PELS (Procedia of Engineering and Life Science)
Vol 4 (2023): Proceedings of the 6th Seminar Nasional Sains 2023

Effect Of Drying Tempeature And Various Blanching Methods On The Quality Of Cassava Leaf Flour (Manihot esculenta C)

Selma Amelia Rahma (Universitas Muhammadiyah Sidoarjo)
Ida Agustini Saidi (Universitas Muhammadiyah Sidoarjo)

Article Info

Publish Date
14 Jul 2023

Abstract

This research was conducted because of the high protein content in cassava leaves which causes cassava leaves to be easily damaged, therefore turning cassava leaves into flour will extend the shelf life of cassava leaves. The method used in this study was a randomized block design (RBD) using 2 factors with 9 treatments repeated 3 times, so that 27 experimental units were obtained. This research uses ANOVA analysis which is then further tested with a 5% level of Honest Significant Difference (BNJ). The results showed that cassava leaf flour had a significant interaction on water content and protein content, while the antioxidant activity had no significant effect. The results showed that the lowest value for the parameter of water content was 6.05%, the highest value for the parameter for protein content was 27.10%, the highest value for the antioxidant parameter was 79.59%.

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Journal Info
PELS (Procedia of Engineering and Life Science)
Website

Abbrev

PELS

Publisher

Universitas Muhammadiyah Sidoarjo

Subject

Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Engineering

Description

PELS (Procedia of Engineering and Life Science) is an international journal published by Faculty of Science and Technology Universitas Muhammadiyah Sidoarjo. The research article submitted to this online journal will be double blind peer-reviewed (Both reviewer and author remain anonymous to each ...