Effect of variation ultrasound time and trehalose concentration on physicochemical characteristics durian monthong (Durio Zibethinus) powder produced by freeze dryer

The purpose of this study was to determine the effect of variations in extraction time and trehalose concentration on the physicochemical characteristics of durian monthong powder extract using the freeze-drying method. The research design used a Randomized Group Design (RAK) with a 3x3 factorial pattern consisting of 2 (two) factors with 2 (two) replications, resulting in 18 experimental units. These include extraction time (W) with 3 levels, namely w1 (90 minutes), w2 (120 minutes), and w3 (150 minutes), and trehalose concentration (K) with 3 levels, namely k1 (10%), k2 (20%), and k3 (30%). The responses contained in this study are physical responses and chemical responses. Physical responses include dissolving time, solubility, yield, camba density, hygroscopicity, color intensity, and Scanning Electron Microscope (SEM) test. Chemical responses include water content, protein content, fat content, total sugar content, vitamin C content, antioxidant activity content, and aromatic compound analysis. The results showed that the effect of extraction time affects the response of solubility time, yield, color intensity, water content, protein content, total sugar content, vitamin C content, and antioxidant activity. The concentration of trehalose significantly affects the response of dissolving time, solubility, yield, camba density, hygroscopicity, color intensity, water content, protein content, total sugar content, vitamin C content, and antioxidant activity. The interaction between extraction time and trehalose concentration affects the response of solubility time, yield, color intensity, water content, protein content, total sugar content, vitamin C content, and antioxidant activity. Treatment w1k1 (extraction time 90 minutes and trehalose concentration 10%) provided the best sample results in product quality.