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Journal : Reaktor

Modification blanching process of potato flour using hydrogen rich water Gita Indah Budiarti; Lukhi Mulia Shitophyta; Ndaru Okvitarini; Vinna Fajarwaty; Ayu Damayanti
Reaktor Volume 20 No.4 December 2020
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (345.202 KB) | DOI: 10.14710/reaktor.20.4.161-165

Abstract

The chemical composition of potatoes includes carbohydrates, protein, fiber, vitamins, and minerals. The composition of vitamins and minerals in potatoes is higher than wheat flour. Brownish color in potato flour has reduced consumer's interest, so it needs to be modified to improve the color and physicochemical properties of flour. Researchers are trying to modify the blanching process using hydrogen-rich water. Because hydrogen-rich water has antioxidants that can prevent the browning process (oxidation) potato flour, cheaper, safer, and healthier than chemical compounds. The purpose of this study was to optimize the blanching process for potato flour modification. Variation of the process used is soaking time at 30, 45, 60, 75, and 90 minutes. The optimal results of water content, ash content, reducing sugar content, protein, color, and swelling power were obtained at 75 minutes are 6.7%, 2.68%, 0.26%, 7.1%, 81.17, and 7 g/g. The quality of the modified potato flour met the physicochemical parameters of the flour according to the SNI standard for flour, except ash content. The quality of potato flour produced almost equals as the quality of wheat flour, so it needs to be considered as a substitute for wheat flour and is friendly for diabetics.Keywords: potatoes, modified flour, physicochemical properties, wheat
Characteristic of Kimpul (Xanthosoma sagittifolium) Flour Modified with Hydrogen Rich Water Gita Indah Budiarti; Endah Sulistiawati; Nurani Sofiana; Dessy Norma Yunita
Reaktor Volume 21 No.4 December 2021
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.449 KB) | DOI: 10.14710/reaktor.1.1.155-159

Abstract

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