Pengaruh Konsentrasi Gum Arab dan Dekstrin terhadap Sifat Fisik Dan Tingkat Kesukaan Temulawak (Curcuma Xanthorhiza Roxb) Madu Instan

Erwin Setyo Nugroho

Abstract

Intants honeyed Curcuma xanthorhiza is a product in beverage processing from this species. The use of drum drier is expected to reduce material damage in processing. Low water solubility of Curcuma xanthorhiza powder poses a problem in extraction. An additive in the form of hydrocolloid is needed to increase its water solubility. Objective of the present study is investigate the effect of the type of hydrocolloid and its concentration on physical characteristics and acceptability of instant honeyed Curcuma xanthorhiza beverage in order to produce a product of good quality and becoming favorites of the panelists. In this study, 2% honey and either one of Arabic gum or dextrin at varying concentration (5, 7.5, and 10% w/v) were added. Data on water content, rehydration, viscosity, yield percentage, soluble solid, and acceptability were collected. Diastase activity of best formulation was determined. The result showed that best beverage was yielded when 10% dextrin was added. It characteristics were: 3.90% (w.b) water content, 95% rehydration, viscosity of 43.25 cP, 10.40% yield percentage, 85.85% soluble solid, and diastase activity of 0.035 DN (Diastase Number), a reduction in activity of 30% when it is compared to the one prior to drying.

keyword : Arabic gum, dextrin, instant honeyed Curcuma xanthorhiza beverage, diastase activity



Publisher:

PPST DPPM Universitas Islam Indonesia

ISSN: 1410-2315