Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal Jurnal Agrotek UMMat
Muhammad Risky Prima
Universitas Muhammadiyah Luwuk
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Effect of soaking time sodium metabisulfite (Na2S2O5) and carboxymethyl cellullose (CMC) on the characteristics of lowe banana starch Muhummad Ahmad Said; Ramadhani - Chaniago; Muhammad Risky Prima; Fatmawati - Dawaso
Jurnal Agrotek Ummat Vol 10, No 2 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i2.13319

Abstract

Lowe's banana has the potential for high starch content. The processing of bananas into flour and starch offers more diverse development opportunities to achieve food security. The aim of this study was to determine the effect of soaking time in sodium metabisulphite and carboxy methyl cellulose solution on the chemical composition, starch content and gluten content of Lowe's banana flour. The design used was a completely randomised factorial design (CRD) with two factors: type of soaking agent (M) and soaking time (L). For each treatment, all contained 5 grams/litre of water with differences in the type of soaking agent, namely: water (M1), sodium metabisulphite (M2) and carboxymethyl cellulose (M3). As far as the soaking time is concerned, it consists of 3 treatments: (L1) = 6 hours; (L2) = 12 hours; and (L3) = 18 hours, so that there were 27 treatment units consisting of 3 x 3 different treatment combinations, which were then repeated three times. The research variables were proximate test, starch test and gluten test. The results showed that the longer the soaking time, the higher the water and protein content and the lower the ash, fat, carbohydrate, starch and gluten content. The best treatment was M1L3 which increased protein and decreased ash and gluten.
Co-Authors Fatmawati - Dawaso Muhummad Ahmad Said Ramadhani Chaniago, Ramadhani