Main Article Content
Abstract
Yogurt products that are currently available on the market are mostly in liquid form. The weakness of liquid food products is that they cannot be stored for a long time compared to powdered products. The purpose of this study was to apply the foam mat drying process on the production of powdered yogurt. The variables studied in this research were the ratio of maltodextrin, carrageenan and tween 80 (15:15:5, 15:20:5, 15:25:5, and 15:30:5) as well as the drying temperature (40, 45, and 50°C) The analysis method includes analysis of water content, ash content, protein content and fat content. The results showed that the highest water content is 1.0037% the lowest is 1.0028%, for the highest ash content 0.819% the lowest is 0.864% while for the highest protein content 3.223% the lowest is 3.029% for the highest fat content 1.863% the lowest is 1.125%.
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References
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- Jorgensen C E., Abrahamsen R K., Rukke E O., Hoffmann T K., Johansen A G., Skeie S B., 2019, Processing of high-protein yoghurt: A review, International Dairy Journal 88 (2019) 42-59.
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- Manisha M. and Sharma A, 2019, Optimisation of Foam- mat drying of yoghurt and properties of powered yoghurt, International Journal of Dairy Technology, vol 72 no 3, page 381 – 387.
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References
Badan Standarisasi Nasional. 2006. Standar Nasional Indonesia (SNI). SNI-01-2970-2006. Susu Bubuk. Dewan Standarisasi Indonesia. Jakarta.
Jorgensen C E., Abrahamsen R K., Rukke E O., Hoffmann T K., Johansen A G., Skeie S B., 2019, Processing of high-protein yoghurt: A review, International Dairy Journal 88 (2019) 42-59.
Juniwati, Miskiyah dan Ayu Kusuma, 2019, Penambahan enkapsulan dalam proses pembuatan yoghurt powder probiotik dengan metode spray drying, Jurnal penelitian pascapanen pertanian, vol 16 no 2, hal 56 – 63.
Kumar and H. N. Mishra, 2004, Yoghurt powder – A review of process technology, storage and utilization, Food and Bioproducts Processing, 82(C2) : 133 – 142.
Kurniasari F, Hartati I, dan Kurniasari K, 2019, Aplikasi metode Foam mat drying pada pembuatan bubuk jahe (Zingiber officinale), Jurnal Inovasi Teknik Kimia, vol 4 no 1, hal 7 – 10.
Manisha M. and Sharma A, 2019, Optimisation of Foam- mat drying of yoghurt and properties of powered yoghurt, International Journal of Dairy Technology, vol 72 no 3, page 381 – 387.
Masykur A, dan Kusnadi J. 2015, Karakteristik kimia dan mikrobiologi yoghurt bubuk kacang tunggal (vigna unguiculata L) metode pengeringan beku (Kajian penambahan starter dan dekstrin), Jurnal Pangan dan Agroindustri, vol 3 no 3, hal 1171 – 1179.
Masyhura MD, Misril Faudi dan Surnaherman, 2021, Aplikasi maltodekstrin pada pembuatan yoghurt bubuk biji nangka, Jurnal Teknologi Pertanian Andalas, vol 25 no 1.
Miskiyah, Juniawati, K.Ayu and A H Mulyati, 2019, Study on Yoghurt Powder Probiotic Quality using Foam-mat drying method, 2nd International Conference on Agriculture Postharvest handling and processing, IOP Conf. series : Earth and Environmental Science 309, IOP Publishing.
Naibaho N M, Anwar R, Lisnawati A, Ariyani F, Popang E G, Rudito, dan Hamka, 2021, Pengaruh Suhu Pengeringan Berbeda terhadap Sifat Kimia Tepung Bawang Tiwai (Eleutherine palmifolio (L) Merr), Buletin LOUPE Vol. 17 No. 02, Desember 2021
Nuraeni S., Purwasih R., Romalasari, A., 2019. Analisis Proksimat Yogurt Susu Kambing dengan Penambahan Jeruk Bali. Jurnal Ilmiah Ilmu dan Teknologi Rekayasa | Volume 2 Nomor 1, Maret 2019 25-29
Prasetyaningrum A, Asiah N, Sembodo R, 2012, Aplikasi metode Foam mat drying pada proses pengeringan spirulina, Jurnal Teknologi Kimia dan Industri, Vol 1 no 1, hal 461 – 467.
Purbasari D, 2019, Aplikasi metode Foam mat drying dalam pembuatan bubuk susu kedelai instan, Jurnal Agroteknologi, vol 13 no 1.
Simatupang, P.1990. Comparative Advantage and Government Protection Structure of Soyben Production in Indonesia. Comparative Advantage and Protection Structure of Livestock and Feedstuff Subsector in Indonesia. Bogor.
Sudarmadji, S., Bambang dan Suhardi. 2007. Prosedur Analisa untuk Bahan Makanan dan Pertanian. Yogyakarta : Liberty.
Strzelczak, A.; Balejko, J.; Szymczak, M.; Witczak, A. Effect of Protein Denaturation Temperature on Rheological Properties of Baltic Herring (Clupea harengus membras) Muscle Tissue. Foods 2021, 10, 829. https://doi.org/10.3390/ foods10040829
Winarno F. G, 2008. Kimia Pangan dan Gizi, Gramedia Pustaka Utama, Jakarta.