DIVERSIFICATION OF BLUE TARO TUBER(Xanthosoma sagittifolium L. Schott) PRODUCT THROUGH HEAT MOISTURE TREATMENT TO PRODUCE INSTANT PORRIDGE WITH CORN BROTH TASTE

RUSIANA, YUNI (2015) DIVERSIFICATION OF BLUE TARO TUBER(Xanthosoma sagittifolium L. Schott) PRODUCT THROUGH HEAT MOISTURE TREATMENT TO PRODUCE INSTANT PORRIDGE WITH CORN BROTH TASTE. Other thesis, PRODI TEKNOLOGI PANGAN UNIKA SOEGIJAPRANATA.

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Abstract

In general, Indonesian people having habit consuming rice as a staple food. For reducing the number of rice consumption, tubers such as blue taro (Xanthosoma sagittifolium L. Schott) can be processed into an instant porridge to fulfill carbohydrate needs as a rice-replacement. Blue taro tuber has high nutrient and bioactive compounds, such as diosgenin and water soluble polysaccharides, but it is tasteless. Therefore, the instant porridge from blue taro tuber will be combined with corn broth powder to give specific aroma and taste in order to increase the consumer acceptance. The problem in processing blue taro instant porridge is the starch granule is difficult to rehydrate. Heat moisture technique could be used to modificate blue taro starch and increase the rehydration. The objectives of this study are to produce instant porridge from blue taro tuber with the addition of corn broth powder as a rice-replacement and to find out the effect of different heat moisture treatment on physical and chemical characteristics of blue taro instant porridge, especially in increasing the rehydration aspect. The research was conducted by giving heat moisture treatment to the blue taro flour at temperature 77oC and 110oC for 3 hours, 6 hours and 9 hours. The physical characteristics consisted of rehydration, solubility, water absorption index, dispersibility, color, bulk density, and swelling power were analyzed. The blue taro flour which had the best physical characteristics (77oC in 3 hours and 110oC in 6 hours) and control flour were continued to the chemical analysis consists of carbohydrate, protein, fat, crude fiber, moisture and ash content. The blue taro flour was used to make instant porridge with the addition of corn broth powder for sensory analysis by 30 untrained panelists with parameters, i.e. taste, aroma, colour, texture, and overall. The best heat moisture treatment to produce blue taro instant porridge was found at 77oC (3 hours). The physical analysis, included solubility (8.40±0.68), water absorption index (321.26±5.57), rehydration (2.02±0.06), dispersibility (41.60±0.26), swelling power(4.34±0.46) and bulk density (1.50±0.02). The chemical analysis consisted of moisture content (6.80±0.28), ash content (3.39±0.09), fat (0.90±0.10), protein (1.66±0.20), crude fiber (9.13±0.45), and carbohydrate (78.12±0.68) whereas in sensory analysis, it had the highest preferences in color (1.50±0.51), taste (1.37±0.49), aroma (1.43±0.50), and overall (1.33±0.48).

Item Type:	Thesis (Other)
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Processing
Divisions:	Faculty of Agricultural Technology > Department of Food Technology
Depositing User:	Mrs Fransiska Septiana
Date Deposited:	26 Aug 2015 01:17
Last Modified:	26 Aug 2015 01:17
URI:	http://repository.unika.ac.id/id/eprint/261

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