3. TURNITIN_PENINGKATAN KUALITAS TEMPOYAK TRADISIONAL JAMBI MELALUIFORTIFIKASI ZATPENGENTALDENGANBERBAGAI KONSENTRASI

Nizori, Addion and Novialispita, Hesi and Surhaini, Surhaini and Lavlinesia, Lavlinesia 3. TURNITIN_PENINGKATAN KUALITAS TEMPOYAK TRADISIONAL JAMBI MELALUIFORTIFIKASI ZATPENGENTALDENGANBERBAGAI KONSENTRASI. AGROINTEK.

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Abstract

Tempoyak powder is a fermented product of durian meat traditionally mixed with salt, which is further processed through a fermentation process during storage. Maltodextrin is one of the food additives, mainly used as a filler and emulsifier used in manufacturing food powders. It has many functions in accelerating the drying process, helping in dispersing and trapping flavor of food products. This study aims to determine the best maltodextrin concentration against the physicochemical and organoleptic properties of tempoyak powder. This research used a completely randomized design (CRD) with six treatment levels of maltodextrin concentrations which are 0, 5, 10, 15, 20, and 25% respectively, each treatment was repeated three times. Tempoyak powder image was taken using a scanning electron microscope (SEM) with the JEOL JSM 6510 LA model. The results showed that the concentration of maltodextrin significantly affected yield, moisture content, color, total dissolved solids, pH, color organoleptic test, aroma, and overall acceptance. The best maltodextrin concentration in tempoyak powder is a concentration of 20% with a score of 4.16 (yellow) color, aroma 4.28 (typical tempoyak), taste 4.08 (sour), and an overall rating of 3.52 (somewhat like) which results in yield value 38.24%, moisture content 12.58%, L value 43.61, oHue value 72.96 with a description of the color yellow-red, total dissolved solids 67.67oBrix and pH 5.28.

Type: Article
Subjects: S Agriculture > S Agriculture (General)
Depositing User: Nizori
Date Deposited: 04 May 2023 08:14
Last Modified: 04 May 2023 08:14
URI: https://repository.unja.ac.id/id/eprint/47827

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