Optimasi Suhu dan Konsentrasi Maltodekstrin pada Proses Pembuatan Serbuk Lobak dengan Metode Foam Mat Drying

Hasbi Ashshiddiqi Wijaya Kusuma, Sri Kumalaningsih, Dodyk Pranowo

Abstract


Abstrak

Lobak memiliki potensi yang besar untuk dikembangkan. Pengolahan lebih lanjut akan memberikan nilai tambah terhadap lobak. Salah satu alternatif pengolahannya adalah dibuat menjadi serbuk lobak siap seduh sehingga dapat dikonsumsi dengan lebih efisien dan efektif. Penelitian ini bertujuan untuk mengetahui suhu dan konsentrasi maltodekstrin yang tepat pada proses pembuatan serbuk lobak serta mengetahui total fenol maksimum dari serbuk lobak yang telah dibuat. Proses pembuatan serbuk lobak menggunakan metode foam mat drying. Metode optimasi yang digunakan adalah Response Surface Method (RSM) dengan rancangan komposit terpusat faktorial 22. Faktor yang digunakan adalah suhu (50, 60 dan 70 °C) dan konsentrasi maltodekstrin (6, 8 dan 10%). Respon yang dijadikan parameter adalah total fenol, aktivitas antoksidan, dan rendemen. Berdasarkan penelitian yang dilakukan, telah didapatkan formulasi yang tepat dan pedoman design space dapat menggunakan model kuadratik. Komposisi formula terbaik yaitu suhu 58,49 °C dan konsentrasi maltodekstrin 7,31%. Formula optimal tersebut diprediksikan mendapatkan nilai total fenol sebesar 7,69389%, aktivitas antioksidan (IC50) sebesar 37,6631 mg/ml per 100 mg, dan rendemen sebesar 8,73042%. Total fenol yang didapatkan dari serbuk terbaik adalah 7,88%.

Kata kunci: foam mat drying, response surface method, serbuk lobak

 

Abstract

Radish has great potential to be developed for further processing which will add value on it. An alternative of further processing of radish is ready-cooked radish powder which so that it can be consumed more efficiently and effectively. This study aims to determine the right temperature and concentration of maltodextrin in the process of radish powder production and find out the maximum total phenol from the radish powder. The process of radish powder production uses the Foam Mat Drying method. The optimization method used is Response Surface Method (RSM) with a factorial composite design 22. The factors used are temperature (50, 60, and 70 °C) and maltodextrin concentrations (6, 8, and 10%). The responses used as parameters are total phenol, antioxidant activity, and yield. The research result showed that the appropriate formulation and the design space guidelines can use a quadratic model. The best formula composition is temperature 58.49 °C and 7.31% maltodextrin concentration. The optimal formula is predicted to get a total phenol value of 7.69389%, antioxidant activity (IC50) of 37.66631 mg/ml per 100 mg, and a yield of 8.73042%. The total phenol obtained from the best formula radish powder is 7.88%.

Keywords: foam mat drying, radish powde, response surface method


Keywords


foam mat drying; response surface method; serbuk lobak; radish powder

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References


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https://doi.org/10.21776/ub.industria.2019.008.03.2

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