Characteristics of Instant Betutu Seasoning Using the Foam-Mat Drying Method

I Wayan Sudiarta; Ni Komang Putri Candra Dewi; I Nyoman Rudianta; Luh Putu Putri Setianingsih

doi:10.55927/fjas.v3i7.9753

Authors

I Wayan Sudiarta Jurusan Teknologi Pangan dan Hasil Pertanian Fakultas Pertanian Universitas Warmadewa
Ni Komang Putri Candra Dewi Jurusan Teknologi Pangan dan Hasil Pertanian Fakultas Pertanian Universitas Warmadewa
I Nyoman Rudianta Jurusan Teknologi Pangan dan Hasil Pertanian Fakultas Pertanian Universitas Warmadewa
Luh Putu Putri Setianingsih Jurusan Teknologi Pangan dan Hasil Pertanian Fakultas Pertanian Universitas Warmadewa

DOI:

https://doi.org/10.55927/fjas.v3i7.9753

Keywords:

Betutu Seasoning, Egg White, Foam-Mat Drying, Instant Seasoning, Maltodextrin

Abstract

Betutu is a typical Balinese food that is known to have a delicious taste because it uses various kinds of spices or base genes. Drying instant betutu seasoning using the foam-mat drying method requires foaming agents and fillers. One of the foaming and filler ingredients is egg white and maltodextrin. This research aims to determine the concentration of egg white and maltodextrin on the best chemical, microbiological, and organoleptic characteristics of instant betutu seasoning. The best research results were obtained in the treatment with a concentration of 15% egg white and 5% maltodextrin with a water content of 5.24%, ash content of 6.22%, protein content of 0.23%, acidity degree (pH) of 5.45, and total microbes of 9, 7 x 102 CFU/g. Subjective observations (color, aroma, taste, texture, and overall acceptability): 5.15–5.55, with the criteria somewhat like it.

Downloads

Download data is not yet available.

References

Ananda, R., Yuwono, S. S., & Wijayanti, N. (2017). PENGARUH PROPORSI MINYAK DAN LAMA PEMANASAN TERHADAP KARAKTERISTIK FISIKO KIMIA DAN ORGANOLEPTIK BUMBU BETUTU INSTAN The. Jurnal Pangan Dan Agroindustri, 5(4), 49–57.

Anditasari, D., Kumalaningsih, S., & Febrianto, A. (2014). Potensi Daun Suji (Pleomele Angustifolia) Sebagai Serbuk Pewarna Alami (Kajian Konsentrasi Dekstrin dan Putih Telur Terhadap Karakterisktik Telur. Prosiding Seminar Nasional BKS PTN BARAT, August 2014, 1195–1202. https://doi.org/10.13140/2.1.4404.3525

Ardika, I. W. (2011). Pariwisata Budaya: Gastronomi Indonesia Sebagai Salah Satu Identitas Budaya Bangsa. In Naskah Lengkap Seminar Gastronomi Indonesia dan pariwisata. Nusa Dua.

Ariani, R. P. (2017). Mengenal Kuliner Bali. Depok: Rajawali Pers.

Ephanov, N. (2023). What Is Balinese Base Genep and How Is It Used In Cooking. Https://Www. Tastingtable. Com/1213212/What-Is-Balinese-Base-Genep-and-How-Is-It-Used-in-Cooking.

Farhana, K., Kadirgama, K., Rahman, M. M., Noor, M. M., Ramasamy, D., Samykano, M., Azmi, W. H., Tarlochan, F., Mahamude, A. S. F., Najafi, G., Che Sidik, N. A., & Yusof, S. N. A. (2020). Experimental Studies on Thermo-Physical Properties of Nanocellulose–Aqueous Ethylene Glycol Nanofluids. Journal of Advanced Research in Materials Science, 69(1), 1–15. https://doi.org/10.37934/arms.69.1.115

Fennema, O. R. (2017). Colorants Fennema’s Food Chemistry ed Damodaran S, Parkin L. K. In NBER Working Papers. http://www.nber.org/papers/w16019

Gautama, W. B. (2004). Dharma Caruban Tuntunan Membuat Olahan/Ebatan. Surabaya: Paramita.

Gayatri, N. P. R. D., & Awyawaharika, N. P. A. P. (2023). Ayam Betutu: Strategi Gastro-Tourism dalam Menghadapi Revolusi Industri 4.0 sebagai Upaya Memperkuat Jati Diri Bangsa. Prosiding Seminar Nasional Bahasa, Sastra, & Budaya, 2, 43–55.

Johana, A., Aliffiati, & Pravitasari, P. K. (2023). Eksistensi Betutu Pada Tradisi Kuliner Masyarakat Bali Di Desa Sayan, Kecamatan Ubud, Kabupaten Gianyar, Provinsi Bali. Jurnal Socia Logica, 3(2), 165–175. https://jurnal.anfa.co.id/index.php/JurnalSociaLogica/article/view/785

Kadam, D. M., & Balasubramanian, S. (2011). Foam mat drying of tomato juice. Journal of Food Processing and Preservation, 35(4), 488–495. https://doi.org/10.1111/j.1745-4549.2010.00492.x