FLUIDA
Vol 16 No 1 (2023): FLUIDA

The Effect of Maltodextrin Concentration and Spray Dryer Drying Temperature on the Characteristics of Coconut Milk Powder

Fitria Yulistiani (Politeknik Negeri Bandung)
Alifia Nuraeni (Politeknik Negeri Bandung)
Sheilla Aulia Sofiatul Mardiah (Politeknik Negeri Bandung)
Irwan Hidayatulloh (Unknown)
Lidya Elizabeth (Unknown)
Nurcahyo (Politeknik Negeri Bandung)

Article Info

Publish Date
23 May 2023

Abstract

Coconut milk has a higher water content than other contents, so microbes can easily damage and spoil it. To obtain a low-moisture powder product, the liquid coconut milk was dried using a Buchi Mini Spray dryer B-290 with inlet temperatures of 150°C, 160°C, and 170°C. The researchers added maltodextrin to coconut milk, which had a ratio of grated coconut to the water of 1:3, in concentrations of 9%, 10%, 11%, 12%, and 13%. The addition of maltodextrin and the use of drying temperature did not significantly affect the pH, solubility, and percentage of product mass but did significantly affect the moisture content. The best operating conditions for producing coconut milk powder were at a maltodextrin concentration of 13% and a temperature of 170°C. Under these conditions, the produced coconut milk powder had a pH value of 6.12, a moisture content of 4.56%, a solubility of 98.74%, a product mass of 24.99 grams and an overall percentage of product mass of 21.32%.

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Journal Info
FLUIDA
Website

Abbrev

kimia

Publisher

Politeknik Negeri Bandung

Subject

Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Engineering Environmental Science Materials Science & Nanotechnology

Description

FLUIDA (FLD, ISSN: 1412-8543, e-ISSN: 2723-7680) is a science and technology journal that contains articles taken from laboratory research results, simulation results of problems, conceptual analysis (the study of problem-solving in writing) about the production process, troubleshooting, and ...