Optimization of Drying with a Food Dehydrator on the Quality of Tinuktuk Powder
DOI:
https://doi.org/10.24114/ijcst.v9i1.72441Keywords:
tinuktuk, spices, drying, food dehydratorAbstract
Tinuktuk is a traditional Simalungun food product with immunomodulatory properties. To enhance convenience and extend shelf life, tinuktuk can be consumed as a powder produced by drying. In this study, drying optimisation was conducted using a food dehydrator at 40°C with drying times of 5, 6, 7, and 8 hours. Subsequently, tests were conducted to determine the quality of tinuktuk by analysing pH, water content, and ash content. The results showed that tinuktuk with optimal performance was obtained at 8 hours, as indicated by its pleasing texture and dryness. Specifically, the pH was 5.4, the water content was 8.20%, and the ash content was 6.31%.References
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