Pengaruh perbedaan konsentrasi maltodekstrin dan Na-CMC terhadap sifat fisikokimia bubuk buah semangka merah

Abstract

𝘙𝘦𝘥 𝘸𝘢𝘵𝘦𝘳𝘮𝘦𝘭𝘰𝘯 𝘪𝘴 𝘤𝘰𝘮𝘮𝘰𝘯𝘭𝘺 𝘴𝘦𝘳𝘷𝘦𝘥 𝘢𝘴 𝘧𝘳𝘦𝘴𝘩 𝘤𝘶𝘵 𝘧𝘳𝘶𝘪𝘵 𝘰𝘳 𝘫𝘶𝘪𝘤𝘦. 𝘐𝘯 𝘰𝘳𝘥𝘦𝘳 𝘵𝘰 𝘣𝘳𝘰𝘢𝘥𝘦𝘯 𝘵𝘩𝘦 𝘶𝘴𝘦 𝘰𝘧 𝘸𝘢𝘵𝘦𝘳𝘮𝘦𝘭𝘰𝘯, 𝘪𝘵 𝘤𝘢𝘯 𝘢𝘭𝘴𝘰 𝘣𝘦 𝘱𝘳𝘰𝘤𝘦𝘴𝘴𝘦𝘥 𝘪𝘯𝘵𝘰 𝘱𝘰𝘸𝘥𝘦𝘳. 𝘛𝘩𝘦 𝘱𝘶𝘳𝘱𝘰𝘴𝘦 𝘰𝘧 𝘵𝘩𝘪𝘴 𝘳𝘦𝘴𝘦𝘢𝘳𝘤𝘩 𝘸𝘢𝘴 𝘵𝘰 𝘥𝘦𝘵𝘦𝘳𝘮𝘪𝘯𝘦 𝘵𝘩𝘦 𝘦𝘧𝘧𝘦𝘤𝘵 𝘰𝘧 𝘥𝘪𝘧𝘧𝘦𝘳𝘦𝘯𝘵 𝘵𝘺𝘱𝘦𝘴 𝘰𝘧 𝘦𝘯𝘤𝘢𝘱𝘴𝘶𝘭𝘢𝘵𝘪𝘰𝘯 𝘢𝘯𝘥 𝘤𝘰𝘯𝘤𝘦𝘯𝘵𝘳𝘢𝘵𝘪𝘰𝘯𝘴 𝘰𝘧 𝘔𝘢𝘭𝘵𝘰𝘥𝘦𝘹𝘵𝘳𝘪𝘯 𝘢𝘯𝘥 𝘕𝘢-𝘊𝘔𝘊 𝘰𝘯 𝘵𝘩𝘦 𝘱𝘩𝘺𝘴𝘪𝘤𝘰𝘤𝘩𝘦𝘮𝘪𝘤𝘢𝘭 𝘱𝘳𝘰𝘱𝘦𝘳𝘵𝘪𝘦𝘴 𝘰𝘧 𝘸𝘢𝘵𝘦𝘳𝘮𝘦𝘭𝘰𝘯 𝘱𝘰𝘸𝘥𝘦𝘳. 𝘐𝘯 𝘵𝘩𝘪𝘴 𝘳𝘦𝘴𝘦𝘢𝘳𝘤𝘩, 𝘵𝘩𝘦 𝘳𝘦𝘥 𝘸𝘢𝘵𝘦𝘳𝘮𝘦𝘭𝘰𝘯 𝘫𝘶𝘪𝘤𝘦 𝘵𝘩𝘢𝘵 𝘮𝘪𝘹𝘦𝘥 𝘸𝘪𝘵𝘩 𝘮𝘢𝘭𝘵𝘰𝘥𝘦𝘹𝘵𝘳𝘪𝘯 𝘢𝘯𝘥 𝘕𝘢-𝘊𝘔𝘊 𝘢𝘴 𝘦𝘯𝘤𝘢𝘱𝘴𝘶𝘭𝘢𝘯𝘵𝘴 𝘸𝘢𝘴 𝘥𝘳𝘪𝘦𝘥 𝘶𝘴𝘪𝘯𝘨 𝘢 𝘤𝘢𝘣𝘪𝘯𝘦𝘵 𝘥𝘳𝘺𝘦𝘳 𝘢𝘵 𝘢 𝘵𝘦𝘮𝘱𝘦𝘳𝘢𝘵𝘶𝘳𝘦 𝘰𝘧 60-65°𝘊 𝘧𝘰𝘳 6 𝘩𝘰𝘶𝘳𝘴. 𝘛𝘩𝘦 𝘵𝘳𝘦𝘢𝘵𝘮𝘦𝘯𝘵 𝘭𝘦𝘷𝘦𝘭𝘴 𝘰𝘧 𝘮𝘢𝘭𝘵𝘰𝘥𝘦𝘹𝘵𝘳𝘪𝘯 𝘸𝘦𝘳𝘦 6%, 12% 𝘢𝘯𝘥 18%, 𝘸𝘩𝘪𝘭𝘦 𝘵𝘩𝘦 𝘕𝘢-𝘊𝘔𝘊 𝘭𝘦𝘷𝘦𝘭𝘴 𝘸𝘢𝘴 2.5%, 5% 𝘢𝘯𝘥 7.5%. 𝘈𝘭𝘭 𝘰𝘧 𝘵𝘩𝘦 𝘵𝘳𝘦𝘢𝘵𝘮𝘦𝘯𝘵𝘴 𝘸𝘦𝘳𝘦 𝘳𝘦𝘱𝘦𝘢𝘵𝘦𝘥 𝘵𝘩𝘳𝘦𝘦 𝘵𝘪𝘮𝘦𝘴. 