JAFT • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®

DOI: https://doi.org/10.14710/alj.v%25vi%25i.215%20-%20222

Texture, Water Absorption, aw and Hedonic Quality Flakes White Millet (Panicum miliaceum) with Addition of Pumpkin Flour (Cucurbita moschata)

*Sabrina Sabiella Husna  -  Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Antonius Hintono orcid scopus  -  Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Heni Rizqiati orcid  -  Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Open Access Copyright 2020 Journal of Applied Food Technology

How to cite (IEEE): S. S. Husna, A. Hintono, and H. Rizqiati, "Texture, Water Absorption, aw and Hedonic Quality Flakes White Millet (Panicum miliaceum) with Addition of Pumpkin Flour (Cucurbita moschata)," Journal of Applied Food Technology, vol. 7, no. 2, pp. 29-32, Dec. 2020. https://doi.org/10.14710/alj.v%vi%i.215 - 222
Citation Format:
Abstract

This research investigated the effect of pumpkin flour on texture, water absorption, aw, and hedonic quality of white millet flakes. The research design used Completely Randomized Design with one factor of pumpkin flour concentration. White millet, sugar, salt, and pumpkin flour were used as materials. Pumpkin flour was added to the flakes’ dough at a concentration of 0, 10, 20, and 30% (w/w). The results showed that the pumpkin flour provided a significant effect (p <0.05) to texture, water absorption, and hedonic quality of flakes, but did not provide significant affect (p> 0.05) to aw. The most optimal concentration of pumpkin flour was 10% proved by texture of 395 gf, water absorption of 95%, aw of0,25, and best organoleptic properties which were slightly yellow color, slightly fragrant aroma of pumpkin, a slight taste of pumpkin, and crispy texture. As conclusion, the utilization pumpkin flour to the dough may affected to the physical appearance in the flakes.

Fulltext View|Download
Keywords: physical properties; hedonic quality; flakes

Article Metrics:

Article Info
Section: Research Articles
Language : EN
Recent articles
Comparative Analysis of Calcium Content in Milkfish by Varying of Wet and Dry Conditions Using AAS Instrumentation Texture, Water Absorption, aw and Hedonic Quality Flakes White Millet (Panicum miliaceum) with Addition of Pumpkin Flour (Cucurbita moschata) Optimization Formula: Additions of Flour from Nutmeg Dregs (Myristica fragrans) and Elephant Ginger (Zingiber officinale) on Cookie Making Using RSM (Response Surface Method) More recent articles
  1. Atmaja, R.P., Sari, R.Y. 2017. Making fermented millet flour and its use in dried noodle products. Jurnal Teknologi Hasil Pertanian 10(2):115-122. DOI: 10.20961/jthp.v10i2.29076
  2. Cahyaningtyas, F.I., Basito, B., Anam, C. 2014. Physicochemical and sensory studies of pumpkin flour (Curcubita moschata Durch) as a substitute for flour in eggroll making. Jurnal Teknosains Pangan 3(2): 13-19
  3. Dipowaseso, D.A., Nurwantoro, N., Hintono, A.H. 2018. Physical characteristics and topical power of jam made by substituting pectin with modified cassava flour (MOCAF) as a thickening agent. Jurnal Teknologi Pangan 2(1):1-7
  4. Farida, S.N., Ishartani, D., Affandi, D.R. 2016. Study of physical, chemical and sensory properties of instant baby porridge made from tempe koro glinding flour (Phaseolus Lunatus), brown rice flour (Oryza Nivara) and pumpkin flour (Cucurbita Moschata). Jurnal Teknosains Pangan 1(1):32-39
  5. Febrianti, K., Widyaningsih, T.D., Wijayanti, S.D., Nugrahini, N.I.P., Maligan, J.M. 2015. Effect of flour proportion (fermented sweet potato: cowpea sprouts) and germination duration on the physical and chemical quality of flakes. Jurnal Pangan dan Agroindustri 3(3):824-834
  6. Lindriati, T., Maryanto. 2016. Water activity, isothermic sorption curves and estimated shelf life of cassava flakes with variations in the addition of sword koro. Jurnal Agroteknologi 10(2):129-136
  7. Mariana, E., Yulianto, A. 2013. Making corn crackers and estimating their shelf life using the critical water content approach. Jurnal Teknologi dan Industri Pangan 24(2):129-137. DOI: 10.6066/jtip.2013.24.2.129
  8. Marta, H., Marsetio, M., Cahyana, Y., Pertiwi, A.G. 2016. The functional and amylographic properties of white millet starch (Pennisetum glaucum) are modified by heat moisture treatment and annealing. Jurnal Aplikasi Teknologi Pangan 5(3):76-84. DOI: 10.17728/jatp.175
  9. Ningtyas, K.R. 2018. Optimization of banana breakfast meal flakes formulations with the addition of pumpkin. Jurnal Pengolahan Pangan 3(2):32-27. DOI: 10.31970/pangan.v3i2.12
  10. Nurcahyono, I.D., Zubaidah, E. 2015. Effect of carboxymethyl cellulose concentration as edible coating and drying temperature on the physical and chemical properties of instant dry carrots. Jurnal Pangan dan Agroindustri 3(3):1192-1202
  11. Oktavia, D.A. 2007. Study of SNI 01-2886-2000 extrudate snacks. Jurnal Standarisasi 9(1):1-9
  12. Purnamasari, I.W., Putri, W.D.R. 2015. Effect of addition of pumpkin flour and sodium bicarbonate on the characteristics of taro flakes. Jurnal Pangan dan Agroindustri 3(4):1375-1385
  13. Purnamayati, L, Anandito, R.B.K., Siswanti, Nurhartadi, E. 2019. Characteristic and self-life test of food bar with combination of white millet, snakehead fish and soy flour. Journal of Sustainable Agriculture 34(1):101-114. DOI: 10.20961/carakatani.v34i1.27592
  14. Putri, C.Y.K., Pranata, F.S., Swasti, Y.R. 2019. Quality muffins with a combination of white kepok banana flour (Musa paradisiaca forma typica) and pumpkin flour (Cucurbita moschata). Scientific Jurnal Ilmiah Ilmu-Ilmu Hayati 4(2):50-62. DOI: 10.24002/biota.v4i2.2471
  15. Susanti, I., Loebis, E.H., Meilidayani, S. 2017. Modified breakfast flakes based on mocaf and corn flour. Journal of Agro-based Industry 34(1):44-52. DOI: 10.32765/warta%20ihp.v34i1.4067
  16. Tejosaputro, K., Suseno, T.I.P., Jatia, I.R.A.P. 2017. The effects of proportion of purple sweet potato flour and red rice flour on chemical characteristics of flakes. Jurnal Teknologi Pangan dan Gizi 16(2):66-74. DOI: 10.33508/jtpg.v16i2.1693
  17. Trianto, S.S., Lestyorini, S.Y., Margono, M. 2014. Extraction of natural carrot (Daucus Carota) using water solvent. Ekuilibrium Journal of Chemical Engineering 13(2):51-54
  18. Winarti, S., Sudaryati, H.P., Estrada, E. 2016. Physico-chemical properties of Kepok banana flake with cassava flour substitution. Jurnal Teknologi Pangan 11(2):1-10
  19. Wulandari, Asyik, N., Sadimantara, M.S. 2019. Effect of the addition of pumpkin flour (Cucurbita moschata L) to organoleptic tests and the nutritional value of steamed brownies as a high β-carotene snack. Jurnal Sains dan Teknologi Pangan 4(3):2118-2203

Last update:

No citation recorded.

Last update:

No citation recorded.