The Characterization of Mango (Mangifera indica L) Powder of Various Drying Temperature

Abstract

The research was intended to characterize mango powder which produced by small industries. Research using randomized complete design with drying temperature (50°C, 60°C, 70°C) as the treatment with 3 replications. Mango used in this research were varieties mangga harum manis and fillers used were sucrose at concentration of 20%. The physicochemical properties of powders produced observed were water content, ascorbic acid, color, hygroscopicity, flowability, index solubility and total plate count investigated by using the gravimetric method, titrimetric, and plate count respectively. While for color were investigated by using Munsell color system consisting of lightness, hue angle, and chroma. The results showed that oven drying successfully produced mango powder which has water content ranged from 2.366 ± 0.576% up to 2.938 ± 0.691%, and total plate count 1.667 ± 0.039 log cfu up to 1.748 ± 0.038 log cfu. The highest ascorbic acid content was obtained from treatment at 50°C namely 0.146 ± 0.016%. Test on the color showed that mango powder which was dried at 50°C have the highest lightness of 75.6 ± 1.356, chroma of 41.00 ± 1.414 and hue of 82.4 ± 1.02° The flowability of all powder indicated fair flow properties (angle of repose 37.77-38.356°), the hygroscopicity of 8.32-9.43%, the degree of caking was 9.54-10.00% and index solubility were 97.73%-98.90%.