Characterization of Ganyong (Canna discolor) and Cowpea (Vigna unguiculata) Flour Affected by Heat Moisture Treatment

Yovani, Tania; Wangrimen, Gervasius Harwin; Fitriani, Aprilia

doi:10.12928/jafost.v3i1.6504

Cited by 2 publications

(4 citation statements)

References 8 publications

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“…The color characteristics of the flakes were assessed using a Konica Minolta chromameter (Yovani et al, 2022). The findings demonstrate that the L* value serves as an indicator of brightness, while the a* value serves as an indicator of the intensity of red-green color.…”

Section: Colormentioning

confidence: 98%

PHYSICAL CHARACTERISTICS OF KEPOK BANANA BUD (Musa paradisiaca Linn.) FLAKES WITH VARIATIONS OF MOCAF FLOUR

Rahmadhia,

Toni,

Fitriani

2024

JTEP

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Yellow Kepok banana buds (KBB) are well-known for their high dietary fiber content and prospective use as functional food additives. High fiber consumption has been linked to diabetes prevention. The production of flakes derived from KBB has the potential to facilitate individuals in incorporating high-fiber food items into their daily diets. Nevertheless, the utilization of just Yellow KBB flour yields flakes that are deemed undesirable by consumers due to their firm consistency and deep hue. The substitution of Yellow KBB flour with a combination of wheat flour and mocaf has the potential to enhance the physical characteristics of the resulting flakes. The objective of this study is to assess the physical attributes of flakes derived from KBB. This particular flake was produced using a series of five distinct formulations. The present study employed a completely randomized design (CRD) with three replications. The formulas consist the proportions of wheat flour (WF), mocaf flour (MF), and Yellow Kepok banana bud (KBB). The following are the five ratios: (100%:0%:0%), (50%:50%:0%), (50%:37.5%:12.5%), (50%:25%:25%), and (50%:37.5%:12.5%). The water absorption, swelling ability, texture, and color of flakes produced from wheat, mocaf, and KBB flour were examined. The F2 sample, consisting of a composition of 50% wheat flour, 37.5% mocaf flour, and 12.5% yellow KBB flour, exhibited the highest water absorption value (63.19%) among all the samples. In addition to this, F2 can be characterized as a specimen exhibiting a relatively low level of hardness (1.63 N) and a correspondingly low fracture value (2.08 N). The F2 flakes had a much higher brightness value (37.06) in comparison to the other samples used yellow KBB flour.

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Section: Colormentioning

confidence: 98%

PHYSICAL CHARACTERISTICS OF KEPOK BANANA BUD (Musa paradisiaca Linn.) FLAKES WITH VARIATIONS OF MOCAF FLOUR

Rahmadhia,

Toni,

Fitriani

2024

JTEP

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“…The precipitate on the filter paper was washed successively using 20 ml of hot distilled water, 20 ml of 0.3 N H₂SO₄, and 10 ml of 90% ethanol. The filter paper containing the precipitate was removed and put in a porcelain cup and then dried at 105°C for 30 minutes (Yovani, 2022). After that, put it in the desiccator for 15 minutes and weigh it.…”

Section: Crude Fibermentioning

confidence: 99%

“…The weighing bottle was removed and cooled in a desiccator for 15 minutes after which it was weighed. Drying was continued every hour until a constant weight was obtained (Yovani, 2022). The water content calculation formula can be seen as follows:…”

Section: Moisture Contentmentioning

confidence: 99%

“…Fiber has two types, namely dietary fiber and crude fiber. Crude fiber is a part of food that cannot be hydrolyzed by strong acids and strong bases, but crude fiber can be determined with sulfuric acid and sodium hydroxide (Hardiyanti & Nisah, 2021;Yovani et al, 2022). The results of the crude fiber test on the dragon fruit peel and sappan wood jelly drink samples can be seen in Table 4.…”

Section: Crude Fibermentioning

confidence: 99%

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Physico-chemical Characteristics of Jelly Drink with Variation of Red Dragon Fruit Peel (Hylocereus polyrhizus) and Additional Sappan Wood (Caesalpinia sappan)

Indriani,

Khairi

2023

J. Agri. Food. Sci. Tech.

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Red dragon fruit peel can be developed into a jelly drink because it naturally contains pectin which can be used as a thickening agent. Sappan wood contains bioactive substances including antioxidants of 15.69 ppm, anthocyanin 2.43%, and brazilin which can increase the red color in jelly drinks. This study contributes to determining the physicochemical characteristics of the red dragon fruit peel jelly drink with the addition of sappan wood. This study consisted of three formulations and a control. The concentrations of red dragon fruit peel and sappan wood were F1=1.5:0.5, F2=1.7:0.3, F3=1.9:0.1, and control (F4=2 :0). The product evaluation consists of pH, gel strength, viscosity, crude fiber, and moisture content. This study showed that the physical properties of jelly drink had a pH value between 6.49-6.67, a gel strength between 0.20-0.22, and a viscosity between 372-583 mPa.s. The chemical properties of jelly drinks have 1.29-2.13% crude fiber and 71.27-76.69% moisture content. This study showed that the higher the red dragon fruit peel concentration and the lower the sappan wood used, the higher the gel strength, viscosity, and crude fiber content, and lowered the pH value and moisture content.

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Characterization of Ganyong (Canna discolor) and Cowpea (Vigna unguiculata) Flour Affected by Heat Moisture Treatment

Cited by 2 publications

References 8 publications

PHYSICAL CHARACTERISTICS OF KEPOK BANANA BUD (Musa paradisiaca Linn.) FLAKES WITH VARIATIONS OF MOCAF FLOUR

PHYSICAL CHARACTERISTICS OF KEPOK BANANA BUD (Musa paradisiaca Linn.) FLAKES WITH VARIATIONS OF MOCAF FLOUR

Physico-chemical Characteristics of Jelly Drink with Variation of Red Dragon Fruit Peel (Hylocereus polyrhizus) and Additional Sappan Wood (Caesalpinia sappan)

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