Article Sidebar

Submitted
October 23, 2025
Published
January 16, 2025
Download
pdf
Statistic
Read Counter : 11 Download : 8

Main Article Content

Abstract

Red spinach is a plant that provides various essential vitamins and minerals beneficial to human health. Creating red spinach powder as a convenient product can enhance its shelf life and ease of use while preserving its nutritional value and health benefits. The production of red spinach powder can be achieved through the foam mat drying technique. This research aims to evaluate the impact of different temperatures and maltodextrin concentrations on the production of spinach powder utilizing the foam mat drying method. The process involves adding egg white at concentrations of 15, 20, 25, and 30%, with maltodextrin variations of 15, 20, 25, and 30%, and drying temperatures set at 60, 65, and 70ºC to spinach puree made from grinding 20 grams of red spinach leaves for each sample. The study's findings indicate that the foam mat drying method is an effective approach for drying red spinach puree, particularly when compared to traditional drying techniques. The rate of drying using the foam-mat method is higher than that of the conventional drying process. Moreover, the drying temperature significantly influences the reduction of water content in the product; higher temperatures lead to a more rapid decrease in moisture. During the drying process at temperatures ranging from 60 to 70ºC, the combination of 15% maltodextrin and 30% egg white yields red spinach powder with a lower moisture content compared to other sample combinations. The optimal drying process results in red spinach powder containing 0.08% water, achieved through the foam mat drying method at 65ºC.

