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All Journal Jurnal Administrasi Bisnis KALPATARU: Jurnal Sejarah dan Pembelajaran Sejarah Jurnal Elemen Jurnal Teknik STRING (Satuan Tulisan Riset dan Inovasi Teknologi) Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Bisnis Net : Jurnal Ekonomi dan Bisnis Sungkai JURNAL AGROINDUSTRI HALAL Edu Research : Jurnal Penelitian Pendidikan Jurnal Teknik Mesin, Industri, Elektro dan Informatika Jurnal Rekayasa Sistem Informasi dan Teknologi FINANCE : International Journal Of Management Finance JESS (Journal of Educational Social Studies)
Ari Irawan
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Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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Journal : JURNAL AGROINDUSTRI HALAL

 1 
Profil Gelatinisasi dan Sifat Fisik Tepung Campolay Masak Penuh dan Lewat Matang (Pouteria campechina) Gelatinization Profiles and Physical Propertis of Ripe and Over Ripe Canistal Flour (Pouteria campechiana) Nursyawal Nacing; Ari Irawan; Sri Rejeki Retna Pertiwi; Aminullah Aminullah
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (810.839 KB) | DOI: 10.30997/jah.v7i1.3267

Abstract

This research aims to study gelatinization profile and physical properties of ripe and overripe canistel flour. Data statistically analyzed using the independent sample T-tes. Analyzed of the chemical properties of canistel fruits include water content, starch content, and sugar content, while analyzed canistel flour includes gelatinization profile, shape and size of starch granules with color test. The results of the analyzed showed that the water content and sugar content of ripe canistel fruit is higher than those of overripe canistel fruit, while the lower starch content. The total starch and amylose content of ripe canistel flour is higher than that of overripe flour. Analyzed the results of gelatinization profile ripe canistel flour has a peak viscosity, final viscosity, and  higher gelatinization temperature than the finished canistel flour and the gelatinization faster time. Analysis of the physical properties of the color parameters of canistel flour produces the reddish yellow color, while of the shape and size of the canistel flour starch granule shape that are round with size ranges between 2-7 µm.Keywords: Canistel fruit, canistel flour, gelatization profile.
Co-Authors Abrianto Akuan ACHMAD FAUZI Achmad Fauzi DH Adil Firdias Akbar Muchbarak Amellia Fatimatus Saputri Aminullah Aminullah Andini Atikah Putri Andriani Kusumawati Argo Putra Prima Arie Pratania Putri Binti Clara Lavenia Daniel Fransiscus Simanjuntak Darmawan, Agus Eka Intan Kumala Putri Eka Pertiwi Br Sinuhaji Evy Afriyani Fachrizal Abiyyuansyah Ferdyansah Ananta Ginanda Rizky Amalia Hidayati Hidayati Kholil Nur Ibrahim Kusharjanto Kusmiati M. Dhani Rahardian M. Kholid Mawardi Mohammad Iqbal Muhamad Idris Muhamad Khadafi Muhammad Goldy Adrian Ni Luh Putu Ayu Rediastuti S Nursyawal Nacing Oktoba, Zulpakor Ortin Krisdianto Ovami, Debbi Chyntia Pangestuti, Edriana PIRKUN Putu Ristyaning Ayu Raden Muhammad Jiddan Aziz Riski Putri Kusumaningsih Salman Alfarisi Sri Rejeki Retna Pertiwi Sutrisno, Sutrisno Syahrul Pratomo Titi Puspita Sari Trisma Jaya Saputra Zainal Asril