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Thesis Report Clarissa Akyla (03420100042)

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Thesis Report Clarissa Akyla (03420100042) THESIS EFFECT OF SPRAY DRYING ENCAPSULATION METHOD ON FLAVOR QUALITY OF ANDALIMAN (Zanthoxylum acanthopodium DC.) POWDER Written as partial fulfillment of the academic requirements to obtain the degree of Sarjana Teknologi Pertanian Strata Satu By: NAME : CLARISSA AKYLA NPM : 03420100042 FOOD TECHNOLOGY DEPARTMENT FACULTY OF SCIENCE AND TECHNOLOGY UNIVERSITAS PELITA HARAPAN KARAWACI 2014 ABSTRACT Clarissa Akyla (03420100042) EFFECT OF SPRAY DRYING ENCAPSULATION METHOD ON FLAVOR QUALITY OF ANDALIMAN (Zanthoxylum acanthopodium DC.) POWDER (xv + 113 pages: 11 tables, 10 figures, and 28 appendices) Andaliman is one of Indonesian traditional spices well known in North Sumatra. It possesses unique flavor with pleasant citrus-like aroma and a tongue- numbing trigeminal sensation. To preserve andaliman flavor and trigeminal characteristic in form of andaliman powder, application of a suitable spray drying encapsulation method is needed. Andaliman was firstly extracted by maceration using ethyl acetate: ethanol (1:1), and then the extract was subjected to spray drying. Treatments for andaliman extract spray drying were inlet temperature (135˚C, 150˚C, 165˚C), extract to carrier ratio (1:4, 1:6, 1:8), and maltodextrin to gum arabic ratio (3:2, 1:1, 2:3). The best condition for andaliman spray drying was determined through sensory evaluation, and was found to be andaliman powder produced at inlet temperature of 150˚C, with extract to carrier ratio of 1:8 and ratio of maltodextrin to gum arabic of 3:2. Quantitative Descriptive Analysis (QDA) result shown that flavor of andaliman powder was similar to those of fresh andaliman (citrus like aroma, sour floral citrusy aroma, warm citrus aroma, sour taste, bitter taste, and tongue-numbing trigeminal sensation), but with more pronounced taste, trigeminal sensation, citrus-like and sour floral citrusy aroma. The resulting andaliman powder had yield of 23.96%, moisture content of 5.06%, water activity of 0.122, powder solubility of 37.11%, yellow color, bulk density of 0.32 g/ml, and hygroscopicity of 24.80 g moisture/ 100 g dry solids. This research demonstrated the feasibility of andaliman powder production by using spray drying encapsulation method. Keywords : Andaliman, encapsulation, QDA, spray drying, trigeminal sensation References : 70 (1978-2013) v ACKNOWLEDGEMENT Praise Lord Jesus Christ for His endless blessings and continuous leading for the writer throughout the research and completion of this thesis report titled “EFFECT OF SPRAY DRYING ENCAPSULATION METHOD ON FLAVOR QUALITY OF ANDALIMAN (Zanthoxylum acanthopodium DC.) POWDER”. This thesis report is one of the requirements in obtaining the bachelor degree in Food Technology Universitas Pelita Harapan. The writer clearly realizes that the research and this report would not possible to be completed without the support from many people. Writer would like to express gratitude to: 1) Prof. Dr. Ir. C. Hanny Wijaya, M. Agr., as thesis supervisor for the time and guidance during the research and completion of the thesis report. 2) Ms. Lisa Amanda Yakhin, M.Eng, as thesis co-supervisor for the time, advice, information, and support given to the author during the research and completion of the thesis report. 3) Ms. Julia Ratna Wijaya, MAppSc, as the Head of Food Technology Department for the opportunity given to conduct this research. 4) Mrs. Sisi Patricia Gultom, M.Eng, as the Vice Head of Food Technology Department for the support during the research and report completion. 5) Mr. Jeremia Manuel Halim, MP and Mrs. Natania, M.Eng, for the time and advice given during the research and thesis report completion. 6) Mrs. Ratna Handayani, MP, Dr. Adolf Parhusip, and Mrs. Melanie Cormelia, MT, as head of laboratory for giving the writer permission to conduct the research in the laboratory. vi 7) Mr. Aji, Mr. Hendra, Mr. Darius, Mr. Yosafat, and Ms. Merry as laboratory assistant for the help and guidance during the research. 8) Mrs. Inge and Mr. Bill from International Flavor and Fragrance, Inc. and Ms. Rani from Institut Pertanian Bogor for the help given to the author. 9) Writer‟s family members who always pray for the writer and give their support during the research and thesis report writing. 10) All C class members of Food Technology 2010 UPH for the support and togetherness shared with the author during this research. 11) Tiffany Theresia Dauna, Jennifer Terisno, Micheel, Marcellina, Reinita Cahya Yugana, Nadia Samantha, Irene Astrialim, Lidwina Tandy, Raymond Santoso, Kenny Mitchell, William Pratama, Steven, Cavin Christian Susanto, Pieter Antonius Saputra for the time and willingness to participate in the QDA training and evaluation, as well as for the support and togetherness shared with the writer during the research. 