* Corresponding Author
Karakteristik Fisikokimia Tepung Koro Pedang (Canavalia ensiformis) Termodifikasi dengan Variasi Konsentrasi Asam Laktat dan Lama Perendaman
https://doi.org/10.22146/agritech.10675 Achmad Ridwan Ariyantoro(1*), Dian Rachmawanti(2), Imro'ah Ikarini(3)
(1) Program Studi lmu danTeknologi Pangan, Universitas Sebelas Maret, Surakarta, Jl. Ir. Sutami 36 A, Kentingan, Surakarta, 57126
(2) Program Studi lmu danTeknologi Pangan, Universitas Sebelas Maret, Surakarta, Jl. Ir. Sutami 36 A, Kentingan, Surakarta, 57126
(3) Program Studi lmu danTeknologi Pangan, Universitas Sebelas Maret, Surakarta, Jl. Ir. Sutami 36 A, Kentingan, Surakarta, 57126
(*) Corresponding Author
Abstract
This study was aimed to investigated physicochemical characteristic of modified jack bean flour (Canavalia ensiformis) with various lactic acid concentration and soaking time. This study used factorial random design with two factors: lactic acid concentration (0.5%, 1%, 1.5%) and soaking time (30 and 60 minutes) with three sample repetition and two analysis repetition. The result of study showed that increased lactic acid concentration and soaking time could increased amylose content, water absorption capacity, solubility, swelling pawer, and whiteness degree of jack bean flour modified, but decereased the moisture content and protein content of jack bean flour modified.
ABSTRAK
Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia tepung koro pedang (Canavalia ensifarmis) termodifikasi yang dihasilkan dari pemberian perlakuan asam laktat berbagai konsentrasi dan lama perendaman. Penelitian ini menggunakan rancangan acak faktorial dengan dua faktor yaitu konsentrasi asam laktat (0,5%, 1%, 1,5%) dan lama perendaman (30 menit dan 60 menit) dengan 3 kali ulangan sampel dan 2 kali ulangan analisis. Hasil penelitian menyatakan bahwa semakin besar konsentrasi asam laktat dan semakin lama waktu perendaman cenderung meningkatkan kandungan amilosa, daya serap air, kelarutan, swelling pawer, dan derajat putih tepung koro pedang termodifikasi, namun menurunkan kadar air dan kadar protein tepung koro pedang termodifikasi.
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PDF DOI: https://doi.org/10.22146/agritech.10675
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Copyright (c) 2016 Achmad Ridwan Ariyantoro, Dian Rachmawanti, Imro'ah Ikarini
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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.