Proceedings of the 2nd International Conference on Neural Networks and Machine Learning 2023 (ICNNML 2023)

<Previous Article In Volume
Next Article In Volume>

Characteristics of Myrmecodiapendans Instant Powder Produced by Foam Mat Drying

Authors
Sih Yuwanti1, *, Andreas Kurniawan1
1Department of Agricultural Products Technology, Faculty of Agricultural Technology, University of Jember, Jember, East Java, Indonesia
*Corresponding author. Email: sihyuwanti.ftp@unej.ac.id
Corresponding Author
Sih Yuwanti
Available Online 29 June 2024.
DOI
10.2991/978-94-6463-445-7_26How to use a DOI?
Keywords
Myrmecodiapendans instant powder; foam mat drying; bioactive compounds
Abstract

Myrmecodiapendans is a plant species known for its rich bioactive compounds, traditionally used as herbal remedies for various diseases. Recently, Myrmecodiapendans instant powder was developed using the foam mat drying method, where egg white was used as a foaming agent and maltodextrin as a stabilizer. The purpose of this research was to determine the effects of egg white and maltodextrin concentration on the characteristics of Myrmecodiapendans instant powder. The study used a completely randomized design with two factors, namely egg white and maltodextrin concentration, each with three concentration levels: 5%, 10%, and 15%. The results revealed that egg white and maltodextrin concentrations significantly influenced all characteristics of the instant powder except overall preference. Increasing the concentration of egg white and maltodextrin produced Myrmecodiapendans instant powder that was brighter, had higher total soluble solids, dissolved more quickly, and had lower moisture content and total polyphenols. The antioxidant activity of Myrmecodiapendans instant powder increased with an increase in egg white concentration, while it decreased with an increase in maltodextrin concentration. The best results were obtained when preparing Myrmecodi pendans instant powder using 15% egg white and 10% maltodextrin concentration.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

<Previous Article In Volume
Next Article In Volume>
Volume Title
Proceedings of the 2nd International Conference on Neural Networks and Machine Learning 2023 (ICNNML 2023)
Series
Advances in Intelligent Systems Research
Publication Date
29 June 2024
ISBN
978-94-6463-445-7
ISSN
1951-6851
DOI
10.2991/978-94-6463-445-7_26How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Sih Yuwanti
AU  - Andreas Kurniawan
PY  - 2024
DA  - 2024/06/29
TI  - Characteristics of Myrmecodiapendans Instant Powder Produced by Foam Mat Drying
BT  - Proceedings of the 2nd International Conference on Neural Networks and Machine Learning 2023 (ICNNML 2023)
PB  - Atlantis Press
SP  - 238
EP  - 243
SN  - 1951-6851
UR  - https://doi.org/10.2991/978-94-6463-445-7_26
DO  - 10.2991/978-94-6463-445-7_26
ID  - Yuwanti2024
ER  -