Optimizing the tray dryer temperature and time of white corn flour culture

Hunaefi D., . and Rahmawati R., . and Saputra D., . and Maulani R.R., . and Muhandri T., . (2021) Optimizing the tray dryer temperature and time of white corn flour culture. Food Research (Malaysia), 5. pp. 95-104. ISSN 2550-2166

This research aimed to optimize the tray dryer temperature and time of white corn flour culture by Response Surface Methodology (RSM). There were two cultures used in this research, namely Amylolytic Culture (AC) and Complete Culture (CC). AC consisted of Penicillium citrinum, Aspergillus niger, Acremonium strictum, and Candida famata, while CC consisted of Penicillium chrysogenum, Penicillium citrinum, Aspergillus niger, Rhizopus stolonifer, Rhizopus oryzae, Fusarium oxysporum, Acremonium strictum, Candida famata, Kodamaea ohmeri and Candida krusei/incospicua. The independent variables in this study were drying temperature and time, where the quality indicators used were total viability of mold and yeast, water content, water activity, and pH. This research used a factor response surface methodology. Data were analyzed by ANOVA with an α level of 95%. The result of this research showed that the optimum drying process for AC starter was 40°C for 10 hrs, with characteristic response viability 8.8×10⁷ CFU/g, water activity 0.43, water content 8.90%, and pH 4.05. CC starter showed an optimum drying process at 49°C for 4.5 hrs, with characteristic response viability 4.9×10⁷ CFU/g, water activity 0.49, water content 7.02%, and pH 3.95. The optimum tray dryer temperatures and times were achieved for AC and CC starters.

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Abstract

This research aimed to optimize the tray dryer temperature and time of white corn flour culture by Response Surface Methodology (RSM). There were two cultures used in this research, namely Amylolytic Culture (AC) and Complete Culture (CC). AC consisted of Penicillium citrinum, Aspergillus niger, Acremonium strictum, and Candida famata, while CC consisted of Penicillium chrysogenum, Penicillium citrinum, Aspergillus niger, Rhizopus stolonifer, Rhizopus oryzae, Fusarium oxysporum, Acremonium strictum, Candida famata, Kodamaea ohmeri and Candida krusei/incospicua. The independent variables in this study were drying temperature and time, where the quality indicators used were total viability of mold and yeast, water content, water activity, and pH. This research used a factor response surface methodology. Data were analyzed by ANOVA with an α level of 95%. The result of this research showed that the optimum drying process for AC starter was 40°C for 10 hrs, with characteristic response viability 8.8×10⁷ CFU/g, water activity 0.43, water content 8.90%, and pH 4.05. CC starter showed an optimum drying process at 49°C for 4.5 hrs, with characteristic response viability 4.9×10⁷ CFU/g, water activity 0.49, water content 7.02%, and pH 3.95. The optimum tray dryer temperatures and times were achieved for AC and CC starters.

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Item Type:	Article
AGROVOC Term:	Zea mays
AGROVOC Term:	drying
AGROVOC Term:	optimization methods
AGROVOC Term:	Fungi
AGROVOC Term:	yeasts
AGROVOC Term:	moisture content
AGROVOC Term:	water activity
AGROVOC Term:	fermented foods
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	30 Jun 2025 02:55
Last Modified:	30 Jun 2025 02:55
URI:	http://webagris.upm.edu.my/id/eprint/2902

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