A Response Surface Methodology for Optimizing the Non-Gluten Over Ripe Canistel Powder Formulation
Sri Rejeki Retna Pertiwi, Aminullah, Titi Rohmayanti, Hardono

Department of Food Technology and Nutrition, Djuanda University

Abstract

Over ripe canistel fruit contains high sugar and carotenoids. As it is an under-utilized fruit, it can be preserved by making it into powder beverage. In the processing of over ripe canistel powder, it is required an amount of water, maltodextrin and tricalsium phosphate (TCP). The objective of this study was to obtain the optimum formula of over ripe canistel powder using vacuum drier. Optimization was done using Design-Expert 7.0 Response Surface Methodology (RSM) software. Formula used in this study consisted of water 53-63%, maltodextrin 10-20%, and TCP 0-2%, with total with total 75% from the total interaction formulas and canistel fruit 25%. Responses of moisture content, yield, and flowability were analyzed. The formula of over ripe canistel powder significantly affected the yield and flowability, but did not significantly affect the moisture content. The optimum formula given by the Design-Expert 7.0 RSM software was 53.94% water, 19.06% maltodextrin, 2% TCP, with desirability value 0.729. The optimum formula gave prediction response values moisture content 4.37%, yield 26.12%, and flowability 30.14%. Results of verification for the optimum formula of over ripe canistel powder were moisture content 4.62%, yield 28.40%, and flowability 31.68%.

Keywords: over ripe canistel, powder, Response Surface Methodology (RSM), vacuum dryer

Topic: AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract-plain/UzrJjaPv7Lbg

Web Format | Corresponding Author (Sri Rejeki Retna Pertiwi)