Keywords

red spinach foam mat drying maltodextrin

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

References

  1. Afifah, N., Rahayuningtyas, A., Kuala, S. I., Pengembangan, P., Tepat, T., Tubun, J. K. S., Subang, N., & Barat, J. (2017). Pemodelan Kinetika Pengeringan Beberapa Komoditas Pertanian Menggunakan Pengering Inframerah Drying Kinetics Modeling of Agricultural Commodities Using Infrared Dryer. 37(2), 220–228.
  2. Caparanga, A. R., Reyes, R. A. L., Rivas, R. L., De Vera, F. C., Retnasamy, V., & Aris, H. (2017). Effects of air temperature and velocity on the drying kinetics and product particle size of starch from arrowroot (Maranta arundinacae). EPJ Web of Conferences, 162, 4–8. https://doi.org/10.1051/epjconf/201716201084
  3. Chronakis, I. S. (1998). On the molecular characteristics, compositional properties, and structural-functional mechanisms of maltodextrins: A review. Critical Reviews in Food Science and Nutrition, 38(7), 599–637. https://doi.org/10.1080/10408699891274327
  4. Cui, T., Gine, G. R., Lei, Y., Shi, Z., Jiang, B., Yan, Y., & Zhang, H. (2024). Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic Review. Foods, 13(21), 1–27. https://doi.org/10.3390/foods13213454
  5. Diógenes, A. de M. G., Figueirêdo, R. M. F. de, Queiroz, A. J. de M., Ferreira, J. P. de L., Silva, W. P. da, Gomes, J. P., Santos, F. S. dos, Castro, D. S. de, Oliveira, M. N. de, Santos, D. da C., Andrade, R. O. de, & Lima, A. R. C. de. (2022). Mathematical models to describe the foam mat drying process. Foods, 11, 1–18.
  6. Hartati, I., & Kusumaningrum, M. (2019). Kinetika Pengeringan Busa Ampas Seduhan Teh Metana : Media Komunikasi Rekayasa Proses dan Teknologi Tepat Guna. 15(1), 25–31.
  7. Hossain, M. A., Ahmed, T., Ferdaus, J., & Zzaman, W. (2024). Optimization of the foam-mat drying process to develop high-quality tomato powder: A response surface methodology approach. Heliyon, 10(21), e39811. https://doi.org/10.1016/j.heliyon.2024.e39811
  8. Isherdini, Nurlaila, D. S., & Suparti. (2023). Growth Red Spinach (Amaranthus amoena ) by Hydroponics Using Charcoal Media Husk. International Conference on Biology Education, Natural Science, and Technology, 1(1), 464–472.
  9. Khatri, B., Hamid, Shams, R., Dash, K. K., Shaikh, A. M., & Béla, K. (2024). Sustainable drying techniques for liquid foods and foam mat drying. Discover Food, 4(1). https://doi.org/10.1007/s44187-024-00223-3
  10. Kosasih, E. A., Zikri, A., & Dzaky, M. I. (2020). Effects of drying temperature, airflow, and cut segment on drying rate and activation energy of elephant cassava. Case Studies in Thermal Engineering, 19(February), 100633. https://doi.org/10.1016/j.csite.2020.100633
  11. Lestario, L. N., Melanie, M., & Rahardjo, M. (2023). Effect of Maltodextrin Concentration on Anthocyanin Content and Antioxidant Activity of Rukem Fruits Extract Powder. Jurnal Teknologi Dan Industri Pangan, 34(2), 142–151. https://doi.org/10.6066/jtip.2023.34.2.142
  12. Longdong, I. A., Matahari, V. M., & Tooy, D. (2024). Characteristics of drying cayenne pepper ( Capsicum frutescens L.) using a portable type of dryer. IOP Conference Series: Earth and Environmental Science, 1297(1). https://doi.org/10.1088/1755-1315/1297/1/012041
  13. M, J. I., Abbas, A., Rafique, H., M, F. N., & Rasool, A. (2018). A review paper on foam-mat drying of fruits and vegetables to develop powders. MOJ Food Processing & Technology, 6(6). https://doi.org/10.15406/mojfpt.2018.06.00207
  14. Mathew, U., & Sharma, P. (2023). Recent developments in ready-to-eat and ready-to- cook foods : An overview. 5(1), 147–152.
  15. Mounir, S. (2018). Foam Mat Drying FMD. Drying Technologies for Foods: Fundamentals and Applications: Part III, October, 169–191. https://www.researchgate.net/publication/320566592
  16. Mullai, N. K., Babu, M., Ashok, K., & Padmapriya, V. (2023). Phytochemical Profiling and Antioxidant Activity of Red Spinach (Amaranthus dubius). International Journal of Zoological Investigations, 9(1), 178–183. https://doi.org/10.33745/ijzi.2023.v09i01.020
  17. Munin, A., & Edwards-lévy, F. (2011). Encapsulation of Natural Polyphenolic Compounds; a Review. https://doi.org/10.3390/pharmaceutics3040793
  18. Perdana, A. W., Maulida, S., & Indriani, R. (2024). Effect of addition of red spinach leaf extract (Amaranthus tricolor L.) in feed against the level of color brightness of sword platy fish (Xiphophorus helleri). BIO Web of Conferences, 87. https://doi.org/10.1051/bioconf/20248703012
  19. Prasoona, J., Kumari, B. A., Sarkar, S., Kiran, V. K., & Swamy, R. (2020). Development of instant chutney powder with incorporation of cabbage and green leafy vegetable. Journal of Pharmacognosy and Phytochemistry, 9(4), 3275–3278. https://doi.org/10.22271/phyto.2020.v9.i4ag.12123
  20. Pratiwi, A., Roka Aji, O., & Sumbudi, M. (2022). Growth Response and Biochemistry of Red Spinach (Amaranthus tricolor L.) with the Application of Liquid Organic Fertilizer Lemna sp. Journal of Biotechnology and Natural Science, 2(2), 61–69. https://doi.org/10.12928/jbns.v2i2.6877
  21. Putri, H. O., Arrazy, S., & Wahyudi. (2022). SUBSTITUTION OF RED AMARANTH FLOUR (AMARANTHUS TRICOLOR L.) IN MANUFACTURE WET NOODLES AS FOODS HIGH IN IRON (FE). Indonesian Journal of Global Health Research, 4(3), 481–494.
  22. Rahman, A. N. F., Latief, R., & Kartono, H. (2023). Extraction and analysis of lutein and antioxidant activities from red spinach’s root, stem, and leaf. IOP Conference Series: Earth and Environmental Science, 1200(1). https://doi.org/10.1088/1755-1315/1200/1/012021
  23. Trimedona, N., Rahzarni, Muchrida, Y., Zebua, E. A., & Utama, R. S. (2022). Physicochemical properties of instant beverage powders from red dragon fruit peel extracts with maltodextrin and cocoa powder as fillers. IOP Conference Series: Earth and Environmental Science, 1097(1). https://doi.org/10.1088/1755-1315/1097/1/012037
  24. Triyono, A., Andriansyah, R. C. E., Luthfiyanti, R., & Rahman, T. (2017). Development of modified starch technology (maltodextrin) from commercial tapioca on semi production scale using oil heater dextrinator. Iopscience.Iop.Org, 8(February 2018), 68–74. https://doi.org/10.1088/1755-1315
  25. Ueda, J. M., Morales, P., Fernández-Ruiz, V., Ferreira, A., Barros, L., Carocho, M., & Heleno, S. A. (2023). Powdered Foods: Structure, Processing, and Challenges: A Review. Applied Sciences (Switzerland), 13(22). https://doi.org/10.3390/app132212496
  26. Yusufe, M., Mohammed, A., & Satheesh, N. (2017). Effect of duration and drying temperature on characteristics of dried tomato (Lycopersicon esculentum L.) Cochoro variety. Acta Universitatis Cibiniensis - Series E: Food Technology, 21(1), 41–50. https://doi.org/10.1515/aucft-2017-0005
  27. Zhang, X., Yang, L., Huang, C., Huang, L., & Qian, Y. (2021). Effect of drying temperature on drying characteristics and quality of honeysuckle. IOP Conference Series: Earth and Environmental Science, 692(3). https://doi.org/10.1088/1755-1315/692/3/032106