KARAKTERISTIK FISIKO KIMIA TEPUNG BIJI
CAMPOLAY (Pouteria campechiana (Kunth) Baehni)
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Institusion
Universitas Djuanda
Author
Masyrifah, Susi
Subject
Q Science (General)
Datestamp
2022-03-29 06:52:30
Abstract :
ABSTRACT Susi Masyrifah. B.1210368. Physicochemical Characteristics of Campolay Seed Flour (Pouteria campechiana (Kunth) Baehni). Supervised by Lia Amalia and Tiana Fitrillia. Campolay seeds are part of the residues of campolay fruit. Campolay seeds can be used as a source of food such as flour to be processed into various foods. This research was conducted to determine the physical and chemical properties of campolay seed flour. Campolay seed flour are made into flour with two treatments, they are treatment without heating and treatment with heating (hot water blanching method). The analysis consisted of chemical properties analysis and physical properties analysis, then Paired T-test analysis at a significance level of 5% was carried out. The results of this study showed that the heating treatment affected the physical properties of campolay seed flour, they are starch gelatinization profile (RVA) and morphological properties of starch (SEM and polarized light microscope). The starch gelatinization profile is carried out to provide a simulation of the food processing process. SEM and polarized light microscope showed starch granule structure has changed because of heating treatment. The results of Paired T-test showed that the heating treatment has an effect on the physical properties and several of chemical properties, they are yield (37.47% and 41.6%) white degrees (91.08 and 80.61), (8.59% and 9.77%), ash (2.15% and 1.99%), protein (10.30% and 9.92%), amylose (23.99% and 24.79%), and amylopectin (32.89% and 31.93%), in other hand the heating treatment had no effect on the other chemical properties, they are fat (5.73% and 6.73%), carbohydrate (73.24% and 71.589%), and starch (56.88% and 56.71%). Keywords: campolay seed flour, blanching, Rapid Visco Analysis (RVA), polarized light microscope, Scanning Electrone Microscope (SEM)
ABSTRACT Susi Masyrifah. B.1210368. Physicochemical Characteristics of Campolay Seed Flour (Pouteria campechiana (Kunth) Baehni). Supervised by Lia Amalia and Tiana Fitrillia. Campolay seeds are part of the residues of campolay fruit. Campolay seeds can be used as a source of food such as flour to be processed into various foods. This research was conducted to determine the physical and chemical properties of campolay seed flour. Campolay seed flour are made into flour with two treatments, they are treatment without heating and treatment with heating (hot water blanching method). The analysis consisted of chemical properties analysis and physical properties analysis, then Paired T-test analysis at a significance level of 5% was carried out. The results of this study showed that the heating treatment affected the physical properties of campolay seed flour, they are starch gelatinization profile (RVA) and morphological properties of starch (SEM and polarized light microscope). The starch gelatinization profile is carried out to provide a simulation of the food processing process. SEM and polarized light microscope showed starch granule structure has changed because of heating treatment. The results of Paired T-test showed that the heating treatment has an effect on the physical properties and several of chemical properties, they are yield (37.47% and 41.6%) white degrees (91.08 and 80.61), (8.59% and 9.77%), ash (2.15% and 1.99%), protein (10.30% and 9.92%), amylose (23.99% and 24.79%), and amylopectin (32.89% and 31.93%), in other hand the heating treatment had no effect on the other chemical properties, they are fat (5.73% and 6.73%), carbohydrate (73.24% and 71.589%), and starch (56.88% and 56.71%). Keywords: campolay seed flour, blanching, Rapid Visco Analysis (RVA), polarized light microscope, Scanning Electrone Microscope (SEM)
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