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Dian Rachmawanti
Program Studi lmu danTeknologi Pangan, Universitas Sebelas Maret, Surakarta, Jl. Ir. Sutami 36 A, Kentingan, Surakarta, 57126
Agriculture, Biological Sciences & Forestry

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Karakteristik Fisikokimia Tepung Koro Pedang (Canavalia ensiformis) Termodifikasi dengan Variasi Konsentrasi Asam Laktat dan Lama Perendaman Achmad Ridwan Ariyantoro; Dian Rachmawanti; Imro'ah Ikarini
agriTECH Vol 36, No 1 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (408.139 KB) | DOI: 10.22146/agritech.10675

Abstract

This study was aimed to investigated physicochemical characteristic of modified jack bean flour (Canavalia ensiformis) with  various lactic acid concentration and soaking time. This study used factorial random design with two factors: lactic acid concentration (0.5%, 1%, 1.5%) and soaking time (30 and 60 minutes) with three sample repetition and two analysis repetition. The result of study showed that increased lactic acid concentration and soaking time could increased amylose content, water absorption capacity, solubility, swelling pawer, and whiteness degree of jack bean flour modified, but decereased the moisture content and protein content of jack bean flour modified.ABSTRAKPenelitian  ini  bertujuan  untuk  mengetahui  karakteristik fisikokimia tepung  koro  pedang  (Canavalia  ensifarmis) termodifikasi yang dihasilkan dari pemberian perlakuan asam laktat berbagai konsentrasi dan lama perendaman. Penelitian ini menggunakan  rancangan  acak  faktorial  dengan  dua  faktor yaitu konsentrasi asam laktat (0,5%, 1%, 1,5%) dan lama perendaman (30 menit dan 60 menit) dengan 3 kali ulangan sampel dan 2 kali ulangan analisis. Hasil penelitian menyatakan bahwa semakin besar konsentrasi asam laktat dan semakin lama waktu perendaman cenderung meningkatkan kandungan amilosa, daya serap air, kelarutan, swelling pawer, dan derajat putih tepung koro pedang termodifikasi, namun menurunkan kadar air dan kadar protein tepung koro pedang termodifikasi.            
Co-Authors Achmad Ridwan Ariyantoro, Achmad Ridwan Imro'ah Ikarini