CHARACTERISTICS OF HONEY POWDER WITH MALTODEXTRIN AND GUM ARABIC ADDITION USING VACUUM FOAM-DRYING
METHOD
Angelina Risky Maharani1)*, Naufal Akbar Aryandra2), Firman Jaya3), Anang Lastriyanto4), Dewi Masyithoh5), Lilik Eka Radiati3)
1) Animal Science Master Program, Faculty of Animal Science, Universitas Brawijaya, Jl. Veteran, Malang, East Java, 65145, Indonesia
2) Animal Science Bachelor Program, Faculty of Animal Science, Universitas Brawijaya, Jl. Veteran, Malang, East Java, 65145, Indonesia
3) Department of Animal Products Technology, Faculty of Animal Science, Universitas Brawijaya, Jl. Veteran, Malang, East Java, 65145, Indonesia
4) Department of Agricultural Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Malang 65145, East Java, Indonesia
5) Department of Animal Husbandry, Faculty of Animal Husbandry, Universitas Islam Malang, Dinoyo, Malang, East Java, 65144, Indonesia
*Corresponding Email: lilik.eka@ub.ac.id Submitted 24 August 2023; Accepted 24 November 2023
ABSTRACT
Honey powder is a solution to overcome the weakness of liquid honey. This study aims to determine the characteristics of the addition of maltodextrin and gum arabic as fillers and their ratio to produce the best honey powder characteristics in terms of water content, water activity (aw), hygroscopicity, reducing sugar content, solubility, and dissolving time. This study consisted of 6 treatment levels, namely Maltodextrin 1 (MD1) with a ratio of honey and filler of 2:1 and solid concentration of honey (% d.b) and filler (g) of 40:20, Maltodextrin 2 (MD2) with a ratio of honey and filler of 1:1 and solid concentration of honey (% d.b) and filler (g) of 40:20. b) and filler (g) 40:40, Maltodextrin 3 (MD3) with a ratio between honey and filler of 1:1 and solid concentration of honey (% d.b) and filler (g) 40:60, followed by Gum Arabic 1 (GA1), Gum Arabic 2 (GA2), and Gum Arabic 3 (GA3) which have the same ratio and concentration as the treatment using maltodextrin. In addition, commercial honey powder data was also included as a control (CHP). This study showed that the best moisture content was in MD3, with a value of 0.591%. Then, MD1 at 0.301% had the best result in water activity. In addition, the use of gum arabic has better hygroscopicity compared to maltodextrin.
Meanwhile, the results showed that gum arabic gave high reducing sugar content in honey powder compared to the addition of maltodextrin; the more the addition of gum arabic, the higher the sugar content. The use of maltodextrin as a filler in honey powder provides better solubility compared to gum arabic. In addition, the reported addition of maltodextrin can reduce the dissolving time of food powders.
Keywords: Concentration; dextrose equivalent; filler; quality; ratio
INTRODUCTION
Honey is a sweet liquid produced by honeybees and consists of two main sugar components: fructose and glucose. The composition of honey consists primarily of sugars and complex enzymes that allow biochemical reactions (Fatimah, et al.
2013). These biochemical reactions can affect honey quality, changing the factors determining honey's quality, color, taste, viscosity, and aroma (Johanes et al., 2015).
The factors that affect the quality of honey differ depending on the source of the nectar.
The flavor and aroma of honey are determined by the volatile components contained in the honey (Nasharuddin, et al.
2022)
Despite its nutritional value, raw honey generally has several drawbacks, including the need for appropriate storage conditions to maintain the quality of honey for an extended time. Honey also has high hygroscopic properties, which is very easy to absorb water from the surrounding environment when in direct contact with air, thus triggering an increase in honey moisture content (Gebremariam, 2014).
Based on the Jaya, et al. (2022) research, naturally, the moisture content of Indonesian honey is relatively high, at around 19%-22.9%. In addition, honey is prone to crystallization, which can reduce the quality and stability of honey so that the moisture content increases and triggers the growth of microorganisms and this will hurt consumer preference and minimize consumption time (De-Melo et al., 2017).
