| Abstract Overripe canistel fruit was generally consumed and not yet widely utilized. The objective of this research was to study and determine the optimum formulation for water, egg albumin, and maltodextrin concentration in making canistel powder using the foam-mat drying method. Optimization was conducted by Response Surface Methodology (RSM) simple mixture of Design-Expert 7.0 software. The formulas used in this study were water of 50-55%, egg albumin of 15-20%, maltodextrin of 5-10% with a total of 75%, and overripe canistel fruit of 25%. The responses of yield, moisture, and beta carotene concentration were analyzed. The results showed that the higher the maltodextrin and the egg albumin concentration led to the higher the powder yield. The use of... |
