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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Indonesian Food Science and TechnologyJournal
Lavlinesia
Universitas Jambi
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Materials Science & Nanotechnology Physics

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Comparative Analysis of Flour Properties of Dioscorea alata Tuber And Its Utilization On Wet Noodle Lavlinesia; Ulyarti; Ade Yulia; Ica Pransisca; Zoles Purnawati
Indonesian Food Science & Technology Journal Vol. 1 No. 2 (2018): Vol 1 no 2, July 2018
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (279.161 KB) | DOI: 10.22437/ifstj.v1i2.5342

Abstract

Abstract— Dioscorea alata grown in many areas of the world has been intensively studied. However none of Indonesian cultivar has been intensively studied for their properties and its utilization in food industry. This research was aimed to compare the properties of purple Dioscorea alata’s flour produced using different methods and to study the effect of partly substituted wheat by purple Dioscorea alata’s flour on the characteristic of wet noodles. The research on the properties of purple Dioscorea alata’s flour was conducted using complete random design with treatment on the methods used to produce flour: control, steaming, soaking in 1% citric acid solution + steaming, blanching + soaking in 1% citric acid solution + steaming and blanching + soaking in 2% ascorbic acid solution + steaming.These 5 methods were repeated 4 times. The research on utilization of Dioscoreaalata’s flour on wet noodle was conducted using complete random design with 5 levels of treatment (0%, 10%, 20%, 30%, and 40% of Dioscorea alata’s flour) and 4 replications. The result showed that steaming the slices of tuber for 7 minutes prior to drying was an effective method to produce flour with strong natural color of purple. The concentration of Dioscorea alata’s flour significantly affects the elongation and texture of noodle (p<0.05). Except for its unpleasant grey color, wet noodle can be produced using up to 40% Dioscorea alata’s flour.
The Antioxidant Activity of Fresh Yam and Its Changes During Processing into Flour and Storage Lavlinesia; Monica E.; Ulyarti
Jurnal Penelitian Pendidikan IPA Vol 9 No 10 (2023): October
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i10.3752

Abstract

This research aimed to study the antioxidant activity of several cultivars of fresh yam tubers and its flour and to determine the effect of processing and storage on antioxidant activity of yam flour. The research used Complete Random Design (CRD). This study was conducted in three stages and repeated 3 times.  At first stage, antioxidant activities of three types of yam were investigated.  The type of yam tuber which has the highest antioxidant activity was used for second stage. At second stage, the experiment was carried out to determine the effect of processing methods on the antioxidant activity of yam flour. The treatment which produced yam flour with the highest antioxidant activity was further used in the last stage.  At last stage, the experiment was carried out to determine the effect of storage on antioxidant activity.  At this stage, 3 different storage times was used (0 weeks, 4 weeks and 8 weeks). The results showed that types of yam and processing treatment gave significant effect on antioxidant activity, IC50, L*, a* and b*, and total anthocyanin of yam tuber and flour.  However, processing method gave insignificant effect on value of L* of yam flour. Type of yam with the highest antioxidant activity was purple yam with antioxidant activity 96,35%, IC50 44,95 μg/ml, total anthocyanin content 351,82 mg/100g, L* 46, a* 54, and b* - 21. The processing method that produce flour with the highest antioxidant activity was steaming which produce yam flour with antioxidant activity of 83.59%, IC50 67.48 μg/ml, total anthocyanin content 136.94 mg/100g, L* 66, a* 26, and b* -15. There was a decrease in antioxidant activity, total anthocyanin content, L*, a* and b* of yam flour during storage of 4 and 8 weeks
The Antioxidant Activity of Fresh Yam and Its Changes During Processing into Flour and Storage Lavlinesia; Monica E.; Ulyarti
Jurnal Penelitian Pendidikan IPA Vol. 9 No. 10 (2023): October
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i10.3752

Abstract

This research aimed to study the antioxidant activity of several cultivars of fresh yam tubers and its flour and to determine the effect of processing and storage on antioxidant activity of yam flour. The research used Complete Random Design (CRD). This study was conducted in three stages and repeated 3 times.  At first stage, antioxidant activities of three types of yam were investigated.  The type of yam tuber which has the highest antioxidant activity was used for second stage. At second stage, the experiment was carried out to determine the effect of processing methods on the antioxidant activity of yam flour. The treatment which produced yam flour with the highest antioxidant activity was further used in the last stage.  At last stage, the experiment was carried out to determine the effect of storage on antioxidant activity.  At this stage, 3 different storage times was used (0 weeks, 4 weeks and 8 weeks). The results showed that types of yam and processing treatment gave significant effect on antioxidant activity, IC50, L*, a* and b*, and total anthocyanin of yam tuber and flour.  However, processing method gave insignificant effect on value of L* of yam flour. Type of yam with the highest antioxidant activity was purple yam with antioxidant activity 96,35%, IC50 44,95 μg/ml, total anthocyanin content 351,82 mg/100g, L* 46, a* 54, and b* - 21. The processing method that produce flour with the highest antioxidant activity was steaming which produce yam flour with antioxidant activity of 83.59%, IC50 67.48 μg/ml, total anthocyanin content 136.94 mg/100g, L* 66, a* 26, and b* -15. There was a decrease in antioxidant activity, total anthocyanin content, L*, a* and b* of yam flour during storage of 4 and 8 weeks
Co-Authors Ade Yulia Ica Pransisca Monica E. Ulyarti Zoles Purnawati