PENGARUH VARIASI SUHU DAN WAKTU PENGERINGAN PADA PEMBUATAN ENZIM PAPAIN DARI EKSTRAK DAUN PEPAYA

Papaya leaves have long been known as leaves that contain meat tenderizers. Papaya leaves can soften the meat because it contains papain which is one of the protease enzymes. In the fresh papaya leaves there is sap which contains 5.3% papain. Meat tenderizer in powder form is more practical and more durable. One of the papain enzyme powder drying methods that is considered appropriate to be applied in the ginger powder production process is the foam mat drying method. This study aims to examine the foam drying process on papain enzyme activity using tween 80 (foam agent) and maltodextrin as filler to help maintain foam consistency. The drying process was carried out by varying the drying temperature (50oC, 55oC, 60oC, 65oC, and 75oC) and drying time (2 hours, 3 hours, 4 hours, 5 hours and 6 hours). The results of the analysis showed that the highest enzyme activity reached 408.7 U/mL for drying at an operating temperature of 60oC with a time of 2 hours..

Optimization formula of instant powder functional drinks from Brunok (Acaudina molpadioides) using foam drying method

This study aims to obtain the right formulation in terms of nutritional and organoleptic value of Brunok instant powder drink. The optimized factor is the amount of Brunok extract used for the manufacture of instant powder drinks with an additional 1% emulsifier and 10% maltodextrin. Making instant powder drinks using the foam mat drying method using an oven with a low temperature setting of 70-80 °C for 15-20 minutes. The use of low temperature is intended to maintain the functional value of the Brunok instant powder drink which is beneficial for health. Based on the trial and error test, 3 instant powder drink formulations were obtained, namely F111, F211 and F311, by means of the hedonic test the preferred formulation for panelists was the F211 formula. The characteristics of the selected powder drink are water content 4.91%, fat 1.75%, protein 2.47%, ash content 0.45% carbohydrate content 90.43% and ALT 7.0x101 colony/g.

Convective-Radiation Drying of Foamed Gelatin Fish Broth

Introduction. The mechanical characteristics of foam gelatin broth make it a promising material for studying the process of obtaining dry gelatin. The preliminary foaming of the product and the use of infrared (radiation) energy supply during its dehydration can significantly improve the process. Study objects and methods. The research featured gelatinized gelatin broth prepared from fish wastes. The efficiency of the proposed drying method was assessed by comparative studies of the kinetics and intensity of convective and convective-radiation foam drying. Specific productivity of the process was selected as evaluation criterion. Results and discussion. The paper introduces a method of convective radiation foam drying of gelatinized fish broth. A set of experiments made it possible to define the optimal process conditions with the maximum yield of dry gelatin, i.e. 0.998 kg/(m2·h): initial concentration of solids in the product C = 0.24 kg/kg; temperature T = 292–295 K, humidity W = 50–60%; the speed of the drying agent v = 4–5 m/s; the initial diameter of the foam rod dI = 0,004 m; the density of the heat flux incident on one side of the rod E = 2.45 kW/m2; the wavelength of infrared emitters λ = 1.01–1.11 microns. The research revealed the effect of the main factors influencing the drying process on the approximating dependences of the specific yield of dry gelatin from a unit area of the working surface per unit of time. The introduction of radiation energy supply into the process of convective foam drying of gelatinized broth under rational conditions was three times as high as the specific productivity of the process. An analysis of the kinetics of convective and convective-radiation drying helped to obtain some functional dependences of the drying speed of the foamed gelatin broth extrusions from the concentration of dry substances in the product for the considered process conditions. An analysis of heat and mass transfer during convective-radiation foam drying was performed using the velocity curves. The nature of the change in the drying rate of the product proved typical of most biopolymers. Conclusion. The results obtained are applicable in the calculations of the productivity of drying equipment in dry gelatin production and other products with similar complex properties.

DEVELOPING RATIONAL MODES OF DRYING GELATIN BROTH FROM FISH PROCESSING WASTE

The article presents the research of kinetics and intensity of convective-radiation foam drying of gelatin broth from ordinary fish processing wastes in the Astrakhan region. Approximating dependences of dry gelatin removal from the unit area of the working surface per unit time on the varied factors have been obtained. The rational modes of the process, in which the maximum specific removal of the dry product is achieved, have been determined. It has been found that using only radiation energy supply makes the process of foaming gelatin broth difficult due to the uncontrolled sharp increase of temperature of the product and, as a consequence, the subsequent melting and destruction of the foam. Putting radiation energy supply into the process of convective foam drying of the gelatinized broth under rational conditions increases the specific productivity of the process by three times.

