scholarly journals Analisis Fisikokimia Beberapa Jenis Tepung Jagung (Zea mays L.) Asal Pulau Moa Kabupaten Maluku Barat Daya

2019 ◽  
Vol 8 (2) ◽  
pp. 58-63
Author(s):  
Gelora Helena Augustyn ◽  
Gilian Tetelepta ◽  
Ida Rina Abraham
Keyword(s):  
Zea Mays ◽  
Physicochemical Properties ◽  
Protein Content ◽  
Zea Mays L ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Corn Flour ◽  
Local Varieties ◽  
South West ◽  
Flour Yield

Red, yellow and white corn are types of corn locally originate from Moa Island. These three types of corn are still consumed and processed traditionally, whereas these can be processed into flour as basic ingredients for food diversification. The aim of the research was to determine physicochemical properties of types of flour from several corn types of Moa Island, South west Moluccas Regency. Results showed that flour yield were in the ranger of 84.73-91.98%, bulk density of 0.83 g/cm3. moisture of 5.38-6.01%, ash content of 0.26-0.44%, fat content of 0.39-0.43%, protein content of 8.01-8.39%, carbohydrate of 84.92 -86.36%, and fiber content of 8.56-9.36%. Keywords: corn flour, local varieties, Moa Island, physicochemical characteristics   ABSTRAK Jagung merah, jagung kuning, dan jagung putih merupakan jenis jagung lokal yang berasal dari Pulau Moa. Ketiga jenis jagung tersebut oleh masyarakat setempat masih diolah secara tradisional, padahal jagung-jagung tersebut dapat diolah menjadi tepung sebagai bahan dasar untuk diversifikasi pangan. Tujuan penelitian ini adalah mengkarakteristik sifat fisikokimia beberapa jenis tepung jagung asal Pulau Moa Kabupaten Maluku Barat Daya. Hasil penelitian menunjukkan bahwa nilai rendemen tepung jagung berkisar antara 84,73-91,98%, densita kamba memiliki nilai yang sama yaitu 0,83 g/cm3 kadar air berkisar antara 5,38-6,01%, kadar abu berkisar antara 0,26-0,44%, kadar lemak berkisar antara 0,39-0,43%, kadar protein berkisar antara 8,01-8,39%, kadar karbohidrat berkisar antara 84,92-86,36%, dan kadar serat berkisar antara 8,56-9,36%. Kata kunci: karakteristik fisikokimia, tepung jagung, Pulau Moa, varietas lokal

scholarly journals PERBEDAAN KARAKTERISTIK KIMIA DAN DAYA CERNA PATI TEPUNG JAGUNG DAN TEPUNG KECAMBAH JAGUNG (Zea mays L.)

2018 ◽  
Vol 7 (1) ◽  
pp. 43
Author(s):  
Willem Kurniawan Lombu ◽  
Ni Wayan Wisaniyasa ◽  
AAI. Sri Wiadnyani
Keyword(s):  
Zea Mays ◽  
Chemical Composition ◽  
Moisture Content ◽  
Zea Mays L ◽  
Starch Content ◽  
Fat Content ◽  
Ash Content ◽  
Starch Digestibility ◽  
Corn Flour ◽  
The Difference

This study aims to determine the difference of characteristic and starch digestibility of germinated and ungerminated flour. This study used randomized complete design (RCD) three repeated. The corn germinated for 36 hours. Corn germinated flour and ungerminated flour were evaluated directly of the chemical composition of the flour content, moisture content, ash content, protein, fat, carbohydrates, fiber, starch content and starch digestibility. The results showed the corn germinated flour has increased of moisture content from 9.66% into 10.38%, increased of protein into 7.22% into 8.45%, increased of fiber content from 2.28% into 2.79% and increased of starch digestibility from 57.04% into 62.43%. While were the decreased fat content from 5.17% into 4.76%, decreased of carbohydrate from 75.41% into 73.89% and decreased of starch content from 76.10% into 69.40%. The treatmented has no effect for the flour content decreased from 41.40% into 40.36% and ash content decreased from 2.52% into 2.51%. Germinated increased starch digestibility and changed the character of corn flour.

scholarly journals PHYSICOCHEMICAL CHARACTERISTICS OF GELATIN EXTRACTED FROM THE SCALES OF SEABREAM SPARUS LATUS HOUTTUYN (USING RAW MATERIAL FROM VIETNAM)

2017 ◽  
pp. 90-96
Author(s):  
Као Тхи Хуе ◽  
Нгуен Тхи Минь Ханг ◽  
Ле Нгуен Тхань ◽  
Михаил Юрьевич Карапун ◽  
Рамзия Гумеровна Разумовская
Keyword(s):  
Physicochemical Properties ◽  
Protein Content ◽  
Food Industry ◽  
Physicochemical Characteristics ◽  
Gel Strength ◽  
Ash Content ◽  
Raw Material ◽  
Gelling Temperature ◽  
Moisture Percentage ◽  
Foaming Capacity

