Pembuatan Tepung Biji Mangga (Mangifera indica L.) dengan Metode Blanching dan Penambahan Asam Askorbat
DOI:
https://doi.org/10.32493/jitk.v8i2.41438Keywords:
Tepung, Biji mangga, Blanching, Asam askorbat, PerendamanAbstract
Biji mangga memiliki kandungan protein (7,5 – 13%), karbohidrat (69,2 - 80%), kalsium (0,21%), abu (2,2 –2,6%), fosfor (0,22%) dan serat (2,0 – 4,6%). Oleh karena itu, biji mangga dapat diolah menjadi bahan pangan yang potensial. Tujuan penelitian yaitu membuat tepung biji mangga, mengetahui pengaruh waktu blanching serta konsentrasi asam askorbat terhadap kandungan karbohidrat, lemak, protein, kadar air dan sensori tepung biji mangga. Pembuatan tepung biji mangga melalui tahapan diantaranya pengupasan kulit, pencucian biji, pemotongan tebal 0,5 cm, penimbangan, blanching 85℃ selama (0; 2,5; 5; 7,5; 10) menit, perendaman 30 menit dengan Na-metabisulfit 0,2%, perendaman dengan 20 menit dengan asam askorbat (0; 0,5; 1; 1,5; 2)%, pengeringan (80℃, 4 jam), penghalusan, pengayakan 80 mesh. Hasil penelitian menunjukkan semakin lama waktu blanching, kadar karbohidrat, protein dan air tepung biji mangga semakin meningkat, sedangkan kadar lemak semakin menurun. Konsentrasi asam askorbat semakin tinggi juga meningkatkan kadar karbohidrat, dan protein tepung, namun menurunkan kadar air dan lemaknya. Perlakuan blanching dan perendaman asam askorbat pada biji mangga berpengaruh nyata terhadap warna tepung (p<0,05), namun berpengaruh tidak nyata pada aroma dan tekstur tepung (p>0,05).
Mango seeds contais protein (7.5 - 13%), carbohydrate (69.2 - 80%), calcium (0.21%), ash (2.2 -2.6%), phosphorus (0.22%) and fiber (2.0 - 4.6%). Mango seeds can be processed into potential food. The objectives of the study were to make mango seed flour, determine the effect of blanching time and ascorbic acid concentration on the content of carbohydrates, fat, protein, water content, and sensory of mango seed flour. Steps to make mango seed flour including peeling and washing the seeds, cutting 0.5 cm thick, weighing, blanching at 85℃ for (0; 2.5; 5; 7.5; 10) minutes, 30 minutes soaking with Na-metabisulfite 0.2%, immersion with 20 min with ascorbic acid (0; 0.5; 1; 1.5; 2)%, drying (80℃, 4 hours), pulverization, 80 mesh sieving. Research result showed that the longer the blanching time, carbohydrate, protein and water content of mango seed flour increases, while the fat content decreases. The higher ascorbic acid concentration also increased the carbohydrate and protein content of flour, but decreased the water and fat content. Blanching treatment and ascorbic acid soaking treatment on mango seeds had a significant effect (p<0,05) on the color of the flour, but did not significantly affect the aroma and texture of flour(p>0,05).
References
Arifiansyah, M., Wulandari, E., & Chairunnisa, H. (2015). Karakteristik Kimia (Kadar Air Dan Protein) Dan Nilai Kesukaan Keju Segar Dengan Penggunaan Koagulan Jus Jeruk Nipis, Jeruk Lemon Dan Asam Sitrat. Students E-Journal, 4(1). http://jurnal.unpad.ac.id/ejournal/article/view/5816
Beyene, G., & Araya, A. (2015). Review of Mango ( Mangifera indica ) Seed-Kernel Waste as a Diet for Poultry. Journal of Biology, 5(11), 156–160.
Dwiari, S. R., Asadayanti, D. D., Nurhayati, Sofyaningsih, M., Yudhanti, S. F. A. R., & Yoga, I. B. K. W. (2008). Teknologi Pangan Jilid 1 (1st ed.). Direktorat Pembinaan Sekolah Menengah Kejuruan.
Fennema, O. R. (1996). Food Chemistry. Marcel Dekker Inc.
Jahurul, M. H. A., Zaidul, I. S. M., Ghafoor, K., Al-Juhaimi, F. Y., Nyam, K. L., Norulaini, N. A. N., Sahena, F., & Mohd Omar, A. K. (2015). Mango (Mangifera indica L.) by-products and their valuable components: A review. Food Chemistry, 183, 173–180. https://doi.org/10.1016/j.foodchem.2015.03.046
Kaur, A., & Brar, J. K. (2015). Use of mango seed kernels for the development of antioxidant rich health foods. Food Science Research Journal, 6(8), 535–538. https://doi.org/10.15740/has/fsrj/8.2/368-374
Kucharski, H., & Julek Zajac. (2009). Handbook of Vitamin C Research Daily requirements, Dietary Sources and Adverse Effects. Nova Biomedical Books.
