Setyani, Sri and Nurainy, Fibra (2011) EVALUASI SIFAT FUNGSIONAL TEPUNG KOMPOSIT BUAH SUKUN (Artocarpus altilis) DAN KECAMBAH KACANG BENGUK (Mucuna pruriens L.) SEBAGAI MAKANAN PENDAMPING AIR SUSU IBU (MPASI). In: Seminar Sains dan Teknologi IV, 29-30 November 2011, Bandar Lampung.
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Prosising Satek IV sri setyani Fibra.pdf Download (1MB) | Preview |
Abstract
This experiment was to evaluate the changes of functional properties of breadfruit and germinated velvet bean (Mucuna pruriens L.) composite flour, and determine the best formula to recommend for under two years children consumption. The treatment consist of two formulations, i.e. F1 (breadfruit steamed flour as row material) and F2 ( breadfruit flour as row material) with germinated velvet bean blend. The results showed that breadfruit steamed formula decreased water absorption capacity, solubility, and rehydration capacity, but it increased viscosity and preference. Meanwhile, the bulk density, and foam stability were not significantly different. Higher formula was breadfruit steamed (F1) with nutrient compounds, such as 15% protein, 6% fat, 4% crude fiber, 4% water, 3% ash, and 378 cal of energy and functional properties consist of 1. 04 g/cm bulk density, 1.38 g/g water absorption, 34.66% solubility, 8.67% foam stability,140.33 BU viscosity, 425.83% rehydration capacity and products were preferred. Therefore this formula was suitable for under two years children.
| Item Type: | Conference or Workshop Item (Paper) |
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| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian |
| Depositing User: | Fibra Nurainy |
| Date Deposited: | 13 Jan 2023 00:44 |
| Last Modified: | 13 Jan 2023 00:44 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/47782 |
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