PENGARUH KONSENTRASI DEKSTRIN DAN PUTIH TELUR TERHADAP KARAKTERISTIK BUBUK JAHE MERAH (Zingiber officinale var.Rubrum) DENGAN METODE FOAM MAT DRYING
Daftar Isi:
- The objective of the research was to observe the characteristic of red ginger powder with the addition of dextrin and white egg using foam mat drying method. This research used factorial completely randomized design with two factors, namely dextrin addition (5, 10 and 15 %), and white egg addition (2.5, 5, and 7.5%). Each treatment was done by three replications. Observed parameters were yield, water absorption capacity, water solubility index, water content, ash content, oleoresin content and ranking test of flavor and taste. The results (at 5% level) showed that dextrin addition had significant effect on yield, water absorption capacity, water solubility index, water content, ash content, oleoresin content and ranking test, whereas addition of white egg had significant effects on yield, water absorption capacity, water solubility index, water content, ash content, oleoresin content and ranking test. Furthermore, interaction of dextrin and white egg had significant effects on yield, water solubility index, water content, oleoresin content and ranking test. The best treatment of ginger red powder was A3B3 (15% dextrin addition and 7.5% white egg addition) with the following characteristics: 12.15% of water absorption capacity, 68.91% of water soluable content, 22.24% of yield, 11.82% of water content, 1.85% of ash content, 6.49% of oleoresin content.