Maharani, Angelina Risky and Prof. Dr. Ir. Lilik Eka Radiati, MS., IPU and Dr. Ir. Agus Susilo, S.Pt., MP., IPM., ASEAN Eng. (2024) Pilot Scale Honey Powder Formulation Optimization Using Design Expert 13 With Response Surface Methodology Approach. Magister thesis, Universitas Brawijaya.
Abstract
This research aimed to optimize the honey powder formulation process at a pilot scale using Response Surface Methodology (RSM) and Design Expert 13 software. The primary objectives were to determine the optimal honey-to-maltodextrin ratios and drying parameters to achieve desirable honey powder properties, including low moisture content, water activity, and hygroscopicity. Also, high solubility, short dissolution time, and minimal caking. The methodology involved a Central Composite Design (CCD) to systematically vary key variables: honey content, maltodextrin content, drying temperature, and drying time. The research was conducted in two stages. In Stage I, different maltodextrin ratios were evaluated for their impact on honey powder characteristics using a Completely Randomized Design (CRD) and Analysis of Variance (ANOVA). Three treatments honey-to-maltodextrin ratio were tested with three replications each: Treatment 1 (3:1 ratio), Treatment 2 (2:1 ratio), and Treatment 3 (3:2 ratio). Results from Stage I showed that Treatment 3 consistently provided the best outcomes, offering low moisture content, high solubility, minimal caking, and high yield. In Stage II, the drying parameters were refined and validated through experimental verification using RSM and CCD. The optimal drying conditions were found to be 495 g %d.b. of honey, 330 g of maltodextrin, a drying time of 240 minutes, and a drying temperature of 65°C. These conditions were confirmed through experimental verification. The findings highlight that the optimized formulation and drying conditions effectively produce high-quality honey powder suitable for commercial applications. Limitations include the scale of experiments and variability in raw honey properties. Future research should explore alternative drying techniques and additives to enhance product quality and stability. Conducting scale-up studies will aid the transition from pilot-scale to industrial-scale production. This research significantly contributes to optimizing honey powder production and offers practical insights for the food processing industry.
English Abstract
Honey powder production involves transforming liquid honey into a powdered form that retains its beneficial properties while enhancing stability and shelf life. This study explores optimal conditions for producing honey powder by examining different honey-to-maltodextrin ratios and drying parameters, aiming to fill a gap in existing literature and provide scalable solutions for commercial production. The thesis focuses on achieving desirable properties such as low moisture content, water activity, and hygroscopicity. Also, high solubility, short dissolution time, and minimal caking. By determining the optimal honey-to-maltodextrin ratios and drying parameters, the study aims to produce high-quality honey powder suitable for various applications in the food industry. The research was conducted in two stages. Stage I, from September 2023 to November 2024, evaluated different maltodextrin ratios at two laboratories, namely, Animal Product Technology Laboratory, Faculty of Animal Science, Universitas Brawijaya, for operational and the Agricultural Technology Laboratory, Faculty of Agriculture, Universitas Brawijaya for the analysis. This stage evaluated the effects of different maltodextrin ratios on honey powder characteristics using treatments with honey-to-maltodextrin ratios of 3:1, 2:1, and 3:2. The treatments were analyzed for moisture content, water activity, hygroscopicity, solubility, dissolving time, degree of caking, and yield of powder. Statistical analysis with a Completely Randomized Design (CRD) and ANOVA revealed significant differences (P<0.05) among treatments, identifying Treatment 3 (3:2 ratio) as the best, providing low moisture content, high solubility, minimal caking, and high yield. Stage II, from November 2023 to January 2024, optimized drying parameters using Response Surface Methodology (RSM) and Central Composite Design (CCD). The optimal conditions identified (495 g %d.b. of honey, 330 g of maltodextrin, drying time of 240 minutes, and drying temperature of 65°C) were validated through experimental verification. The quadratic model developed using Response Surface Methodology (RSM) exhibited high adjusted R² values and low PRESS values, indicating robustness. For instance, the moisture content model had an adjusted R² of 0.9803 and a predicted R² of 0.9397, demonstrating the model's efficacy in predicting optimal conditions. These findings underscore the importance of precise control over drying parameters to produce high-quality honey powder. This research significantly contributes to the field of food engineering by providing a validated methodology for optimizing honey powder production. The study addresses a gap in the existing literature regarding the impact of drying parameters on powder properties and offers practical insights for the food processing industry. Regular monitoring of key quality attributes such as moisture content, water activity, and hygroscopicity is recommended to ensure consistent product quality. The use of advanced modeling and prediction tools can aid in maintaining desired quality standards. Future studies should focus on scaling up the production process and investigating additional methods to enhance product stability and quality. The findings highlight the effectiveness of optimized formulation and drying conditions in producing high-quality honey powder suitable for commercial applications.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | 042405 |
| Uncontrolled Keywords: | vacuum foam drying, maltodextrin, Central Composite Design (CCD), food powder technology |
| Divisions: | S2/S3 > Magister Ilmu Ternak, Fakultas Peternakan |
| Depositing User: | Unnamed user with username nova |
| Date Deposited: | 02 Sep 2024 04:13 |
| Last Modified: | 02 Sep 2024 04:13 |
| URI: | http://repository.ub.ac.id/id/eprint/227176 |
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