Optimization of Mango Flour Formulation (Mangifera indica L) Arumanis Variety using Response Surface Methodology

Authors

  • Silvia Oktavia Nur Yudiastuti Politeknik Negeri Jember
  • Titik Budiati Politeknik Negeri Jember
  • Yossi Wibisono Politeknik Negeri Jember
  • Oryza Ardhiarisca Politeknik Negeri Jember
  • Findi Citra Kusumasari Politeknik Negeri Jember
  • Wiwik Handayani National Research and Innovation Agency, West Java
  • Yesi Indah Dwi Kusuma Hariyanti Politeknik Negeri Jember

DOI:

https://doi.org/10.23960/jtep-l.v13i4.1334-1343

Abstract

Mango (Mangifera indica L) is one of commodities with high food loss rate due to the characteristics of mango, which is easily spoiled and difficult to store. One of the strategies to reduce mango food loss caused by post-harvest handling is the diversification of mango products. Mango flour can be developed to minimize mango food waste and enhance its added value. This study aimed to determine the optimum formulation for making mango flour. The study used Response Surface Methodology (RSM) type Central Composite Design (CCD) to optimize mango flour yield, using three factors: rice flour concentration (X1: 2 5%), maltodextrin concentration (X2: 2-5%), and tapioca flour concentration (X3: 2-5%). The significance of response was carried out using analysis of variance (ANOVA) at the 95% confidence level (p<0.05). The linear model was the model suggested by software. Model analysis showed that rice flour and tapioca flour concentration significantly affected mango flour yield, while maltodextrin did not have a considerable impact. Based on the results of this study, the optimum conditions in making mango flour were found using rice flour concentration of 4.94%, maltodextrin concentration of 2.25%, and tapioca flour concentration of 4.88% to produce mango flour yield of 20.9578%.

 

Keywords: Mango flour, Optimization, Response surface methodology, Yield.

Author Biographies

  • Silvia Oktavia Nur Yudiastuti, Politeknik Negeri Jember
    Food Engineering, Agricultural Technology Department
  • Titik Budiati, Politeknik Negeri Jember
    Food Engineering, Agricultural Technology Department
  • Yossi Wibisono, Politeknik Negeri Jember
    Food Engineering, Agricultural Technology Department
  • Oryza Ardhiarisca, Politeknik Negeri Jember
    Public Sector Accounting, Business Department
  • Findi Citra Kusumasari, Politeknik Negeri Jember
    Food Industrial Technology, Agricultural Technology Department
  • Wiwik Handayani, National Research and Innovation Agency, West Java
    Research Center for Agroindustry
  • Yesi Indah Dwi Kusuma Hariyanti, Politeknik Negeri Jember
    Food Engineering, Agricultural Technology Department

References

Agustini, S., & Gafar, P.A. (2018). Pengembangan produk bubuk buah mangga (Mangifera indica L) instan. Jurnal Dinamika Penelitian Industri, 29(1), 66. https://doi.org/10.28959/jdpi.v29i1.3617

Akther, S., Alim, M.A., Badsha, M.R., Matin, A., Ahmad, M., & Hoque, S.M.Z. (2020). Formulation and quality evaluation of instant mango drink powder. Food Research, 4(4), 1287–1296. https://doi.org/10.26656/fr.2017.4(4).077

Alexander, D.L.J., Tropsha, A., & Winkler, D.A. (2015). Beware of R²: simple, unambiguous assessment of the prediction accuracy of QSAR and QSPR models. Journal of Chemical Information and Modeling, 55(7), 1316–1322. https://doi.org/10.1021/acs.jcim.5b00206

Ali, D.Y., Sunarharum, W.B., & Dyatmika, W.P. (2022). The effect of filler type and concentration on physicochemical properties and organoleptic of mushroom broth powder. IOP Conference Series: Earth and Environmental Science, 1063, 012003. https://doi.org/10.1088/1755-1315/1063/1/012003

Ampah, J., Dzisi, K.A., Addo, A., & Bart-Plange, A. (2022). Drying kinetics and chemical properties of mango. International Journal of Food Science, 2022(1). https://doi.org/10.1155/2022/6243228

BPS. (2024). Produksi Tanaman Buah-buahan, 2021-2023. Badan Pusat Statistik.

