PROFIL DAN LAJU PERUBAHAN MUTU TEPUNG KECAMBAH KACANG HIJAU SELAMA PENYIMPANAN

Priyanto, Gatot and Sari, Gusten and Hamzah, Basuni (2008) PROFIL DAN LAJU PERUBAHAN MUTU TEPUNG KECAMBAH KACANG HIJAU SELAMA PENYIMPANAN. JURNAL AGRIBISNIS DAN INDUSTRI PERTANIAN, 7 (3). pp. 347-359. ISSN 1412-8888

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    Abstract

    The objective of this research was to observe the quality change model and its rate constant of germinated mung beans flour during storage. The experiment was conducted on factorial completely randomized design and three replications, There are two treatment factors. i.e. packaging (polypropylene and metalized foil) and storage time (0, 10, 20 and 30 days). Quality was expressed by some observed parameters, i.e. moisture content, specific volume, solubility, browning index, repose angle. The results show that the quality of germinated mung beans flour was changed during storage. The quality was significantly influence both by the package and storage time. Kinetics studies on that changes show that the quality was changed following the zeroth order kinetics mode. The rate constant of quality changes, respectively for moisture content, browning index, specific volurne, solubility, and repose angle is 2,22x10^-2 %/day, 2,60x10^-3 Abs420nm per day, 6,lxl0^-3 mL/g/day, l4,0xl0^-3 menit/g/day and 26,37x10^-2 grade/day for the flour packed by polypropylene. The lower one was shown on the flour packed by metalized foil in exception for moisture content and browning index. The average physical quality profile of the flour was observed in the range value of moisture content 3,4 to 4,2 percent, browning index 0,45 to 0,53 Abs420nm, specific volume 1,58 to 1,75 mL/g, solubility l,l7 to 1.48 minutes/g, and repose angle 34,4 to 41.62^o, while the sensories quality profile was described on hedonic score of flavor, color and texture at the second to three level score (notsatisfy to satisfy score). Therefore it needs to develop flour processing as well as the packaging method in order to obtain the satisfy sensories quality of mung beans flour.

    Item Type: Article
    Uncontrolled Keywords: Quality, rate of change, flour, storage
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Faculty of Agriculture > Department of Agricultural Technology
    Depositing User: Dr. Gatot Priyanto
    Date Deposited: 13 May 2013 04:24
    Last Modified: 13 May 2013 04:24
    URI: http://eprints.unsri.ac.id/id/eprint/2133

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