Effect Of Pre-Treatment And Drying Temperature On The Properties Of Gac Powder
EFFECT OF PRE-TREATMENT AND DRYING
TEMPERATURE ON THE PROPERTIES OF GAC POWDER
ALDILA SETIAWATI
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURAL ENGINEERING AND TECHNOLOGY
BOGOR AGRICULTURAL UNIVERSITY
BOGOR
2016
STATEMENT LETTER OF THESIS AND SOURCES OF
INFORMATION
Hereby I genuinely stated that bachelor thesis entitled Effect of PreTreatment and Drying Temperature on the Properties of Gac Powder is an
authentic work of mine under supervision of academic counselor and never being
presented in any forms and universities. All the information taken and quoted
from published or unpublished works of the writers has been mentioned in texts
and attached in the bibliography at the end of this manuscript.
Hereby I bestow the copyright of my manuscript to the Bogor Agricultural
University and Mae Fah Luang University.
Bogor, March 2016
Aldila Setiawati
F24110052
ABSTRACT
ALDILA SETIAWATI. Effect of Pre-Treatment and Drying Temperature on the
Properties of Gac Powder. Supervised by ADIL BASUKI AHZA and
CHUTAMAT NIWAT.
Gac fruit has a high content of antioxidant, especially carotenoids. These
carotenoids are currently in special demand as they are natural antioxidants with
potential to prevent cancers. The objectives of this research were to study the
optimum drying condition to produce gac powder, study the waste utilization from
gac skin as a powder, and investigate the physical and chemical properties of
dried gac powder. Annova completely randomized factorial design was used to
study the effect of different pre-treatment (blanching and adding of ascorbic acid)
and dried using tray dryer at different temperature (50 and 60ºC) until moisture
content in range of 5.8-6.4%. The results showed that the best dried gac powder
was from the ascorbic acid pre-treated, using aril pulp and dried at 50°C due to the
less amount of antioxidant loses. Physical properties showed bulk density value
0.65±0.02 g/mL and water solubility index (WSI) 36.42±3.11 %. Color properties
showed lightness (23.55±2.43), with redness (a*) (23.48±1.27) and yellowness
(b*) (39.72±2.97) (p
TEMPERATURE ON THE PROPERTIES OF GAC POWDER
ALDILA SETIAWATI
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURAL ENGINEERING AND TECHNOLOGY
BOGOR AGRICULTURAL UNIVERSITY
BOGOR
2016
STATEMENT LETTER OF THESIS AND SOURCES OF
INFORMATION
Hereby I genuinely stated that bachelor thesis entitled Effect of PreTreatment and Drying Temperature on the Properties of Gac Powder is an
authentic work of mine under supervision of academic counselor and never being
presented in any forms and universities. All the information taken and quoted
from published or unpublished works of the writers has been mentioned in texts
and attached in the bibliography at the end of this manuscript.
Hereby I bestow the copyright of my manuscript to the Bogor Agricultural
University and Mae Fah Luang University.
Bogor, March 2016
Aldila Setiawati
F24110052
ABSTRACT
ALDILA SETIAWATI. Effect of Pre-Treatment and Drying Temperature on the
Properties of Gac Powder. Supervised by ADIL BASUKI AHZA and
CHUTAMAT NIWAT.
Gac fruit has a high content of antioxidant, especially carotenoids. These
carotenoids are currently in special demand as they are natural antioxidants with
potential to prevent cancers. The objectives of this research were to study the
optimum drying condition to produce gac powder, study the waste utilization from
gac skin as a powder, and investigate the physical and chemical properties of
dried gac powder. Annova completely randomized factorial design was used to
study the effect of different pre-treatment (blanching and adding of ascorbic acid)
and dried using tray dryer at different temperature (50 and 60ºC) until moisture
content in range of 5.8-6.4%. The results showed that the best dried gac powder
was from the ascorbic acid pre-treated, using aril pulp and dried at 50°C due to the
less amount of antioxidant loses. Physical properties showed bulk density value
0.65±0.02 g/mL and water solubility index (WSI) 36.42±3.11 %. Color properties
showed lightness (23.55±2.43), with redness (a*) (23.48±1.27) and yellowness
(b*) (39.72±2.97) (p