Chemical characteristics of flakes from arrowroot starch (Maranta arundinacea L.) and soybean flour (Glycine max L.) with variation of ginger extract (Zingiber officinale)
Karakteristik kimia flakes pati garut (Maranta arundinacea L.) dan tepung kedelai (Glycine max L.) dengan variasi penambahan ekstrak jahe emprit (Zingiber officinale)
Keywords:
Crude fiber, protein, triangle testAbstract
Flakes are flat shaped ready-to-eat food and usually served by adding milk for the breakfast menu as alternatif besides rice. Flakes usually made from high-carbohydrate foods such as corn, rice and wheat. In This study, the flakes used arrowroot starch, soybean flour and emprit ginger extract. The purpose of this study was to determine the formulation of arrowroot starch and soybean flour with the addition of ginger extract. Arrowroot and the soybean flour were source of protein and fiber. Flake were design to have higher protein and fiber. This study used Completely Randomized Design (CRD) consisting of two factors, the first factor was the ratio of arrowroot starch and soybean flour (90:10 , 85:15 , 80:20). The second factor was the percentage of ginger extract (10, 15, and 20%). The results of study showed that the ratio of arrowroot starch and soybean flour 80:20 with the addition 15% ginger extract was the best flakes formulation. The flake contain 2.62% moisture, 1.73% of ash, 7.53% of fat, 9.58% protein, 9.62% crude fiber, 78,55% carbohydrate. The organoleptic (triangle) test reported that 11 panelists stated that there was a ginger taste in the flakes and 9 panelists stated that the flakes having ginger like aroma. Using arrowroot and soybean flour could improve the nutrition properties of the flakes. Consuming flake with high protein was important to support days.
References
Aak. (1990). Kedelai. Yogyakarta: Kanisius.
AOAC. (1995). Official methods of analysis of the association of official analytical chemists. Virginia USA: AOAC International.
Astuti, S., Suharyono, & Anayuka, A. (2019). Sifat fisik dan sensori flakes pati garut dan kacang merah dengan penambahan tiwul singkong. Jurnal Penelitian Pertanian Terapan, 19(3), 225–235. https://doi.org/http://dx.doi.org/10.12871/jppt.v19i3.1440
Cahyadi, W. (2007). Teknologi dan khasiat kedelai. Jakarta: Bumi Aksara.
Desrosier. (1988). Teknologi pengawetan pangan. Jakarta: Universitas Indonesia.
Djaafar, T. F., Rahayu, S., & Sarjiman. (2006). Karakteristik rimpang garut (Marantha arundinacea) pada berbagai umur panen dan produk olahannya. Prosiding Seminar Nasional IPTEK Solusi Kemandirian Bangsa Dalam Tahun Indonesia Untuk Ilmu Pengetahuan, 23–28.
Faridah, D. N., Fardiaz, D., Andarwulan, N., & Sunarti, T. C. (2014). Karakteristik sifat fisikokimia pati garut (Maranta arundinaceae). AgriTECH, 34(1), 14–21. https://doi.org/10.22146/AGRITECH.9517
Fitriyani, R., Widanti, Y. A., & Mustofa, A. (2021). Karakteristik flakes bekatul – mocaf dengan variasi penambahan buah bit. JITIPARI (Jurnal Ilmiah Teknologi Dan Industri Pangan UNISRI), 6(2), 75–87. https://doi.org/10.33061/JITIPARI.V6 I2.5320
Gupta, R. K. (1990). Processing of fruit vegetables and other food processing (process food industries). New Delhi: SBP of Consultant Engineers.
Hanum, F. (2010). Pemanfaatan pati jahe (Zingiber officinale) sebagai bahan pembuatan edible film (kajian konsentrasi pati jahe dan gliserol). Skripsi. Malang: Teknologi Hasil Pertanian, Universitas Brawijaya.
Hidayat, B., Ahza, A. B., & Sugiyono. (2007). Karakteristik tepung ubi jalar (Ipomoea batatas L.) varietas Shiroyutaka serta kajian potensi penggunaannya sebagai sumber pangan karbohidrat alternatif. Jurnal Teknologi Dan Industri Pangan, 18(1), 32–39.
Kurniawan, R. F. (2014). Rahasia terbaru kedahsyatan terai enzim. Jakarta: Mahadaya Langit.
