Effect of Type and Concentration of Encapsulant on the Physical, Chemical, and Organoleptic Characteristics of Yogurt Powder Nimas Mayang Sabrina Sunyoto (a*), Rini Yulianingsih (b), Siti Asmaul Mustaniroh (a), Feby Yuliantini (a), Liza Sabrina Nahda (a), Vindhya Tri Widayanti (a), Jaya Mahar Maligan (c)
a) Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya
b) Department of Biosystem Engineering, Faculty of Agricultural Technology, Universitas Brawijaya
c) Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya
Abstract
The study aims to analyze and evaluate the effect of the type and concentration of encapsulant on the physical, chemical, and organoleptic characteristics of yogurt powder.This study is arranged using a Two-stage Nested Design with the concentration of encapsulant nested under the type of encapsulant. The type of encapsulant used are maltodextrin, skim milk powder, sucrose while the concentration of encapsulant used are 5%, 10%, 15% (b/v). So that, there were 9 treatment combinations and control without encapsulant. Each treatment was conducted in triplicates. The data were analyzed using two-way ANOVA and Duncan^s test while hedonic data are analyzed by Friedman^s test and Wilcoxon^s test. The results showed that the type of encapsulant have a significant effect on brightness (L*) and yellowness (b*), but haven^t significant effect on redness (a*), while the interaction between the type of encapsulant and the concentration of encapsulant have a significant effect on brightness (L*) and redness (a*), but haven^t significant effect on yellowness (b*). On the chemical test, the type and concentration of the encapsulant had a significant effect on the water content, ash content, and protein content of powdered yogurt. The type of encapsulant factor has no effect on the total titrated acid of yogurt powder. However, the encapsulant concentration factor significantly affected the total titrated yogurt powder. Meanwhile, in the organoleptic test, the interaction between the type and concentration of the encapsulant have a significant effect on taste, aroma, texture but have not significant effect on color.
