Written as partial fulfillment of the academic requirements to obtain
the degree of Sarjana Teknologi Pertanian Strata Satu

By:
NAME : CLARISSA AKYLA
NPM : 03420100042

 

FOOD TECHNOLOGY DEPARTMENT
FACULTY OF SCIENCE AND TECHNOLOGY
UNIVERSITAS PELITA HARAPAN
KARAWACI
2014


ABSTRACT

Andaliman is one of Indonesian traditional spices well known in North Sumatra. It possesses unique flavor with pleasant citrus-like aroma and a tongue-numbing trigeminal sensation. To preserve andaliman flavor and trigeminal characteristic in form of andaliman powder, application of a suitable spray drying encapsulation method is needed. Andaliman was firstly extracted by maceration using ethyl acetate: ethanol (1:1), and then the extract was subjected to spray drying. Treatments for andaliman extract spray drying were inlet temperature (135˚C, 150˚C, 165˚C), extract to carrier ratio (1:4, 1:6, 1:8), and maltodextrin to gum arabic ratio (3:2, 1:1, 2:3). The best condition for andaliman spray drying was determined through sensory evaluation, and was found to be andaliman powder produced at inlet temperature of 150˚C, with extract to carrier ratio of 1:8 and ratio of maltodextrin to gum arabic of 3:2. Quantitative Descriptive Analysis (QDA) result shown that flavor of andaliman powder was similar to those of fresh andaliman (citrus like aroma, sour floral citrusy aroma, warm citrus aroma, sour taste, bitter taste, and tongue-numbing trigeminal sensation), but with more pronounced taste, trigeminal sensation, citrus-like and sour floral citrusy aroma. The resulting andaliman powder had yield of 23.96%, moisture content of 5.06%, water activity of 0.122, powder solubility of 37.11%, yellow color, bulk density of 0.32 g/ml, and hygroscopicity of 24.80 g moisture/ 100 g dry solids. This research demonstrated the feasibility of andaliman powder production by using spray drying encapsulation method.

Keywords : Andaliman, encapsulation, QDA, spray drying, trigeminal sensation

Full text: Thesis Report Clarissa Akyla (03420100042)

Written as partial fulfillment of the academic requirements to obtain
the degree of Sarjana Teknologi Pertanian Strata Satu

By:
NAME : AMANDA INGGITA
NPM : 03420110008

FOOD TECHNOLOGY DEPARTMENT
FACULTY OF SCIENCE AND TECHNOLOGY
UNIVERSITAS PELITA HARAPAN
TANGERANG
2015


Andaliman is one of Indonesian traditional spices well known in North Sumatra with unique flavor with pleasant citrus-like aroma and a tongue-numbing trigeminal sensation. Fresh andaliman is very susceptible to deterioration. Drying was applied to fresh andaliman in order to determine the effect of form and storage temperatures within six weeks, including the initial point. Dried andaliman were divided into two forms (whole and ground) and stored into three levels of temperatures (25 °C, 35 °C and 45 °C) with vacuum packaging. Dried andaliman samples were taken out every week for carrying out antioxidant
activity assay (DPPH radical scavenging assay), moisture content, and attribute rating test to sixteen-trained panelist. Furthermore, high performance liquid chromatography (HPLC) coupled with DAD detector was used to identify and quantify the active compounds (specifically α-sanshool). After storage treatments whole andaliman significantly had higher tingling sensation and lower moisture content, while ground andaliman significantly had higher antioxidant activity and α-sanshool content. Lower storage temperature significantly maintain the qualities of dried andaliman better. The moisture content and antioxidant activity of dried andaliman in vacuum packaging changed significantly on the second week and the tingling sensation had reduced significantly on the third week. According to its moisture content, whole andaliman fulfilled the SNI standard requirements of dried spices (12%) after storage treatments meanwhile ground andaliman stored in room temperature had more than 12% moisture content starting from the fourth week. Dried andaliman still possed its tingling sensation after storage treatments (77.78%).

Keywords : Andaliman, storage, attribute rating test, antioxidant activity, trigeminal sensation

Full text: THESIS REPORT Amanda INGGITA 03420110008