* Corresponding Author
The Physicochemical Characteristics of Palado Seed Flour (Aglaia sp.) and Its Potential Use as a New Alternative Flour in Indonesia
https://doi.org/10.22146/agritech.63255 Syamsul Rahman(1*), Salengke Salengke(2), Abu Bakar Tawali(3), Meta Mahendradatta(4)
(1) Agribusiness Study Program, Faculty of Agricultural, Universitas Islam Makassar, Jl. Perintis Kemerdekaan Km 9 No.29, Makassar, Sulawesi Selatan 90245
(2) Departement of Engineering Agricultural, Faculty of Agriculture, Universitas Hasanuddin
(3) Departement of Food Science and Technology, Faculty of Agriculture, Universitas Hasanuddin, Jl. Perintis Kemerdekaan Km 10, Makassar, Sulawesi Selatan 90245
(4) Departement of Food Science and Technology, Faculty of Agriculture, Universitas Hasanuddin, Jl. Perintis Kemerdekaan Km 10, Makassar, Sulawesi Selatan 90245
(*) Corresponding Author
Abstract
Flour is one of the main energy sources for humans and an important ingredient in food processing, for use as fillers, thickeners, gel, film forming and adhesives. Therefore, this study aimed to analyze the physicochemical characteristics of palado seed flour (Aglaia sp.) including proximate analysis and chemical properties comprising energy, carbohydrates, water, and protein, content, as well as dietary fiber, starch, amylose and amylopectin. Furthermore, the physical properties including yield, particle size, degree of whiteness, paste clarity, gel strength, swellability and water absorption, as well as the potential use of palado flour (Aglaia sp) in food processing were analyzed. The study was conducted with a method comprising two stages, namely pre-treatment including processing palado fruit into seeds, drying, and extracting flour, as well as proximate analysis of the physicochemical characteristics. The results showed energy content of 396.14 kcal/100 g, carbohydrates 69.78%, water content 7.53%, protein 9.59%, fat 8.74%, dietary fiber 4.02. %, ash 4.36%, starch 41.31%, amylose 5.68% and amylopectin content 35.63%. Meanwhile, the physical characteristics include the yield of 84.21% with a particle size of 60 mesh, degree of whiteness 29.27%, paste clarity 29.7%, gel strength 109.96 gf, swelling power 0.4%, and water absorption 133.72 %. Based on the results, palado flour has high potential to be developed as the main or alternative ingredient in bread and noodle processing, such as durian and jackfruit seed flour.
Keywords
Full Text:
PDFReferences
Aini, N., & Hariyadi, P. (2007). Pasta pati jagung putih waxydan non-waxy yang dimodifikasi secara oksidasi dan asetilasi-oksidasi abstract pasta of modified waxy and non-waxy white corn. Jurnal Ilmu Pertanian Indonesia, 12(2), 108–115.
Aini, N., Hariyadi, P., Muchradi, T. R., & Andarwulan, N. (2009). Chemical and rheological properties correlation of white corn flour influenced by spontaneous fermentation of corn grits. Forum Pascasarjana, 32(1), 33–43.
Akanbi, T. O., Nazamid, S., & Adebowale, A. A. (2009). Functional and pasting properties of a tropical breadfruit (Artocarpus altilis) starch from Ile-Ife, Osun state, Nigeria. International Food Research Journal, 16(2), 151–157.
Akanbi, T. O., Nazamid, S., Adebowale, A. A., Farooq, A., & Olaoye, A. O. (2011). Breadfruit starch-wheat flour noodles: Preparation, proximate compositions and culinary properties. International Food Research Journal, 18(4), 1283–1287.
Alozie, Y. E., & Chinma, C. E. (2015). Proximate composition, physical and sensory properties of cake prepared from wheat and cocoyam flour blends. Journal of Food Research, 4(5), 181–188. https://doi.org/10.5539/jfr.v4n5p181
Amalia, R., & Kumoro, A. C. (2016). Analisis sifat fisikokimia dan uji korelasi regresi antara nilai derajat substitusi dengan swelling power dan solubility pada tepung gadung (Dioscorea hispida Dennst) terasetilasi. Inovasi Teknik Kimia, 1(1), 17–26.