The article studies composition and some physicochemical properties of gelatin prepared from the scales of seabream ( Sparus latus Houttuyn). The yield of extracted gelatin was 15.1%. Gelatin sample contained high protein content (91.7%), a low ash content (1.15%), carbohydrates (0.04 ± 0.01%), the moisture percentage of 7.11%, fat was absent. The physicochemical properties of gelatin were investigated: gel strength of 232 g, melting point at 29°C, gelling temperature at 12°C and melting temperature at 25°C. The values of foaming capacity and stability were 240% and 50%, respectively. The carried out comparison revealed higher protein content and lower ash and moisture content in in the gelatin obtained from seabream scales compared to commercial gelatin extracted from hogskin, which makes it possible to use in food industry as a potential substitution of commercial analogues.

scholarly journals Prebiotics Of Bio-Conversion Of Corn Flours (Zea Mays L) By Year Endomycopsis Fibuligera As An Alternative Of Antibiotic Replacement

2020 ◽  
Vol 15 (1) ◽  
pp. 87
Author(s):  
Asnita Asnita ◽  
Nurul Ilma Bunyamin ◽  
Hidayah Hidayah
Keyword(s):  
Zea Mays ◽  
Weight Gain ◽  
Metal Ions ◽  
Protein Content ◽  
Zea Mays L ◽  
Statistical Tests ◽  
Sugar Content ◽  
Average Weight ◽  
Corn Flour ◽  
Cell Biomass

In this study made prebiotic from bioconversion of corn flour (Zea mays L.) by yeast Endomycopsis fibuligera as an alternative substitute for antibiotics. In this study, the addition of Na+, K+, Ca2+, and Mg2+ ions aimed to determine the optimum type and concentration of metal ions (Na+, K+, and Mg2+) in corn flour fermentation media (Zea mays L) by Endomycopsis fibuligera yeast for producing prebiotic compounds and testing the effect of prebiotic compounds produced on broiler weight gain. The analysis carried out included: reducing sugars, α-amylase and glucoamylase enzyme activity, protein content and cell biomass. To determine the existence of a significant effect, the analysis was carried out on broiler body weight given prebiotic compounds which were added to optimum metal ions and which were given prebiotic compounds without the addition of metal ions. The results showed that the addition of optimum metal ions was obtained on Ca2+ ions with a concentration of 0.25%, where the reducing sugar content of 0.600 mg / mL, the activity of the enzyme α-amylase and glucoamylase 0.519 and 0.287 units / mL, protein content 2.724 mg / mL, cell biomass 10.8933 mg / mL, from observations and statistical tests carried out by giving prebotic compounds by adding metal ions and giving prebiotic compounds without adding metal ions influence broiler weight gain with an average weight difference of 261 grams or 15% on day 30

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

scholarly journals STUDY OF GELATIN FROM DUCK BONE AS AN ALTERNATIVE SOURCES OF HALAL GELATIN

2020 ◽  
Vol 10 (1) ◽  
pp. 1
Author(s):  
Muhammad Habbib Khirzin
Keyword(s):  
Hydrochloric Acid ◽  
Physicochemical Properties ◽  
Protein Content ◽  
Water Content ◽  
Extraction Method ◽  
Extraction Process ◽  
Ash Content ◽  
Acid Extraction ◽  
Alternative Sources

Gelatin is an intermediate ingredient which is oftenly used in many field such as food, pharmacy, and cosmetics. It is usually extracted from pig and cow. Halal issue of gelatin sources and the outbreaks of mad cow diseases encouraged people to find an alternative sources of gelatin. One of the alternative sources of gelatin was duck bone. The aim of this research was to describe physicochemical properties of duck bone gelatin which is extracted by using acid extraction method as an alternative sources of halal gelatin. The extraction of duck bone gelatin used 5% concentration of HCl (hydrochloric acid). The extraction process consisted of four steps, they were degreassing, defating, demineralization, and acid extraction. The result showed that gelatin which was extracted from duck bone had these several characteristic: yield of 6.24%, pH 4.0, water content of 13.43%, ash content of 13.42%, protein content of 65.43%, and whiteness degree of 30.35%. Generally, gelatin which was extracted from duck bone had similar characteristic with commercial gelatin and SNI standard. Further researcher had been suggested to reoptimized extraction method in order to reduce ash content.

scholarly journals Preparación y Usos de la Harina de Maíz en Antojitos Regionales en el Municipio de Escárcega, Campeche, México

2021 ◽  
Vol 17 (37) ◽  
pp. 260
Author(s):  
Cecilia Del Jesús López Velasco ◽  
Arianna Del Ángel Pacheco May ◽  
Bibiana Piedra Vázquez ◽  
Maximiliano Vanoye Eligio
Keyword(s):  
Zea Mays ◽  
Zea Mays L ◽  
Annual Grass ◽  
Corn Flour ◽  
Southern State ◽  
Different Types ◽  
The Right ◽  
Corn Masa ◽  
The City ◽  
Los Grupos

