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Optimization Of Salted Duck Egg Formulation With Maltodextrine In Producing Powdered Salt Duck Eggs Using The Foam-Mat Drying Method

BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan · Vol. 13 No. 2 (2025) · hlm. 162–179

DOI
10.22373/biotik.v13i2.29043
ISSN
2549-1768, 2337-9812
Terbit
2025-09-20
Penerbit
Universitas Islam Negeri Ar-Raniry
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-sa/4.0

Abstrak

This study aims to produce an optimal formulation for making powdered salted duck eggs with foam-mat drying using Design Expert 13 Mixture D-Optimal method based on chemical and organoleptic properties. The use of salted duck eggs as instant seasoning is a form of product innovation to increase protein consumption in Indonesia. The research is to determine the optimal formulation of powdered salted duck eggs using the Design Expert 13 program using the Mixture D-Optimal method by analyzing protein content, moisture content, and organoleptics including color attributes, aroma attributes, taste attributes, and texture attributes (handfeel).The results of the study based on the prediction of the Design Expert 13 program showed that the optimization of the formula with a protein content of 18.04%, moisture content of 1.56%, and organoleptic values including color attributes of 4.99, aroma attributes of 4.67, taste attributes of 4.67, and texture attributes (handfeel) of 4.71. Then the accuracy value (desirability) was obtained, namely 0.761. Then, the verification results showed the protein content was 18,23%, mositure content was 3,04%, and organoleptics value include color 5,00; aroma 4,80; taste 4,67; and texture (handfeel) 4,93. The results of follow-up tests, there are fat content 30,91%; ash content 3,10%; carbohydarate content by difference method of 44,72%; and sodium (salt) content of 3,29%.

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  • Institut Kesehatan Helvetia
  • Insitut Kesehatan Immanuel
  • Universitas Pasundan
  • Universitas Mathla'ul Anwar Banten
  • Diponegoro University
  • Sunan Gunung Djati State Islamic University Bandung
  • National Research and Innovation Agency
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Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
M. Fariz FadillahUniversitas Mathla'ul Anwar Banten3
Ayu SafitriTanjungpura University2
Barolym Tri PamungkasMulawarman University2
Muhammad AndryInstitut Kesehatan Helvetia2
Lucky Dita AgustiansyahAfiliasi tidak diketahui2
Fajar HidayantoUniversitas Merdeka Pasuruan2
Asysyifa RianaInsitut Kesehatan Immanuel2
Yuliati WidiastutiInsitut Kesehatan Immanuel2
Iriyanti HarunInsitut Kesehatan Immanuel2
Galuh Chandra IrawanDiponegoro University2
Lanny TantieInsitut Kesehatan Immanuel2
Kartika AnzaniInsitut Kesehatan Immanuel2
Andri Tri CahyonoAfiliasi tidak diketahui2
Boima SitumeangPadjadjaran University1
Muhammad Mutfi Amin ShidqiAfiliasi tidak diketahui1
Maharani MaharaniDiponegoro University1
Ucu Wandi SomantriUniversitas Mathla'ul Anwar Banten1
Isti Dwi PruschiaAfiliasi tidak diketahui1
Dwiyarina MargarisaAfiliasi tidak diketahui1
Khairani FitriInstitut Kesehatan Helvetia1
Tetty Noverita KhairaniInstitut Kesehatan Helvetia1
Muhammad AndryInstitut Kesehatan Helvetia1
Muhammad Amin NasutionUniversitas Muslim Nusantara Al Washliyah1
Muhammad Fauzan LubisUniversitas Sumatera Utara1
Jashima UkhtiaInstitut Kesehatan Helvetia1
Dina AmaliaSunan Gunung Djati State Islamic University Bandung1
Yani SuryaniSunan Gunung Djati State Islamic University Bandung1
Opik TaupiqurrohmanSekolah Tinggi Analis Bakti Asih1

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Sumber metadata: OAI-PMH (metadata jurnal) https://jurnal.ar-raniry.ac.id/index.php/biotik/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Optimization Of Salted Duck Egg Formulation With Maltodextrine In Producing Powdered Salt Duck Eggs Using The Foam-Mat Drying Method</dc:title>
	<dc:creator xml:lang="en">Nurminabari, Ina Siti </dc:creator>
	<dc:creator xml:lang="en">Gozali, Thomas</dc:creator>
	<dc:creator xml:lang="en">Risdianto, Dian</dc:creator>
	<dc:creator xml:lang="en">Rakhmadianti, Safira</dc:creator>
	<dc:creator xml:lang="en">Hariadi, Hari</dc:creator>
	<dc:creator xml:lang="en">Rezaldi, Firman</dc:creator>
	<dc:subject xml:lang="en">Instant seasoning</dc:subject>
	<dc:subject xml:lang="en">Foam-mat Drying</dc:subject>
	<dc:subject xml:lang="en">Formula Optimization</dc:subject>
	<dc:subject xml:lang="en">Salted Duck Eggs</dc:subject>
	<dc:description xml:lang="en">This study aims to produce an optimal formulation for making powdered salted duck eggs with foam-mat drying using Design Expert 13 Mixture D-Optimal method based on chemical and organoleptic properties. The use of salted duck eggs as instant seasoning is a form of product innovation to increase protein consumption in Indonesia. The research is to determine the optimal formulation of powdered salted duck eggs using the Design Expert 13 program using the Mixture D-Optimal method by analyzing protein content, moisture content, and organoleptics including color attributes, aroma attributes, taste attributes, and texture attributes (handfeel).The results of the study based on the prediction of the Design Expert 13 program showed that the optimization of the formula with a protein content of 18.04%, moisture content of 1.56%, and organoleptic values including color attributes of 4.99, aroma attributes of 4.67, taste attributes of 4.67, and texture attributes (handfeel) of 4.71. Then the accuracy value (desirability) was obtained, namely 0.761. Then, the verification results showed the protein content was 18,23%, mositure content was 3,04%, and organoleptics value include color 5,00; aroma 4,80; taste 4,67; and texture (handfeel) 4,93. The results of follow-up tests, there are fat content 30,91%; ash content 3,10%; carbohydarate content by difference method of 44,72%; and sodium (salt) content of 3,29%.</dc:description>
	<dc:publisher xml:lang="en">Universitas Islam Negeri Ar-Raniry</dc:publisher>
	<dc:date>2025-09-20</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://jurnal.ar-raniry.ac.id/index.php/biotik/article/view/29043</dc:identifier>
	<dc:identifier>10.22373/biotik.v13i2.29043</dc:identifier>
	<dc:source xml:lang="en">BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan; Vol. 13 No. 2 (2025): JURNAL BIOTIK; 162-179</dc:source>
	<dc:source xml:lang="id">Biotik; Vol 13 No 2 (2025): JURNAL BIOTIK; 162-179</dc:source>
	<dc:source>2549-1768</dc:source>
	<dc:source>2337-9812</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://jurnal.ar-raniry.ac.id/index.php/biotik/article/view/29043/12022</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Ina Siti Siti Nurmibari, Thomas Gozali, Dian Risdianto, Safira Rakhmadianti, Hari Hariadi, Firman Rezaldi, Desi Trisnawati</dc:rights>
	<dc:rights xml:lang="en">http://creativecommons.org/licenses/by-sa/4.0</dc:rights>
</oai_dc:dc>