FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)


KARAKTERISTIK TEPUNG KACANG MERAH HASIL AUTOCLAVING, COOLING, DAN AUTOCLAVING-COOLING [CHARACTERISTICS OF AUTOCLAVED, COOLED AND AUTOCLAVED-COOLED RED KIDNEY BEAN FLOUR]

Anugrahati, Nuri Arum (Unknown)
Widjanarko, Angela Maria (Unknown)



Article Info

Publish Date
27 Nov 2018

Abstract

The characteristics of autoclaved, cooled and autoclaved-cooled red kidney bean flour were studied. Autoclaving was done at 121°C for 15 min while cooling was done at 6°C for 24h. The parameters of red kidney been flour were resistant starch, starch, amylose content, proximate and X-ray diffraction pattern. Resistant starch content (6.23%) and amylose (8.38%) of autoclaved-cooled red kidney flour is higher than control and cooled red kidney bean flour. Autoclaved-cooled red kidney flour has 6.20% of water, 3.97% of ash, 20.79% of protein, 2.84% of fat, and 66.21% of carbohydrate. The X-ray diffraction pattern of autoclaved-cooled red kidney flour is B type with diffraction peaks at 17, 19 and 22 ° 2θ. ABSTRAK Karakteristik tepung kacang merah hasil autoclaving, cooling, dan autoclaving-cooling telah diteliti. Autoclaving dilakukan pada suhu 121°C selama 15 menit sedangkan cooling dilakukan pada suhu 6°C selama 24 jam. Parameter tepung kacang merah yang diuji meliputi kadar pati resisten, pati, amilosa, proksimat, dan pola difraksi X-ray. Autoclaving-cooling menghasilkan kadar pati resisten (6,23%) dan amilosa (8,38%) tepung kacang merah yang lebih tinggi dibandingkan tepung kacang merah kontrol dan hasil cooling. Tepung kacang merah hasil autoclaving-cooling memiliki kadar air 6,20%, abu 3,97%, protein 20,79%, lemak 2,84%, dan karbohidrat 66,21%. Pola difraksi sinar X tepung kacang merah hasil autoclaving-cooling adalah tipe B dengan puncak difraksi pada 17, 19, dan 22° 2θ. Kata kunci : Autoclaving-cooling, tepung kacang merah

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Journal Info

Abbrev

FaSTJST

Publisher

Subject

Computer Science & IT Environmental Science

Description

Started in 2017, FaST publishes articles in the areas of science and technology, particularly in food technology, biology, electrical engineering, industrial engineering, mathematics and civil engineering. Articles are either reviews and/or research ...