Physical Characteristics and Shelf Life Estimation Of Instant Powder Drink Made from The Combination Of Yellow Sweet Potatoes and Red Beans

  • Chaidir Masyhuri Majiding Mulawarman University
    (ID)
  • Muhammad Nuzul Azhim Ash Siddiq
    (ID)
  • Fahrul Rozi
    (ID)
DOI: https://doi.org/10.24252/djps.v6i1.38633
Keywords: Instant powder drink, yield, water absorption, viscosity, shelf life

Abstract

Introdiction: In this modern era, people demand everything fast and practical. Likewise, in terms of food or beverage, people tend to prefer instant products. Instant products are food or beverage products that are easy to serve or consume in a relatively short time, such as instant powdered drinks. The physical characteristics of instant products can be interpreted as the essential properties of their ingredients in addition to chemical and biochemical properties. The physical characteristics are needed to develop instant products that are useful for producing quality food or beverage products. Aims: Instant powder drink product from the combination of yellow sweet potatoes and red beans need to be analyzed for their physical characteristics through yield, water absorption, solubility, viscosity, and shelf life. Result: The results of the analysis showed that the instant powder drink product combination of yellow sweet potato and red bean had a yield of 30.40%, a water absorption capacity of 4.98 ml, a solubility of 63.42%, and a viscosity of 14.80 cp. At the same time, the shelf life of this product is based on the assumption of average storage temperature in Indonesia (around 28ºC-38ºC), which is approximately 5 months of shelf life. Conclusion: Based on the results of the analysis, instant powder drink products have fairly good product stability and the product can be stored at room temperature or refrigerator

Downloads

Download data is not yet available.