BureÅ¡ová, I., Lullien-Pellerin, V., ÄŒervenka, L., MlÄek, J., Å ebestíková, R., & Masaříková, L. (2023). The comparison of the effect of flour particle size and content of damaged starch on rice and buckwheat slurry, dough, and bread characteristics. Foods, 12(13), 2604. https://doi.org/10.3390/foods12132604

Chuaychan, S., & Benjakul, S. (2016). Effect of maltodextrin on characteristics and antioxidative activity of spray-dried powder of gelatin and gelatin hydrolysate from scales of spotted golden goatfish. Journal of Food Science and Technology, 53(9), 3583–3592. https://doi.org/10.1007/s13197-016-2340-7

Dewayani, W., Samsuri, R., Septianti, E., & Halil, W. (2020). Kajian jenis bahan pengeringan dan beberapa bahan pengisi terhadap kualitas bubuk bawang merah varietas pikatan. Jurnal Pengkajian Dan Pengembangan Teknologi Pertanian, 22(3), 251. https://doi.org/10.21082/jpptp.v22n3.2019.p251-262

Erfianti, R., Kiranawati, T.M., & Rohajatien, D.U. (2022). Pengaruh maltodekstrin terhadap sifat fisik dan kimia pewarna bunga tapak dara (Catharanthus roseus) sebagai biocolor pangan. Jurnal Agroindustri, 13(1), 1–13. https://doi.org/10.31186/j.agroind.13.1.1-13

FAO. (2018). Food loss analysis: causes and solutions Case study on the mango value chain in the Republic of India. Food and Agriculture Organization.

Hepi, D.A., Yulianti, N.L., & Setiyo, Y. (2021). Optimasi suhu pengeringan dan ketebalan irisan pada proses pengeringan jahe merah (Zingiber Officinale var. rubrum) dengan response surface methodology (RSM). Jurnal Beta (Biosistem Dan Teknik Pertanian), 9(1), 66–75. https://doi.org/10.24843/JBETA.2021.v09.i01.p07

Herawati, H. (2018). Potensi hidrokoloid sebagai bahan tambahan pada produk pangan dan nonpangan bermutu. Jurnal Penelitian dan Pengembangan Pertanian, 37(1), 17–25. https://doi.org/10.21082/jp3.v37n1.2018.p17-25

Islam, M.Z., Jahan, M.I., Monalisa, K., Rana, R., & Hoque, M.M. (2024). Impact of maltodextrin, egg white protein addition and microwave-assisted foam mat drying on drying kinetics, microstructures, physicochemical and quality attributes of jackfruit juice powder. LWT, 200, 116158. https://doi.org/10.1016/j.lwt.2024.116158

Kasim, M.M., Une, S., & Limonu, M. (2023). Karakteristik fisik dan kimia bubuk cabai rawit (Capsicum Frutescens L) pada berbagai konsentrasi bahan pengisi dengan metode foam mat drying. Jambura Journal of Food Technology, 5(1), 106–117.

Lawson, T., Lycett, G.W., Ali, A., & Chin, C.F. (2019). Southeast Asian mangoes (Mangifera indica L) are characterized according to their physicochemical attributes. Scientia Horticulturae, 243, 189–196. https://doi.org/10.1016/j.scienta.2018.08.014

Le, T.D., Nguyen, T.V., Muoi, N.V., Toan, H.T., Lan, N.L., & Pham, T.N. (2022). Supply chain management of mango (Mangifera indica L.) fruit: A review focusing on product quality during post-harvest. Frontiers in Sustainable Food Systems, 5. https://doi.org/10.3389/fsufs.2021.799431

Lee, J.K.M., Taip, F.S., & Abdullah, Z. (2018). Effectiveness of additives in spray drying performance: a review. Food Research, 2(6), 486–499. https://doi.org/10.26656/fr.2017.2(6).134

Mahallati, M.N. (2020). Chapter 9 - Advances in modeling saffron growth and development at different scales. Saffron Science, Technology and Health Woodhead Publishing Series in Food Science, Technology and Nutrition, 139-167. https://doi.org/10.1016/B978-0-12-818638-1.00009-5

Maldonado-Celis, M.E., Yahia, E.M., Bedoya, R., Landázuri, P., Loango, N., Aguillón, J., Restrepo, B., & Ospina, J.C.G. (2019). Chemical composition of mango (Mangifera indica L.) fruit: Nutritional and phytochemical compounds. Frontiers in Plant Science, 10. https://doi.org/10.3389/fpls.2019.01073

