The Innovation of Making Powder Milk from Jackruit Waste (Artocarpus Heterophllus) with Maltodextrin Addition

Abstract

Research has been carried out with the title of the innovation of making powder milk from jackfruit seed waste (Artocarpus Heterophyllus) with the addition of Maltodextrin which is aims to produce low-fat milk and have economic value. This study using a completely randomized design model (CRD) design consisting of 2 factors, the addition of Maltodextrin (M) consisting of 3 levels, which is M1=5%, M2=10%, M3=15% and Drying Time (T) which consists of 3 levels, namely T1=12 hours, T2=14 hours, T3=16 hours. The parameters observed in this study were water content, fat content and organoleptic taste, color and aroma. The results showed that the addition of maltodextrin (M) had a very significant effect (P≤0.01) on fat content, moisture content and no significant effect (P> 0.05) on organoleptic test (color, aroma and taste) of powder milk from jackfruit seed waste. Drying time (L) had a very significant effect (P <0.01) on moisture content and no significant effect (P> 0.05) on fat content and organoleptic test (color, aroma and taste) of jackfruit seed powder. The interaction between addition of maltodextrin and drying time (ML) had a very significant effect (P <0.01) on moisture content and no significant effect (P> 0.05) on fat content and organoleptic test (color, aroma and taste) of milk powder from jackfruit seed. The best treatment for addition of 15% maltodextrin 16 hours drying time (M3L3) produces good quality of powder milk with chemical properties 5.27% moisture content, 1.43% fat content, 4.17 (likes) organoleptic taste, flavor 4,13 (likes) and colors 4,00 (likes).