A pilot plant scale of Yellow Konjac (Amorphophallus muelleri Blume) flour production by a centrifugal mill using response surface methodology

Witoyo, Jatmiko Eko; Argo, Bambang Dwi; Yuwono, Sudarminto Setyo; Widjanarko, Simon Bambang

doi:10.5219/1455

Cited by 7 publications

(8 citation statements)

References 24 publications

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“…The results of this analysis, have differences from the research conducted by Laignier et al (2022) [9], where the crude fiber of konjac flour was 4.18%. Differences were also according to Witoyo et al [22] that found that the yellow konjac flour have 5.598% of starch and amylose 16.948% In the same study, the results of white konjac tuber were also obtained, where the starch obtained was 47.554%, amylose 17.536%, and amylopectin 30.018%. These results show differences, when compared with the results of the raw material analysis carried out in this study.…”

Section: Raw Materials Characteristicsmentioning

confidence: 60%

“…Variations in flour ratio and concentrate proportion have a significant effect on the texture of cookies. According to Witoyo et al (2020) [22] the main content in konjac tubers is glucomanan. Glucomanan has special properties, such as being able to form a thick solution in water, being able to expand with great swelling power, being able to form a gel, being able to form a thin, impermeable layer of water with glycerin.…”

Section: Figure 1 Sensory Properties Of Cookie Was Affected By Intera...mentioning

confidence: 99%

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Characteristics of gluten-free cookies from konjac, jack beans and dragon fruit (Hylocereus undatus)

Nurfirdausi,

Aini,

Dwiyanti

2023

IOP Conf. Ser.: Earth Environ. Sci.

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The development of gluten-free cookies can be done using fiber-rich konjac flour. The addition of protein sources will reduce the GI of the ingredients so that the addition jack bean flour which is a local food is expected to increase its functional properties. To improve its appearance and functional properties, dragon fruit which is rich in anthocyanins is added as a functional component. The aim of the study was to determine the right formulation to produce gluten-free food from konjac tubers, jack bean and dragon fruit with good nutritional and sensory values and favored by panelists. The study used a factorial Completely Randomized Design with 2 factors. The first factor is the proportion of konjac flour: jack bean flour consists of 3 levels, namely 80:20, 70:30 and 60:40. The second factor was the proportion of dragon fruit consisting of 3 levels, namely 10, 20 and 30%. The variables studied at this stage are nutritional values including levels of total protein, fat, minerals, water, ash, yield, and carbohydrates as well as sensory properties including aroma, texture, taste, colour, aftertaste, flavour, and overall acceptability. The conclusion from this study is that the ratio of the use of konjac tuber flour and jack bean flour, as well as the proportion factor of the use of dragon fruit concentrate have an effect on moisture content, ash content, fat content, total protein content, carbohydrate content, and yield of the resulting cookies. In addition to the results of sensory analysis, the results showed a significant effect of the use of the ratio of flour and dragon fruit concentrate, on the attributes of color, aroma, taste, texture, flavour, aftertaste, and overall acceptance of cookies.

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Section: Raw Materials Characteristicsmentioning

confidence: 60%

Section: Figure 1 Sensory Properties Of Cookie Was Affected By Intera...mentioning

confidence: 99%

Characteristics of gluten-free cookies from konjac, jack beans and dragon fruit (Hylocereus undatus)

Nurfirdausi,

Aini,

Dwiyanti

2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…Moreover, all the responses had R 2 ≥ 0.6536, adjusted R 2 ≥ 0.2083, adequate precision ≥ 4.1399, and lack of fit ≥ 0.0287. The high R 2 and adjusted R 2 demonstrated that the quadratic model adequately explained the variance of all response data [31,32]. Furthermore, adequate precision measures the signal-to-noise ratio, where a ratio ≥ 4 indicates an adequate signal [33,34].…”

Section: Model Fittingmentioning

confidence: 90%

Simultaneous Extraction and Decaffeination Process Optimization of Green Coffee Bean-Based Beverages Using Response Surface Methodology

