Modified Pumpkin Flour Using Hydrogen Rich Water with a Microwave Dryer

Budiarti, Gita Indah; Wulandari, Ayu; Mutmaina, Siti; Sulistiawati, Endah

doi:10.26555/chemica.v7i1.16230

Cited by 3 publications

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“…HRW could change the distribution of phytochemical in the starch (Guan et al, 2019). The advantages of HRW compared to other chemical solutions for modification are that HRW is safer, healthier for the body and more economical (Budiarti, Wulandari, Mutmaina, & Sulistiawati, 2020).…”

Section: Introductionmentioning

confidence: 99%

Characteristic of Kimpul (Xanthosoma sagittifolium) Flour Modified with Hydrogen Rich Water

Budiarti

Sulistiawati

Sofiana

et al. 2022

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Kimpul one of tuber that potentially for substitute wheat in Indonesia. The disadvantage of kimpul tubers is that they are easily damaged or not durable because they have a high moisture content. Either method to modify starch is to use hydrogen rich water. The advantages of HRW compared to other modification methods are that HRW is safer, healthier for the body and more economical. The objective of the work was to determine the effect of hydrogen rich water and drying temperature on characteristic kimpul flour. Variables were used in this research pH (3, 6,7,9,11), soaking time (15, 30, 45, 60, and 75 minutes), temperature drying (100,110,120°C). The result is yield maximum obtained 38.67% at pH 7, soaking time 45 minutes and temperature drying 100°C. Swelling power is 0.52%. Structure molecule spherical and, separated. Result of proximate analysis for modified kimpul flour are ash content 4.49%; fat content 0.27%; fiber 4.69%; carbohydrate content 76.25%; protein 4.15%; moisture content 10.14%, energy 313.76 Kal/100 g; reducing sugar 0.78%. Color analysis result L, a and b are 19.63; 1.78 and 9.23 respectively. Hydrogen rich water has a good effect on molecules and color.Keywords: flour, kimpul, hydrogen rich water

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Section: Introductionmentioning

confidence: 99%

Characteristic of Kimpul (Xanthosoma sagittifolium) Flour Modified with Hydrogen Rich Water

Budiarti

Sulistiawati

Sofiana

et al. 2022

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“…Kadar air dapat menentukan kualitas tepung. Kadar air dapat dikurangi dengan adanya proses pengeringan (Budiarti, Wulandari, Mutmaina, & Sulistiawati, 2020).…”

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Pengaruh Pengeringan terhadap Kadar Air dan Kualitas Bolu dari Tepung Sorgum (Sorghum bicolor L)

Budiarti¹,

Sya'bani²,

Alfarid³

2021

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Sorgum merupakan serealia bernutrisi tinggi yang potensial untuk subtitusi terigu. Pemanfaatan sorgum saat ini hanya untuk pakan ternak. Penepungan pada sorgum selain untuk menambah masa simpan juga untuk mengurangi kadar tanin. Salah satu penentu kualitas tepung adalah kadar air. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pengeringan kadar air pada tepung sorgum yang dimanfaatkan sebagai campuran pada pembuatan bolu. Hasil penelitian modifikasi tepung sorgum yang didapat dari 2 kg tepung sorgum sosoh menjadi 1,4 kg tepung sorgum termodifikasi adalah 70%. Nilai kadar air pada suhu tepung sorgum termodifikasi tersebut yang mendekati kadar air tepung terigu SNI yaitu pada waktu pengeringan 5 jam dengan suhu 80º C dan 90º C yaitu sebesar 13,8095 % dan 14,6154 %. Perbandingan komposisi penggunnaan tepung sorgum dan tepung terigu terhadap kareakteristik bolu yang optimum atau sesuai terhadap karakteristik bolu SNI adalah 50% tepung sorgum dan 50% tepung terigu.

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