The Effect of Temperature and Drying Time on the Characteristic of Reddish Grey Fruit Instant Powder (Sizyqium cumini)

Authors

  • Kesuma Sayuti Department of Agricultural Processing Technology, Faculty of Agricultural Technology, Andalas University, Kampus Unand Limau Manis, West Sumatra, Indonesia
  • Nurhaida Hamzah Department of Agricultural Processing Technology, Faculty of Agricultural Technology, Andalas University, Kampus Unand Limau Manis, West Sumatra, Indonesia
  • Tuty Anggraini Department of Agricultural Processing Technology, Faculty of Agricultural Technology, Andalas University, Kampus Unand Limau Manis, West Sumatra, Indonesia
  • Nursyafrina Andesta Department of Agricultural Processing Technology, Faculty of Agricultural Technology, Andalas University, Kampus Unand Limau Manis, West Sumatra, Indonesia

DOI:

https://doi.org/10.3923/pjn.2011.846.850

Keywords:

Anthocyanin, instant powder, reddish grey fruit, vitamin C

Abstract

The aim of this research was to show the effect of temperature and drying time on reddish grey fruit instant powder. Completely randomize design with 2 factors had been used. The factors were drying temperature, A (A1 = 60oC and A2 = 70oC) and drying time, B (B1 = 3 h and B2 = 4 h). The result showed, the drying at temperature 60oC during 3 h was the best product. The composition of the instant powder are 5.76 mg/100 g vitamin C; 4.54% moisture content; 8.50% water-insoluble compound; 28.06% sugar content; 0.52% crude fiber and 0.24% total anthocyanin. The value of liquor color is 4.09, flavor is 3.33 and taste is 3.45.

Downloads

Published

15.08.2011

Issue

Vol. 10 No. 9 (2011)

Section

Research Article

License

Copyright (c) 2011 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Sayuti, K., Hamzah, N., Anggraini, T., & Andesta, N. (2011). The Effect of Temperature and Drying Time on the Characteristic of Reddish Grey Fruit Instant Powder (Sizyqium cumini). Pakistan Journal of Nutrition, 10(9), 846–850. https://doi.org/10.3923/pjn.2011.846.850