Thus, alternatives are needed to reduce the moisture content of honey so its composition can be more stable. One way to reduce the moisture content of honey is by heating it.
However, heating must be done carefully because it can damage honey's flavor, nutrition content, and aroma. The normal temperature of heating honey depends on the method for heating that used, it is around 50- 70oC (Szymczyk, et al. 2018). Fructose is the sugar that most determines the hygroscopic properties of honey and it is more soluble than glucose (Obed, et al.
2015). Based on Sathivel et al. (2013), One of the honey-based products that can handle this problem is honey powder, which various drying methods can produce. Also based on Yanqiu, et al. (2013) an alternative drying method is vacuum, as a result of the reduced pressure and increased water vapor removal rate, the boiling point of vacuum is also below the boiling point which will reduce the impact of product deterioration.
Honey in this powder form is easier to handle and more easily dispersed evenly with other ingredients. It is expected to be one of the solutions to the problem of raw honey products.
In drying honey into powder, adding fillers aims to prevent heat damage, coat flavor components, and increase volume and total solids. This addition is also to avoid the formation of sticky lumps (Reis, et al. 2017).
Fillers are often used to make honey powder, for instance, maltodextrin, gum arabic, and others. Maltodextrin is a starch-like carbohydrate dressing material with good encapsulant properties because of its ability to form emulsions and low viscosity with high solubility and affordable prices (Srihari, et al. 2013). In addition, the advantages of maltodextrin are that it can form colloids when heated and have the ability as an adhesive, and is not toxic.
However, it has the disadvantage that its properties as an emulsifier could be better
*Corresponding author:
Lilik Eka Radiati
Email: lilik.eka@ub.ac.id
Department of Animal Products Technology, Faculty of Animal Science, Universitas Brawijaya, Jl. Veteran, Malang, East Java, 65145, Indonesia
How to cite:
Maharani, A. R., Aryandra, N. A., Jaya, F., Lastriyanto, A., Masyithoh, D., & Radiati, L. E.
(2023). Characteristics of Honey Powder with Maltodextrin And Gum Arabic Addition Using Vacuum Foam-Drying Method. Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK), 18 (3), 179-188
(Khasanah et al., 2015). Meanwhile, other fillers will be used in this research, such as gum arabic is a hydrocolloid with polysaccharide chains containing small fractions of protein that can overcome stickiness problems. Gum arabic can also encapsulate sensitive components from oxidation reactions due to its good emulsion ability and low viscosity in aqueous solution (Igual et al., 2014). Research (Nurhadi et al., 2012) showed that making honey powder with gum arabic and maltodextrin using a vacuum dryer produced data on the moisture content of 2% and 1.1%, respectively.
Research (Nurhadi et al., 2012) on the process of making honey powder with gum arabic and maltodextrin used a vacuum dryer. Meanwhile, this research will use a combination of vacuum drying and foaming agents, commonly known as the vacuum foam drying method. This is new in the process of making honey powder. Vacuum foam drying uses pressures below atmospheric pressure and low temperatures below the boiling point of water so that heat damage can be minimized during drying (Parikh, 2015). Factors affecting the quality of powdered beverages with vacuum foam drying techniques include fillers and foaming agents. Therefore, the work of maltodextrin and gum arabic will be supported by foaming agents that act as emulsifiers and encourage the formation of foam to facilitate water absorption during stirring and mixing before drying (Kurniasari, et al. 2019).
Thus, this studies aims to examine the effect of the ratio of maltodextrin and gum arabic addition as a filler in the manufacture of honey powder using the vacuum foam- drying method on moisture content, water activity, hygroscopicity, reducing sugar content, solubility, and dissolving time.
