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All Journal Jurnal Sains dan Teknologi Pangan Indonesian Food Science and TechnologyJournal Martabe : Jurnal Pengabdian Kepada Masyarakat Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Makara Journal of Science Jurnal Karya Abdi Masyarakat Jurnal Ilmiah Ilmu Terapan Universitas Jambi Jurnal Agroindustri Pangan Jurnal Pengabdian Masyarakat dan Riset Pendidikan
Ade Yulia
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Nursing Public Health Social Sciences Other

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Journal : Indonesian Food Science and TechnologyJournal

 1 
Comparative Analysis of Flour Properties of Dioscorea alata Tuber And Its Utilization On Wet Noodle Lavlinesia; Ulyarti; Yulia, Ade; Pransisca, Ica; Purnawati, Zoles
Indonesian Food Science and Technology Journal Vol. 1 No. 2 (2018): Volume 1. Number 2, July 2018 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (279.161 KB) | DOI: 10.22437/ifstj.v1i2.5342

Abstract

Abstract— Dioscorea alata grown in many areas of the world has been intensively studied. However none of Indonesian cultivar has been intensively studied for their properties and its utilization in food industry. This research was aimed to compare the properties of purple Dioscorea alata’s flour produced using different methods and to study the effect of partly substituted wheat by purple Dioscorea alata’s flour on the characteristic of wet noodles. The research on the properties of purple Dioscorea alata’s flour was conducted using complete random design with treatment on the methods used to produce flour: control, steaming, soaking in 1% citric acid solution + steaming, blanching + soaking in 1% citric acid solution + steaming and blanching + soaking in 2% ascorbic acid solution + steaming.These 5 methods were repeated 4 times. The research on utilization of Dioscoreaalata’s flour on wet noodle was conducted using complete random design with 5 levels of treatment (0%, 10%, 20%, 30%, and 40% of Dioscorea alata’s flour) and 4 replications. The result showed that steaming the slices of tuber for 7 minutes prior to drying was an effective method to produce flour with strong natural color of purple. The concentration of Dioscorea alata’s flour significantly affects the elongation and texture of noodle (p<0.05). Except for its unpleasant grey color, wet noodle can be produced using up to 40% Dioscorea alata’s flour.
Co-Authors AA Sudharmawan, AA Agustian, Egie Bariyah, Wulan Emanauli, Emanauli Erawaty, Lela Fauziah Fiardilla Feni Feni Indriyani Indriyani Latifa Aini Lavlinesia Lisani, Lisani Meri Arisandi Nazarudin Oktaria, Fera Pransisca, Ica Purnawati, Zoles Rudi Prihantoro, Rudi S. Syamsyurizal Sahrial Sahrial Sari, Fenny Permata Silvi Leila Rahmi Suandi Suandi Y. G. Armando Yernisa Yernisa