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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Desy Cristiana
Agricultural Product Technology Department, Faculty Of Agricultural Technology, Andalas University, Indonesia 25163.
Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Electrical & Electronics Engineering

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The Effect of Different Drying Method on the Physico-Chemical Characteristics of Senduduk Fruit Powder (Melastoma Malabathricum L) and its Application as Natural Colorant in Food Desy Cristiana; Rina Yenrina; Cesar Welya Refdi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 5 No. 1 (2021)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (289.465 KB) | DOI: 10.29165/ajarcde.v5i1.60

Abstract

This study aimed to determine the effect of different drying methods on the physical and chemical characteristics of Senduduk fruit powder determine the best drying method in producing then applied as a natural dye to food. This study used an exploratory method with three treatments (drying method with an oven dryer, vacuum oven, and sun dryer). The result showed that the use of different drying methods resulted in different physical and chemical characteristics of the senduduk fruit powder and the best drying method in this study was using a vacuum oven with physical and chemical characteristics, that is the yield of 15.57%, ºHue 45.27, time dissolving time 60.08 seconds, insoluble part 4.34%, water content 8,76%, drying time 8 hours, ash content 2.36%, antioxidant activity 67.44%, anthocyanin content 45.52 (mg/L), organoleptic test on cookies, ice cream and pudding products with the addition of senduduk powder as a natural colorant, namely the cookies product obtained an average value of 3.2 (Neither like nor dislike" leads to "like"), ice cream product 4 (Like) and pudding 4,4 (Like).
Co-Authors Cesar Welya Refdi Rina Yenrina