PENGARUH PENAMBAHAN BERBAGAI KONSENTRASI MALTODEKSTRIN TERHADAP KARAKTERISTIK KECAP MANIS BUBUK HASIL PENGERINGAN VAKUM

Abstract

Soy sauce is a product that has a total sugar content of not less than 30% and a low glass transition temperature (5-62 °C). Consequently, the product development becoming soy sauce powder is difficult to dry. For this reason needs coating materials, such as maltodextrin to increase glass transition temperature and reducing stickiness capability. Soy sauce powder in the manufacturing process uses vacuum drying. The purpose of this study was to determine the characteristics of soy sauce powder with variations addition to maltodextrin concentration using vacuum drying. The experimental method is used along with descriptive analysis that explains the relationship between the concentration of maltodextrin and moisture content, hygroscopicity rate, dissolve time, color level, powder recovery, and hedonic score. The experiment consisted of four variations, namely the composition of 30%, 40%, 50%, and 60% based on total solids. The results showed that the soy sauce powder has the potential to be developed, the addition of more maltodextrin concentrations will increase moisture content, dissolve time, color, and powder recovery, however, hygroscopicity rate will decrease. The hedonic test of sweet soy sauce powder without rehydration shows a significant difference in taste and scent score, while colors and texture scores provide non-significant difference, which is included in rather liked to like category.