Karakterisasi Bubuk Sari Temulawak Instan Hasil Metode Foam Mat Drying Menggunakan Gelombang Mikro

Abstract

Curcuma longa is one of the medicinal plants that are abundant and generally utilized as the ingredient of traditional medicines or drinks. Curcuma rhizome has a high water content and is easily subjected to physical changes. Processing curcuma into instant juice powder is one of the efforts to increase the shelf life and added value of temulawak. The method that can be used is foam mat drying, using microwave with tween 80 and maltodextrin. The purpose of this study was to measure the drying yield and characteristics of instant temulawak juice powder resulting from the foam mat drying method with variations in microwave power and maltodextrin concentration. The research method was a complete randomized design (CRD) with two treatment variables, namely microwave power (332W, 406W, 651W) and maltodextrin concentration (10%, 15%, 20%). Analysis with two-way ANOVA test, Duncan test and scoring test. The measurement results of drying yield ranged from 12.02% - 23.18%; FM 1.15 - 1.79; D 0.0091 inch - 0.0141 inch; moisture content 1.92% - 3.76%; Lightness (L) ranged from 75.97 - 83.35; color value (a) ranged from 2.15 - 3.99 and color value (b) 56.04 - 56.04. Water absorption ranged from 7.93% - 10.88%; solubility 83.56% - 97.56% and dissolving time ranged from 48.96 s - 66,28 seconds. The interaction between microwave power and maltodextrin concentration had a significant effect on FM, D, color (L, a, b), water absorption and dissolving time. The treatment combination in D3M3 is 651 Watt microwave power with 20% maltodextrin concentration.