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Submitted
May 11, 2023
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January 4, 2024
Published
May 31, 2024
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Abstract

 


Ginger and secang can be developed into functional food products in the form of spice drink powder. The process of making ginger and secang spice drink powder can be done using the foam drying technique. This research aims to obtain the optimum formula for ginger and secang spice drink powder using the foam mat drying technique, as well as knowing the physical and chemical characteristics of the ginger and secang powder spice drink in the optimum formula. The experimental design used the mixture design method in the application of Simplex Lattice Design with Design Expert version 13 software. The formulation of ingredients was carried out using two factors, namely variations of maltodextrin and secang extract. The research results showed that the optimum ginger and secang spice drink powder formula was formula 5 (10% maltodextrin; 40% secang extract) with a desirability value of 0.722. Results: The optimum physical and chemical characteristics of the formula are water content of 3.76%; hygroscopicity of 13.68%; a* value of 8.24; aroma hedonic quality of 3.93; color hedonic quality of 4.67; °hue value of 46.74°; solubility 88.018%; and antioxidant activity 31.8%.

Keywords

foam mat drying ginger mixture design secang jahe secang foam mat drying mixture design

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Copyright (c) 2024 Andi Eko Wiyono, Nita Kuswardhani, Dinda Putri Prameswari

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Author Biographies

Andi Eko Wiyono, Prodi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Jember

Andi Eko Wiyono S.TP., M.P dosen tetap di Prodi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Jember. Jabatan Fungsional Asisten Ahli. Pendidikan tertinggi S2.

Riwayat Pendidikan:

  1. Tahun 2009 gelar S.TP jenjang S1 di Universitas Jember
  2. Tahun 2015 gelar M.P jenjang S2 di Universitas Jember

Nita Kuswardhani, Prodi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Jember

Dr. Nita kuswardhani, S.TP., M.Eng., IPM dosen tetap di Prodi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Jember. Jabatan Fungsional lektor. Pendidikan terakhir S3.

Riwayat pendidikan :

  1.  tahun 1994  gelar S.TP Jenjang S1 di Universitas Jember
  2. tahun 2001   gelar M.Eng  Jenjang S2 di Asian Institute Of Technology
  3.  tahun 2013 gelar Dr jenjang S3 di Asian Institute Of Technology

Dinda Putri Prameswari, Alumni Prodi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Jember

Dinda Putri Prameswari Mahasiswi angkatan 2018 Prodi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Jember. Jenjang Kuliah S1.

How to Cite
Wiyono, A. E., Kuswardhani, N., & Prameswari, D. P. (2024). OPTIMIZATION OF MALTODEXTRIN AND SECANG EXTRACT IN GINGER DRINK POWDER USING MIXTURE DESIGN TECHNOLOGY : OPTIMIZATION OF MALTODEXTRIN AND SECANG EXTRACT IN GINGER DRINK POWDER USING MIXTURE DESIGN TECHNOLOGY . Jurnal Agroindustri, 14(1), 40–52. https://doi.org/10.31186/jagroindustri.14.1.40-52
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