Effect of Inlet Air Temperature on the Properties of Spray Dried San-sakng (Albertisia papuana Becc.) Leaf

Dr. Ir. Satrijo, Saloko, MP. (2020) Effect of Inlet Air Temperature on the Properties of Spray Dried San-sakng (Albertisia papuana Becc.) Leaf. Effect of Inlet Air Temperature on the Properties of Spray Dried San-sakng (Albertisia papuana Becc.) Leaf, 8 (6). pp. 1245-1249. ISSN 2148-127X

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Abstract

Free glutamic acid is a flavor enhancer compound that provided umami taste. San-sakng (Albertisia papuana Becc.) leaf has been used as a seasoning in the Dayaks tribe, West Kalimantan, Indonesia. The aim of this study was evaluated the effect of different drying inlet air temperature on physicochemical of the spray dried san-sakng leaf. San-sakng leaf powders was produced using spray drying and maltodextrin as raw material. Completely randomized design was used with one factor, namely drying inlet air temperature on the spray drying process (130°C, 140°C, and 150°C). The results showed that moisture, solubility, bulk density, particle size, and encapsulation efficiency on the San-sakng leaf powders presented significantly affected by the drying inlet air temperature. Increasing inlet air temperature led to reduced moisture, bulk density, and particle size, whereas enhancing the solubility and encapsulation efficiency

Item Type:	Article
Keywords (Kata Kunci):	Spray drying Free glutamic acid Maltodextrin Temperature Umami
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Fakultas Teknologi Pangan dan Agroindustri
Depositing User:	Meike Megawati
Date Deposited:	03 Jul 2023 11:20
Last Modified:	04 Jul 2023 06:54
URI:	http://eprints.unram.ac.id/id/eprint/40780

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