Formulation of Instan Powder from the Combination of Single-bulb Black Garlic (Allium sativum L.) and Rosella Flower (Hibiscus sabdariffa L.) with Foam Mat Drying Method
Formulasi Serbuk Instan Kombinasi Bawang Lanang Hitam (Allium sativum L.) dan Bunga Rosella (Hibiscus sabdariffa L.) dengan Metode Foam Mat Drying
AbstractSingle-bulb garlic (Allium sativum L.) is a plant with various properties, such as anticancer, antibacterial, antihypertensive, and antioxidant. The processed product of garlic is black garlic which is made by fermenting garlic by heating at a temperature of 60-90°C within a few days. Formulated products in instant powder drinks can increase public consumption interest. This study aimed to formulate an instant powder functional beverage from single-bulb black garlic combined with rosella flower (Hibiscus sabdariffa L.) using the foam mat drying method. Egg white is used as a foaming agent and methylcellulose as a foam stabilizer. The formula consisted of single-bulb black garlic powder, rosella flower powder, powder combination of single-bulb black garlic, and rosella flower (30:70) and (50:50). The color, smell, taste, and water content of the four formulas have met the quality standard of SNI 01-4320-1996. DPPH free radical scavenging test with parameter IC50 showed that the combination powder of single-bulb black garlic and rosella flower (30:70) had higher antioxidant activity than the other combination (50:50). The consumer acceptance test on the combined instant powder formula showed that consumers preferred the combination powder of single-bulb black garlic and rosella flower (30:70).
Copyright (c) 2022 Alfian Hendra Krisnawan, Asti Gusni Dharmawati, Husin Rayesh Mallaleng
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.