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All Journal Jurnal Ilmu Dasar Indonesian Journal of Biotechnology and Biodiversity Journal of Tropical Crop Science JURNAL PANGAN Annales Bogorienses Jurnal Bioteknologi & Biosains Indonesia
N. Sri Hartati, N. Sri
Pusat Penelitian Bioteknologi-LIPI, Jln. Raya Bogor Km 46 Cibinong 16911
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Materials Science & Nanotechnology Mathematics Social Sciences Other

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Journal : JURNAL PANGAN

 1 
Minimalisasi Penurunan Kadar Beta-Karoten dan Protein dalam Proses Produksi Tepung Ubi Kayu Fathoni, Ahmad; Hartati, N. Sri; Mayasti, Nur Kartika Indah
JURNAL PANGAN Vol 25, No 2 (2016): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1133.555 KB) | DOI: 10.33964/jp.v25i2.327

Abstract

The conventional method of cassava flour production significantly reduces the levels of beta-carotene and protein in the product. Therefore, the method needs to be improved in order to minimize the loss. This study investigated the effect of some treatments on beta-carotene and protein stability including the use of a) various antioxidant agents; 0.3 percent of ascorbic acid, 0,3 percent of sodium metabisulphite and 8 percent of mixture of gum arabic and dextrin (1 : 1), b) different drying methods; cabinet dryer at 40°C and 50°C and sun drying, in cassava flour processing of two carotenoid-rich local cassava varieties; Adira 1 and Mentega 2. The results showed that the use of sodium metabisulphite and cabinet dryer at 40°C were the most effective methods to minimize the loss of beta-carotene and protein. Beta-carotene and protein content in cassava flour obtained from those treatments were 9,44±0,10 µg/g and 2,41 percent compared to control which was 4,92±0,29 µg/g and 2,1 percent whereas sun drying method reduced beta-carotene and protein content by 55,82 percent and 18,43 percent, respectively. Packaging in aluminum bags minimized the loss of beta-carotene and protein in the product during the first 3 months of storage. 
Co-Authors Ahmad Fathoni Anjarsari, Nurul Aeni Aryaningrum, Pramesti Dwi Dwi Hilda Putri Enny Sudarmonowati Enung Sri Mulyaningsih Hani Fitriani, Hani Hartati Hartati Hartati, H. Mayasti, Nur Kartika Indah Prita Sari Dewi Rahman, Nurhaidar Rahman, Nurhamidar Ramadanti, Nur Ayu Sintho Wahyuning Ardie Siti Kurniawati Sudarsono Supatmi Supatmi Ulfa, Umi Tahniah