References

Affandi, N., Wahidu, Z., Tajul, A.Y., Azhar, M.E. (2017). Production of nigella sativa beverage powder under foam mat drying using egg albumen as a foaming agent. Beverages, 3(9), 1-15.
Asociation of Official of Analytical Chemist (AOAC). (2005). Official Methods of Analysis of AOAC International 18th Edition. Maryland (US): AOAC International.
Arjunan, C. (2012). A Study on Consumers' Buying Behaviour towards Instant Food Products in Coimbatore. Namex International Journal of Management, 2, 24-30.
Astawan, M., Hazmi, K. (2016). Karakteristik fisikokimia tepung kecambah kedelai. Pangan, 25(2), 105-112.
Chandan, R.C., Filara, A., Shah, N.P. (2016). Dairy Processing and Quality Assurance. USA: John Wiley & Sons Ltd.
Endang, S.S., Prasetyastuti. (2010). Pengaruh Pemberian Juice Lidah Buaya (Aloe vera L.) terhadap Kadar Lipid Peroksida (MDA) pada Tikus Putih Jantan Hiperlipidemia. Jurnal Farmasi Kedokteran, 3(1), 353-362.
Herawati, H. (2008). Penentuan umur simpan pada produk pangan. Jurnal Litbang Pertanian, 27(4), 124-130.
Iswahyudi. (2015). Evaluasi Nilai Gizi Protein Dan Pendugaan Umur Simpan Biskuit Yang Memanfaatkan Blondo Dan Diperkaya Dengan Tepung Ikan Gabus (Channa striata) [Tesis]. Bogor (ID): Institut Pertanian Bogor.
Johnson, A.H., Peterson, M.S. (2000). Encyclopedi of Food Technology. Westpart, Connecticut (US): The AVI Publishing.
Juliano, P., Barbosa-Canovas, G.V., Ortega-Rivas, E., Yan, H. (2015). Food Powder. New York (US): Kluwer Academic.
Kim, J.T., Baek, S.H., Lee, S.H., Park, E.K., Kim, E.C., Kwun, I.S., Shin, H.I. (2009). Zinc-deficient diet decreases fetal long bone growthh through decreased bone matrix formation in mice. J Med Food, 12(1), 118-123.
Kopelman, I.J., Saguy, I. (2007). Color stability of beet powders. Journal of Food Processing and Preservation, 1(3), 217–224.
Kusnandar, F. (2010). Perencanaan dan Pendugaan Umur Simpan Produk Pangan: Aplikasi Prinsip Arrhenius. Bogor (ID): Departemen Ilmu dan Teknologi Pangan IPB.
Labuza, T.P. (1982). Open shelf-life Dating of Foods. Food Science and Nutrition. Westport (US): Connecticut Press Inc.
Lawal, M.O. (2017). Factor affecting instant properties of powdered beverages. Journal of Food Chemistry, 100(1), 91-98.
Maharani, D.M., Bintoro, N., Rahardjo, B. (2012). Kinetika perubahan ketengikan (rancidity) kacang goring selama proses penyimpanan. Agritech, 2, 15-22.
Maria, D., Soare, R. (2015). Researchers on the sweet potato (Ipomoea Batatas L.) behavior under the soil and climatic conditions of the South-West of Romania. Journal of Horticulture, Forestry and Biotechnology, 19(1), 79-84.
Mirdhawati, I. (2004). Formulasi dan Karakteristik Sifat-Sifat Fungsional Bubur Garut Instan Sebagai Makanan Pendamping Air Susu Ibu [Tesis]. Bogor (ID): Institut Pertanian Bogor.
Ovani, I. (2013). Pengembangan Minuman Emulsi Minyak Bekatul Berflavor Kaya Antioksidan Untuk Pencegahan Penyakit Tidak Menular [Skripsi]. Bogor (ID): Institut Pertanian Bogor.
Patty, P.V. (2015). Pengaruh lama fermentasi terhadap ranciditas minyak kelapa yang diproduksi secara tradisional. Biopendix, 1(2), 137-142.
Permana, R.A., Putri, W.D.R. (2015). Pengaruh proporsi jagung dan kacang merah serta substitusi bekatul terhadap karakteristik fisik kimia flakes. Jurnal Pangan dan Agroindustri, 3(2), 734-742.
Pudiastutiningtyas, N., Mubin, N., Instan, L.S., Kusumayanti, H. (2015). Difersifikasi kunyit (curcuma domestica) dan kencur (kaempferia galanga l.) sebagai minuman herbal serbuk siap saji. Metana, 11(1), 13-20.
Richana, N., Sunarti, Candra, T. (2004). Karakterisasi Sifat Fisikokimia Tepung Umbi dan Tepung Pati dari Umbi Ganyong, Suweg, Ubi Kelapa dan Gembili. Jurnal Pascapanen, 1(1), 29-37.
Sabarisman, I., Anoraga, S.B., Revulaningtyas, I.R. (2017). Analisis umur simpan bubuk kakao dalam kemasan plasytik standing pouch menggunakan pendekatan model Arrhenius. Jurnal Nasional Teknologi Terapan, 1(1), 43-49.
Sentana, A., Trisnawati, C.Y., Jati, I. (2017). Identification of physicochemical and sensory characteristics of mixed nut milk that formulated using linear programming. Jurnal Teknologi Pangan dan Gizi, 16(2), 47-51.
Susanti, Y.I., Putri, W. (2014). Pembuatan minuman serbuk markisa merah (passiflora edulis f. edulis sims) (kajian konsentrasi tween 80 dan suhu pengeringan). Jurnal Pangan dan Agroindustri, 2(3), 170-179.
Utami, A.P., Wahyuni, S., Muzuni. (2016). Analisis penilaian organoleptik dan nilai gizi cookies formulasi tepung wikau maombo. Jurnal Sains dan Tekologi Pangan, 1(1), 79-85.
Winarno, F.G. (2008). Kimia Pangan dan Gizi. Bogor (ID): Gramedia Pustaka Utama.
Windardi, I.P. (2016). Potensi Minuman Sari Daun Ubi Jalar (Ipomoea Batatas L.) sebagai Alternatif Minuman Fungsional Antihipertensi [Skripsi]. Bogor (ID): Institut Pertanian Bogor
Yuwono, S.S., Susanto, T. (1998). Pengujian Fisik Pangan. Malang (ID): Fakultas Teknologi Pertanian, Universitas Brawijaya.
Published
2023-07-11
How to Cite
Majiding, C. M., Ash Siddiq, M. N. A., & Rozi, F. (2023). Physical Characteristics and Shelf Life Estimation Of Instant Powder Drink Made from The Combination Of Yellow Sweet Potatoes and Red Beans. Ad-Dawaa’ Journal of Pharmaceutical Sciences, 6(1), 55-65. https://doi.org/10.24252/djps.v6i1.38633
Issue
Vol. 6 No. 1 (2023)
Section
Artikel

Once an article was published in the journal, the author(s) are:

  • granted to the journal right licensed under Creative Commons License Attribution that allows others to share the work with an acknowledgement of the work's authorship.
  • permitted to publish their work online in third parties as it can lead to wider dissemination of the work.
  • continue to be the copyright owner and allow the journal to publish the article with the CC BY-SA license
  • receiving a DOI (Digital Object Identifier) of the work.
Abstract viewed = 501 times

Most read articles by the same author(s)