Pengaruh Penambahan Maltodekstrin dan Suhu Inlet Spray Dryer terhadap Karakteristik Fisiko-Kimia Bubuk Sari Kerandang (Canavalia virosa)

https://doi.org/10.22146/agritech.10446

Titiek Farianti Djaafar(1*), Umar Santoso(2), Anggara Ariestyanta(3)

(1) Balai Pengkajian Teknologi Pertanian Yogyakarta, Jl. Stadion Maguwoharjo 22, Sleman Yogyakarta 55584
(2) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora, Bulaksumur Yogyakarta 55281
(3) Dinas Perikanan Kabupaten Kulon Progo, Jl. Sugiman 21, Kulon Progo Yogyakarta 55652
(*) Corresponding Author

Abstract


Kerandang (Canavalia virosa) can be found in sandy beaches in Kulon Progo and Bantul Regency, Yogyakarta. The kerandang seeds can be processed into kerandang milk such as soybean, as one form of product diversification. The objective of this study was to know the physicochemical characteristics of the kerandang milk powder. Peeled kerandang seeds were processed into kerandang milk with seed water ratio of 1:8 (w/v). The addition of maltodekstrin (0%, 5%, 7.5% and 10% (w/v)) into kerandang milk, then dried using a spray dryer with inlet temperature of 80 °C; 100 °C, and 120 °C. Analyses were conducted on the water content, bulk density, solubility, water holding capacity (WHC), fat holding capasity (FHC), soluble protein, total phenolic, genistein, and antioxidant activity. This study was conducted using acompletely randomized design with three replications. The results of this study showed that Water Holding Capacity of kerandang milk ranged of 2,98% to 64,55%. Inlet temperature, maltodextrin concentration and interaction of these two factors gave significant effects on the WHC of kerandang milk powder. FHC of kerandang milk powder increased (108.89%–262.25%) with the higher concentration of maltodextrin and spray inlet temperature. The bulk density of  kerandang milk powder was between 0.34g/mL–0.58g/mL. Kerandang milk powder solubility at various pH was closely related tot he protein content in milk powder kerandang. The dissolved protein content of kerandang milk powder decreased with the increased of maltodextrin concentration and inlet temperature. The content of total phenolic of kerandang milk powder ranged from 1.33 gGAE/100g to7.55 gGAE/100g. The antioxidant activity of the kerandang milk ranged between 9.61% to 74.87%.

 

ABSTRAK

Kerandang (Canavalia virosa) dapat dijumpai di sepanjang lahan pasir pantai di Kabupaten Kulonprogo dan Bantul, Yogyakarta. Biji kerandang dapat diolah menjadi sari kerandang seperti halnya kedelai, sebagai bentuk diversifikasi produk. Penelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia bubuk sari kerandang. Biji kerandang kupas (tanpa kulit ari) diolah menjadi sari kerandang dengan perbandingan biji dan air 1:8 (b/v). Penambahan maltodekstrin sebanyak 0%; 5%; 7,5%; dan 10% (b/v) padasari kerandang, kemudian dikeringkan menggunakan spray dryer dengan suhu inlet 80 °C; 100 °C; dan 120 °C. Analisis yang dilakukan meliputi kadar air, bulk density, kelarutan, water holding capacity (WHC), fat holding capasity (FHC), protein terlarut, total fenolik, genistein, dan aktivitas antioksidan. Percobaan dilakukan menggunakan rancangan acak lengkap dengan ulangan percobaan sebanyak tiga kali. Hasil penelitian menunjukkan bahwa kemampuan menahan air (WHC) bubuk sari kerandang berkisar antara 2,98%–64,55%. Konsentrasi suhu inlet dan maltodekstrin serta interaksi keduanya memberikan perbedaan nyata terhadap WHC bubuk sari kerandang. FHC bubuk sari kerandang (108,89%–262,25%) mengalami peningkatan dengan bertambahnya konsentrasi maltodekstrin dan temperatur inlet spray dryerBulk density  bubuk sari kerandang berkisar antara 0,34 g/mL–0,58 g/mL. Kelarutan bubuk sari kerandang di berbagai pH berhubungan erat dengan kandungan protein dalam bubuk sari kerandang. Protein terlarut bubuk sari kerandang menurun dengan semakin meningkatnya konsentrasi maltodekstrin dan temperatur inlet. Total fenolik bubuk sari kerandang berkisar antara 1,33 g GAE/100 g–7,55 g GAE/100 g. Aktivitas antioksidan bubuk sari kerandang berkisar antara 9,61%–74,87%.

Kata kunci: Karakteristik; bubuk sari kerandang; fisiko-kimia


Keywords


Characteristic; kerandang milk powder; physico-chemical

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DOI: https://doi.org/10.22146/agritech.10446

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