𝘛𝘩𝘦 𝘵𝘦𝘴𝘵𝘴 𝘤𝘢𝘳𝘳𝘪𝘦𝘥 𝘰𝘶𝘵 𝘪𝘯𝘤𝘭𝘶𝘥𝘦𝘥 𝘮𝘰𝘪𝘴𝘵𝘶𝘳𝘦 𝘤𝘰𝘯𝘵𝘦𝘯𝘵, 𝘩𝘺𝘨𝘳𝘰𝘴𝘤𝘰𝘱𝘪𝘤 𝘭𝘦𝘷𝘦𝘭, 𝘵𝘰𝘵𝘢𝘭 𝘱𝘩𝘦𝘯𝘰𝘭, 𝘢𝘯𝘵𝘪𝘰𝘹𝘪𝘥𝘢𝘯𝘵 𝘢𝘤𝘵𝘪𝘷𝘪𝘵𝘺, 𝘤𝘰𝘭𝘰𝘳 𝘢𝘯𝘥 𝘱𝘏. 𝘛𝘩𝘦 𝘳𝘦𝘴𝘶𝘭𝘵𝘴 𝘴𝘩𝘰𝘸𝘦𝘥 𝘵𝘩𝘢𝘵 𝘵𝘩𝘦 𝘳𝘦𝘥 𝘸𝘢𝘵𝘦𝘳𝘮𝘦𝘭𝘰𝘯 𝘱𝘰𝘸𝘥𝘦𝘳 𝘸𝘪𝘵𝘩 𝘵𝘩𝘦 𝘢𝘥𝘥𝘪𝘵𝘪𝘰𝘯 𝘰𝘧 𝘮𝘢𝘭𝘵𝘰𝘥𝘦𝘹𝘵𝘳𝘪𝘯 𝘩𝘢𝘴 𝘢 𝘸𝘢𝘵𝘦𝘳 𝘤𝘰𝘯𝘵𝘦𝘯𝘵 𝘰𝘧 1.68-3.65%; 𝘩𝘺𝘨𝘳𝘰𝘴𝘤𝘰𝘱𝘪𝘤 𝘭𝘦𝘷𝘦𝘭 𝘣𝘦𝘵𝘸𝘦𝘦𝘯 9.27-11.56%; 𝘵𝘰𝘵𝘢𝘭 𝘱𝘩𝘦𝘯𝘰𝘭 𝘤𝘰𝘯𝘵𝘦𝘯𝘵 𝘰𝘧 437.9543-887.9543 𝘮𝘨 𝘎𝘈𝘌/𝘨, 𝘢𝘯𝘵𝘪𝘰𝘹𝘪𝘥𝘢𝘯𝘵 𝘢𝘤𝘵𝘪𝘷𝘪𝘵𝘺 𝘰𝘧 34.15-75.79% , 𝘤𝘰𝘭𝘰𝘳 𝘰𝘧 𝘓=49,.0-61,; 𝘊=25.4-28.2; 𝘏=33.6°-35.7° 𝘢𝘯𝘥 𝘱𝘏 𝘷𝘢𝘭𝘶𝘦 𝘰𝘧 6.14-6.34. 𝘔𝘦𝘢𝘯𝘸𝘩𝘪𝘭𝘦, 𝘳𝘦𝘥 𝘸𝘢𝘵𝘦𝘳𝘮𝘦𝘭𝘰𝘯 𝘱𝘰𝘸𝘥𝘦𝘳 𝘸𝘪𝘵𝘩 𝘵𝘩𝘦 𝘢𝘥𝘥𝘪𝘵𝘪𝘰𝘯 𝘰𝘧 𝘕𝘢-𝘊𝘔𝘊 𝘩𝘢𝘴 𝘢 𝘸𝘢𝘵𝘦𝘳 𝘤𝘰𝘯𝘵𝘦𝘯𝘵 𝘰𝘧 2.85-3.67%; 𝘩𝘺𝘨𝘳𝘰𝘴𝘤𝘰𝘱𝘪𝘤 𝘭𝘦𝘷𝘦𝘭 16.87-23.65%; 𝘵𝘰𝘵𝘢𝘭 𝘱𝘩𝘦𝘯𝘰𝘭 224.3183-673.1820 𝘮𝘨 𝘎𝘈𝘌/𝘨, 𝘢𝘯𝘵𝘪𝘰𝘹𝘪𝘥𝘢𝘯𝘵 𝘢𝘤𝘵𝘪𝘷𝘪𝘵𝘺 23.51-72.71% 𝘙𝘚𝘈, 𝘤𝘰𝘭𝘰𝘳 𝘸𝘪𝘵𝘩 𝘓=42.8-46.0;𝘊=27.8-30.1; 𝘏=26.4°-28.7°, 𝘢𝘯𝘥 𝘱𝘏 7.10-7.51.𝘛𝘩𝘦𝘳𝘦𝘧𝘰𝘳𝘦, 𝘮𝘢𝘭𝘵𝘰𝘥𝘦𝘹𝘵𝘳𝘪𝘯 𝘢𝘯𝘥 𝘕𝘢-𝘊𝘔𝘊 𝘤𝘢𝘯 𝘱𝘰𝘵𝘦𝘯𝘵𝘪𝘢𝘭𝘭𝘺 𝘣𝘦 𝘶𝘴𝘦𝘥 𝘧𝘰𝘳 𝘦𝘯𝘤𝘢𝘱𝘴𝘶𝘭𝘢𝘵𝘪𝘰𝘯 𝘰𝘧 𝘳𝘦𝘥 𝘸𝘢𝘵𝘦𝘳𝘮𝘦𝘭𝘰𝘯 𝘱𝘰𝘸𝘥𝘦𝘳.

Keywords

• red watermelon fruit powder
• encapsulation
• maltodextrin
• Na-CMC