Velia, Velia and Kartawiria, Irvan S. (2014) Optimization of Powdered Honey Production Using Co-Crystallization Method. Bachelor thesis, Swiss German University.

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Abstract

There are many methods to produce powdered honey such as vacuum dry, freeze dry, spray dry and co-crystallization. However, to obtain powdered honey with good characteristic, the content of honey is very low. Among those methods, spray dry and co-crystallization are the most potential method to produce powdered honey because the technique and equipment are relatively simple and easy to operate. Spray drying powdered honey was conducted with the highest content of honey is 10% and maltodextrin 15%. While in the co-crystallization method, the liquid honey could be added until 30%. Flowability, color, hardness and sensory evaluation test were analyzed as the parameters. The results showed that spray dried powdered honey has good flowability with an angle of repose 35o but the color test and sensory evaluation were not reach the acceptance level. In co-crystallized powdered honey, the angle of repose was indicated as fair to passable (38o-45o) and the consistency of the powder is elastic. The sensory evaluation test for co-crystallized powdered honey showed that the color, aroma, taste and overall score of powdered honey could be accepted by the panellists.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Honey Powder, Spray Dry, Co-Crystallization, Flowability
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Faisal Ifzaldi
Date Deposited:	11 Jul 2021 13:14
Last Modified:	11 Jul 2021 13:14
URI:	http://repository.sgu.ac.id/id/eprint/2071

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