MATERIAL AND METHODS
Instrumentations and Materials
The specific instruments and materials were used in our research were vary depending on the nature of the research and
the research question being addressed. The instrumentations used were Vacuum dryer model VOV-50 (B-one, China), Multifunctional grinding machine (GM- 800S1, Bosch, MKM6000, SkofjaLoka, Slovenia) with 34,000 rpm, Silicone containers (diameter of 21 cm), Mixer (Miyako SM-625, 460 rpm, Jakarta, Indonesia. The materials used in this research were raw rubber honey from Apis mellifera obtained from PT Kembang Joyo Sriwijaya in Malang Regency, maltodextrin DE 12 (MD, Sorini Agro Asia Corporindo TBK, Indonesia), gum arabic (Ingredion Sweetener and Starch Company Limited, Thailand), Tween 60 (Muby Chemicals, India), and mineral water.
Research Method
The method used in this research was the experimental method, and the research that used was completely randomized design (CRD) with the treatment of maltodextrin (MD) and gum arabic (GA) consisting of 6 levels, respectively, and commercial honey powder as a control (CHP) was also used in our study. This research design can be seen in Table 1.
Statistical Analysis
The data obtained were analyzed using analysis of variance (ANOVA) and followed by the Duncan Multiple Range Test (DMRT) at the α=1% level. All data analysis was done using the SPSS Program.
Data were presented as the mean ± standard deviation.
Research Procedures
Maltodextrin DE12 and gum arabic with volumes of 20, 40, and 60 grams, respectively, were homogenized with water.
Added and mixed 50 ml of rubber honey and Tween 60 0.5%. Putted the sample into a silicone container. All treated samples were put into a vacuum machine with a chamber for drying. Setted the temperature and time of the vacuum machine to 70℃ and 300 minutes (5 hours). After the temperature of 70°C is reached, the 5-hour timer will start,
then turn on the jet pump switch and shift the pressure lever to reach a pressure of 1 atm.
After the timer on the machine reaches 300 minutes, the jet pump switch is turned off, and the pressure lever is shifted back so that the pressure in the machine returns to normal. Leave the sample in the machine for
± 10 hours, which aims to cool the sample, so it is not sticky. After the dried honey
samples were dried using a vacuum machine, the dried honey was ground using a miller machine to make honey powder.
The honey powder was poured into aluminum foil standing pouches. The honey powder was analyzed for moisture content, water activity, hygroscopicity, reducing sugar content, solubility, and dissolving time.
Table 1. Research design
Code Ratio Between Honey and Filler Ratio Between Solid Concentration of Honey (% d.b) and Filler (g)
MD1 2 : 1 40 : 20
MD2 1 : 1 40 : 40
MD3 2 : 3 40 : 60
GA1 2 : 1 40 : 20
GA2 1 : 1 40 : 40
GA3 2 : 3 40 : 60
RESULT AND DISCUSSION
Moisture or water content is a measurement of the total water contained in a food product. Usually expressed as a percentage by weight on a wet basis (Zambrano, et al., 2019). Meanwhile, water activity is a measurement of the microorganism activities with a scale of 0 until 1. Water activity (aw) is an important index to evaluate the microbial and biochemical stability of foods (Ganaie, et al., 2021).
Then, the hygroscopicity parameter is the level of a material's ability to absorb water over time. Honey has hygroscopic properties caused by its super-saturated sugar solution and instability. Samborska (2019) stated that hygroscopicity affects the shelf life due to stability in water absorption during powdered honey storage. The average results of moisture content, water activity, and hygroscopicity in honey powder with different type and concentrations of filler are presented in Table 2.
Moisture Content
The results showed that honey with the addition of maltodextrin and gum arabic treatments gives a highly significant effect on moisture content (P<0.01). Based on the data, it was found that honey powder MD1 to MD3 had a decreasing moisture content due to the treatment of an increasingly large volume of maltodextrin. Meanwhile, honey powder GA1 to GA3 had an increasing moisture content. The addition of gum arabic influences the increased moisture content value. This is due to the ability of gum arabic to bind water.
