Pemanfaatan biji durian (Durio zibethinus L.) menjadi minuman instan dengan variasi suhu inlet spray dryer dan konsentrasi maltodekstrin = Utilization of durian seeds (Durio zibethinus L.) in the making of instant drink with spray dryer inlet temperature and maltodextrin concentration variation

Dwicahya, Agustian (2020) Pemanfaatan biji durian (Durio zibethinus L.) menjadi minuman instan dengan variasi suhu inlet spray dryer dan konsentrasi maltodekstrin = Utilization of durian seeds (Durio zibethinus L.) in the making of instant drink with spray dryer inlet temperature and maltodextrin concentration variation. Bachelor thesis, Universitas Pelita Harapan.

	Text (Title) Title.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (826kB)
Preview	Text (Abstract) Abstract.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (145kB) | Preview
Preview	Text (ToC) ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (516kB) | Preview
Preview	Text (Chapter1) Chapter1.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (49kB) | Preview
	Text (Chapter2) Chapter2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (347kB)
	Text (Chapter3) Chapter3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (472kB)
	Text (Chapter4) Chapter4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (344kB)
	Text (Chapter5) Chapter5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (40kB)
Preview	Text (Bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (188kB) | Preview
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)

Abstract

Biji durian (Durio zibethinus L.) merupakan limbah buah durian yang masih mengandung protein 4.13% dan masih bisa dimanfaatkan untuk peningkatan diversifikasi pangan. Penelitian ini bertujuan untuk memanfaatkan biji durian menjadi minuman instan menggunakan spray dryer. Permasalahan biji durian adalah mengandung lendir, sehingga diperlukan proses perendaman dan metode yang dilakukan adalah perendaman dalam larutan kapur sirih 5% dan air. Biji durian dicampurkan dengan air dengan rasio perbandingan 1:5, 1:7, dan 1:9 dan terhadap sari biji durian dilakukan analisis protein, pH, total padatan terlarut, dan kadar kalsium. Perlakuan rasio pencampuran 1:5 dan perendaman larutan kapur sirih 5% dipilih sebagai perlakuan terbaik. Bubuk sari biji durian dibuat dengan perlakuan variasi suhu inlet spray dyrer (125, 150, dan 175oC) dan variasi konsentrasi penambahan maltodekstrin (15, 20, dan 25%). Bubuk sari biji durian yang dihasilkan akan diuji karakteristik kimia (proksimat dan pH) dan fisik (rendemen, water solubility index, waktu larut dalam air, higroskopisitas, warna, dan bulk density). Suhu inlet spray dryer dan konsentrasi maltodekstrin memberikan pengaruh terhadap nilai proksimat, rendemen, water solubility index, waktu larut dalam air, dan higroskopisitas bubuk sari biji durian, sedangkan lightness hanya dipengaruhi oleh konsentrasi maltodekstrin dan bulk density hanya dipengaruhi oleh suhu inlet spray dryer. Suhu inlet spray dryer dan konsentrasi maltodekstrin tidak memengaruhi nilai hue dari bubuk sari biji durian. Bubuk sari biji durian terpilih adalah bubuk dengan perlakuan suhu inlet spray dryer 150oC dan konsentrasi maltodekstrin 20%. / Durian seed (Durio zibethinus L.) is a durian fruit waste that still contains 4.13% protein and can still be used to increase food diversification. This study aims to utilize durian seeds into instant drinks using a spray dryer. The problem of durian seeds is to contain mucus, so that the immersion process is needed and the method used is immersion in a solution of 5% betel lime and water. Durian seeds are mixed with water with a ratio of 1:5, 1:7, and 1:9 and the durian seed extract is analyzed by protein, pH, total dissolved solids, and calcium levels. Treatment of 1:5 mixing ratio and immersion of 5% betel lime solution was chosen as the best treatment. Durian seed powder is made by treating the dyrer spray inlet temperature (125, 150, and 175oC) and variations in the concentration of the addition of maltodextrin (15, 20, and 25%). Durian seed powder produced will be tested for chemical (proximate and pH) and physical (yield, water solubility index, water soluble time, hygroscopicity, color, and bulk density) characteristics. Spray dryer inlet temperature and maltodextrin concentration influence proximate values, yield, water solubility index, water solubility time, and hygroscopicity of durian seed extract powder, while lightness is only influenced by the concentration of maltodextrin and bulk density is only influenced by spray dryer inlet temperature. Spray dryer inlet temperature and maltodextrin concentration did not affect the hue value of durian seed extract powder. The selected durian seed powder is powder with inlet spray

Actions (login required)

View Item