Aplikasi Foam Mat Drying dengan Variasi Konsentrasi Putih Telur dan Maltodekstrin pada Minuman Edamame Jagung Manis Bubuk

Abstract

Rejected edamame is a sorting by product that fails to meet export standards but retains good nutritional content, presenting potential for development into value added products. One alternative utilization is an edamame milk beverage combined with sweet corn to enhance its sensory characteristics. However, liquid edamame extract exhibits a limited shelf life and is susceptible to aggregation, resulting in phase separation, sedimentation, reduced viscosity, and a decline in sensory quality. Processing into a powder beverage using the foam-mat drying method can serve as a solution, as it produces a low-moisture, more stable, and efficient product. The success of this method is influenced by the use of foaming agents and fillers. This study aimed to determine the effects of egg white and maltodextrin concentrations on the physical, chemical, and sensory characteristics of the edamame-sweet corn powder beverage and to identify the best treatment formulation. The study utilized a Randomized Block Design with two factors egg white (20% and 30%) and maltodextrin (10%, 20%, and 30%), with four replications. The parameters observed included physical properties (foam expansion, foam stability, total soluble solids, yield, viscosity, solubility), chemical properties (moisture and protein content), and sensory attributes (color, aroma, taste, mouthfeel, overall acceptability). Data were analyzed using ANOVA followed by DNMRT, while sensory data were analyzed using the Chi-square test. The results showed that variations in egg white and maltodextrin concentrations significantly affected (α<0.05) the physical, chemical, and sensory. The P2M2 formulation (30% egg white and 20% maltodextrin) was identified as the best treatment, yielding an effectiveness value of 0.62. This best formulation produced 18.45% yield, 81.07% solubility, 93.24 lightness (L*), 5.49% moisture, and 29.98% protein content. It also received favorable hedonic scores for color (4.36), aroma (3.73), taste (5.62), mouthfeel (4.84), and overall acceptability (4.84).