The results of calculating moisture content in this research followed research conducted by Putra et al. (2013) on the manufacture of instant powder drinks where the more the addition of maltodextrin, the lower the moisture content value of the material. One of the advantages of honey powder and other powdered products is its low moisture content. According to Garaditjo et al. (2016), maltodextrin has a lower molecular weight and a more straightforward molecular structure, so free water and water bound to the material can be
easily removed during drying. While the value of moisture content at GA1 to GA3 increased with a value of 2.857%, 3.007%, and 5.107%, respectively. The increase in moisture content is due to the use of different fillers in the form of gum arabic.
The increase in moisture content in each treatment is due to the heteropolymer properties of gum arabic, which is good at binding food water. Hydrophilic properties
also play a role in binding water by gum arabic (Susianti et al., 2020). Gum arabic has a more considerable molecular weight (±
500,000) and a more complex molecular structure so that the bond with water molecules is larger, so when the drying process takes place, water molecules will be difficult to evaporate and require more incredible evaporation energy (Khasanah et al., 2015).
Table 2. Moisture content, water activity, and hygroscopicity results
Treatment
Moisture Content Water activity Hygroscopicity
Mean (%) ± SD Mean (gram H2O/24h) ± SD
CHP 7.753 ± 0.025e 0.566 ± 0.00551d 0.00564 ± 0.00021d
MD1 2.891 ± 0.427c 0.301 ± 0.00451a 0.01930 ± 0.00181a
MD2 1.622 ± 0.211a 0.362 ± 0.00404c 0.04487 ± 0.00246b
MD3 0.591 ± 0.304a 0.383 ± 0.00300c 0.03667 ± 0.00465c
GA1 2.857 ± 0.055c 0.312 ± 0.00493ab 0.01483 ± 0.00029b
GA2 3.007 ± 0.108c 0.332 ± 0.00751b 0.01443 ± 0.00021b
GA3 5.107 ± 0.290d 0.325 ± 0.00808b 0.01745 ± 0.00006b
*Data are presented as Mean±Standard Deviation. Different superscript letters in same column show significant differences (P<0.01).
Based on the study by Suhag and Nanda (2016), it revealed that the drying honey powder with filler variations in the form of maltodextrin, gum arabic, and whey protein concentrate produces moisture content of 3.6%, 4.6%, and 5.7%, respectively. Gum arabic has a higher water- binding ability compared to maltodextrin.
Samborska et al. (2015) states that the final product powder produced is directly proportional to the addition of filler used.
The minimum addition of filler to produce a good powder product is around 35-50%.
The maximum moisture content of honey powder is 3.5%. Based on this information, the moisture content of MD1 to GA2 honey powders complies with the standard as the mean moisture content is below 3.5%; only CHP and GA3 still need to meet the moisture content requirements.
Therefore, the moisture content of MD1 to
GA2 honey powder produced in this research has met the moisture content requirement.
Water Activity
The results showed that honey with the addition of maltodextrin and gum arabic treatments gives a highly significant effect on water activity (P<0.01). Based on the data, it was found that honey powder MD1 to MD3 had an increasing water activity.
Meanwhile, honey powder GA1 to GA3 is fluctuated on the water activity. Adding fillers such as maltodextrin and gum arabic influenced the increased and decreased water activity value.
The increase in Aw value from MD1 to MD3 was caused by the addition of water in each treatment to dissolve the gum arabic, which was done during sample preparation so that it would increase the free water
produced. The decrease in Aw value is because, according to Sakti et al. (2016), water contained in food ingredients, if firmly bound to non-water components, will be more challenging to use both for microbiological and hydrolytic chemical activity. In making honey powder, gum arabic acts as a non-water component, so adding gum arabic in each treatment will increase the bound water. Safe food products can be seen from the Aw value, indicating the type of microbes living in the food. Aw value is expressed on a scale of 0- 1. Types of microbes have a minimum value to be able to live, such as bacteria (0.9), yeast (0.8-0.9), and mold (0.6-0.7). The Aw value at CHP until GA3 is still below the minimum for microbes to live. So, it can be concluded that all treatments cannot be used as microbial growth media.
