PENGARUH PERLAKUAN PENDAHULUAN PADA PEMBUATAN TEPUNG GANYONG (CANNA EDULIS) TERHADAP SIFAT FISIK DAN AMILOGRAFI TEPUNG YANG DIHASILKAN
ABSTRACT: Ganyong flour is
product derived from ganyong crop (Canna edulis). However, its appearance looks
a bit dull. With pretreatments blanching, submerging in salt water or bisulphide,
it is expected that processing would yield (a) brighter flour. Wider use of
ganyong flour other than conventional ones has not been attempted because of
lack of information on its amilographical property. A research on this is
therefore needed. Pretreatments vary from none serving as a check to blanching,
submerging in salt water or bislphide. Ganyong flour produced from all
processing was analyzed for its color, water absorbing capacity, and
amilographical properties which include gelatination temperature, gelatination
time, and peak viscosity at 50 oC. Experimental yield showed that with
treatments, ganyong flour produced is brighter than control. Water absorbing
capacity of flour from processing with blanching pretreatment is 509,28% of dry
weight. The amilographical properties are as follows : gelatination temperature
and time are 76,05 oC and 32,82 minutes respectively, viscosity at peak and at
50 oC are 580and 370 Brabender Unit (BU).
Penulis: Agus Slamet
Kode Jurnal: jppertaniandd100206