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All Journal Kirana: Jurnal Komunikasi dan Penyuluhan Pertanian Jurnal Penelitian Hasil Hutan
Syamsul Rahman
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Materials Science & Nanotechnology Social Sciences

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Journal : Jurnal Penelitian Hasil Hutan

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PENGEMBANGAN TEPUNG PALADO (Aglaia sp.) SEBAGAI PANGAN ALTERNATIF DARI HUTAN Syamsul Rahman; Awaluddin Rauf; A. Susilawaty Hardiani
Jurnal Penelitian Hasil Hutan Vol. 39 No. 3 (2021): Jurnal Penelitian Hasil Hutan
Publisher : BRIN Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20886/jphh.2021.39.3.115-120

Abstract

Palado seeds (Aglaia sp.) are originally part of wild forest plants commonly used as a snack by boiling and roasting. Theutilization of these seeds into flour increases its value and extends the storage time as an alternative food ingredient. Therefore, thisstudy aimed to analyse the macronutrient content of palado flour by proximate anlysisi. Parameter analysed includes moisture ash,fat, protein, carbohydrate, and energy contents the palado flour. Analysis of moisture content was determined by drying method; ashcontent was determined by ashing in a furnace; fat content was determined by soxhlet method, protein was determined by the MicroKjeldahl method, carbohydrate content was determined by weight talce, and energy content was determined by the sum of the weightof crude protein, carbohydrates, and fat. The results showed that the palado flour consisted of 66.72% carbohydrate, 12.37% fat,3.61% ash, and 414kcal energy. This research indicates that palado flour could be an alternative flour, both as the main foodmaterial and as a fortification palado seeds, alternative food, nutrition content, flour, bread and noodles.
Co-Authors A. Susilawaty Hardiani Amin Jaya, Muhammad Awaluddin Rauf Helda Ibrahim Herman Nursaman