Physicochemical and Organoleptic Characteristics of Nutmeg Instant Drink (Myristica fragrans Houtt) with Variations of Maltodextrin Concentration
Abstract
Nutmeg is an export commodity that can be utilized in the food or beverage industries. Only a small portion of the nutmeg flesh is used, so the remainder is discarded as waste. Nutmeg pulp waste can be used to make an instant nutmeg powdered drink. Processing instant nutmeg drinks requires fillers such as maltodextrin to expedite drying and protect the raw materials from damage. This study aimed to determine the best maltodextrin concentration on an instant nutmeg drink's physicochemical and sensory characteristics. In this research, a completely randomized experimental design with four levels of maltodextrin treatment, including 10, 15, 20, and 25%, replicated twice, was applied. The result showed that the best treatment was a concentration of 25% because it had a moisture content of 7.42%, a vitamin C of 16.74%, a yield of 22.13%, and a water absorption of 11.50%. The sensory analysis showed that a maltodextrin concentration of 2% was slightly liked for its slightly brownish yellow color, slightly liked for its slight nutmeg aroma, and liked for its nutmeg taste.
Downloads
References
Adhayanti, I., & Ahmad, T. (2020). Karakteristik mutu fisik dan kimia minuman instan kulit buah naga yang diproduksi dengan metode pengeringan yang berbeda. Jurnal Media Farmasi, 16(1), 57-64.
Amanto, B.S., Siswanto, & Atmaja, A. (2015). Kinetika pengeringan temu giring (Curcuma heyneana Valeton dan van Zijp) menggunakan cabinet dryer dengan perlakuan pendahuluan blanching. Jurnal Teknologi Hasil Pertanian, 8(2), 107-114.
Anderson, R.A., Conway, H.F., Peifer, V.F. & Griffin, E.L. (1969). Roll and extrusion cooking of grain sorghum grain. Journal of Cereal Science, 14, 372-375.
AOAC. (2005). Official Method of Analysis of the Association of Analytical Chemists. Virginia USA: Association of Official Analytical Chemists, Inc.
Assa, J.R., Widjanarko, S.B., Kusnadi, J., & Berhimpon, S. (2014). Antioxidant potential of flesh, seed, and mace of nutmeg (Myristica fragrans Houtt). International Journal of ChemTech Research, 6(4), 2460-2468.
Dareda, C.T., Suryanto, E., & Momuat, L.I. (2020). Karakterisasi aktivitas antioksidan serat pangan dari daging buah pala (Myristica fragrans houtt). Jurnal Chem Prog, 13(1), 48-55.
Indriaty, F., & Assah, Y.F. (2015). Pengaruh penambahan gula dan sari buah terhadap kualitas minuman serbuk daging buah pala. Jurnal Penelitian Teknologi Industri, 7(1), 49-60.
Gabriella, M. C., Rawung, D., & Ludong, M.M. (2020). Pengaruh penambahan maltodekstrin pada pembuatan minuman instan serbuk buah pepaya (Carica papaya L.) dan buah pala (Myristica fragrans H.). Jurnal Cocos, 2(4), 1-8.
Haryani, K., Retnowati, D.S., Handayani, N.A., Dewi, W.M., & Pamularsih, S.A. (2022). Modifikasi pati sorgum menjadi maltodekstrin secara enzimatik dengan menggunakan enzim alfa-amilase dan glukoamilase. Jurnal Teknologi Pangan, 6(1), 8-12.
Kania, W., Andriani, M.A.M., & Siswanti. (2015). Pengaruh variasi rasio bahan pengikat terhadap karakteristik fisik dan kimia granul minuman fungsional instan kecambah kacang komak (Lablab purpureus (L.) sweet). Jurnal Teknosains Pangan, 4(3), 16-29.
