PENGARUH PENAMBAHAN BERBAGAI KONSENTRASI MALTODEKSTRIN TERHADAP KARAKTERISTIK KECAP MANIS BUBUK HASIL PENGERINGAN VAKUM

Afifah Indah Nurlita, Zaida Zaida, Fatonah Isnaini Wandhani, Bambang Nurhadi

Abstract


ABSTRAK

Kecap manis merupakan produk yang memiliki kadar gula tidak kurang dari 30%, dimana suhu transisi gelasnya rendah berkisar 5-62 , sehingga dalam perkembangan produk untuk menjadi kecap manis bubuk sulit dikeringkan. Oleh karena itu, diperlukan bahan penyalut yang memiliki suhu transisi gelas yang tinggi dan mengurangi kelengketan seperti maltodekstrin. Kecap manis bubuk dalam proses pembuatannya menggunakan pengeringan vakum. Tujuan penelitian ini untuk mengetahui karakteristik kecap manis bubuk dengan variasi penambahan maltodekstrin menggunakan pengeringan vakum. Metode pengujian yang digunakan adalah metode eksperimental dengan analisis deskriptif yang menjelaskan hubungan antara konsentrasi maltodekstrin dengan kadar air, laju higroskopitas, waktu larut, tingkat warna, powder recovery dan tingkat kesukaan. Percobaan terdiri dari empat perlakuan variasi konsentrasi maltodesktrin yaitu 30%, 40%, 50%, dan 60% berdasarkan total padatan. Hasil penelitian menunjukan bahwa kecap manis bubuk berpotensi untuk dikembangkan, dimana penambahan konsentrasi maltodekstrin yang semakin banyak akan meningkatkan kadar air, waktu larut, tingkat kecerahan warna dan powder recovery dan menurunkan laju higroskopisitas. Hasil tingkat kesukaan kecap manis bubuk tanpa rehidrasi menghasilkan aroma dan rasa yang cukup disukai hingga disukai panelis.

 

ABSTRACT

Sweet soy sauce is a product that has a total sugar content of not less than 30% and a low glass transition temperature (5-62). Consequently, the product development becoming sweet soy sauce powder is difficult to dry. For this reason, it needs coating materials, such as maltodextrin that have a high glass transition temperature and reducing stickiness capability. Sweet soy sauce powder in the manufacturing process uses vacuum drying. The purpose of this study was to determine the characteristics of sweet soy sauce powder with variations addition to maltodextrin concentration using vacuum drying. The experimental method is used along with descriptive analysis that explains the relationship between the concentration of maltodextrin and moisture content, hygroscopicity rate, dissolve time, color level, powder recovery, and hedonic score. The experiment consisted of four variations, namely the composition of 30%, 40%, 50%, and 60% based on total solids. The results showed that the soy sauce powder has the potential to be developed,  the addition of more maltodextrin concentrations will increase moisture content, dissolve time, color, and powder recovery, however, hygroscopicity rate will decrease. The hedonic test of sweet soy sauce powder without rehydration shows a significant difference in taste and scent score, while colors and texture scores provide non-significant difference, which is included in rather liked to like category.


Keywords


Kecap Manis; Kelengketan; Maltodekstrin; Pengeringan Vakum

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DOI: http://dx.doi.org/10.21776/ub.jtp.2019.020.03.5

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