Mutu Fisik dan Kadar Air Pati Biji Nangka (Artocarpus heterophyllus) Pengeringan Oven Microwave

Abstract

Jackfruit seeds (Artocarpus heterophyllus) have the potential to be used as an alternative source of starch because of their high starch content. This research aims to determine the effect of settling time and microwave oven power on the physical quality and water content of jackfruit seed starch. The research used a Completely Randomized Design (CRD) with two factors, namely deposition time (24, 48 and 72 hours) and microwave oven power (364, 426 and 585 watts). The variabel observed include color, water content, color, air absorption capacity, bulk density, yield, and oil absorption capacity. Data were analyzed using two- way Analysis of Variance (ANOVA), followed by duncan's multiple range test (DMRT) at a confidence level of 95%. The results showed that jackfruit seed starch had a brightness value (L) of 85.62–88.12, a reddish value (a) of 1.90– 2.12, a dark value (b) of 11.17–12.99, an air content of 9.78–11.82%, an air absorption capacity of 3.32–3.71 ml/g, a bulk density of 0.55–0.59 g/mL, a yield 9.75–12.14% and oil absorption capacity, oil absorption capacity 1.19–1.25 ml/g. Microwave oven power has a significant effect on color, water content, air absorption and yield, while time has a significant effect on brightness level, air content and yield. The interaction of those has no real effect on all variabel.