Optimization of Steamed Meals Based on Composite Flour (Taro, Banana, Green Bean) and Its Predicted Shelf Life

2nd International Conference on Agricultural Engineering for Sustainable Agricultural Production

Sunarmani, S.^1 ; Setyadjit, S.^1 ; Ermi, S.^1

Indonesian Center for Agriculture Postharvest Research and Development, Indonesian Agency for Agriculture Research and Development, Ministry of Agriculture, Indonesia^1

关键词: Ash contents;    Composite flour;    Design-expert;    Fat contents;    Prediction methods;    Product shelf life;    Protein level;    Storage life;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/147/1/012012/pdf
DOI  :  10.1088/1755-1315/147/1/012012

来源: IOP

【 摘 要 】

Ongol-ongol is for food diversification by mixing composite flour of taro, banana and mung bean, then was steamed by hot air. The purpose of this study was to find out the optimum way to produce 'ongol-ongol' from composite flour and to know the storage life by prediction method. The research consisted of two stages, namely the determination of the optimum formula of 'ongol-ongol' with Design Expert DX 8.1.6 software and the estimation of product shelf life of the optimum formula by ASLT (Accelerated Shelf Life Test) method. The optimum formula of the steamed meal was produced from composite flour and arenga flour with ratio of 50: 50 and flour to water ratio of 1: 1. The proximate content of steamed meal of optimum formula is 36.53% moisture content, ash content of 1,36%, fat content of 14.48%, protein level of 28.5%, and carbohydrate of 44.77% (w/w). Energy Value obtained from 100 g of 'ongol-ongol' was 320.8 Kcal. Recommended for steamed meal storage life is 12.54 days at ambient temperature.