Amoo, A. R. N., Dufie, W.-M. F., & Ibok, O. (2014). Physicochemical and pasting properties of starch extracted from four Yam varieties. Journal of Food and Nutrition Sciences, 2(6), 262–269. https://doi.org/10.11648/j.jfns.20140206.14
Andarwulan, N., Kusnandar, F., & Herawati, D. (2011). Analisis Pangan. Dian Rakyat.
Anggraeni, Y. P., & Yuwono, S. S. (2014). Effect of natural fermentation in chips of sweet potato (Ipomoea batatas) against physical properties of wheat sweet potato. Jurnal Pangan Dan Agroindustri, 2(2), 59–69.
Behall, K. M., & J.C. Howe. (1995). Effect of long-term consumption of amylose vs amylopectin starch on metabolic variables in human subjects. American Journal of Clinical Nutrition, 61(2), 334–340. https://doi.org/https://doi.org/10.1093/ajcn/61.2.334
Carolina, Y. F., & Ilmi, F. . (2016). Production of Indonesian Canna edulis type IV resistent starch through acetylation modification. International Food Research Journal, 23(2), 492–497.
Cheng, Y. F., & Bhat, R. (2015). Physicochemical and sensory quality evaluation of chapati (Indian flat bread) produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume and wheat composite flours. International Food Research Journal, 22(6), 2244–2252.
Fiqtinovri, S. M., Benita, A. M., Marseno, D. W., & Pranoto, Y. (2020). Sifat fisik, amilograf, dan morfologi pati biji Lai (Durio kutejensis) asetilasi menggunakan asetat anhidrat. AgriTECH, 40(1), 74–83. https://doi.org/10.22146/agritech.33809
Ginting, E., Yulifianti, R., Jusuf, M., & Mejaya, M. J. (2015). Identifikasi sifat fisik, kimia, dan sensoris klon-klon harapan ubijalar kaya Antosianin. Jurnal Penelitian Pertanian Tanaman Pangan, 34(1), 69–78. https://doi.org/10.21082/jpptp.v34n1.2015.p69-78
Hardiyanti, R., Rusmarilin, H., & Karo-Karo, T. (2013). Karakteristik mutu mie instan dari tepung komposit pati kentang ( quality characteristics of instant Noodles made from Flour composites of modified potato starch , mocaf flour and wheat flour with the addition of Phospate salt ). Jurnal Rekayasa Pangan Dan Pertanian, 1(3), 25–40.
Haryanti, P., Setyawati, R., & Wicaksono, R. (2014). Pengaruh suhu dan lama pemanasan suspensi pati serta konsentrasi Butanol terhadap karakteristik fisikokimia pati tinggi Amilosa dari tapioka. Jurnal Agritech, 34(03), 308–315. https://doi.org/10.22146/agritech.9459
Herawati, H., & Sri Widowati. (2009). Karakteristik beras mutiara dari ubi jalar (Ipomea batatas). Buletin Teknologi Pascapanen Pertanian, 5, 37–44.
Hidayat, B., Kalsum, N., & Surfiana. (2009). Characterization of modified cassava flour processed trough partial pregelatinisation method. Journal of Industrial Technology and Agricultural Products, 14(2), 148–159. file:///C:/Users/acer/Downloads/DATA TENANT PDG PASAR SGS 2021/junal nurbani.pdf
Imanningsih, N. (2012). Profil gelatinisasi beberapa formulasi tepung-tepungan untuk pendugaan sifat pemasakan (Gelatinisation profile of several flour formulations for estimating cooking behaviour). Penel Gizi Makanan, 35(1), 13–22.
Indonesia, D. G. D. K. R. (1981). Daftar komposisi ahan makanan. Bharata Karya Aksara.