Hygroscopicity
The research results indicate that gum arabic use has better hygroscopicity than maltodextrin. The best treatment for hygroscopicity GA2 proves it. This is
consistent with the study conducted by Osés (2021), which also showed that gum arabic has better hygroscopicity than maltodextrin.
This is because gum arab can absorb water more quickly, thus affecting the hydrophilic/hydrophobic balance of the powdered honey and consequently reducing the amount of absorbed water. The research results indicate that gum arabic use has better hygroscopicity than maltodextrin. The best treatment for hygroscopicity GA2 proves it.This is consistent with the study conducted by Osés (2021), which also showed that gum arabic has better hygroscopicity than maltodextrin. This is because gum arab can absorb water more quickly, thus affecting the hydrophilic/hydrophobic balance of the powdered honey and consequently reducing the amount of absorbed water (Canuto, et al.
2014). The branched structure of gum arabic allows it to form a protective layer around particles. The presence of hydroxyl groups and acidic residues contributes to its hydrophilic nature, enabling the formation of hydrogen bonds with water molecules.
Table 3. Reducing sugar, solubility, and dissolving time results
Treatment
Reducing sugar Solubility Dissolving time
Mean (%) ± SD
CHP 32.767 ± 0.45092a 98.325 ± 0,06362 9.967 ± 0,11547a
MD1 35.273 ± 0.94332a 98.767 ± 0,10182 74.387 ± 1,07784d
MD2 34.502 ± 1.30637a 99.339 ± 0,46562 30.117± 0,17559b
MD3 38.174 ± 1.69315a 99.086 ± 0,23468 43.047 ± 0,09504c
GA1 38.402 ± 4.6774ab 98.853 ± 0,09481 50.313 ± 0,66905c
GA2 51.512 ± 5.67218b 99.124 ± 0,16289 44.873 ± 0,43097c
GA3 66.554 ± 7.68340b 99.231 ± 0,44922 47.037 ± 5,14160c
*Data are presented as Mean±Standard Deviation. Different superscript letters in same column show significant differences (P<0.01).
This protective layer and hydrogen bonding reduce the exposure of particles to moisture, making gum arabic effective at minimizing hygroscopicity (Tazar, et al.
2017). Meanwhile, the more linear structure
of maltodextrin may not provide as effective a barrier against moisture absorption. Linear structures generally have fewer side chains and branching points, which could result in a less compact and protective arrangement
around particles (Adawiyah, et al. 2017).
Additionally, although maltodextrin contains hydrophilic groups (e.g., hydroxyl groups), the linear structure may not allow for the same level of hydrogen bonding and protective coating as seen in gum arabic.
Reducing Sugar Content
Reducing sugars are sugars that have free aldehyde groups in their chemical structure. The reducing sugar content shows a product's number of simple sugars, such as glucose and fructose (Wilberta et al., 2021).
The finding presents that gum arabic reduces sugar content in honey powder compared to Maltodextrin addition.
The addition of maltodextrin can have an impact on reducing sugar levels. When added to the honey powder, maltodextrin can dilute the sugar concentration and help lower the overall sugar content. Meanwhile, Gum Arabic has a high reduced sugar content, and between treatment 3 and 6 keeps increasing. It can be caused by the glucose concentration in Gum arabic categorized as a reducing sugar (Prasad, et al. 2022). Treatment 0 has a lower reducing sugar content compared to other treatments.
Solubility
The research results show that using maltodextrin has better solubility than gum arabic, although it does not show significant differences. This is in line with the research conducted by Osés et al. (2021), which found that using maltodextrin as a filler in powdered honey provides better solubility than gum arabic and whey protein isolate.
The higher the filler concentration, the larger the particle size of the resulting powder, and it affects the solubility (Aliyah and Handayani, 2019).
