Flour is the main energy source for human and an important ingredient in food processing, for example to be used as fillers, thickeners, gel, film forming and adhesive. This research aims to analyze the characteristics of physicochemical properties and assess the potential utilization of palado flour (Aglaia sp) based on its characteristics. The research method employed two steps, namely the introduction research, which included the processing of palado fruits into palado seeds, drying, and flour extraction, and the main research, which included proximate analysis of palado seed (Aglaia sp) flour and analysis of the characteristics of the physicochemical properties of palado seed (Aglaia sp) flour. The results of the proximate analysis and the analysis of physicochemical characteristics of palado flour show that it contains 396.14 kcal/100 g energy, 69.78% carbohydrates, 7.53% water content, 9.59% protein, 8.74% fat, 4.02 % dietary fiber, 4.36% ash, 41.31% starch content, 5.68% amylose content and 35.63% amylopectin content. In addition, it has 84.21% yield with a particle size of 60 mesh, 29.27% whiteness degree 29.7%, paste clarity, 109.96 gf gel strength 0.4% swelling power and 133.72% water absorbtion. This indicates that palado flour and starch as the main raw materials in food processing is highly potential to be developed.
This research was carried out using a laboratory experiment method, which analyzed the total phenolic content (TPC), antioxidant activity, total anthocyanin, vitamins and the degree of crystallinity with XRD (X-ray Diffractometer), as additional data, analyzed all the elements contained in rice using the X-ray Fluorescence method. The research results showed that the total of Mandoti Kendenan glutinous rice phenol is higher than the other two glutinous rice, respectively 6.88 mg / g (MKR) and 6.74 mg / g (MSR) and 6.24 mg / g (BGR). Glutinous rice from Mandoti Salunkanan and Kendenan has an anthocyanin total of 5.03 mg / g sample and 3.96 mg / g sample is lower than black glutinous rice ie (119.42 mg / g sample). Evaluation of physicochemical properties obtained 11.6-15.01% moisture content, average protein content of 7.98-8.36%, fat content of 1.74-2.25%, total carbohydrates of 88.07-88.49%, and ash content of 0.86-1.15%. Vitamins obtained in all three types of rice showed vitamin B1 in black glutinous rice, namely (0.22) and Mandoti Salunkananglutinous rice of 0.45 but were not detected in the type of Mandoti Kendenan glutinous rice, vitamin B3 was found in all three types of black glutinous rice with values (2.15, 1.63, and 2.76) average total minerals of Cu (0.11), Fe (0.26) and Zn (0.86) (P ≤ 0.05). The conclusion of this research is that the three types of glutinous rice has antioxidant activity and important components of vitamins and minerals.
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