Jading, A., Tethool, E., Payung, P., & Gultom, S. (2011). Karakteristik fisikokimia pati sagu hasil pengeringan secara fluidisasi menggunakan alat pengering Cross Flow Fluidized Bed bertenaga surya dan biomassa. Reaktor, 13(3), 155–164. https://doi.org/10.14710/reaktor.13.3.155-164
Jufri, M., Dewi, R., Ridwan, A., & Firli. (2006). Studi kemampuan pati biji durian tablet ketoprofen secara granulasi basah. Majalah Ilmu Kefarmasian, 3(2), 78–86.
Kementerian Negara Riset dan Teknologi Republik Indonesia. (2006). Indonesia 2005-2025 Buku Putih. Buku Putih Penelitian, Pengembangan Dan Penerapan Ilmu Pengetahuan Dan Teknologi Bidang Teknologi Informasi Dan Komunikasi Tahun 2005-2025 Republik Indonesia, 124. http://lipi.go.id/publikasi/buku-putih-2005-2025-penelitian-pengembangan-dan-penerapan-ilmu-pengetahuan-dan-teknologi-bidang-teknologi-informasi-dan-komunikasi/11298
Khomsatin, S., Sugiyono, & Bambang, H. (2012). Kajian pengaruh pengukusan bertekanan (Steam pressure treatment) terhadap sifat fisikokimia tepung jagung [Study of The Effects of Steam Pressure Treatment on The Physicochemical Properties of Corn Flour]. Jurnal Teknologi Dan Industri Pangan, 23(1), 86–93.
Kusnandar Feri. (2019). Kimia Pangan Komponen Makro. Bumi Aksara.
Lempang, M., & Asdar, M. (2006). Struktur anatomi, sifat fisik dan mekanik kayu palado (Aglaia sp.). Jurnal Penelitian Hasil Hutan, 24(2), 171–181. https://doi.org/10.20886/jphh.2006.24.2.171-181
Ma’rufah, A., Ratnani, R. D., & Riwayati, I. (2016). Pengaruh modifikasi secara enzimatis menggunakan enzim α-Amilase dari kecambah kacang hijau terhadap karakteristik tepung biji nangka (Artocarpus heterophyllus Lamk. Jurnal Inovasi Teknik Kimia, 1(2), 65–70.
Mohd Hanim, A. ., Chin, N. ., & Yusof, Y. . (2014). Physico-chemical and flowability characteristics of a new variety of Malaysian sweet potato, VitAto Flour. In International Food Research Journal (Vol. 21, Issue 5).
Muliani, R. R., Dedi, F., Feri, K., & Titi Candra Sunarti. (2013). Functional Properties of Hydroxypropylated and Crosslinked Arrowroot Starch. Jurnal Teknologi Dan Industri Pangan, 24(1), 60–67. https://doi.org/10.6066/jtip.2013.24.1.60
Nasution, E., Sudaryati, E., & Asfriyati. (2017). Pemanfaatan beras merah dan jagung dalam pembuatan mie sebagai bahan pangan fungsional. Abdi Talenta, 2(2), 200–205. http://jurnal.usu.ac.id/abdimas
Ng, K. F., Abbas, F. M. A., Tan, T. C., & Azhar, M. E. (2014). Physicochemical, pasting and gel textural properties of wheat-ripe Cavendish banana composite flours. International Food Research Journal, 21(2), 655–662.
Pangastuti, H. A., Affandi, D. R., & Ishartani, D. (2013). Physical and chemical properties characterization of red kidney bean (Phaseolus vulgaris L.) flour by some processing treatment. Jurnal Teknosains Pangan, 2(1), 20–29. www.ilmupangan.fp.uns.ac.id
Pranoto, Y., Rahmayuni, Haryadi, & Rakshit, S. K. (2014). Physicochemical properties of heat moisture treated sweet potato starches of selected Indonesian varieties. International Food Research Journal, 21(5), 2031–2038.
