| Abstrakt: |
This work studied the effect of temperature and rotation speed (RS) on the chemical and physical properties of white millet-based instant weaning food production. Experiments were performed under three different temperatures and two RS variations. The temperature varied at 100°C, 120°C, and 140°C, and RS ran at 0.5 rpm and 1 rpm. The chemical properties consisted of moisture content (MC), ash content (AC), protein content (PC), fat content (FC), and carbohydrate content (CC), and physical properties included rehydration, yield, and color. ANOVA test and Duncan's post hoc test were used to determine the significant differences among the final products of every treatment with a 95% confidence interval. Hierarchical clustering analysis (HCA) was employed to examine the relationship between responses and determine treatment clusters. The analysis showed that temperature and RS had a significant effect (p<0.05) on MC, AC, PC, FC, yield, rehydration, and color. The treatments that produce similar characteristics from the overall responses measured were 120°C at 0.5 rpm, 140°C at 0.5 rpm, and 140°C at 1 rpm (categorized as the same cluster) having the highest yield, PC, CC, and FC with the lowest MC. The developed drum dryer prototype has been proven to be able to produce instant weaning food based on white millet. To obtain the best characteristics of instant food produced with the highest capacity, a temperature of 140°C at 1 rpm was recommended. [ABSTRACT FROM AUTHOR] |
