Endang , Srihari and Farid , Sri Lingganingrum, and Dian , Damaiyanti and Natalia , Fanggih (2015) EKSTRAK BAWANG PUTIH BUBUK DENGAN MENGGUNAKAN PROSES SPRAY DRYING. Jurnal Teknik Kimia, 9 (2). pp. 62-68. ISSN 1978-0419

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    Garlic is widely used as main ingredient in various dishes because of its distinctive aroma. The distinctive aroma comes from the active component (Allicin) in garlic. Allicin is also useful for anticholesterol power that can prevent heart disease, high blood pressure and so forth. Allicin is a volatile component so it needs to be handled carefully to preserve its quality. Garlic can be preserved by drying. One of the processes that can be used is spray drying because this process requires a short time. Spray drying is conducted by spraying the liquid phase of garlic into small granules then contacting it to hot air, turning it into powder. The feed to be dried can be either a solution or a suspension with a certain viscosity. In this research, we tried to make garlic ectract powder with variation of the ratio between garlic mass and water solvent, which started from 1;1. Maltodextrne comcentration was varied from 0%, 10%, 20%, 30%, 40%, to 50% and inlet air temperature was varied from 160 o C, 170 o C, 180 o C, to 190 o C.. We observed the effect of maltodextrin concentration and inlet air temperature on the characteristic of the produced garlic ectract powder. The analysed characteristic were water content, bulk density, solubolity, and organoleptic. From the result of the analysis it was known that inlet air temperature increase caused water content to drop. On the other hand, inlet air temperature increase caused bulk density, weattability, and solubility to raise.

    Item Type: Article
    Subjects: T Technology > TP Chemical technology > TP155 Chemical engineering
    Divisions: UPN Jatim Journal > Jurnal Teknik Kimia
    Depositing User: Users 8 not found.
    Date Deposited: 09 Sep 2015 16:19
    Last Modified: 09 Sep 2015 16:20
    URI: http://eprints.upnjatim.ac.id/id/eprint/6976

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