12) All of the panelists involved in this research for the time and willingness to participate. 13) All members of HMTP 2012-2013 and all committee of Food Explore VI. 14) Merissa Novianti, Gabriella Dhea, Marita, Evelyn Sutedja, Andriani Leonardi, and Vicky Sunardi as the seniors for help and support during the research and report completion. 15) Steven Clement, Dannis Eka, Davin Dwi, Charles, Jessica Priscilla, Veronica Gunawan, Renaldi Sangadji, and Ryan Sebastian for the friendship and time togetherness shared with the author. vii 16) All people and relatives who are not mentioned yet but have also support the writer during research and report completion. The writer realizes that this thesis report is far from perfect and it may contain many mistakes, both the expected and unexpected ones. Therefore the author would like to deliver apology and humbly welcome any critics and/or suggestions that may improve this report. Hopefully this report could be useful and helpful for all the readers. God Bless You. Karawaci, December 2013 Writer viii TABLE OF CONTENT page COVER STATEMENT OF THESIS AUTHENTICITY APPROVAL BY THESIS SUPERVISORS APPROVAL BY THESIS EXAMINATION COMMITTEE ABSTRACT ........................................................................................................... v ACKNOWLEDGEMENT ................................................................................... vi TABLE OF CONTENT ....................................................................................... ix LIST OF TABLES .............................................................................................. xii LIST OF FIGURES ........................................................................................... xiii LIST OF APPENDICES ................................................................................... xiv CHAPTER I INTRODUCTION 1.1 Research Background ................................................................................ 1 1.2 Research Problem ...................................................................................... 3 1.3 Research Objectives ................................................................................... 4 1.3.1 General Objectives ........................................................................... 4 1.3.2 Specific Objectives ......................................................................... 4 CHAPTER II LITERATURE REVIEW 2.1 Flavor ......................................................................................................... 5 2.1.1 Trigeminal Sensation ...................................................................... 6 2.2 Andaliman .................................................................................................. 6 2.3 Spray Drying Encapsulation of Food Flavors ............................................ 9 2.3.1 Encapsulation/ Carrier Materials .................................................. 11 2.3.2 Inlet and Exit Air Temperature ..................................................... 14 2.4 Physical Properties of Spray Dried Powder ............................................. 15 2.4.1 Particle Densities .......................................................................... 15 2.4.2 Appearance ................................................................................... 16 2.4.3 Moisture content ........................................................................... 16 ix 2.4.4 Dispersibility ................................................................................. 16 2.4.5 Structural Strength ........................................................................ 17 2.5 Sensory Evaluation .................................................................................. 17 2.5.1 Discriminative Test ....................................................................... 18 2.5.2 Rating (Scoring) Test ..................................................................... 18 2.5.3 Descriptive Test ............................................................................. 20 CHAPTER III RESEARCH METHODOLOGY 3.1 Materials and Equipment ......................................................................... 23 3.2 Research Methods .................................................................................... 24 3.2.1 Preliminary Research ..................................................................... 24 3.2.2 Main Research ............................................................................... 26 3.3 Analysis Procedures ................................................................................. 31 3.3.1 Rating Test with Line Scale .......................................................... 31 3.3.2 Andaliman Powder Yield..............................................................
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