OPTIMASI KONDISI PROSES PENGERINGAN SEMPROT PADA PEMBUATAN SUSU KAMBING BUBUK FUNGSIONAL YANG DIPERKAYA EKSTRAK KULIT BUAH DELIMA (Punica granatum L.)

Ansori, Firsty Ainun Zalzabila and Fithri Choirun Nisa, S.TP., MP., Ph.D and : Ahmad Zaki Mubarok, STP, M.Si., Ph.D (2024) OPTIMASI KONDISI PROSES PENGERINGAN SEMPROT PADA PEMBUATAN SUSU KAMBING BUBUK FUNGSIONAL YANG DIPERKAYA EKSTRAK KULIT BUAH DELIMA (Punica granatum L.). Magister thesis, Universitas Brawijaya.

Abstract

Salah satu jenis susu yang dikonsumsi di Indonesia adalah susu kambing, namun terdapat permasalahan yang sering dihadapi pada susu kambing yaitu nilai fungsional yang rendah, serta umur simpan yang singkat, sehingga diperlukan diversifikasi produk susu kambing dengan melakukan penambahan ekstrak kulit buah delima kaya antioksidan, dan pembuatan susu bubuk serta perlunya memperhatikan kondisi proses selama pengeringan. Penelitian tahap 1 bertujuan untuk mendapatkan kondisi optimum susu kambing bubuk fungsional menggunakan Response Surface Methodology dengan rancangan central composite design (CCD). Variabel bebas yang digunakan terdapat 3 level perlakuan yaitu konsentrasi maltodekstrin 5%, 10%, dan 15% dan suhu inlet antara 160°C, 180°C, 200°C. Penelitian tahap 1 menghasilkan nilai verifikasi pada kondisi optimum dengan konsentrasi maltodekstrin sebesar 12,10% dengan suhu inlet sebesar 178,98°C yang nanti nya akan menghasilkan total fenol, aktivitas antioksidan, kelarutan, higroskopisitas, densitas kamba, dan warna (whiteness) sebesar 272,11 mg/GAE g, 55,36%, 95,55%, 1,91%, 0,46 g/mL, dan 76,89. Penelitian tahap 2 dilakukan dengan karakterisasi produk optimum susu kambing bubuk fungsional dengan susu kambing cair dan susu kambing bubuk kontrol. Hasil menunjukkan aktivitas antioksidan susus kambing fungsional sebesar 47,81%, kadar air sebesar 3,85%, kadar lemak 26,76%, kadar protein 31,23%. Hasil analisis menggunakan FTIR menunjukkan adanya penambahan gugus fungsi C=C pada pita serapan 1680,73 cm⁻¹ susu kambing bubuk fungisonal yang berkaitan dengan senyawa fenolik, panjang gelombang 480,38 cm⁻¹ menunjukkan komponen-komponen organik. Hasil analisis SEM menunjukkan kenampakan aglomerat dengan partikel yang kecil. Hasil identifikasi PSA adanya ukuran partikel yang hampir serupa. Nilai organoleptik warna tertinggi pada produk susu kambing bubuk kontrol dengan nilai 3,23. Nilai organoelptik aroma, rasa, dan kekentalan tertinggi terdapat pada perlakuan susu kambing bubuk fungsional sebesar 2,83; 3,00; dan 3,07.

English Abstract

One type of milk consumed in Indonesia is goat's milk, but there are problems that are often faced with goat's milk, namely low functional value and short shelf life, so it is necessary to diversify goat's milk products by adding pomegranate peel extract and making milk. powder and the need to pay attention to process conditions during drying. Phase 1 research aims to obtain optimal conditions for functional powdered goat's milk using Response Surface Methodology with a Central Composite Design (CCD) plan. The independent variables used were 3 levels of treatment, namely maltodextrin concentrations of 5%, 10%, and 15% and inlet temperatures between 160°C, 180°C, and 200°C. Phase 1 research produced verification values at optimum conditions with a maltodextrin concentration of 12.10% with an inlet temperature of 178.98°C which would later produce total phenols, antioxidant activity, solubility, hygroscopicity, kamba density, and color (whiteness) of 272 .11 mg/GAE g, 55.36%, 95.55%, 1.91%, 0.46 g/mL, and 76.89. Phase 2 research was carried out by characterization of the optimum functional powdered goat's milk product with liquid goat's milk and control powdered goat's milk. The results showed that the antioxidant activity of functional goat milk was 47.81%, water content was 3.85%, fat content was 26.76%, protein content was 31.23%. The results of analysis using FTIR show the addition of the C=C functional group in the absorption band 1680.73 cm⁻¹ of functional powdered goat's milk which is related to phenolic compounds, a wavelength of 480.38 cm⁻¹ indicates organic components. The results of SEM analysis on powdered goat's milk show the appearance of agglomerates with small particles. The PSA identification results show almost the same particle size. The highest color organoleptic value was in the control powdered goat's milk product with a value of 3.23. The highest organoelptic values for aroma, taste and viscosity were found in the treatment of functional powdered goat's milk at 2.83; 3.00; and 3.07.

Item Type:	Thesis (Magister)
Identification Number:	052410
Uncontrolled Keywords:	Susu Kambing, ekstrak kulit buah delima, dan pengeringan semprot.-Goat's milk, pomegranate peel extract, and spray drying.
Divisions:	Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User:	soegeng sugeng
Date Deposited:	14 Nov 2024 06:50
Last Modified:	14 Nov 2024 06:50
URI:	http://repository.ub.ac.id/id/eprint/228644

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