KARAKTERISASI SIFAT FISIK, KIMIA DAN FUNGSIONAL TEPUNG GANDUM LOKAL VARIETAS SELAYAR, NIAS DAN DEWATA
ABSTRACT: It was reported that
a group of experts in 2000 had successfully adapted some Indian wheat varieties
in Indonesia. After a series of trial in 15 Provinces, they claimed that some
varieties showed promising yields, up to 3,5 ton per hectare, a level that was
definitely higher than those yielded in its original habitat. Despite the
success, there has not been a report on characteristic of its flour. The study
was therefore conducted to evaluate physical and chemical properties as well as
its functional properties of the flour processed from there locally grown
Indian wheat varieties so called Dewata, Selayar and Nias, and to compare them
to those of known wheat varieties i.e. Australian Hard Wheat (AHW) and
Australian Standard Wheat (ASW).
The properties assessed include the weight per 1000 of seeds, proximate
composition, and some rheological properties, and were carried out on a group
of samples taken randomly. The data were then analyzed by means of Analysis of
Variance and subsequently followed by Duncan’s Multiple Range Test to see if
any difference amongst the varieties.
The results showed that Nias wheat variety has a comparable weight of
seed than that of AHW and ASW, while the ones of Selayar and Dewata are
somewhat higher. Based on the protein content, Dewata which contains 11,63%
protein may be classified as a high protein group of wheat, similar to AHW (11%
protein), while the other two varieties containing about 10% protein fall into
a medium-level protein group. The ASW varieties belongs to low protein wheat
since it contains only 8,44% protein. However, the farinograph, extensograph
and alveograph test indicated that the flour of the locally grown wheat
possesses a less desirable gluten quality.
Key Words: locally grown wheat
variety, characterization
Penulis: Erni Sofia Murtini,
Tri Susanto, Ratih Kusumawardani
Kode Jurnal: jppertaniandd050024
