Enhancing the Quality of Honey Powder Production Through Vacuum Foam Drying Optimization
Dodyk Pranowo, Zahrotul Firdausi

Agroindustrial Technology Department
Faculty of Agricultural Technology
Brawijaya University

Abstract

This study aimed to enhance the quality of honey powder production through the optimization of the vacuum foam drying method. Honey powder is a popular product that is rich in various compounds, including essential and non essential amino acids, vitamins, and minerals. The vacuum foam drying method is commonly used to dry heat sensitive, sticky, and viscous materials without altering their quality. The study employed response surface methodology (RSM) with a central composite design (CCD) to investigate the effects of drying temperature and time on the porosity, hygroscopicity, color, and antioxidant activity of honey powder. The experiment involved drying temperatures of 65oC, 70oC, and 75oC, and drying times of 5, 6, and 7 hours. The results showed that the optimal drying temperature and time were 75oC and 5 hours, respectively. Honey powder produced at this condition showed a porosity value of 0.37%, hygroscopicity of 0.02%, color coordinates of 1.03, and antioxidant activity (IC50) of 91 ppm. These findings suggest that optimizing the vacuum foam drying method could enhance the quality of honey powder production, leading to better products for consumers

Keywords: honey powder - Vacuum Foam Drying, Central Composite Design

Topic: Halal and Functional Food