MICROENCAPSULATION OF COFFEE EXTRACT FOR INSTANT COFFEE PRODUCT USING FREEZE- DRYER

• Main Author: Dewa Ayu Putu Cynthia P, I
• Format: Final Project
• Language: Indonesia
• Subjects: Teknologi makanan
• Online Access: https://digilib.itb.ac.id/gdl/view/73092
• Institution: Institut Teknologi Bandung

Instant coffee production is generally obtained through a drying process, which has the potential to cause a loss of volatile compounds that can diminish the taste of coffee. One method that can be used to dry coffee extract is Freeze drying, which utilizes low temperatures, making it suitable for preserving thermolabile compounds such as volatile compounds found in coffee extract. Microencapsulation is a method for coating bioactive materials using a specific coating material. By combining microencapsulation techniques with Freeze drying methods, instant coffee products are expected to exhibit better quality. In this research, we will examine the effects of freeze dryer operating conditions and the addition of maltodextrin to coffee extract (both wet blend and dry blend) on the quality and sensory evaluation of instant coffee. The experimental variations in this study include drying time (48 and 72 hours), coffee extract concentration (1:2 and 1:4), and maltodextrin concentration (without maltodextrin, 1:10, and 1:15). The freeze-dried instant coffee powder will be analyzed for water content, solubility, hygroscopicity, color, and sensory perception. Based on the research results, drying time affects water content, extract concentration influences color, and the amount of maltodextrin significantly affects the water content, solubility, hygroscopicity, and color of the instant coffee powder. Longer drying times lead to a slower reduction in water content due to the increased difficulty in removing the remaining water. Additionally, higher extract concentrations result in lower recovery of chlorogenic acid (CGA) in the extract. The best variations of coffee, in terms of moisture content, solubility, hygroscopicity index, light index (L), and CGA levels were observed in the samples with drying time of 48 hours and extract concentration of 1:4, with values ranging from 2.8-4,1%, 92-93%, 7-16%, 25-31, and 855-1408 ppm, respectively. Brewed coffee with the highest preference level was the wet blend coffee (1:10 maltodextrin), with an average preference level of 5.06. On the other hand, the coffee powder with the highest preference level was the wet blend coffee (1:15 maltodextrin), with an average preference level of 6.03.