Sifat Mutu Fisik Mi Basah Berbahan Baku Tepung Campolay Masak Penuh

Purba, Risdelita; Rohmayanti, Titi; Pertiwi, Sri Rejeki Retna

doi:10.30997/jah.v6i2.3168

Cited by 3 publications

(2 citation statements)

References 7 publications

(9 reference statements)

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“…Pertiwi et al (2020a) melaporkan bahwa perlakuan suhu dan waktu tidak berpengaruh terhadap flavor getir. Aminullah et al (2020) menyatakan bahwa pada pembuatan mi campolay, meskipun sudah dicampur dengan tepung lain, akan tetapi cooking loss masih tinggi. Mi campolay ini memiliki cooking loss yang tinggi yaitu 16,41% (mocaf 70 : 30 tepung campolay), 17,35% (mocaf 60 : 40 tepung campolay), 19,56% (mocaf 50 : 50 tepung campolay), mi yang berkualitas baik adalah yang memiliki cooking loss <15%.…”

Section: Pendahuluanunclassified

KARAKTERISTIK FISIKOKIMIA TEPUNG CAMPOLAY (Pouteria campechiana) TERMODIFIKASI SECARA FISIK DAN BIOLOGI

Pertiwi

Novidahlia²,

Mustofa³

2022

J-AGT

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Flour modifications can be conducted to expand its utilization into processed products. This research aimed to study the effect of physical and biological modification on the physicochemical properties of canistel (Pouteria campechiana) flour. The research method included making canistel flour unmodified (native), physical modification using heat moisture treatment (HMT) method, and biological modification by fermentation. Physical properties analysis included color and morphology of starch granules, while chemical analysis included water content, total sugar content, starch content, amylose content, and amylopectin content. The data were analyzed statistically using One Way ANOVA and continued with the Duncan post hoc test. Statistical analysis showed that modification of canistel flour could decrease brightness and increase a value and decrease b value. Native, HMT-modified, and fermented-modified canistel flour had colors of incarnation, rose pink, and fresh plaster, respectively. In addition, the fermented modified canistel flour tends to have higher total sugar content, although the HMT modified flour tends to decrease compared to the native canistel flour. Modified canistel flour tends to have lower starch, amylose, and amylopectin content than native flour. Morphologically, modifications to canistel flour have no effect on flour morphology. Keywords: fermentation, heat moisture treatment, modified flour, Pouteria campechiana

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Section: Pendahuluanunclassified

KARAKTERISTIK FISIKOKIMIA TEPUNG CAMPOLAY (Pouteria campechiana) TERMODIFIKASI SECARA FISIK DAN BIOLOGI

Pertiwi

Novidahlia²,

Mustofa³

2022

J-AGT

Self Cite

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“…Canistel fruit is usually consumed directly or used as a mixture in making cookies, biscuits, jams, lunkhead, and fruit juice. Also, canistel fruit has also been converted into flour (Pertiwi et al, 2020a, b) and has been applied to several products including wet noodles (Aminullah et al, 2020) and steamed brownies (Pertiwi et al, 2018). The application of non-gluten flour, such as in the manufacture of noodles, is very dependent on the ability of the starch to produce a compact and robust network (Muhandri et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of heat-moisture treatment on the physicochemical properties of native canistel starch

2022

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The modification process in starch can improve starch characteristics and expand its application into food products. The objective of this research was to study the effect of heat moisture treatment (HMT) modification on the properties of new canistel starch and study their potential application to food products. The research methods were isolating the native starch and modifying it using HMT modification. Pasting profile, moisture content, starch and amylose content, yield, color, granule morphology, and crystallinity properties of native and HMT canistel starches were analyzed. Statistical analysis showed that HMT modification increased the initial and peak temperatures of gelatinization, peak time, trough viscosity, final viscosity, and setback value. However, it decreased peak viscosity and breakdown levels. In addition, this modification significantly reduced the yield, brightness, and amylose content of canistel starch. HMT modification made a more tenuous structure than native starch, however it did not change spherical shape and small size of the granules. Also, HMT-modified canistel starch had higher crystallinity degree than native starch. Based on these obtained properties, native canistel starch was suitable for frozen food, whereas HMT starch can be applied in noodle processing and as a thickener.

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

Pertiwi

Novidahlia²,

Rohmayanti³

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Canistel flour contains no gluten protein, and the key to success in making gluten-free products is the use of a combination of alternative flours and binders. The aim of this research was to analyze the sensory properties of snack noodles made from canistel flour, mocaf (modified cassava flour), and guar gum in different concentrations. The proportions of composite flour (canistel flour:mocaf) used in this research were 100%:10%, 90%:10%, and 80%:20%, and guar gum was at the concentrations of 1% and 2%. Analysis included yield, moisture content, and sensory properties such as color, surface texture, aroma, salty taste, umami taste, crispiness, and aftertaste. Results show that the proportion of composite flour significantly affected the yield, moisture content, and some sensory properties, including color, surface texture, and crispiness. The concentration of guar gum and the interaction of composite flour proportion and guar gum concentration did not significantly affect all the attributes measured. Increasing the proportion of mocaf resulted in higher yield, higher moisture content, and better sensory properties in terms of color, surface texture, and crispiness. The snack noodle made from composite flour in the proportion of 90% canistel flour to 10% mocaf with an addition of 1% guar gum was selected as the best one.

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Sifat Mutu Fisik Mi Basah Berbahan Baku Tepung Campolay Masak Penuh

Cited by 3 publications

References 7 publications

KARAKTERISTIK FISIKOKIMIA TEPUNG CAMPOLAY (Pouteria campechiana) TERMODIFIKASI SECARA FISIK DAN BIOLOGI

KARAKTERISTIK FISIKOKIMIA TEPUNG CAMPOLAY (Pouteria campechiana) TERMODIFIKASI SECARA FISIK DAN BIOLOGI

Effect of heat-moisture treatment on the physicochemical properties of native canistel starch

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

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