol, browning index and colour (L*, a*, b*). There are an interaction of two factors: yield and water content.