Lindani, A. (2016). Perbandingan pengukuran kadar air metode moisture analyzer dengan metode oven pada produk biskuit sandwich cookies di pt mondelez indonesia manufacturing. Skripsi. Bogor: Ilmu Dan Teknologi Pangan, IPB. https://repository.ipb.ac.id/handle/123
/86635
Maulani, R. R., Fardiaz, D., Kusnandar, F., & Sunarti, T. C. 2013). Characterization of chemical and physical properties of hydroxypropylated and cross-linked arrowroot (Marantha arundinacea) starch. Journal of Engineering and Technological Sciences, 45(3), 207– 221.
https://doi.org/10.5614/J.ENG.TECH NOL.SCI.2013.45.3.1
Nihayah, A. (2016). Pengaruh infusa jahe merah (Zingiber officinale var. Amarum) terhadap peningkatan kadar luteinizing hormon (LH) dan hormon testosteron tikus wistar jantan (Rattus norvegicus). Thesis. Semarang: Fakultas Kedokteran, Universitas Islam Sultan Agung.
Nurali, E. J. N., Lelemboto, M. B., & Amu, Y. (2010). Pemanfaatan ubi jalar (Ipomoea batatas L) sebagai bahan baku flakes dengan subtitusi tepung kedele (Glecyne max (L) MERR).Jurnal Teknologi Pertanian, 5(2), 41–51. http://repo.unsrat.ac.id/343/ Permana, R. A., & Putri, W. D. R. (2015).
Pengaruh proporsi jagung dan kacang merah serta substitusi bekatul terhadap karakteristik fisik kimia flakes. Jurnal Pangan Dan Agroindustri, 3(2), 734– 742. https://jpa.ub.ac.id/index.php/jpa/articl e/view/194
Rachmania, R. A., Nisma, F., & Mayangsari, E. (2013). Ekstraksi gelatin dari tulang ikan tenggiri melalui proses hidrolisis menggunakan larutan basa. Jurnal Media Farmasi, 10(2), 18–28. https://doi.org/http://dx.doi.org/10.12928/mf.v10i2.1167
Ratnaningsih, N., Nugraheni, M., Handayani, T. H. W., & Chayati, I. (2010). Teknologi pengolahan pati garut dan diversifikasi produk olahannya dalam rangka peningkatan ketahanan pangan. Yogyakarta: Universitas Negeri Yogyakarta, 14(2), 192–207. https://doi.org/https://doi.org/10.21831/ino.v14i2.2296
Ravindran, P. N., & Babu, K. N. (2005). Ginger the genus zingiber. New York: CRC Press.
Rukmana, R. (2000). Garut: budidaya dan pasca panen. Yogyakarta: Kanisius.
Setyaningrum, H. D., & Saparinto, C. (2014). Jahe. Jakarta: Penebar Swadaya.
Setyaningsih, D., Apriyantono, A., & Sari, M. P. (2010). Analisis sensori untuk industri pangan dan agro. Bogor: IPB Press.
Somaatmadja, S. (1993). Sumber daya nabati Asia Tenggara 1 kacangkacangan. Jakarta: PT Gramedia Pustaka Utama.
Sudarmadji, S., Suhardi, & Haryono, B. (2010). Prosedur analisa untuk bahan makanan dan pertanian. Yogyakarta: Liberty.
Sugito, & Hayati, A. (2006). Penambahan daging ikan gabus dan aplikasi pembekuan pada pembuatan pempek gluten. Jurnal Ilmu-Ilmu Pertanian Indonesia, 8(2), 147–151.
Umali, R. (1987). Arrowroot culture and processing. Philippine: Laguna Countryside Action Project and Comunication.
Widodo, S. (2001). Pengaruh dan lama perkecambahan biji kedelai terhadap mutu kimia dan nutrisi tepung yang dihasilkan. Malang: Fakultas Teknologi Pertanian, Universitas Brawijaya.
Winarno, F. G. (1986). Air untuk industri pangan. Jakarta: Gramedia.
Yulistiani, R., Latifah, & Restanti, W. (2003). Pengaruh varietas beras dan volume santan kelapa terhadap karakteristik nasi kuning instan yang dihasilkan. Prosiding Seminar Nasional Perhimpunan Ahli Teknologi Pangan Indonesia “Peran Industri dan Pengembangan Produk Pangan Indonesiaâ€. Yogyakarta.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Endang Safitri, Nanik Suhartatik, Vivi Nuraini
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Copyright on any article is retained by the author(s).
- The author grants the journal, right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work’s authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal’s published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
- The article and any associated published material is distributed under the Creative Commons Attribution-ShareAlike 4.0 International License