Nugrahini,

Wardani,

Martati

et al. 2024

Trends Sci

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Coffee is a popular drink worldwide, but some people cannot consume it due to its high caffeine content. However, it contains chlorogenic acid, which benefits the human body. To reduce the caffeine content and maintain phenolic compounds, especially chlorogenic acid and its derivatives in green coffee beans, a simultaneous extraction and decaffeination method using hot water was used. Box Behnken Design-Response Surface Methodology was used in this study to determine the optimum simultaneous extraction and decaffeination process for obtaining minimum caffeine and maximum phenolic and antioxidant activity (IC50) of the decaffeinated green coffee bean powder. The Design Expert software was used to analyze and optimize process parameters. Analysis of Variance (ANOVA) test was conducted to identify significant parameters. Three independent parameters were used, i.e., extraction time (10 to 30 min), decaffeination time (6 to 10 h), and decaffeination temperature (60 to 80 °C), to observe the 3 responses (caffeine content, phenolic content, and IC50). The result revealed that the extraction and decaffeination parameters affected green coffee bean powder-based beverages’ caffeine content, total phenolic, and IC50. The lowest caffeine, the highest phenolic, and IC50 were predicted at an extraction time of 10 min, decaffeination time of 8.05 h, and decaffeination temperature of 60 °C with a caffeine content of 1.53 %, total phenolic content of 46.81 mg GAE/g, and IC50 of 29.45 ppm, respectively. The verification showed no significant difference with model predictions at a confidence interval of 5 % based on paired t-tests. HIGHLIGHTS The simultaneous extraction and decaffeination process using hot water successfully produces green coffee bean-based beverages with low caffeine content The extraction and decaffeination parameters affected the caffeine, total phenolic, and antioxidant activity of green coffee bean-based beverages The optimum conditions for the extraction and decaffeination process using hot water were revealed GRAPHICAL ABSTRACT

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“…Porang flour (PF) is a processed product from native porang (Amorphophallus muelleri Blume) tubers from Indonesia with a characteristic yellow color on their tubers [3][4][5]. This flour has unique characteristics and has been applied in various food industries for thickeners, binders, fat substitutes, and other purposes.…”

Section: Introductionmentioning

confidence: 99%

Concentration Optimization of Meat, MOCAF (Modified Cassava Flour), and Purified Porang Flour--Carrageenan (PPFC) Mixed Hydrocolloid Gel for Restructured Sliced Meat Formula using Response Surface Methodology

et al. 2023

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This study aims to determine the optimum formula in restructured sliced meat production using the Box-Behnken Design of Response Surface Methodology (BBD-RSM) to obtain the best yield, hardness, and water-holding capacity (WHC). The concentration of the meat used was 30 to 40 %, MOCAF (modified cassava flour) was 10 to 15 %, and purified porang flour-k-carrageenan (PPFC) mixed hydrocolloid gel was 7.5 to 12.5 %. The alterations in yield, hardness, and WHC of restructured sliced meat were significantly predicted by the second-order regression models with high R2 values. The results revealed that the combining meat composition of 35.41 %, MOCAF of 11.58 %, and purified porang flour-k-carrageenan (PPFC) mixed hydrocolloid gel of 12.50 % was predicted as the optimum formula for restructured meat with characteristics as follows; 99.62 % yield, 133.63 g hardness, and 68.76 % WHC. The verification results through actual research were not significantly different (p > 0.05) from the predictions optimal formula, with characteristics as follows; 99.07 % yield, 131.63 g hardness, and 68.45 % WHC. HIGHLIGHTS The use of MOCAF and PPFC mixed gels for restructured sliced meat making Optimization of restructured sliced meat was reported by Box Behnken Design The optimal formula of the restructured sliced meat was exhibited GRAPHICAL ABSTRACT

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A pilot plant scale of Yellow Konjac (Amorphophallus muelleri Blume) flour production by a centrifugal mill using response surface methodology

Cited by 7 publications

References 24 publications

Characteristics of gluten-free cookies from konjac, jack beans and dragon fruit (Hylocereus undatus)

Characteristics of gluten-free cookies from konjac, jack beans and dragon fruit (Hylocereus undatus)

Simultaneous Extraction and Decaffeination Process Optimization of Green Coffee Bean-Based Beverages Using Response Surface Methodology

Concentration Optimization of Meat, MOCAF (Modified Cassava Flour), and Purified Porang Flour--Carrageenan (PPFC) Mixed Hydrocolloid Gel for Restructured Sliced Meat Formula using Response Surface Methodology

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