Hayati, R.H., Nugrahani, R.A., & Satibi, L. (2015). Pengaruh konsentrasi maltodekstrin terhadap rendemen pada pembuatan santan kelapa bubuk (coconut milk powder). Prossiding. Seminar Nasional Sains dan Teknologi. Fakultas Teknik Universitas Muhammadiyah Jakarta, 1-5.
Kaljannah, A.R., Indriyani, & Ulyarti. (2018). Pengaruh konsentrasi maltodekstrin terhadap sifat fisik, kimia, dan organoleptik minuman serbuk buah mengkudu (Morinda citrifolia L). Prossiding. Seminar Nasional Fakultas Pertanian Universitas Jambi, 297-308.
Martha, H., Tensiska, & Riyanti, L. (2017). Karakterisasi maltodekstrin dari pati jagung (Zea mays) menggunakan metode hidrolisis asam pada berbagai konsentrasi. Jurnal Chimica et Natura Acta, 5(1), 12-30.
Matanari, F., Mursalin, & Gursiani, I. (2019). Pengaruh Penambahan Konsentrasi Maltodekstrin Terhadap Mutu Kopi Instan dari Bubuk Kopi Robusta (Coffea canephora) Dengan Menggunakan Vacum Dryer. Prossiding. Semirata BKN PTS Wilayah Barat. Fakultas Teknologi Pertanian. Universitas Jambi, 922-941.
Mulyani, T., Yulistiani, & Nopriyanti, M. (2014). Pembuatan bubuk sari buah markisa dengan metode foam-mat drying. Jurnal Rekapangan, 8(1), 22-38.
Mustofa, H.K., Zamhir, R., Widyastuti, R., Mansyur, & Susilawati, I. (2021). Inovasi pengawetan berbentuk wafer dari campuran turiang padi dan legum gamal sebagai pakan ruminansia. Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan, 3(3), 87-94.
Ningtias, D.F.C., Suyanto, A., & Nurhidajah. (2017). Betakaroten, antioksidan dan mutu hedonik minuman instan labu kuning (Cucurbita moschata dutch) berdasarkan konsentrasi maltodekstrin. Jurnal Pangan dan Gizi, 7(2), 94-103.
Paramita, I.M.I., Mulyani, S., & Hartiati, A. (2015). Pengaruh konsentrasi maltodekstrin dan suhu pengeringan terhadap karakteristik bubuk minuman sinom. Jurnal Rekayasa dan Manajemen Agroindustri, 3(2), 58-68.
Roza, I., Evawati, Fadri, R.A., Gusmalini, & Yulismawati. (2020). Analysis of instant fruitghurt quality based on mangosteen (Garcinia mangostana L,) skin with various concentrations of maltodextrin and dry temperature level. IOP Conference Series: Earth Environmental Science, 515, 012061.
Setiawan, P.Y.B., Putra, I.G.N.A.W.W., & Yuliasih, N.W. (2020). Pengaruh bahan pengisi manitol, dan maltodekstrin terhadap kualitas minuman bubuk instan ekstrak daun katuk dan daun pandan wangi sebagai antioksidan. Jurnal Kesehatan Terpadu, 4(1), 18-24.
Sipahelut, S.G., Kastanja, A.Y., & Patty, Z. (2020). Antioxidant activity of nutmeg fruit flesh-derived essential oil obtained through multiple drying methods. Journal EurAsian of BioSciences, 14(1), 21-26.
Yolandari, A.C., & Batubara, S.S. (2019). Formulasi minuman instan mentimun menggunakan mixture design. Jurnal Teknologi Pangan dan Kesehatan, 1(2), 75-92.
Yuliawaty, T.S., & Susanto, W.H. (2015). Pengaruh lama pengeringan dan konsentrasi maltodekstrin terhadap karakteristik fisik kimia dan organoleptik minuman instan daun mengkudu (Morinda citrifolia L). Jurnal Pangan dan Agroindustri, 3(1), 41-52.
Copyright (c) 2023 The Author(s)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).