Optimization on process of ripe canistel (Pouteria campechiana) fruit flour based on several quality characteristics

Abstract

Canistel is a high carotenoid fruit which can be converted into gluten-free flour. The objective of the research was to determine the selected soaking and drying processes in ripe canistel fruit flour based on its sensory, phytochemical, as well as physical and chemical characteristics. The research methods consisted of determining sensory and phytochemical characteristics by soaking ripe canistel fruit in NaCl and citric acid solutions as well as determining the physical and chemical characteristics of the flour by various drying temperatures and duration. The results showed that NaCl solution was better to eliminate the bitter taste and maintain the orange color of canistel fruit flour. Furthermore, drying temperature affected moisture, carbohydrate, fiber, starch, and energy contents. However, it did not affect bulk density, protein, fat, ash, sugar, and beta-carotene contents. These data also confirmed that soaking in NaCl solution of 7.5% for 30 minutes followed by drying at 40 °C for 6 hours produced best canistel fruit flour.

Sifat Mutu Fisik Mi Basah Berbahan Baku Tepung Campolay Masak Penuh

“…Selain dikonsumsi secara langsung, buah campolay dapat dikonversi menjadi bentuk lainnya, yaitu tepung campolay yang memiliki aplikasi pemanfaatan yang lebih luas dan umur simpan yang lama. Buah campolay masak penuh telah berhasil dibuat menjadi tepung campolay oleh Pertiwi et al (2020), dengan perlakuan perendaman dalam larutan garam 7,5% selama 30 menit sebelum pengeringan dan melakukan pengeringan dengan menggunakan tray dryer pada suhu lebih rendah yaitu 40°C selama 6 jam. Tepung campolay yang diperoleh memiliki karakteristik sensori lebih baik.…”

“…Pada tahap ini dilakukan persiapan bahan-bahan yang digunakan dalam pembuatan mi campolay basah diantaranya dimulai dengan penepungan buah campolay dengan mengacu pada metode Pertiwi et al (2020) dengan perlakuan perendaman campolay yang telah diiris tipis (prapengeringan) menggunakan larutan garam sebanyak 7,5% selama 30 menit. Setelah dilakukan perendaman, campolay kemudian dicuci dengan air mengalir sampai rasa asin pada campolay hilang setelah itu dilakukan penirisan dengan menggunakan kipas angin.…”

“…Selain itu kandungan pati juga dapat mempengaruhi mutu mi basah, tepung campolay mengandung pati yang lebih sedikit jika dibandingkan dengan pati tepung mocaf. Menurut Salim (2011), mocaf mengandung pati 87,3% sedangkan menurut Pertiwi et al (2020), tepung campolay masak penuh memiliki kandungan pati sebesar 51,51%. Suhardjito (2006), menjelaskan bahwa selain gluten pembentuk struktur produk, pati juga mengalami memberikan kemampuan gelatinisasi ketika pati mengalami proses pemasakan dan pati dapat menyerap air beberapa kali lipat dari ukuran semula.…”

Pretreatment eliminates throat irritation by water yam and facilitates the development of functional cookies

“…Citric and tartaric acids are widely used antioxidants in the food industry. In a study conducted by Pertiwi, Nurhalimah & Aminullah (2020), citric acid (0.5%) effectively reduced the anti‐nutritional property of ripe canistel fruit flour. Similar work has been reported by Bukhari et al .…”

Sensory Properties of Snack Noodles Made from Canistel Flour and Mocaf with Addition of Guar Gum

“…A report on a canistel study done by Paragados [4] stated that canistel fruit could be processed into flour by sun-drying method and could be used to make cookies that were favored by panelists. Successful processing of canistel fruit into flour was also carried out by Pertiwi et al [5] with pretreatment of soaking in 7.5% NaCl solution for 30 minutes, followed by drying in a tray dryer at 40 ºC for 6 hours. This procedure resulted in better taste and aroma.…”