KARAKTERISTIK FISIKOKIMIA DAN SENSORIS MINUMAN COKELAT INSTAN DENGAN METODE FOAM MAT DRYING BERDASARKAN VARIASI KONSENTRASI MALTODEKSTRIN
(1) Program Studi Teknologi Pangan Universitas Muhammadiyah Semarang Jl. Kedungmundu No. 18, Tembalang, Kota Semarang (50273)
(2) Program Studi Teknologi Pangan Universitas Muhammadiyah Semarang Jl. Kedungmundu No. 18, Tembalang, Kota Semarang (50273)
(3) Program Studi Teknologi Pangan Universitas Muhammadiyah Semarang Jl. Kedungmundu No. 18, Tembalang, Kota Semarang (50273)
(*) Corresponding Author
Abstract
Instant chocolate drink is a beverage made from cocoa powder and other ingredients, such as sweeteners and milk, to enhance flavor and nutritional value. The production of instant chocolate drinks at TTP Nglanggeran still uses a simple process, mixing raw materials with a blender, resulting in low product solubility. Therefore, another method needs to be applied. One method that can be used is the foam mat drying process with varying concentrations of maltodextrin, as maltodextrin can improve the solubility of powdered drinks. The purpose of this study is to determine the effect of the foam mat drying method with variations in maltodextrin concentration on the physicochemical and sensory characteristics of instant chocolate drinks. The research method used is a Completely Randomized Design (CRD) with a single factor, namely the addition of maltodextrin at concentrations of 0, 5, 10, 15, and 20%, with each treatment repeated five times. The research procedure consists of three process stages: cocoa powder modification, instant chocolate drink production, and physicochemical and sensory analysis. Variations in maltodextrin concentration in the production of instant chocolate drinks using the foam mat drying method affect yield, solubility, antioxidant activity, and sensory characteristics of color but do not affect moisture content, or sensory characteristics of aroma, taste, and texture. Compared to the TTP Nglanggeran product, the instant chocolate drink from this study has advantages in moisture content percentage, solubility, and sensory values, with better scores; however, the antioxidant activity percentage is lower due to some antioxidant compounds being damaged by the foam mat drying process. The best treatment for the instant chocolate drink in this study was obtained with 20% maltodextrin addition, resulting in a yield of 26.97%, solubility of 86.88%, moisture content of 3.19%, antioxidant activity of 37.11%, and an average sensory score of 4.8.
Keywords
Full Text:
PDFReferences
AOAC (Association Of Official Analysis). 2005. Official Methods of Analysis. Washington.
Badan Standarisasi Nasional. 2020. Bubuk Minuman Cokelat SNI 8898:2020. Jakarta.
Bulandari, S. 2016. Pengaruh Produksi Kakao terhadap Pertumbuhan Ekonomi di Kabupaten Kolaka Utara. Doctoral dissertation. Universitas Islam Negeri Alauddin Makassar.
FAO. 2021. FAOSTAT. Dipetik Agustus 29, 2023, dari Food and Agriculture Organization:
https://www.fao.org/faostat/en/#data/QCL/visualize
Furayda, N., dan Khairi, A. N. 2023. Karakteristik Fisikokimia Minuman Serbuk Instan Dengan Variasi Bonggol Nanas (Ananas comosus Merr) Dan Maltodekstrin. Pasundan Food Technology Journal, 10 (1) : 18-24.
Gabriela, M.C., Rawung, D., Ludong, M.M. 2020. Pengaruh Penambahan Maltodekstrin Pada Pembuatan Minuman Instan Serbuk Buah Pepaya (Carica papaya L.) dan Buah Pala (Myristica fragrans H.). in Coco, 2(4) : 1-8.
Hapsarini, I. 2023. Studi Karakteristik Kimia dan Sensori Brownies Chips (Brownchips) dengan Bahan Dasar Berbagai Tepung Lokal (Skripsi). Universitas Lampung, Bandar Lampung.
Kaljannah, A.R., Indriyani, Ulyarti. 2018. Penagruh Konsentrasi Maltodekstrin Terhadap Sifat Fisik, Kimia, dan Organoleptik Minuman Serbuk Buah Mengkudu (Morinda citrifolia L.). Seminar Nasional Fakultas Pertanian Universitas Jambi, (pp. 297-308). Jambi.
Mayasari, E., Harahap, Y.W., dan Rahayuni, T. 2023. Aplikasi Pengeringan Foam-Mat Dengan Kombinasi Tween 80 Dan Maltodekstrin Pada Pembuatan Bubuk Daun Kesum (Polygonum minus Huds.). Jurnal Ilmu dan Teknologi Pangan, Vol 9(1) : 68-75.