Corn, as it is said in Mexico (Zea mays L.) is an annual grass native to America, specifically from the central-western region of Mexico. There is a great diversity of varieties of corn. Ethnic groups and farmers have selected this crop for thousands of years for different uses, and have created and preserved the right types of corn for specialized uses. Based on all of the above, the objective of this research was to identify the processes of the preparation of corn flour (masa) and its uses in the gastronomy of the southern state of Campeche, Mexico. In order to achieve the research, a total of 28 establishments were visited, 10 dedicated to the production of corn flour (masa) and 18 focused on the preparation of regional snacks based on corn masa. Basically two ways of preparing corn flour were observed. Similarly, for the preparation of the dough to make regional snacks, four styles were identified. In the city of Escárcega 14 different types of regional snacks are sold. Fried or comal empanadas are the ones in greatest demand. The south of the state of Campeche presents a gastronomic wealth in the preparation of regional snacks, since it has influences from the central and southern communities of Mexico, so it is important to consider the area as an area rich in its gastronomy. El maíz, como se dice en México (Zea mays L.) es una gramínea anual originaria de América, concretamente de la región centro Occidente de México. Existe una gran diversidad de variedades de maíz. Los grupos étnicos y agricultores han seleccionado este cultivo por miles de años para diferentes usos, y han creado y conservado los tipos adecuados de maíz para usos especializados. Con base en todo lo anterior, el objetivo de la presente investigación fue identificar los procesos de la preparación de la harina de maíz (masa) y sus usos en la gastronomía del sur del estado de Campeche, México. Para el logro de la investigación se visitaron en total 28 establecimientos, 10 dedicados a la elaboración de la harina de maíz (masa) y 18 enfocadas a la preparación de antojitos regionales a base de masa de maíz. Se observaron básicamente dos formas de preparar harina de maíz. De igual forma para la preparación de la masa para elaborar antojitos regionales fueron identificados cuatro estilos. En la ciudad de Escárcega se comercializan 14 tipos diferentes de antojitos regionales. Las empanadas fritas o al comal son las de mayor demanda. El sur del estado de Campeche presenta una riqueza gastronómica en la preparación de antojitos regionales, ya que presenta influencias de comunidades centro y sur de México, por lo que es importante considerar al área como una zona rica en su gastronomía.

Histochemical Analysis and Protein Content of Maize Landraces (Zea mays L.)

2011 ◽  
Vol 10 (3) ◽  
pp. 92-98 ◽  
Author(s):  
Virgilio Gavicho Uarrota ◽  
Eder Carlos Schmidt ◽  
Zenilda Laurita Bouzon ◽  
Marcelo Maraschin
Keyword(s):  
Zea Mays ◽  
Protein Content ◽  
Zea Mays L ◽  
Histochemical Analysis ◽  
Maize Landraces

Lipoxygenases from Zea mays L. Purification and physicochemical characteristics

1990 ◽  
Vol 1045 (2) ◽  
pp. 107-114 ◽  
Author(s):  
Eva Poca ◽  
Hélène Rabinovitch-Chable ◽  
Jeanne Cook-Moreau ◽  
Montserrat Pagés ◽  
Michel Rigaud
Keyword(s):  
Zea Mays ◽  
Zea Mays L ◽  
Physicochemical Characteristics

scholarly journals Physicochemical Characteristics of Black Bean Protein Concentrate Based on the Variation of Heating Time

2021 ◽  
Vol 1 (1) ◽  
pp. 12-18
Author(s):  
Syane Palijama ◽  
Priscillia Picauly ◽  
Windarti Windarti
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Protein Content ◽  
Bulk Density ◽  
Physicochemical Characteristics ◽  
Heating Time ◽  
Ash Content ◽  
Protein Concentrate ◽  
Black Bean ◽  
Bean Protein

One type of beans that can be used as a source of protein is the black bean (Phaseolus vulgaris. L); because it has a sufficiently high protein content of 16.6%, it has the potential to be developed into protein concentrate. This study aimed to characterize the physicochemical characteristics of black bean protein concentrate based on heating time. An experiment was carried out and arranged in a Completely Randomized Design, with four levels of treatments, i.e. heating time of 15 minutes, 30 minutes, 45 minutes, and 60 minutes. The observed variables were yield, bulk density, water absorption, protein content, moisture content, and ash content. The results showed that the yield value was 7.66 - 12.11%, bulk density 0.78 - 0.81 g/mL, water absorption 1.84 - 1.97%, protein content 71.39 - 76.00%, moisture content 11.85 - 12.94% and ash content 3.30 - 3.57%.

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