KARAKTERISASI SIFAT FISIKO-KIMIA DAN SENSORI BUBUK MADU

Simon Bambang Widjanarko ¹⁾, Veronika Lydia S ²⁾ Siti Narsito Wulan ¹⁾

1)      Staf Pengajar Fakultas Teknologi Pertanian Universitas Brawijaya

2)      Alumni Jurusan Teknologi Hasil Pertanian Universitas Brawijaya

 

(PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF HONEY POWDER

BY FOAMATE DRYING METHOD DUE TO THE ADDITIONS OF

DIFFERENT FILLERS AND HONEY : FILLER RATIO)

 

ABSTRACT

 

            Factorial Randomized Block Design was used in this experiment with Type of fillers (maltodextrin and dextrin) as the first factor and the second factors was honey : filler ratio (70:30; 60:40; and 50:50 ratio). Each treatments were replicated 3 times. The results showed that maltodextrin at 60:40 of honey : filler ratio as the best treatment on the basis of physico-chemical characteristics, but based on sensories attributes the best treatments was maltodextrin at 50:50 of honey : filler ratio. Honey powder was made from 60:40 of honey : filler ratio had physico-chemical characteristics as follows : 3,47% water content, reducing sugars 44,65%, total sugar 75,51%, pH 5,81; HMF value 0,37 mg/100 g, diastase number 4,84, solubility 90,04%, hygroscopicity 9,71%, L value 75, redness value 10,5 and yellowish value 16,3. Whereas the sensory characteristics of honey powder made from 50:50 of honey : filler ratio had sesnsory characteristics as follows :  panelist likeness level on powder appearances and colour were both from fair likely to like, on powder odor and taste were both from neutral to fair likely. 

Key words : honey powder, foamate drying, filler