Study of Temperature Variation on Physicochemical Characteristics of Bidara Upas Tuber (Merremia Mammosa (Lour) Hall. F.) Flours

International Conference on Food Science and Technology

Wahjuningsih, S.B.^1 ; Haslina^1 ; Catur, H.^2

Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Semarang, Semarang

50196, Indonesia^1

Anametri Metrologi Indonesia, Indonesia^2

关键词: bidara upas tubers flour;    Drying temperature;    Insoluble dietary fibers;    Physico-chemical changes;    Physicochemical characteristics;    Physicochemistry;    Starch digestibilities;    Temperature variation;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/292/1/012048/pdf
DOI  :  10.1088/1755-1315/292/1/012048

来源: IOP

【 摘 要 】

Bidara upas tubers contain flavonoids, tannins, and dietary fibers which potentially to be used as functional food. One of the way to extend the shelf life of bidara upas tubers is by turn the tube into flour. During processing, the drying temperature plays an important role in physicochemical changes of bidara upas tubers flour. This study aims to analyze the effect of drying temperature variations on physicochemical characteristics of bidara upas tubers flour. This study is used Complete Random Design (CRD) with 4 levels of drying temperature of 40°C, 50°C, 60°C, and 70°C, which each was repeated with 6 replications. The results of this study showed that drying temperature variations have a significant effect p