PENGEMBANGAN PRODUK BUBUK TOMAT DENGAN PENGERING KABINET MENGGUNAKAN ENKAPSULAN MALTODEKSTRIN DAN NATRIUM CARBOXYMETHYL CELLULOSE
DOI:
https://doi.org/10.21776/ub.jtp.2022.023.02.2Keywords:
Bubuk Tomat; Enkapsulan; Maltodekstrin; Na-CMC; Pengering KabinetAbstract
Buah tomat adalah buah yang rentan mengalami kerusakan. Untuk mengatasi kerugian akibat kerusakan, maka buah tomat dapat diolah menjadi bubuk. Salah satu kelebihan bentuk bubuk adalah mudah untuk diaplikasikan pada berbagai olahan pangan. Pembuatan bubuk tomat memerlukan proses pengeringan. Untuk membantu proses pengeringan berlangsung cepat dan dapat mempertahankan komponen aktif di dalamnya, maka diperlukan penyalut atau enkapsulan. Tujuan penelitian ini adalah untuk meneliti pengaruh jenis enkapsulan Natrium Carboxymethyl Cellulose (Na-CMC) dan maltodekstrin serta perbedaan konsentrasinya terhadap sifat fisikokimia bubuk tomat yang dihasilkan. Pada penelitian ini parameter yang diinvestigasi adalah kadar air, higroskopisitas, kadar fenol, aktivitas antioksidan, warna, dan nilai pH. Untuk analisis statistik, dilakukan uji ANOVA pada α = 5% dan uji lanjutan Duncan’s Multiple Range Test (DMRT). Dari hasil investigasi, diketahui jenis enkapsulan yang bebeda berpengaruh nyata terhadap seluruh parameter. Perbedaan konsentrasi Na-CMC (2,5%; 5%; 7,5%) berpengaruh pada rentang kadar air yang dihasilkan yaitu 1,43-3,17%, higroskopisitas (19,35-20,65%), kadar fenol (203,18-613,41 mg GAE/kg bahan), aktivitas antioksidan (43,42-87,27% penangkapan radikal/RSA), dan warna yaitu lightness (48,1-55,7); chroma (22,5-25,8); ⁰hue (39,9-40,7), serta pH (5,70-6,18). Sementara itu untuk maltodekstrin, perbedaan konsentrasi (6%, 12%, 18%) menghasilkan rentang kadar air 3,40-4,54%, higroskopisitas 18,55-19,16%, kadar fenol 345,23-795,23 mg GAE/kg bahan, aktivitas antioksidan 57,33-88,67% penangkapan radikal/RSA, warna yaitu lightness 52,1-58,6; chroma 28,7-45,8; ⁰hue 41,3-47,8, serta pH 5,30-5,55
Tomato is a fruit susceptible to damage resulting in a postharvest loss. Tomatoes can be processed into powder to reduce the potential risk of damage. One of the advantages of the powder form is that it is easy to be applied to various food products. The production of tomato powder requires a drying process. A coating or encapsulation is needed to improve the drying process's efficiency and protect its active components. This study aimed to examine the effect of the encapsulant types of Sodium Carboxymethyl Cellulose (Na-CMC) and maltodextrin and their concentration variation on the physicochemical properties of the tomato powder. This study investigated moisture content, hygroscopicity, phenol content, antioxidant activity, color, and pH value. For statistical analysis, the ANOVA test was performed at = 5% and continued with Duncan's Multiple Range Test (DMRT). The investigation results show that the different encapsulants have a significant effect on all parameters. The difference in the concentration of Na-CMC (2.5%; 5%; 7.5%) has an effect on the moisture content (1.43-3.17%), hygroscopicity (19.35-20.65%), phenol content (203.18-613.41 mg GAE/kg material), antioxidant activity (43.42-87.27% radical scavenging/RSA), and color which are lightness (48.1-55.7), chroma (22.5 -25.8), and hue (39.9-40.7), and also pH (5.70-6.18). Meanwhile for maltodextrin, the difference in concentration (6%, 12%, 18%) resulted in a moisture content range of 3.40-4.54%, hygroscopicity 18.55-19.16%, phenol content 345.23-795.23 mg GAE/kg sample, antioxidant activity 57.33-88.67% radical scavenging/RSA, colors, which are lightness 52.1-58.6; chroma 28.7-45.8; hue 41.3-47.8, and also pH 5.30-5.55.
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