PERBEDAAN KARAKTERISTIK TEPUNG UMBI SUWEG (Amorphophallus Campanulatus) BERDASARKAN SUHU DAN WAKTU STEAM BLANCHINg

Mursyid, Mursyid and Indriyani, Indriyani and Herlanda, Ono (2022) PERBEDAAN KARAKTERISTIK TEPUNG UMBI SUWEG (Amorphophallus Campanulatus) BERDASARKAN SUHU DAN WAKTU STEAM BLANCHINg. Jurnal Sains dan Teknologi Pangan, 7 (6). pp. 5693-5703. ISSN 2527-6271

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Abstract

One of the plants that have the potential to be used as a flour substitute for wheat flour is suweg tuber. However, the resulting suweg tuber flour has a brownish color. Several factors that influence the browning reaction, including the presence of pigments, enzymatic reactions, Maillard reactions, and the presence of phenolic compounds and oxygen. One way that can be done to reduce the color change is steam blanching treatment. The purpose of this study was to analyze the differences in the characteristics of suweg tuber flour based on the temperature and duration of steam blanching. The design of this study was a completely randomized design (CRD) with two factors, namely heating temperature (70oC, 80oC, 90oC) and heating time (10, 15, and 20 minutes). Each factor was replicated twice so that 18 experimental units were obtained. As a control, flour was also made without steam blanching. The results show that the steam blanching treatment had a very significant effect on the color and protein content but had no effect significantly on the water content and yield of suweg tuber flour. The best combination of treatments was found in the treatment at 70oC and a time of 20 minutes.

Type:	Article
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Indriyani
Date Deposited:	30 Jan 2024 07:08
Last Modified:	30 Jan 2024 07:08
URI:	https://repository.unja.ac.id/id/eprint/61155

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