Nelsen, T.C. (2023). Chapter seven – Probability. Probability and Statistics for Cereals and Grains: A Guide to Measurement and Analysis, 75-79. https://doi.org/10.1016/B978-0-323-91724-7.00014-9

Nghia, N.T., Tuyen, B.T.K., Quynh, N.T., Thuy, N.T.T., Nguyen, T.N., Nguyen, V.D., & Tran, T.K.N. (2023). Response methodology optimization and artificial neural network modeling for the removal of sulfamethoxazole using an ozone–electrocoagulation hybrid process. Molecules, 28(13), 5119. https://doi.org/10.3390/molecules28135119

Owino, W.O., & Ambuko, J.L. (2021). Mango fruit processing: options for small-scale processors in developing countries. Agriculture, 11(11), 1105. https://doi.org/10.3390/agriculture11111105

Ratna, N.K.A.N., Puspawati, G.A.K.D., & Permana, I.D.G.M. (2021). Pengaruh konsentrasi maltodekstrin dan tween 80 terhadap karakteristik bubuk minuman instan bunga gumitir (Tagetes erecta L.). Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 10(4). https://doi.org/10.24843/itepa.2021.v10.i04.p21

Sai, D.A., Nataraj, K.S., & Lakshmana, R.A. (2023). Response surface methodology-a statistical tool for the optimization of responses. Global Journal of Addiction & Rehabilitation Medicine, 7(1), 555705. https://doi.org/10.19080/GJARM.2023.07.555705

Said, K.A.M., & Amin, M.A. (2016). Overview on the response surface methodology (RSM) in extraction processes. Journal of Applied Science & Process Engineering, 2(1), 8–16. https://doi.org/10.33736/jaspe.161.2015

Sari, V.R., & Kusnadi, J. (2015). Pembuatan petis instan (kajian jenis dan proporsi bahan pengisi) [In press April 2015]. Jurnal Pangan Ddan Agroindustri, 3(2), 381–389.

Sarker, A., Amin, N., Shimu, I.J., Akhter, Md.P., Alam, Md.A., Rahman, Md.M., & Sultana, H. (2017). Antimicrobial activity of methanolic extract of langra mango pulp. Journal of Pharmacognosy and Phytochemistry, 6(6), 28–30. http://naturalhomeremedies.co/Mango.html

Sobulska, M., & Zbicinski, I. (2021). Advances in spray drying of sugar-rich products. Drying Technology, 39(12), 1774–1799. https://doi.org/10.1080/07373937.2020.1832513

Solís-Fuentes, J. A., & Durán-de-Bazúa, M.d.C. (2020). Chapter 8 - Mango seed: Mango (Mangifera indica L.) seed and its fats. Nuts and Seeds in Health and Disease Prevention (second Edition), 79–90. Elsevier. https://doi.org/10.1016/B978-0-12-818553-7.00008-5

Tarekegn, K., & Kelem, F. (2022). Assessment of Mango Post-Harvest Losses along Value Chain in the Gamo Zone, Southern Ethiopia. International Journal of Fruit Science, 22(1), 170–182. https://doi.org/10.1080/15538362.2021.2025194

Tonin, I. P., Ferrari, C. C., da Silva, M. G., de Oliveira, K. L., Berto, M. I., da Silva, V. M., & Germer, S. P. M. (2018). Performance of different process additives on the properties of mango powder obtained by drum drying. Drying Technology, 36(3), 355–365. https://doi.org/10.1080/07373937.2017.1334000

Veza, I., Spraggon, M., Fattah, I. M. R., & Idris, M. (2023). Response surface methodology (RSM) for optimizing engine performance and emissions fueled with biofuel: Review of RSM for sustainability energy transition. Results in Engineering, 18, 101213. https://doi.org/10.1016/j.rineng.2023.101213

Yulistiani, F., Nuraeni, A., Mardiah, A.A.S., Hidayatulloh, I., Elizabeth, L., & Nurcahyo. (2023). The Effect of Maltodextrin Concentration and Spray Dryer Drying Temperature on the Characteristics of Coconut Milk Powder. Fluida: Journal of Science and Technology, 16(1), 43–48. https://doi.org/10.35313/fluida.v16i1.4006

Downloads

Published

2024-12-03

Issue

Vol. 13 No. 4 (2024): December 2024

Section

Articles

License

    1. Authors who publish with this journal agree to the following terms:

        1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International Lice that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
        2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
        3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).

        4. Jurnal Teknik Pertanian Lampung

          Creative Commons License
          JTEPL is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.