Jurnal Hasil Penelitian Industri
Vol 28, No 2 (2015)

SIFAT FUNGSIONAL TEPUNG KORO KRATOK HITAM, MERAH DAN PUTIH (Phaseolus lunatus L.) DENGAN PERLAKUAN LAMA PERENDAMAN (Functional Properties of Black, Red and White Lima Bean (Phaseolus lunatus L.) Flour Produced under Different Soaking Time)

Diniyah, Nurud ( Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember Jl. Kalimantan 37 Kampus Tegal Boto, Jember 68121 Indonesia)
Windrati, Wiwik Siti ( Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember Jl. Kalimantan 37 Kampus Tegal Boto, Jember 68121 Indonesia)
Maryanto, Maryanto ( Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember Jl. Kalimantan 37 Kampus Tegal Boto, Jember 68121 Indonesia)

Article Info

Publish Date
01 Oct 2015

Abstract

The aim of this research is to determine technical functional characteristics of the varietieslima bean seed flour (black, red, and white) with different treatment soaking time (12, 24 and 36 hour).Parameter of emulsion activity and stability, foam activity and stability, OHC (Oil Holding Capacity),WHC (Water Holding Capacity) and viscosity are investigated. The results showed that white lima beanseed flour with 12 hour soaking time have the highest emulsion activity and stability (164,28 m2/g; 4,39jam); foaming activity and stability, OHC and WHC of the varieties lima bean seed increased withincrease in soaking time. While, viscosity showed constant value for all varieties of lima bean seed flour.

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Journal Info
Jurnal Hasil Penelitian Industri
Website

Abbrev

jhpi

Publisher

Balai Riset dan Standardisasi Industri Banda Aceh

Subject

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy Environmental Science

Description

Jurnal Hasil Penelitian Industri (JHPI) merupakan Jurnal Ilmiah yang diterbitkan oleh Balai Riset dan Standardisasi Industri Banda Aceh. JHPI terbit setahun 2 (Dua) kali yaitu pada bulan April dan Oktober dengan fokus dan ruang lingkup hasil penelitian dan pengembangan sektor industri bidang pangan, ...