Proceeding of 2013 International Seminar on Climate Change and Food Security ISCCFS 2013
Palembang, South Sumatra -Indonesia, 24-25 October,2013
143
3.2.2. Wettability
Wettability was described as time to disperse in the water and measured in second at room temperature. Wettability was determined with the method described by Park
et al.
[20]
. A 0.4 g sample was weighted and filled to 40 ml aquadest in graduate cylinder.
3.2.3. Dispersibility
The dispersibility was measured according to Kulkarni
et al.
1991
[21]
with slight modification. The amounts of 1 gram of sample was dispersed in distilled water in 25 ml graduate cylinder at pH 7. The
distilled water was then added until 10 ml. The mixture was stirred vigorously and allowed to settle for three hours. The volume of settle particles was subtracted from 10 and multiplied by 100, and the result was
reported as dispersibility percentage.
4. Result and Discussion
4.1. Moisture Content
Result of moisture content of this research is shown on Figure 1. The moisture content was affected by type and concentration of foaming agents used during foaming. Foaming stability was influenced by some
factor such as type and concentration of foaming agents used, as well as time and temperature during foaming
[6]
.
Fig. 1: Moisture content of pandan leaf powder Result showed that increasing foaming agents concentration influenced moisture content values.
Increasing concentration of egg white foaming agents will decrease the moisture content, while increasing CMC concentration will increase the moisture content. Egg white is foaming agents widely used and perform
a good foam stability
[22]
, while CMC showed increasing viscosity of mixture in concentration higher than 0.5. This affected foam formation
[23]
. Increasing concentration of foaming agents will increase foam formation during foaming process, decrease drying time and increase water evaporation during drying. It was
becaused water from agents could be easily removed trough foam from the surface of agents. Water removal from foaming agent drying was faster and easier than drying same agents without foaming, and resulted in
lower moisture content of agents. This results were supported by previous research in drying of tomato juice that showed the same phenomena which was increasing concentration of foaming agent being decrease in
moisture content
[24]
.
Pandan
leaf powder showed a good characteristic at 10 moisture content
[7]
, while powder product generally contained 4 or less
[25]
.
4.2. Wettability
It was shown that wettability time of pandan leaf powder was between 8.2 and 14.0 seconds Figure 2. The type and concentration of foaming influenced the wettability time for
pandan
leaf powder. Wettability was a characteristic that was influenced by rehydration of dried product
[13]
.
2 4
6 8
10
T3 T7
C2 C7
9,2 7,3
9,25 9,4
Egg White Albumin
CMC
Proceeding of 2013 International Seminar on Climate Change and Food Security ISCCFS 2013
Palembang, South Sumatra -Indonesia, 24-25 October,2013
144 Fig. 2: Wettability of pandan leaf powder
Increasing foaming agents concentration influenced wettability time. Both type of foaming agents showed decreasing wettability time because of increasing concentration of foaming agents. Wettability of
dried product was affected by its dispersing ability in water. Factors affecting dispersing ability were porosity and chemical composition of product
[26]
. Porosity of the powder contributed on rehydration. The two foaming agents used in this investigation was widely used as emulsifier. Increasing foaming agents
concentration will produce porous powder after drying process. It has relationship with increasing foam formation during foaming that increased concentration of foaming agents. This led to increase in foam
formation
.
Dried powder resulted from foam mat drying had porous structure which enabled water absorption during rehydration. This product showed good characteristic for rehydration and produced good
solubiliy when dissolved in water
[23][24]
.
4.3. Dispersibility
