Karakteristik Minuman Sari Edamame Rempah Bubuk Metode Foam-Mat Drying dengan Perbedaan Konsentrasi Penambahan Stabilizer

Abstract

Edamame that did not pass sorting still has good nutritional content and has the potential to be processed into value-added products, like powdered edamame extract drink. Processing using the foam-mat drying method can increase the shelf life of the product, but edamame extract has low emulsion stability so it is prone to sedimentation during the drying process. This study aims to determine the effect of the addition of spices (red ginger and cinnamon) and CMC concentration on the physical, functional and sensory characteristics of powdered spiced edamame extract and to determine the best treatment. The study was conducted using a two-factor Randomized Block Design (RBD) with four replications. Factor A is the concentration of red ginger: cinnamon spice extract with a total of 4% v/v, namely A1 (3%: 1%), A2 (2%: 2%), and A3 (1%: 3%). Factor B is the concentration of CMC, namely B1 (1% w/v) and B2 (2% w/v). The parameters observed included foam stability, yield, color (L, a*, b*), total dissolved solids, solubility, viscosity, emulsion stability, hygroscopicity, antioxidant activity, and organoleptic tests. Data were analyzed using two-way ANOVA and continued with DMRT test at 5% level, while sensory data were analyzed using Chi-square test. The results showed that spice addition significantly affected several physical and functional characteristics. The addition of CMC significantly affected all physical and functional parameters, while the interaction of the two factors significantly affected foam stability, L* value, solubility, viscosity, emulsion stability, hygroscopicity, and antioxidant activity. The best treatment was obtained in A1B2 (red ginger 3%: cinnamon 1% and CMC 2%) with hedonic characteristics of aroma 4.80; taste 3.60; color 5.23; mouthfeel 3.77; foam stability 99.36%; yield 21.87%; color L* 94.49; a* -1.89; b* 12.46; total dissolved solids 9.42°Brix; solubility 80.0; viscosity 46.36 cP; emulsion stability 20.00 %; hygroscopicity 11.7582%; and antioxidant inhibition 53.7%.