Pengaruh Konsentrasi Putih Telur terhadap Sifat Fisik, Kadar Antosianin dan Aktivitas Antioksidan Bubuk Instan Ekstrak Kulit Manggis (Garcinia mangostana L.) dengan Metode Foam Mat Drying

Abstract

Effect Concentration of White Egg on Physical, Anthocyanins Levels and Activities Antioxidant Instant Powder Extract Mangosteen Skin (Garcinia mangostana L.) with Foam Mat Drying. Mangosteen (Garcinia mangostana L.) is a fruit which has many benefits for healthy comparing other fruits. A part of mangosteen skin contains antosianin can be benefit as natural coloring and has a role as antioksidan activity instant powder mangosteen skin and get the best consentration egg white as foam agent result instant powder with foam mat drying method. The result of this research shows that egg white consentration as foam agent gives real influence toward rendemen, antioksidant activity, brightness degree and redness degree of instant powder mangosteen skin extract. Egg white concentration as foam agent which result the best instant powder mangosteen skin gets in concentration egg ehile treatment 15% with rendemen is 20,48% miscible degree is 73,39%, soluble speed is 0,00055/ second antosianin content is 2,12%, antioksidan activity is 56.00 %, brightness degree (L*) is 56,33% and redness degree (a*) is 17,83