Maltodextrin has smaller particle sizes and shorter molecular chains resulting from the breakdown of amylose and amylopectin, which leads to better interactions with water, thus increasing its solubility. It is proven that the best treatment for solubility is MD2, which has a ratio of 1:1 between honey and maltodextrin. Maltodextrin exhibits superior
solubility compared to gum arabic due to its molecular structure and composition.
Derived from starch, maltodextrin consists of shorter chains of glucose molecules arranged in a more linear fashion.
This linear structure provides a higher degree of water accessibility to individual glucose units, promoting efficient dissolution in aqueous solutions (Indah, et al. 2019). In contrast, gum arabic, being a complex mixture of polysaccharides and glycoproteins with a branched structure, may have lower solubility as the intricate molecular arrangement and branching hinder the accessibility of water molecules.
The more linear and accessible structure of maltodextrin contributes to its faster and more complete dissolution in water, making it a preferred choice in applications where rapid solubility is a critical factor (Permanasari, et al. 2016).
Dissolving Time
The results showed that honey with the addition of maltodextrin and gum arabic treatments gives a highly significant effect on dissolving time (P<0.01). Table 3.
showed that the highest is in MD1, with a value of 74.387%, and the lowest is in CHP, with a value of 9.967%. The addition of maltodextrin can decrease food powder's time to dissolve (Cuevas-Glory et al., 2016);
this explains that MD2 has the shortest dissolving time caused by maltodextrin, which has good solubility. Maltodextrin, known for its quick solubility, contributes to shorter dissolving times when added to food powders.
The linear structure of maltodextrin facilitates rapid breakdown and dispersion in water, resulting in a faster dissolution process (Yuliawaty and Susanto, 2015). On the other hand, gum arabic, with its more complex and branched structure, may exhibit comparatively longer dissolving times. The intricate molecular arrangement of gum arabic particles in water requires more time for dispersion and dissolution.
The hydrophilic and hydrophobic balance of these additives, along with their structural
differences, contributes to variations in dissolving times (Porciuncula, et al. 2016).
CONCLUSION
In sum, this study presented the different characteristics of different ratios and fillers in honey powder. It was also reported that the characteristics of honey powder with maltodextrin addition are better than gum arabic in moisture content, water activity (aw), reducing sugar, solubility, and dissolving time. At the same time, gum arabic has better results in hygroscopicity.
Therefore, based on the parameter used in this research’s results, it deduced that maltodextrin is better than gum arabic.
ACKNOWLEDGMENT
This research was funded by RISPRO LPDP (Indonesia Endowment Fund for Education), the Ministry of Finance of the Republic of Indonesia, under Grant No.PRJ- 45/LPDP/2019
REFERENCES
Adawiyah, R., Basuki, E., & Sulastri, Y.
(2017). Pengaruh konsentrasi maltodekstrin dan sukrosa terhadap sifat kimia, sifat fisik, dan organoleptik minuman instan kulit buah nanas (Ananas comosus). Jurnal Fakultas Teknologi Pangan Dan Agroindustri Universitas Mataram.
1(1): 1-13.
National Standardization Agency. (2013).
Honey. SNI 3545:2013. Jakarta.
Aliyah, Q., & Handayani, M. N. (2019). The use of gum arabic as filler in the preparation of yellow pumpkin instant powder beverage by using foam mat drying method. Edufortech. 4(2): 118- 127. https://doi.org/10.17509/edufor tech.v4i2.19375
Canuto, H. M. P., Marcos, R. A. A., and Jose, M. C. C. (2014). Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin. Acta
Scientiarum - Technology, 36(1):
179–185. https://doi.org/10.4025/174 99
Cuevas-Glory, L. F., Pino, J. A., Sosa- Moguel, O., Sauri-Duch, E., &
Bringas-Lantigua, M. (2017).
