Characteristics of goat milk powder enriched with cinnamon extract processed by foam mat drying Fithri Choirun Nisa*, Hilda Aprilia
Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, Indonesia
Email: fithri_cn[at]ub.ac.id
Abstract
The production of goat milk powder enriched with cinnamon extract can increase the shelf life and functional value of goat milk as goat milk is a perishable food. The purpose of this study was to evaluate the properties of goat milk powder enriched with cinnamon extract as a promising ingredient in the formulation of functional product. The research design used was the Factorial Group Random Design (RAKF) with two factors which consist of maltodextrin concentrations (5%, 10%, 15%) and cinnamon extract concentrations (5% and 10%). The results showed that the best treatment was obtained at maltodextrin concentration of 15% and cinnamon extract concentration of 5% with the characteristics as follows: yield of 32.6%- moisture content of 4.2%- solubility of 98.2%- water absorption of 1.5 mL/g- antioxidant activity (IC50) of 177 ppm- protein content of 33.1%- fat content of 27.3%- hue* of 75.9. The milk powder exhibited trimodal (three peaks) particle size distribution and the average size was 1.2534 μ-m. The results of the FTIR analysis of cinnamon extract showed that there is a cinnamaldehyde functional group as a bioactive compound that plays an antioxidant role which was also found in the results of the FTIR analysis of the goat milk powder enriched with cinnamon extract.
Keywords: Cinnamon extract- foam mat drying- goat milk powder- maltodextrin
