Open AccessThe Innovation of Making Powder Milk From Jackruit Waste (Artocarpus Heterophllus) with Maltodextrin Addition
Author(s) -
Rita Sunartaty,
. Irmayanti,
dan Mirza Afwadi
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1232/1/012047
Subject(s) - maltodextrin , organoleptic , aroma , food science , artocarpus , taste , flavor , chemistry , water content , total dissolved solids , spray drying , horticulture , chromatography , biology , geotechnical engineering , environmental engineering , engineering
Research has been carried out with the title of the innovation of making powder milk from jackfruit seed waste ( Artocarpus Heterophyllus ) with the addition of Maltodextrin which is aims to produce low-fat milk and have economic value. This study using a completely randomized design model (CRD) design consisting of 2 factors, the addition of Maltodextrin (M) consisting of 3 levels, which is M 1 =5%, M 2 =10%, M 3 =15% and Drying Time (T) which consists of 3 levels, namely T 1 =12 hours, T 2 =14 hours, T 3 =16 hours. The parameters observed in this study were water content, fat content and organoleptic taste, color and aroma. The results showed that the addition of maltodextrin (M) had a very significant effect (P≤0.01) on fat content, moisture content and no significant effect (P> 0.05) on organoleptic test (color, aroma and taste) of powder milk from jackfruit seed waste. Drying time (L) had a very significant effect (P 0.05) on fat content and organoleptic test (color, aroma and taste) of jackfruit seed powder. The interaction between addition of maltodextrin and drying time (ML) had a very significant effect (P 0.05) on fat content and organoleptic test (color, aroma and taste) of milk powder from jackfruit seed. The best treatment for addition of 15% maltodextrin 16 hours drying time (M 3 L 3 ) produces good quality of powder milk with chemical properties 5.27% moisture content, 1.43% fat content, 4.17 (likes) organoleptic taste, flavor 4,13 (likes) and colors 4,00 (likes).