Pratiwi, Ayu dian and Nurdjanah, Siti and Utomo, Tanto Pratondo (2020) PENGARUH SUHU DAN LAMA PEMANASAN SAAT PROSES BLANSING TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN FISIK TEPUNG UBI KAYU. Jurnal Penelitian Pasca Panen, 17 (2). pp. 47-55. ISSN ISSN : 0216-1192 E-ISSN : 2541-4054 (In Press)
|
Text
proofread Jurnal Pasca Panen siti nurdjanah.pdf Download (1MB) | Preview |
Abstract
Ayu Dian Pratiwi P, Siti Nurdjanah, and Tanto Pratondo Utomo. 2020. Effect of Temperature and Heating Time During Blanching Process on Physicochemical and Morfologi Properties of Cassava Flour. Processing of fresh cassava into flour is one alternative to overcome the physiological properties of cassava which has a relatively short shelf life. However, in general, traditionally processed cassava flour has several disadvantages such as low dough development, less acceptable texture and flavor when used as main material in bakery products, as well as other food products. Many efforts to improve the quality of cassava flour have been carried out, including the use of heat treatments. Hot water pretreatment has been reported to be beneficial for improving quality of dried horticulture commodities. The purpose of this study was to evaluate the effect of temperature and length of blanching on physicochemical properties of cassava flour. The method was carried out by blanching cassava chip in hot water at 50C, 55C and 60℃ for 5,7,5 and 10 minutes before drying and milling. The results showed the temperature and duration of heating affected the physicochemical properties and granular morphology of cassava flour. The higher the temperature and the longer the blanching cause a decrease in water content, ash content, amylose content, increase solubility, increase swelling power, and slightly changed the granular structures.
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian |
| Depositing User: | Siti Nurdjanah |
| Date Deposited: | 17 Nov 2020 04:36 |
| Last Modified: | 17 Nov 2020 04:36 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/25744 |
Actions (login required)
 |
View Item |