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All Journal Jurnal Teknologi Dan Industri Pangan Reaktor Bioma : Berkala Ilmiah Biologi JURNAL TEKNOLOGI LINGKUNGAN Microbiology Indonesia Indonesian Food Science and TechnologyJournal Jurnal Sinergitas PkM & CSR FaST : Jurnal Sains dan Teknologi Jurnal Pengolahan Pangan Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Functional Food and Nutraceutical Jurnal Pengabdian kepada Masyarakat Nusantara Journal of Food Technology and Health Journal of Community Service and Engagement Jurnal Abdi Masyarakat Indonesia Prosiding Konferensi Nasional PKM-CSR JURNAL BIOLOGI PAPUA Jurnal Agroindustri Halal Biodiversitas Journal of Biological Diversity
Dr. Adolf J.N. Parhusip
Fakultas Sains Dan Teknologi, Universitas Pelita Harapan
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Functional Properties of Heat-Moisture-Treated Arrowroot (Maranta arundinacea L.) Flour for Instant Porridge Application Livia Tadius, Melissa; Arum Anugrahati, Nuri; J.N Parhusip, Adolf
Reaktor Volume 25 No.2 August 2025
Publisher : Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/reaktor.25.2.47-57

Abstract

Instant porridge, usually made from high glycemic index rice flour, can be substituted with arrowroot flour, which has a lower glycemic index. Heat moisture treatment (HMT) can enhance the water absorption capacity of arrowroot flour. The research aims to determine the effect of HMT temperature and time on the physicochemical characteristics and functional properties of arrowroot flour, to identify the optimal HMT conditions based on water absorption capacity, and to determine the physicochemical characteristics and functional properties of instant arrowroot porridge with the selected HMT treatment.   The HMT method was conducted at temperatures of 100°C, 110°C, and 120°C for 30 minutes, 60 minutes, and 90 minutes. The experimental design is a Completely Randomized Design (CRD) with two factors arranged in a 3 × 3 factorial scheme, with three replications per treatment. The preliminary stage involves the production of arrowroot flour, the primary research phase I involves the modification of arrowroot flour using HMT, and the primary research phase II involves the production of instant arrowroot porridge. The experiment was limited to a laboratory scale due to equipment capacity, especially the oven used for HMT, which restricted batch size and may affect scalability. The results showed that HMT can increase yield, water absorption capacity, total dietary fiber content, and resistant starch content, while decreasing moisture content, total carbohydrate content, and glycemic carbohydrate. The selected HMT arrowroot flour treatment was at 110°C for 60 minutes with the highest water absorption capacity (2.11 g/g). The characteristics of instant arrowroot porridge include 11.03% moisture content, 2.32 g/g water absorption capacity, 2.69 ml/g rehydration capacity, 25.89 seconds/g rehydration time, 70.70% total carbohydrate content, 6.60% dietary fiber content, 64.10% glycemic carbohydrate, and 5.62% resistant starch content. This study shows that HMT-modified arrowroot flour could be a healthier alternative to rice flour in food products, offering a lower glycemic index. The improved functional properties, such as higher water absorption and more dietary fiber, make it suitable for products like instant porridge, which can help people manage blood sugar levels.
Co-Authors A Hasyati A.G. Hendra Aileen N. Wydiapranata Aileen Neysha Aji Sulistian Alfredo Alfredo, Alfredo Amelia Ranindah Sagala Angel, Veliana Anugerah Agungputranto Anugrahati, Nuri A. Azis Boing Sitanggang Betty Sri Laksmi Jenie Caroline Caroline Desideria Lumongga Dwihadiah Diena Mutiara Lemy Dipakalyano, Dipakalyano Donna Calistalia Ruslim Esli Yunita Sari Fernando Ogyen Iwantoro Fernando Ogyen Iwantoro Fraulencia, Jesseline Gandhy, Abel Halim, Yuniwaty Handayani, Ratna Hardoko . Honga, Johan Hubner, Ira B. I.T. Wiguna Indriantari Sekarrini Intan Cidarbulan Matita Intan Matita Ivonne P Kusuma Jack Widjajakusuma Janice A.P. Pramono Jennifer Felicia Prananto Jessica Adelia Tiono Julia Ratna Wijaya Juliana Kaywina Junetta Suraja Kristianto, Elin Kurniawan, Christine J Laia , Clement Khrisman Lia Apriliani Lincoln Halim Lincoln Halim Livia Tadius, Melissa Lucia Crysanthy Soedirga Lulu Julisa Cynthia M. U. Al-abqori M.A.Kholik M.A.Kholik M.I. Alfajri M.I. Alfajri Manalu, Damai Yanti Matita, Intan C. Meily Tania Michelle Caroline Setiawan Nasya I. Arifa Nicolas Tunggul Adhigandewa Nisvi S. Dewi8, S.F Nisvi Suciati Dewi Nolita, Maurelle Nova Bernedeta Sitorus Nuri Arum Anugrahati Nuri Arum Anugrahati Pramono, Rudy Pubby Vianohita Putridimara , Sabrina A. Reinhard Pinontoan Reisky Megawati Tammu Riska Apriliani S.F. Jamaludin S.F. Jamaludin S.F. Jamaludin SALOMO CHRISTIAN Sherly Silalahi, Ramses Sinaga, Wenny S.L. Siti A. Napilah Siti H.T Jammalliah Siti H.T. Jammalliah Siti N. Napilah Suharso, Eveline Tri Nugroho, Raphael Dimas TRIWIBOWO YUWONO Veliana Angel Veliana Angel Veronica P. Effendi WAHYU IRAWATI Wahyu Irawati WAHYU IRAWATI William Christian Winiati Pudji Rahayu Xaveria, Jessica Yasni, Sedarnawati Yusuf Cendrawan Yusuf Cendrawan