Optimizing Dextrin Levels for Enhanced Physicochemical Properties and Microstructure of Sumbawa Mare’s Milk Powder
Optimizing Dextrin Levels for Enhanced Physicochemical Properties and Microstructure of Sumbawa Mare’s Milk Powder
Yunita Sari1, Arif Hendra Utama1, Arif Irawan2, Pramudya Andiana1, Riska Faradila3, Abdul Manab1, Lilik Eka Radiati1*
ABSTRACT
This study explores the potential of adding dextrin to Sumbawa Mare’s Milk powder to improve its physical and functional properties. The main objective was to determine the optimal dextrin concentration that improves the physicochemical properties while maintaining the structural integrity of powdered milk. This research used a laboratory experimental method using a completely randomized design (CRD) with four treatments (addition of 15%, 20%, 25% and 30% dextrin) and four replications. In this study, Sumbawa Mare’s Milk was dried using the vacuum foam oven drying (VFOD) method at a temperature of 70 oC for 7 hours, the resulting flakes are ground into powder. The research results showed that the addition of dextrin at different levels significantly (P<0.05) affected pH and emulsion stability and highly significantly (P<0.01) influenced water solubility and water content. However, it did not significantly affect (P>0.05) oil holding capacity, water holding capacity, or emulsifying activity in the mare’s milk powder. A 15% dextrin concentration resulted in the highest emulsion stability (0.46), as well as the highest water content (5.25%). Meanwhile, the 15% and 25% dextrin treatments produced the lowest values for water solubility, with the lowest solubility observed in the 25% treatment and the highest in the 30% treatment. Field Emission Scanning Electron Microscope (FESEM) analysis revealed that samples with 15% dextrin had more uniform and finer particles compared to samples with 20%, 25%, and 30% dextrin, which exhibited cracked and broken structures. These structural improvements were achieved without reducing carbon content (54.58%) and with the highest nitrogen ratio (3.17%). This microstructural enhancement contributes to better-quality mare’s milk powder. The addition of 15% dextrin optimally enhanced the water-holding capacity, solubility, and emulsion stability of Sumbawa mare’s milk powder while preventing the formation of lipid bridges and reducing free fat content.
Keywords | Sumbawa mare’s milk powder, Addition of dextrin, FESEM analysis, Microstructure, Reconstitution properties
To share on other social networks, click on any share button. What are these?
