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All Journal AGRITEKNO, Jurnal Teknologi Pertanian
Sarman, La
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Agriculture, Biological Sciences & Forestry

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Karakteristik Fisikokimia Tepung Pisang Tongka Langit (Musa troglodytarum L.) Pregelatinisasi dengan Variasi Penambahan Air Tetelepta, Gilian; Sarman, La; Augustyn, Gelora H; Polnaya, Febby J
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.190

Abstract

This study aimed to characterize the physicochemical properties of pregelatinized tongka langit banana flour with varying levels of water addition. A completely randomized design with a single factor of water addition was employed, consisting of four treatment levels (0, 15, 20, and 25%) and three replications. The results indicated that tongka langit banana flour, both without and with pregelatinization treatment, exhibited water content ranging from 5.38 to 12.90%, ash content from 3.88 to 17.96%, water absorption capacity from 1.54 to 1.83%, solubility from 0.13 to 0.20%, swelling power from 0.14 to 0.17 g/g, and amylose content from 15.23 to 23.33%. Pregelatinization treatment enhanced water absorption capacity, amylose content, swelling power, and solubility, while reducing the water and ash content of tongka langit banana flour.
Co-Authors Augustyn, Gelora Helena Febby J. Polnaya Tetelepta, Gilian