Ismiyati, Ismiyati and Fatma Sari, fatma sari and Nugrahani, Ratri Ariatmi and Ramadhan, Anwar Ilmar (2018) Effects of Drying Time on Yield and Moisture Content of “Sumahe” Powdered Drink Using Spray Dryer. Aceh International Journal of Science and Technology, 7 (3). pp. 144-149. ISSN 2503-2348

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Abstract

As people today are becoming more health-conscious, various efforts have been made to keep up one’s health, such as by consuming highly nutritious food and drinks. One of the nutritious food sources produced from bees is honey, bioactive compounds of polyphenols, glyoxal and methylglioxal. Honey could be used as a health drink by mixing with ginger. This health drink is also produced as powdered drink to simplify storing, reduce the use of plastic packaging, and to add product value to increase market share. The aim of this research was to analyze the effects of drying time for 5, 15, and 25 minutes with an addition of maltodextrin on the yield, density, and moisture content of “Sumahe” instant powdered drink, made from cow’s milk, honey, and ginger. Preparation of a mixture of packaged milk (1L), honey (30 mL), ginger water (50 mL), and maltodextrin (220 mL = 20%(v/v). Analysis of the moisture content and density of the mixture. Drying process using spray dryer at inlet temperature of 125C, outlet temperature of 80C, which are varied drying time for 15, 15 and 25 minutes and varied heating time with oven for 15,30, and 60 minutes. The results showed that the longer the drying time, the lower the moisture content of the drink. Meanwhile, the longer the drying time, the higher the yield became. A taste test of “Sumahe” also indicated that from 25 minutes of drying time, most of the panelists rated the drink as tasteful and delicious

Item Type:	Article
Subjects:	T Technology > TP Chemical technology
Divisions:	Faculty of Engineering / Fakultas Teknik > S1 Chemical Engineering / Teknik Kimia
Depositing User:	Dr Ir Ratri Ariatmi Nugrahani
Date Deposited:	24 Aug 2020 05:34
Last Modified:	25 Aug 2020 13:38
URI:	http://repository.umj.ac.id/id/eprint/352

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