The Effect of Adding Caragenan as A Microencapsulant Material in The Production of Powdered Yoghurt with The Foam Mat Drying Method

Yogurt products that are currently available on the market are mostly in liquid form. The weakness of liquid food products is that they cannot be stored for a long time compared to powdered products. The purpose of this study was to apply the foam mat drying process on the production of powdered yogurt. The variables studied in this research were the ratio of maltodextrin, carrageenan and tween 80 (15:15:5, 15:20:5, 15:25:5, and 15:30:5) as well as the drying temperature (40, 45, and 50°C) The analysis method includes analysis of water content, ash content, protein content and fat content. The results showed that the highest water content is 1.0037% the lowest is 1.0028%, for the highest ash content 0.819% the lowest is 0.864% while for the highest protein content 3.223% the lowest is 3.029% for the highest fat content 1.863% the lowest is 1.125%.