Optimization of the spray-drying process for developing stingless bee honey powder. International Journal of Food Engineering, 13(1), 20160217. https://doi.org/10.1515/
ijfe-2016-0217
Dan, P. N. S. M., Omar, S., & Ismail, W. I.
W. (2018). Physicochemical analysis of several natural Malaysian honeys and adulterated honey. In IOP Conference Series: Materials Science and Engineering (Vol. 440, No. 1, p.
012049). IOP Publishing. https://doi.
org/10.1088/1757-899X/440/1/012049 Machado De-Melo, A. A., Almeida-
Muradian, L. B. D., Sancho, M. T., &
Pascual-Maté, A. (2018).
Composition and properties of Apis mellifera honey: A review. Journal of apicultural research, 57(1), 5-37..
Journal of Apicultural Research. 1(1):
1-32.
Buba, F., Gidado, A., & Shugaba, A. (2013).
Analysis of biochemical composition of honey samples from North-East Nigeria. Biochem Anal Biochem, 2(3), 139. https://doi.org/10.4172/21 61-1009.1000139
Gebremariam, T., & Brhane, G. (2014).
Determination of quality and adulteration effects of honey from Adigrat and its surrounding areas. Int J Technol Emerg Engin Res, 2(10), 71-76.
Indah, A., Isnaini, F., & Nurhadi, B. (2019).
Pengaruh penambahan berbagai konsentrasi maltodekstrin terhadap karakteristik kecap manis bubuk hasil pengeringan vakum. Jurnal Teknologi Pertanian, 20(3), 181-192.
https://doi.org/10.21776/ub.jtp.2019.
020.03.5
Jaya, F. (2017). Honey Bee Products and Their Products. Malang: UB Press.
Jaya, F., Radiati, L. E., Estiasih, T., Rosyidi, D., Lastriyanto, A., Junus, M., &
Pinandita, E. P. (2022). Honey moisture reduction using several thermal methods and their effects on its quality. In The 2nd International Conference on Environmentally Sustainable Animal Industry (The 2nd ICESAI 2021) (pp. 1-11). Universitas Brawijaya. https://doi.org/10.1051/
e3sconf/202233500026
Johanes, J., Kurniawan, I., & Yohanes, Y.
(2015). Penurunan kadar air madu dengan dehidator vakum (Doctoral dissertation, Riau University).
Khasanah, L. U., Anandhito, B. K., Rachmawaty, T., Utami, R., &
Manuhara, G. J. (2015). Pengaruh rasio bahan penyalut maltodekstrin, gum arab, dan susu skim terhadap karakteristik fisik dan kimia mikrokapsul oleoresin daun kayu manis (Cinnamomum burmannii).
Agritech, 35(4), 414-421. https://doi.
org/10.22146/agritech.9325
Kurniasari, F., Hartati, I., & Kurniasari, L.
(2019). Aplikasi metode foam mat drying pada pembuatan bubuk jahe (Zingiber officinale). Jurnal Inovasi Teknik Kimia, 4(1). https://doi.org/
10.31942/inteka.v4i1.2679
Nasharuddin, N. A., Sunaryo, S., &
Puspitarini, O. R. (2022). Analisa kualitas madu akasia, karet dan randu produksi PT Kembang Joyo Sriwijaya. Dinamika Rekasatwa:
Jurnal Ilmiah (e-Journal), 5(02). 169- 173.
Obed., Alimudin, A., & Harlia. (2015).
Optimization of sulfuric acid and maleic acid catalysts in sugar production from hydrolysis of reductants from durian fruit peel hydrolysis. Science Journal. 4(1): 67- 74.
Osés, S. M., Cantero, L., Crespo, M., Puertas, G., González-Ceballos, L., Vallejos, S., & Sancho, M. T. (2021).
Attributes of ling-heather honey powder obtained by different methods
with several carriers. LWT, 150, 112063. https://doi.org/10.1016/j.lwt.
2021.112063
Parikh, D. M. (2015). Vacuum drying:
basics and application. ChemiCal engineering. 122(1): 48–54.
