• Login
    View Item 
    •   Home
    • LECTURER SCIENTIFIC PUBLICATION (Publikasi Ilmiah)
    • LSP-Jurnal Ilmiah Dosen
    • View Item
    •   Home
    • LECTURER SCIENTIFIC PUBLICATION (Publikasi Ilmiah)
    • LSP-Jurnal Ilmiah Dosen
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Deproteinase Effect of Hydrocolloid Flour Made of “Gembili Tuber” (Dioscorea esculenta L.) on Chemical and Technical Functional Properties

    Thumbnail
    View/Open
    F. TP_Jurnal_Herlina_Deproteinase Effect.pdf (909.6Kb)
    Date
    2017-10-16
    Author
    Herlina, Herlina
    Metadata
    Show full item record
    Abstract
    Hydrocolloid flour extracted of gembili tuber studied in this research to know the chemical and technical functional properties. Hydrocolloid flour extracted directly with distilled water (HFC) and hydrocolloid flour which has reduced protein (deproteinase) by hydrolysis with 0.05% protease of Aspergillus oryzae (HFD). Compared to the chemical properties and technical functional properties covering proximate test, total sugars, solubility, power and emulsion stability, power and foaming stability, water holding capacity (WHC), oil holding capacity (OHC), viscosity to changes in temperature and viscosity to changes in pH. The results showed that different test t-test (α = 0.05) moisture content, ash content and fat content between HFC and HFD not significant, while the levels of protein and carbohydrates are significant. Deproteinase the process of hydrocolloid flour made of gembili tuber with 0.05% protease enzyme use in the extraction able to lower protein content by 49.57% and increase of carbohydrates by 11.39%. In addition, the process deproteinase effect the technical functional properties of hydrocolloid flour increase solubility, emulsion stability, foam stability, WHC and OHC. Increasing in the temperature by 10-90 °C lower the viscosity by 70% (56.33 ± 0.19mp to 17.05 ± 0.03 mp) of HFC and 73% (26.16 ± 1.28 mp to 7 , 08 ± 0.79 mp) of HFD. The highest viscosity hydrocolloids flour (HFC and HFD) contained at pH 7 and decrease with acidic or alkaline conditions.
    URI
    http://repository.unej.ac.id/handle/123456789/82107
    Collections
    • LSP-Jurnal Ilmiah Dosen [7410]

    UPA-TIK Copyright © 2024  Library University of Jember
    Contact Us | Send Feedback

    Indonesia DSpace Group :

    University of Jember Repository
    IPB University Scientific Repository
    UIN Syarif Hidayatullah Institutional Repository
     

     

    Browse

    All of RepositoryCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

    My Account

    LoginRegister

    UPA-TIK Copyright © 2024  Library University of Jember
    Contact Us | Send Feedback

    Indonesia DSpace Group :

    University of Jember Repository
    IPB University Scientific Repository
    UIN Syarif Hidayatullah Institutional Repository