OPTIMASI KONSENTRASI MALTODEKSTRIN DAN SUHU INLET PENGERING SEMPROT TERHADAP SENYAWA BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN SUSU BUBUK EDAMAME
DOI:
https://doi.org/10.21776/ub.jtp.2024.025.02.2Keywords:
Aktivitas Antioksidan, Maltodekstrin, Pengering Semprot, Senyawa Bioaktif, Susu Bubuk EdamameAbstract
Edamame menjadi salah satu komoditas ekspor unggulan Kota Jember, Jawa Timur. Pada kategori ekspor, edamame yang digunakan harus memiliki kualitas unggul sehingga perlu dilakukan penyortiran. Namun selama ini pemanfaatan edamame yang tidak memenuhi syarat ekspor tersebut masih belum optimal. Alternatif yang dapat dilakukan yaitu pembuatan susu bubuk edamame dengan metode pengering semprot. Penelitian ini dilakukan untuk menentukan formulasi konsentrasi maltodekstrin dan suhu inlet pengering semprot yang optimal terhadap senyawa bioaktif dan aktivitas antioksidan susu bubuk edamame. Rancangan percobaan yang digunakan yaitu Central Composite Design (CCD) dengan faktor konsentrasi maltodekstrin (5,71–10%w/w) dan suhu inlet pengering semprot (160–215°C) yang diolah dengan metode Respone Surface Methodology (RSM). Kombinasi konsentrasi maltodekstrin 7,13%w/w dan suhu inlet pengering semprot 191,5°C dipilih sebagai kondisi optimum berdasarkan respon tertinggi dengan total fenol 275,79 mg GAE/100g, total flavonoid 59,93 mg QE/100g, ABTS 101,48 mg GAE/100g, dan FRAP 60,89 µg GAE/g. Hasil verifikasi kondisi optimum berbeda nyata dengan saran dari Design Expert 12, dimana kandungan senyawa bioaktif dan aktivitas antioksidan hasil verifikasi lebih tinggi.
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