Permanasari, A. R., Saripudin, S., Saputra, T. R., Hidayatulloh, M. F., &
Fathurohman, N. (2019). Pembuatan serbuk aloe vera sebagai bahan baku kosmetik masker wajah menggunakan metode vacuum drying. Jurnal Teknik Kimia dan Lingkungan, 3(2), 62-70.
https://doi.org/10.33795/jtkl.v3i2.96 Porciuncula, B. D., Segura, L. A., &
Laurindo, J. B. (2016). Processes for controlling the structure and texture of dehydrated banana. Drying Technology, 34(2), 167-176.
https://doi.org/10.1080/07373937.201 5.1014911
Prasad, N., Thombare, N., Sharma, S. C., &
Kumar, S. (2022). Gum arabic–A versatile natural gum: A review on production, processing, properties and applications. Industrial Crops and Products, 187, 115304. 1-18.
https://doi.org/10.1016/j.indcrop.202 2.115304
Richter Reis, F., de Oliveira, A. C., Gadelha, G. G. P., de Abreu, M. B., & Soares, H. I. (2017). Vacuum drying for extending Litchi shelf-life: Vitamin C, total phenolics, texture and shelf-life assessment. Plant foods for human nutrition, 72(2), 120-125. https://
doi.org/10.1007/s11130-017-0602-9 Samborska, K. (2019). Powdered honey–
drying methods and parameters, types of carriers and drying aids, physicochemical properties and storage stability. Trends in food science & technology, 88, 133-142.
https://doi.org/10.1016/j.tifs.2019.03.
019
Sathivel, S., Ram, A. K., Espinoza, L., King, J., Cueto, R., & Solval, K. M. (2013).
Application of honey powder in bread and its effect on bread characteristics.
Journal of Food Processing and
Technology, 4(11). https://doi.org/
10.4172/2157-7110.1000279
Srihari, E., Lingganingrum, S., Farid., &
Hervita, S. (2013). Effect of maltodextrin addition on the preparation of coconut milk powder.
Food Journal. 3(4): 112-115
Suhag, Y., Nayik, G. A., Karabagias, I. K.,
& Nanda, V. (2021). Development and characterization of a nutritionally rich spray-dried honey powder.
Foods, 10(1), 162. https://doi.org/
10.3390/foods10010162
Szymczyk, K., Zdziennicka, A., & Jańczuk, B. (2018). Adsorption and aggregation properties of some polysorbates at different temperatures.
Journal of solution chemistry, 47, 1824-1840. https://doi.org/10.1007/
s10953-018-0823-z
Tazar, N., Violalita, F., Harmi, M., &
Fahmy, K. (2017). Pengaruh perbedaan jenis dan konsentrasi bahan pengisi terhadap karakteristik pewarna buah senduduk. Jurnal Teknologi Pertanian Andalas, 21(2),
117-121. https://doi.org/10.25077/
jtpa.21.2.117-121.2017
Wilberta, N., Sonya, N. T., & Lydia, S. H.
R. (2021). Analisis kandungan gula reduksi pada gula semut dari nira aren yang dipengaruhi pH dan kadar air.
Bioedukasi (Jurnal Pendidikan Biologi), 12 (1), 101. http://dx.doi.
org/10.24127/bioedukasi.v12i1.3760 Yuliwaty, S. T., & Susanto, W. H. (2015).
Pengaruh lama pengeringan dan konsentrasi maltodekstrin terhadap karakteristik fisik kimia dan organoleptik minuman instan daun mengkudu (Morinda citrifolia L).
Jurnal Pangan dan Agroindustri, 3(1), 41-52.
Yanqiu, M., Xinhuai, Z., Bingxin, L., Chenghai, L., & Xianzhe, Z. (2013).
Influences of microwave vacuum puffing conditions on anthocyanin content of raspberry snack.
International Journal of Agricultural and Biological Engineering, 6(3), 80-87.
