(Peer Review + Similarty + Document) The Encapsulation of Noni Fruit using Foam Mat Drying Method

Indonesia is an agrarian country with its extensive production sectors. One of them is of biopharma
commodities called noni (Morinda sp.). The production number of noni fruit in 2013 is 8,432,119 kg and 8,577,347
kg in 2014. The research aims to obtain an optimum temperature and concentration of maltodextrin of noni powder
making, the optimum total of yield and antioxidant. The powdering process was carried out using Foam Mat Drying.
The research employed the Response Surface Method (RSM) with central composite design factorial 22 for
optimization. The factors studied were maltodextrin (10%, 15%, and 20%) and temperatures (80, 85, and 90 °C).
The results showed that the optimum formula composition specifically is at a temperature of 84.447 °C, and 20%
w/w of maltodextrin. Based on the optimum formula, it was predicted that the value of the antioxidant activity was
60.473 mg/ml per 100 mg, and the yield was 22.417%. Hence, it can be concluded that the optimum formula
obtained can be used as a model for the making of noni fruit powder