Ningtias, D.F.C., Suyanto, A., dan Nurhidajah. 2017. Betakaroten, Antioksidan Dan Mutu Hedonik Minuman Instan Labu Kuning (Curcurbita moschata Dutch) Berdasarkan Konsentrasi Malotdekstrin. Jurnal Pangan Dan Gizi , 7 (2): 94-103.
Oktaviana, Y. 2012. Kombinasi Konsentrasi Maltodekstrin dan Suhu Pemanasan Terhadap Kualitas Minuman Serbuk Instan Belimbing Wuluh (Averrhoa bilimbi L). (Skripsi). Universitas Atma Jaya, Yogyakarta.
Permata, D.A dan Sayuti, K. 2016. Pembuatan Minuman Serbuk Instan Dari Berbagai Bagian Tanaman Meniran (Phyllanthus niruri). Jurnal Teknologi Pertanian Universitas Andalas, Vol. 20(1):44-49.
Pradana, S. 2014. Pembuatan Bubuk Susu Kacang Hijau (Phaseolus radiatus L.) Instan Menggunakan Metode Foam Mat Drying (Kajian Konsentrasi Maltodekstrin dan Tween 80). (Skripsi). Universitas Brawijaya, Malang.
Purbasari, D. 2019. Aplikasi Metode Foam-Mat Drying Dalam Pembuatan Bubuk Susu Kedelai Instan. Jurnal Agroteknologi, 13(1) : 52- 61.
Purwanti, L. 2019. Perbandingan Aktivitas Antioksidan Dari Seduhan 3 Merk Teh Hitam (Camelia sinensis (L.) Kuntze) Dengan Metode Seduhan Berdasarkan SNI 01-1902-1995. Jurnal Ilmiah Farmasi Farmasyifa (JIFF), 2(1):19-25
Putra, S.D.R., Ekawati, L.M., Purwijantiningsih, Pranata, F.S. 2013. Kualitas Minuman Serbuk Instan Kulit Buah Manggis (Garcinia mangostana L.) dengan Variasi Maltodekstrin dan Suhu Pemanasan. Jurnal Biologi, 1-5.
Ramiah, S. 2016. Karakteristik Mutu Dan Citarasa Cokelat Kaya Polifenol. Balai Besar Industri Hasil Perkebunan. Makassar
Santana, D.A.P., Lestario, L.N., dan Lewerissa, K.B. 2022. Pengaruh Konsentrasi Maltodekstrin Terhadap Kadar Antosianin Dan Aktivitas Antioksidan Sebuk Ekstrak Buah Duwet (Syzgium cumini). Journal of Tropical AgriFood, 4(2): 122-129.
Setiawan, A., Kunarto, B., Sani, E.Y. 2017. Ekstraksi Daun Pappermint (Mentha piperita L.) Menggunakan Metode Microwave Assisted Extraction terhadap Total Fenolik, Tanin, Flavonoid Dan Aktivitas Aktioksidan. Jurnal Petrol, 369(1) : 89-99.
Taman Teknologi Pertanian Ngglanggeran (TTPN). 2023. Sejarah Taman Teknologi Pertanian Ngglanggeran. chogerttp.wixcite.com: https://choggerttp.wixsite.com/home/sejarah (29 Agustus 2023)
Ummah, M., Kunarto, B., dan Pratiwi, E. 2021. Pengaruh Konsentrasi Maltodekstrin Terhadap Karakterisktik Fisikokimia Serbuk Ekstrak Buah Parijoto (Medinilla speciosa Blume). Jurnal Teknologi Pangan dan Hasil Pertanian, 16(1) :1-8
Utami, M., Nurhidajah dan Yusuf, M. 2023. Karakteristik Fisikokimia Dan Sensoris Minuman Instan Ekstrak Beras Hitam Berdasarkan Konsentrasi Maltodekstrin Dengan Metode Foam-Mat Drying. Jurnal Pangan dan Gizi, 68-78.
Wang, D., Fan, D.C, Ding, M., Ge, P.Z. 2015. Characteristics of Different Types of Starch Noodles and Their Effect on Eating Quality. International Journal of Food Properties, 18(11):2472-2486
Yuliawaty, S.T dan Susanto, W.H. 2015. Pengaruh Lama Pengeringan Dan Konsentrasi Maltodekstrin Terhadap Karakteristik Fisik Kimia Dan Organoleptik Minuman Instan Daun Mengkudu (Morinda citrifolia L). Jurnal Pangan dan Agroindustri , Vol. 3 No 1 p.41-52.
Article Metrics
Abstract view : 121 timesPDF - 50 times
DOI: https://doi.org/10.26714/jpg.14.2.2024.70-84
Refbacks
- There are currently no refbacks.
Copyright (c) 2024 Jurnal Pangan dan Gizi
Jurnal Pangan dan Gizi |
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.