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Bambang Kunarto
Jurusan Teknologi Hasil Pertanian Universitas Semarang
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PEMBUATAN EDIBLE FILM DARI TEPUNG KORO BENGUK (Mucuna pruriens C. utillis L. DC) Bambang Kunarto
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 4 No 2 (2006): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v4i2.103

Abstract

Edible film was film pack that made from edible substance (carbohidrat, hidrofobic substance, fat, protein) to increase shelflife food product in storage. Edible film could be developed as barrier moisture, gases and solute movement. This research was conducted to make edible film from velvet bean flour (Mucuna pruriens f. utilis L. DC). Data were collected from experiment and analized by the analysis of variance with completely randomized design with 3 x 3 arrangement. The first factor is velvet bean consentration (5%, I 0%, 15% w/v). The second factor is pH (pH 3, pH 6, pH 9). The result of research that consentration of velvet bean had significant effect on thickness, elongation, tensile strength and water vapor transmission rate,While pH had significant on elongation, tensile strength and water vapor transmission rate, but did not have significant on thickness. The combination treatment velvet bean flour in 15% consentration and pH 9 resulted the lowest water vapor transmission rate ( 13,06 g/m2hr), the higest tensile strength (4,61 Mpa), thickness 0, 154 mm and elogation 9 ,22%.
PENGARUH BLANCHING DAN UKURAN PARTIKEL (MESH) TERHADAP KADAR GLUKOMANAN, KALSIUM OKSALAT DAN SERAT MAKAN TEPUNG UMBI PORANG (Amorphophallus onchophyllus) Sri Budi Wahjuningsih; Bambang Kunarto
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 9 No 2 (2011): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v9i2.278

Abstract

This study aimed to determine the combination of blanching and particle size (mesh) to content of glucomannan, calcium oxalate and fiber on porang flour. Experimental design used was Randomized Complete Design (CRD) of two factors, namely blanching and particle size. Blanching factor consisted two treatments of blanching for 10 minuts (B1) and non-blanching (B2). While particle size factor consisted of three treatments, namely 60 mesh (N60), 80 mesh (N80) and 100 mesh (N100). Data obtained were analyzed with a variety of scales followed by DNMRT at 5% confidence level. Based on the research can be concluded that the larger particles (small mesh) showed increased levels of glucomannan but calcium oxalate on the downside. Combination blanching treatment and particle size of the large (small mesh) showed dietary fiber content increased
Co-Authors Sri Budi Wahjuningsih, Sri Budi