Formulation of Powdered Beverage Combination of Ginger, Lemongrass and Vegetable Creamers using Foam Mat Drying Technique

DOI

10.2991/978-94-6463-451-8_20How to use a DOI?

Keywords

Drying; Formulation; Ginger; Lemongrass; Vegetable Creamer

Abstract

A spice drink is made from natural ingredients that contain many benefits for the health of the body. Ginger, lemon grass, and vegetable creamer can be used as raw materials in spice powder drinks. This study aims to determine the effect of variations in the ratio of ginger, lemongrass, and vegetable creamer on the physicochemical characteristics of spice drink powder and to determine the total phenol and mass change rate of spice powder, which panelists prefer. This study used a completely randomized design (CRD) with multiple factors with three replications. The first factor is the spice ratio of 80:20 and 20:80. The second factor is the difference in the percentage of creamer by 0%, 5%, and 10%. The data obtained were analyzed for a variety of ANOVAs. Suppose there are differences in the treatment significantly followed by an analysis of Duncan’s New Multiple Range Test (DMRT) at the P level ≤ 0.05. The results showed that the addition of the spices and vegetable creamer ratio had a significant effect on dissolution time, dissolution rate, solubility, hygroscopicity, water absorption, and water content. The preferred formulation based on the results of the organoleptic test of spice powders is the A3B1 treatment with a ratio of 80% ginger and 20% lemongrass with the addition of 10% vegetable creamer. The results of the physicochemical analysis on the A3B1 formula were at a dissolution rate of 0.045 g/sec, a solubility of 89.2%, a hygroscopicity of 12.2%, a water absorption capacity of 1.23 ml/g, total phenol was 3.81%, and the resulting mass change rate decreased in the 27th minute and tended to be constant concerning mass change.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Andi Eko Wiyono
AU  - Suci Widyasari
AU  - Nidya Shara Mahardika
AU  - Nita Kuswardhani
AU  - I Gede Surya Dwipangga
PY  - 2024
DA  - 2024/07/14
TI  - Formulation of Powdered Beverage Combination of Ginger, Lemongrass and Vegetable Creamers using Foam Mat Drying Technique
BT  - Proceedings of the 8th International Conference of Food, Agriculture and Natural Resource & the Second International Conference of Sustainable Industrial Agriculture (IC-FANRES-IC-SIA 2023)
PB  - Atlantis Press
SP  - 221
EP  - 236
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-451-8_20
DO  - 10.2991/978-94-6463-451-8_20
ID  - Wiyono2024
ER  -