KARAKTERISTIK FISIKOKIMIA TEPUNG KOMPOSIT BERBAHAN DASAR TEPUNG UBI JALAR, PATI JAGUNG, DAN TEPUNG KEDELAI
ABSTRACT: This research aims
at evaluating the physicochemical properties of composite flour produced from
sweet potato flour, corn starch, soybean flour, and xanthan gum. . The research
had been performed using factorial completely randomized design, with
one factor i.e
ratio of sweet potato
flour : corn
starch: soybean flour: xanthan gum: 60%:20%:19,5%:0,5%,50%:30%:19,5%:0,5%,40%:40%:19,5%:0,5%, 50%:20%:29,5%:0,5%, 40%:30%:29,5%:0,5%, 30%:40%:29,5%:0,5% and
100% wheat flour
as control. The
composite flour produces
were subjected to
chemical analysis (proximate and crude fiber). The results showed that ratio of sweet potato flour, corn
starch, soybean flour, and xanthan gum gave the high significant differences
(P<0,01) on all of parameter observed.
Based on protein content, the composite
flour with the proportion of sweet potato 30%, corn starch 40%, soybean flour
29,5% and xanthan gum 0,5% can be
considered similar to wheat flour for making wheatless products.
Penulis: Iman Ginting, Elisa
Julianti, Rona J, Nainggolan
Kode Jurnal: jppertaniandd150024