INVESTIGATION OF THE INTENSITY OF CONVECTIVE FOAM DRYING OF GELATIN BROTH FROM WASTES OF ORDINARY FISH PROCESSING

The intensity of the process of convective foam drying of gelatinized broth prepared from ordinary fish waste in the Astrakhan region was studied experimentally. The product was dried in a foamed state in a layer with a unilateral convective energy supply, as well as in the foamed and natural state in the form of round bars with a uniform convective energy supply. The ranges of variation of the main factors influencing the process were selected and substantiated, and their effect on the objective function (yield of dry gelatin per unit time per unit area) was analyzed. Approximating dependencies of the objective function on the main factors are obtained. According to the results of the research, application of a uniform convective energy supply in the course of drying gelatin broth under rational regimes allows to increase specific productivity of the process by 1.5 times, compared to drying with a unilateral energy supply, and to shorten the drying time from 4.2 to 2.3 hours. In this case, foaming the product results in more than a twofold increase in productivity while reducing the drying time by almost twice. The rational regimes for carrying out the process of convective drying of gelatinized broth in producing dry gelatin are determined: convective drying of the gelatinized broth should be conducted in a foamed state, with a uniform power supply, in the form of bars with circular cross section under the following conditions: initial diameter dn of a round bar = 0.004 m, initial moisture wn of product = 75%, flow rate v of the drying agent not less than 4.5 m/s, temperature T of the drying agent = 293-295 K. The indicated regimes provide the highest specific yield of the dry product G = 0.33 kg/(m2·h) and are recommended for practical use in order to increase the intensity of the process while maintaining the quality of dry gelatin.

Pengaruh penambahan tween 80, dekstrin, dan minyak kelapa pada pembuatan kopi instan menggunakan metode pengering busa

The making of instant coffee with foam drying methods is one of the product inovation effort which it can produce commercially by small industry and also home industry. In this research, added coconut oil, dextrin, and tween 80 are added to the coffee for optimalized that drying process. Coconut oil are perhaps as heat conductor so that can increasing drying rate. Tween (Polyoxyethylene 20 Sorbitane Monooleate) and dextrin interacted each other tween 80 act as emulsifier and foam marker, dextrin act as foam stabilizer during drying process. Coffee extract have been added with cooconut oil, tween 80 and dextrin, they are mixed together toproduced foam and then will be dried in cabinet drier. The research method used is the making an instant coffee in three differents coconut oil concentration (0.01-1 %w/w), three differents tween 80 concentration (5-15%w/w), and three differents dextrin concentration (0-20%w/w). The research results showed that added of coconut oil will be increased rate of drying. Tween 80 can increase rate of drying, but dextrin can make case hardening that decrease rate of drying. Product of instant coffee have water content and caffein content in the range of SNI, which are 2.281-3.962% of water and 2.825-3.275% of caffein. Flavor, taste and texture of instant coffee are not different from instant coffee in market.Keywords: Instant Coffee, Foam Drying, Tween 80, Dextrin, Coconut OilAbstrakPembuatan kopi instan menggunakan metodepengeringan busa (foam drying) merupakan salah satu usaha inovasi produk yang dapat dilakukan secara komersial oleh industri kecil ataupun home industry. Pada penelitian ini ditambahkan minyak kelapa, dekstrin dan tween 80 pada kopi untuk mengoptimalkan proses perngeringan tersebut. Minyak kelapa diharapkan dapat berperan sebagai penghantar panas sehingga dapat mempercepat pengeringan. Tween (Polyoxyethylene 20 Sorbitane Monooleate) dan dekestrin saling berinteraksi, dimana tween 80 berfungsi sebagai emulsifier dan pembentuk busa sedangkan dekstrin berperan sebagai penstabil busa selama proses pengeringan. Ekstrak kopi ditambahkan pada minyak kelapa, tween 80 dan de/estrin, dan diaduk hingga terbentuk busa untuk kemudian dioleskan pada tray-trayyang akhirnya akan mengalami proses pengeringan di dalam tray drier. Konsentrasi minyak kelapa divariasikan pada 0,01-1%b/b, tween 80 pada 5-15% b/b, dan dekstrin pada 10-20% b/b. Hasil penelitian menunjukkan bahwapenambahan minyak kelapa akan meningkatkan laju pengeringan. Penambahan dekstrin meningkatkan laju pengeringan sedangkan penambahan tween 80 akan menyebabkan case hardening dan menurunkan laju pengeringan. Kopi instan yang dihasilkan telah memenuhi standar SNI dengan kadar air 2,281- 3,962% dan kadar kafein 2,825-3,275% serta memiliki aroma, rasa dan tekstur yang tidak berbeda jauh dari kopi instan dipasaran.Kata Kunci: Kopi Instan, Pengering Busa, Tween 80, Dekstrin, Minyak Kelapa