Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil
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Optimization formula of instant powder functional drinks from Brunok (Acaudina molpadioides) using foam drying method
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Abstract
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.
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Material and Methods
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Funding Information
DRPM UMRAH sebagai penyedia dana riset pada skema Penelitian Dosen Muda Internal tahun 2020
Competing interest
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Conflict of interest
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
Ethical approval acknowledgements
No ethical approval required for this article. All procedures followed were in accordance with the ethical standards of the responsible committee on human experimentation (institutional and national) and with the Helsinki Declaration of 1975, as revised in 2008 (5)
Supplementary files
Data sharing not applicable to this article as no datasets were generated or analysed during the current study, and/or contains supplementary material, which is available to authorized users.
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Bibliographic Information
Cite this article as:
-
Submitted
7 October 2020 -
Revised
25 October 2020 -
Accepted
29 October 2020 -
Published
30 October 2020 -
Version of record
26 May 2021 -
Issue date
30 November 2020
-
Academic subject
Fisheries; Fisheries Science
Copyright
R.Marwita SariPutri,
Processing of fishery products. Faculty of Fisheries and Marine Sciences, Raja Ali Haji Maritime University. Jl. Politeknik Senggarang, Tanjung Pinang, Kepulauan Riau 29111, Indonesia.
Google Scholar Profile Kepulauan Riau has enormous potential for marine resources. Marine biological resources ranging from mangroves, fish, shellfish, coral, and much more. However, behind such great wealth, there are also management challenges. Susiana and colleagues inventory potential resources of Tridacnidae clams in Riau Islands, Indonesia. See Rivanda et al.
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