Development of budu powder using different methods of drying

Abstract

This study was conducted to develop Budu powder which produced by different methods of drying. The objective of this study was to determine the best drying method that can be used to produce Budu powder. There are three drying method that was used which are oven-drying (60°C), vacuum-oven drying (30° C) and spray-drying (Inlet temperature; l 70°C, outlet temperature; I 07 .5°C). These drying methods were varied in term of temperature and drying condition. Physical analysis that are tested were determination of viscosity, color profile (L, a*, b*), solubility and sedimentation. From the data analysis, it revealed significant different (p<0.05) on color profile, solubility and sedimentation among each Budu powder. Based on the chemical analysis data, there are significant different (p<0.05) among Budu powder for moisture, protein, ash, carbohydrate, pH and salt content. Besides, Amino acid profile revealed the different result from each Budu powder. Budu powder from vacuum-oven drying had the highest amount of amino acid profile and the lowest amount in Budu powder from spray-drying. Based on the result from physico-chemical properties, the best drying method in producing Budu powder was vacuum-oven drying. According to sensory evaluation of Budu in liquid form, there are no significant different for overall acceptance among Budu powder and control. It indicates that, Budu powder from different drying methods was accepted by consumer when it converted into liquid. However, overall acceptance for Budu in powder form showed significant different among different drying method. The result revealed the highest mean score for Budu powder produced by vacuum-oven drying which is 5.33±0.71.