Praptiwi, P., Harapani, M., & Astuti, I. (2006). Peroxide values of Aglaia argentea Blume, A. silvestria (M. Roemer) Merr., dan A. tomentosa Teijsm. & Binn. Biodiversitas Journal of Biological Diversity, 7(3). https://doi.org/10.13057/biodiv/d070309
Rahman, S. (2013). Proximate analysis of palado seed (Aglaia sp.) as an alternative food source locally based. Seminar Proceedings of a National Association of Food Technologists Indonesia, 279–288.
Rahmawati, W., Kusumastuti, Y. A., & Aryanti, N. (2012). Karakterisasi Pati Talas (Colocasia Esculenta (L.) Schott) (Colocasia Esculenta (L.) Schott) Sebagai Alternatif Sumber Pati Industri Di Indonesia. Jurnal Teknologi Kimia Dan Industri, 1(1), 347–351. http://ejournal-s1.undip.ac.id/index.php/jtki
Ravinder, A., Waghray, K., Subbarao, & Evangeline, S. . (2018). Studies on production of gluten free products from Breadfruit flour. Journal of Food, Nutrition and Population Health, 2(1), 1–5. https://doi.org/10.21767/2577-0586.100038
Richana, N., & Sunarti, T. C. (2004). Karakterisasi sifat fisikokimia tepung umbi dan tepung pati dari umbi ganyong, suweg, ubikelapa dan gembili. J.Pascapanen, 1(1), 29–37.
Santoso, B., Pratama, F., Hamzah, B., & Pambayun, R. (2015). Karakteristik fisik dan kimia pati ganyong dan gadung termodifikasi metode ikatan silang. Agritech, 35(3), 273–279.
Sharma, H. K., Kaushal, P., & Singh, A. P. (2019). Rheological measurements of composite flour containing Jackfruit (Artocarpus heterophyllus Lam.) flesh flour and its identification by pattern recognition methods. Journal of Food Measurement and Characterization, 13(1), 404–420. https://doi.org/10.1007/s11694-018-9955-5
Somowiyarjo, S. (2015). Dukungan perlindungan tanaman dalam membangun kedaulatan pangan (Revisi 5 September 2011). Faperta.Ugm.Ac.Id, September 2011, 1–58. http://faperta.ugm.ac.id/download/bahan_kuliah/susamto/dpt/kedaulatan_pangan.docx
Suarni, Firmansyah, I., & Aqil, M. (2013). Keragaman mutu pati beberapa varietas jagung. Penelitian Pertanian Tanaman Pangan, 32(1), 50–56.
Sulistiyaningsih, M., Kurniasari, L., & Maharani, F. (2019). Modifikasi tepung biji nangka (Arthocarphus heterophyllus lamk) dengan metode asetilasi. Jurnal Inovasi Teknik Kimia, 4(1), 26–32. https://doi.org/10.31942/inteka.v4i1.2683
Sumarlin, Efendi, R., & Rahmayuni. (2021). Karakterisasi pati biji durian (Durio zibethinus Murr.,) dengan heat moisture treatment (HMT). https://repository.unri.ac.id/bitstream/handle/123456789/1662/jurnal sumarlin.pdf?sequence=1&isAllowed=y
Waterschoot, J., Gomand, S. V., Fierens, E., & Delcour, J. A. (2014). Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches. Starch/Staerke, 66, 1–16. https://doi.org/10.1002/star.201300238
Yulianti, R., & Ginting, E. (2012). Perbedaan karakteristik fisik edible film dari umbi-umbian yang dibuat dengan penambahan Palsticizer. Penelitian Pertanian Tanaman Pangan, 31(2), 131–136.
DOI: https://doi.org/10.22146/agritech.63255
Article Metrics
Abstract views : 2213
| 
views : 1807
Refbacks
- There are currently no refbacks.
Copyright (c) 2022 Syamsul Ancu Rahman, Salengke Salengke, Abubakar Tawali, Mta Mahendradatta
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.