Putra, Hanif Ghufran Al Farisi and Wenny Bekti Sunarharum, S.TP., M.Food.St., PhD and Dego Yusa Ali,, STP., M.Sc. (2023) Pengaruh Perbedaan Konsentrasi Maltodekstrin dan Lama Penyimpanan Terhadap Karakteristik Fisikokimia Susu Edamame Bubuk. Sarjana thesis, Universitas Brawijaya.
Abstract
Edamame merupakan kedelai berwarna hijau karena dipanen dalam keadaan belum dewasa dan masih dalam polongnya. Edamame mengandung asam amino esensial yang lengkap, isoflavon, dan rendah lemak serta trypsin inhibitor. Edamame dapat diolah menjadi susu edamame bubuk untuk meningkatkan umur simpan dan kemudahan konsumsi. Sebelumnya telah dilakukan penelitian terkait optimasi produksi susu edamame bubuk dalam skala lab sehingga untuk pengembangan berikutnya perlu dilakukan scale up menjadi produksi skala pilot plant menggunakan spray dryer agar kemudian dapat dikomersialisasikan. Penambahan maltodekstrin diperlukan sebagai bahan pengisi agar susu edamame dapat dibuat bubuk. Susu edamame bubuk kemudian disimpan selama 28 hari untuk melihat perubahan karakteristik fisikokimianya. Tujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan konsentrasi maltodekstrin dan lama penyimpanan terhadap karakteristik fisikokimia susu edamame bubuk hasil spray drying skala pilot plant. Penelitian dilakukan dengan menggunakan desain Rancangan Acak Kelompok Faktorial (RAKF) dengan 2 faktor perlakuan, yaitu perbedaan konsentrasi maltodekstrin (50%b/v dan 60%b/v) dan lama penyimpanan pada suhu ruang (0, 7, 14, 21, dan 28 hari) dengan 3 kali ulangan. Analisis karakteristik fisik meliputi daya serap uap air dan warna (L*, a*, b*), sedangkan analisis karakteristik kimia meliputi kadar air. Data kemudian dianalisis dengan metode analisis ragam/ANOVA (Analysis of Variance) dengan selang kepercayaan 95% dan dilanjutkan uji lanjut metode uji BNJ (Beda Nyata Jujur)/Tukey pada taraf kepercayaan 95% yang dilakukan apabila terdapat pengaruh nyata akibat faktor penelitian. Hasil penelitian menunjukkan bahwa tidak terjadi interaksi antara perbedaan konsentrasi maltodekstrin dan lama penyimpanan suhu ruang (α = 0,05) pada seluruh parameter. Sementara itu, perbedaan konsentrasi maltodekstrin berpengaruh nyata terhadap daya serap uap air dan warna (L*, a*, b*) tetapi tidak memberikan pengaruh nyata terhadap kadar air. Berikutnya, lama penyimpanan suhu ruang (α = 0,05) berpengaruh nyata terhadap daya serap uap air, kadar air, dan warna (L*, a*, b*).
English Abstract
Edamame is a soybean that have green color because it’s harvested immature and still in the pod. Edamame contains complete essential amino acids, isoflavones, and is low in fat and trypsin inhibitors. Edamame can be processed into edamame milk powder to increase shelf life and ease of consumption. Previously, research had been carried out related to the optimization of edamame milk powder production on a lab scale so that for the next development it is necessary to scale up to a pilot plant scale production using a spray dryer so that it can then be commercialized. The addition of maltodextrin is needed as a filler so that edamame milk can be powdered. Edamame milk powder was then stored for 28 days to observe changes in its physicochemical characteristics. The purpose of this study was to determine the effect of different concentrations of maltodextrin and storage time on the physicochemical characteristics of edamame milk powder produced by spray drying on a pilot plant scale. The study was conducted using a factorial randomized block design (factorial RBD) with 2 factors, which are differences in maltodextrin concentration (50%w/v and 60%w/v) and storage time at room temperature (0, 7, 14, 21, and 28 days) with 3 replications. The analysis of physical characteristics includes water vapor absorption ability and color (L*, a*, b*), while the analysis of chemical characteristics includes moisture content. The data then be analyzed by ANOVA (Analysis of Variance) method with a 95% confidence interval and followed by HSD (Honestly Significant Difference)/Tukey test at a 95% confidence level if there is a significant effect due to the factor. The results showed that there was no interaction between differences in maltodextrin concentrations and storage time at room temperature (α = 0.05) for all parameters. Meanwhile, differences in maltodextrin concentrations had a significant effect on water vapor absorption and color (L*, a*, b*) but did not have a significant effect on moisture content. Next, storage time at room temperature (α = 0.05) has a significant effect on water vapor absorption, moisture content, and color (L*, a*, b*).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523100027 |
| Uncontrolled Keywords: | Edamame, Konsentrasi Maltodekstrin, Lama Penyimpanan, Skala Pilot plant,Edamame, Maltodextrin Concentration, Pilot Plant Scale, Storage Time |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 28 Jul 2023 01:31 |
| Last Modified: | 28 Jul 2023 01:31 |
| URI: | http://repository.ub.ac.id/id/eprint/202181 |
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