Physicochemical characteristics of modified starch granules from Durio zibethinus Murr. var. Bintana

Hardiyanti, Rini; Suharman, S.; Sinaga, M. Zulham Efendi; Mahendra, I Putu; Hartanto, Adrian

doi:10.1063/5.0045547

Cited by 4 publications

(2 citation statements)

References 10 publications

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“…The higher the hydrophilic proteins in a food will cause an increase in solubility in liquids because the more hydrophilic group (e.g., lysine, tryptophan, asparagine, glutamine, and histidine) that causes increased water binding capacity [17] The moisture content of cookies is also influenced by the content of amylose and amylopectin in mung bean flour. The amylose content of mung bean flour is 33%, and amylopectin is 67% [18]. Amylose is easy to absorb and release water.…”

Section: Figure 1 Effect Of Mung Bean Supplementation To Moisture Con...mentioning

confidence: 99%

Physical and Chemical Properties of Corn-Almond Cookies Affected by Mung Bean Supplementation and Source of Fat

Aini¹,

Sustriawan²,

Mela³

et al. 2022

Advances in Biological Sciences Research

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Cookies generally contain gluten because they are made from wheat flour obtained from wheat, while there are groups that are intolerant of gluten. Patients with gluten intolerance also tend not to be able to consume casein and lactose intolerance. So, one of the innovations that can be done to make cookies gluten, casein, and lactose-free is to replace wheat flour with corn and almond flour. Corn-almond cookies produced still have a low nutritional value of protein so that supplementation is done with mung bean flour. This research aimed to find out: 1) the effect of mung bean flour supplementation on the quality of corn-almond cookies; 2) the effect of fat types on the quality of corn-almond cookies; 3) the right treatment combination between supplementation of mung bean flour and the type of fat that produces the best quality of corn-almond-based cookies. The design used in this study was Randomized Group Design (RGD). Factors studied included supplementation of mung bean flour (level of 10, 20, and 30%) and sources of fat (margarine, Virgin Coconut Oil (VCO), and combination of margarine and VCO). Based on these factors, nine treatment combinations were obtained, which were repeated three times. Data were analyzed using variance analysis with a level of 5% and further tests of Duncan's Multiple Range Test with a 5% level. The best treatment was chosen by using the effectiveness index test. The results showed that supplementation of mung bean flour increased water content and reduced fat content. While the type of fat increases fat content and dissolved protein levels, and decreases the development volume. The best combination of treatments is cookies with mung bean supplementation of 10% with 100% VCO fat. Physicochemical characteristics of corn-almond cookies produced from the best treatment's combination are having a value of dissolved protein content of 2.35%, fat content of 28.10%, reducing sugar content of 0.21%, moisture content of 2%, ash content of 0.27%, and volume development of 73.23%.

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Section: Figure 1 Effect Of Mung Bean Supplementation To Moisture Con...mentioning

confidence: 99%

Physical and Chemical Properties of Corn-Almond Cookies Affected by Mung Bean Supplementation and Source of Fat

Aini¹,

Sustriawan²,

Mela³

et al. 2022

Advances in Biological Sciences Research

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“…Medan City has one of the highest durian consumption rates in Indonesia [18]. However, the use of durian peel waste in Medan City as a source of biomass graphitic carbon nanostructures has not been investigated.…”

Section: Introductionmentioning

confidence: 99%

Synthesis and Characterization of Graphitic Carbon Nanostructures from Cellulose Extraction of Durian Peel Waste

Marlina,

Noer,

Purwasasmita

2024

J. Phys.: Conf. Ser.

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The synthesis of graphitic carbon nanostructures from cellulose extraction of durian peel waste has been successfully carried out in this study. This study aim to produce the graphitic carbon nanostructures to give innovative solutions to the renewable energy storage challenge. Durian peel cellulose was synthesized into graphitic carbon nanostructures through catalytic graphitization method. 4.8 grams of durian peel cellulose was hydrocharred at 200°C for 4 hours, then impregnated using Fe(NO3).9H2O and ethanol for 90 minutes. The sample was then precipitated for 12 hours and dried at 60°C. The sample was pyrolysed at 900°C for 3 hours. Characterization was carried out using TEM and XRD. Characterization TEM showed the morphological characteristics of graphitic carbon nanostructures in the form of coils in uneven amounts with the avarage diameter size is 24.9134 nm. In addition, the XRD characterization results also strengthen the characteristic phase of graphitic carbon nanostructures at 2θ 26.5° and 44.7°, although nanoparticles from Fe catalysis are visible in the sample due to the absence of reflux.

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Chemical characteristics of modified Désirée potato starch-chitosan edible films

Hardiyanti,

Suharman,

Arrazi

et al. 2023

AIP Conference Proceedings

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Physicochemical characteristics of modified starch granules from Durio zibethinus Murr. var. Bintana

Cited by 4 publications

References 10 publications

Physical and Chemical Properties of Corn-Almond Cookies Affected by Mung Bean Supplementation and Source of Fat

Physical and Chemical Properties of Corn-Almond Cookies Affected by Mung Bean Supplementation and Source of Fat

Synthesis and Characterization of Graphitic Carbon Nanostructures from Cellulose Extraction of Durian Peel Waste

Chemical characteristics of modified Désirée potato starch-chitosan edible films

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