MODIFIKASI TEPUNG LABU KUNING (Cucurbita Flour) DENGAN HIDROLISIS SECARA ENZIMATIS

Nurhayati, Nurhayati (2021) MODIFIKASI TEPUNG LABU KUNING (Cucurbita Flour) DENGAN HIDROLISIS SECARA ENZIMATIS. JURNAL ILMU DAN TEKNOLOGI PANGAN, 2 (1). pp. 112-119. ISSN 24433446

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Official URL: http://profood.unram.ac.id/index.php/profood/artic...

Abstract

Yellow pumpkin (Cucurbita moschata) could potentially be used as a source of modified flour material to to reduce the consumption of wheat. One method of modified flour that can be done is the enzymatic hydrolysis process using α-amylase enzyme. This research used α-amylase enzyme of small green pea sprout. Objective of this research is to obtained the best condition incubation periode and addition small green pea sprout. The experimental design of the research employed completely randomized design with two factors, incubation periode with 3 levels of treatment (24, 48, and 72 hours) and addition small green pea sprout (10%, 20%, and 30% (b/b dry flour)). The incubation periode was significantly take affect at level significance 95% to solubility and swelling power but not significantly take affect to water absorbing capacity (WAC), oil absorbing capacity (OAC), and β-caroten content. Addition small green pea sprout was significantly take affect at level significance 95% to solubility and swelling power but not significantly take affect to water absorbing capacity (WAC) and oil absorbing capacity (OAC). In addition, the study confirmed that the incubation periode of 48 hours and small green pea sprout of 30% b/b dry flour were the best condition possible. The results at this condition solubility of 61.45%, swelling power of 31.86%, WAC of 3.04 (g), OAC of 2.62 (g/g), and β-caroten content of 3.08 mg/100 g.

Item Type:	Article
Subjects:	600 Teknologi dan Ilmu Terapan > 630 Pertanian & Ilmu Berkaitan
Divisions:	Kepegawaian UMMAT > Angka Kredit Dosen
Depositing User:	Ridwan2 Ridwan2
Date Deposited:	15 Jun 2021 02:03
Last Modified:	15 Jun 2021 02:03
URI:	http://repository.ummat.ac.id/id/eprint/2518

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