Abstract: Drying method
is one of
techniques used in
food preservation. This
method usually means reducing water
content which is the best
contiditon for microorganism
growth. Higher water content
also causes some
enzyms needed for
food decomposition cannot
work well. This research aims to produce corn milk
powder and to study some variables effecting on quality of corn milk
powder. Hopefully the
results can provide
some information and
produce good quality of corn milk
powder. The drying process was carried out with batch process where the material
was put into spray dryer and the process was allowed for the given period of
time. Heat was added by direct contact to the material. The pressures of the
chamber were 2, 4, 6 and 8 bars
and the temperatures
were 100, 150,
200 and 2500C. The
best results of the
research of protein, fat and water contents were 25.86 %, 18.34%, and 6.14%,
recpectively.
Keywords: atomizer pressure,
cornmilk powder, spray dryer, temperature
Penulis: Zuhra, Sofyana, Cut
Erlina
Kode Jurnal: jpkimiadd120034
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