Kusumawati, D. D., Amanto, B. S., & Muhammad, D. R. A. (2012). Pengaruh Perlakuan Pendahuluan Dan Suhu Pengeringan Terhadap Sifat Fisik, Kimia, Dan Sensori Tepung Biji Nangka (Artocarpus Heterophyllus). Jurnal Teknosains Pangan, 1(1), 41–48. www.ilmupangan.fp.uns.ac.id
Lisianti, D., Saragih, B., & Rachmawati, M. (2022). Pengaruh suhu pengeringan terhadap rendemen, karakteristik organoleptik dan fisik-kimia tepung jagaq (Setaria italica L.). Journal of Tropical AgriFood, 4(2), 115–121. https://doi.org/10.35941/jtaf.4.2.2022.8108.115-121
Mandei, J. H., Reny Sjarif, S., & Tumbel, N. (2021). Pengaruh Jenis Asam Dan pH Terhadap Aktivitas Enzim Dehidrogenase Dan Indeks Browning Daging Buah Salak Pangu Effect Of Acid Type And pH On Dehydrogenase Enzyme Activity And Browning Index Of Zalacca Flesh. Jurnal Penelitian Teknologi Industri, 13(1), 11–18.
Nofiyanto, E., Waluyo, T. S., & Larasati, D. (2024). Perendaman dalam larutan asam askorbat untuk meningkatkan mutu edamame (Glycine max L.). Jurnal Agrointek, 18(2), 487–495. https://doi.org/10.21107/agrointek.v18i2.19368
Ode Sumarlin, L., Mulyadi, D., & Asmara, Y. (2013). Identifikasi Potensi Enzim Lipase dan Selulase pada Sampah Kulit Buah Hasil Fermentasi (Identification of Potential Lipase and Cellulase on Waste of Skin Fruit by Fermentation). Jurnal Ilmu Pertanian Indonesia (JIPI), Desember, 18(3), 159–166.
Qalsum, U., Diah, A. W. M., & Supriadi, S. (2015). Analisis Kadar Karbohidrat, Lemak Dan Protein Dari Tepung Biji Mangga (Mangifera indica L) Jenis Gadung. Jurnal Akademika Kimia, 4(4), 168–174. https://doi.org/10.22487/j24775185.2015.v4.i4.7867
Rai, A. K., Das, H., Dash, S. ., & Behera, S. (2020). Mango Seed: A potential source of nutrition from waste. Indian Farmer, 7(3), 244–248. https://www.researchgate.net/publication/342870178%0AMango
Rani, H., Zulfahmi, & Widodo, Y. (2019). Optimasi Proses Pembuatan Bubuk (Tepung) Kedelai Optimization Process Soybean Flouring. Penelitian Pertanian Terapan, 13(3), 188–196.
Safitri, P. E., Pratiwi, A. rica, Lestari, L. A., Wati, D. A., & Febriani, W. (2023). ( Musa paradisiaca Linn ) TERHADAP SIFAT KIMIA ( The Effect of the Making Method of Kepok ’ s Banana Peel Flour ( Musa paradisiaca Linn ) on Chemical Properties ). Jurnal Teknologi Pangan Dan Gizi, 22(1), 6–15.
Sobari, E., & Agrotekuini, T. (2019). Dasar - dasar Proses Pengolahan Bahan Pangan. POLSUB PRESS.
Suryani, E., & Muhardina, V. (2016). Pengaruh Konsentrasi Asam Askorbat dan Waktu Perendaman terhadap Kadar Air dan Bilangan Peroksida pada Minyak Kopra. Jurnal Teknologi Dan Industri Pertanian Indonesia, 8(1), 29–32. https://doi.org/10.17969/jtipi.v8i1.5252
Sutriyono, A., Kusnandar, F., Muhandri, T., Studi, P., Profesional, M., Pangan, T., Pascasarjana, S., Pertanian Bogor, I., Limu Dan, D., Pertanian, T., & Bogor, P. (2016). Karakteristik Adonan dan Roti Tawar dengan Penambahan Enzim dan Asam Askorbat pada Tepung Terigu Characteristics of Dough and Pan Bread Products with the Addition of Enzymes and Ascorbic Acid in Wheat Flour. Jurnal Mutu Pangan, 3(2), 103–110.
Wardhani, D. hesti, Yuliana, A. E., & Dewi, A. S. (2016). Natrium Metabisulfit Sebagai Anti-Browning Agent Pada Pencoklatan Enzimatik Rebung Ori (Bambusa Arundinacea). Jurnal Aplikasi Teknologi Pangan, 5(4), 140–145. https://doi.org/10.17728/jatp.202
Winarno, F. G. (2004). Kimia Pangan dan Gizi. Gramedia Pustaka Utama.
Yenrina, R. (2015). Metode Analisis bahan Pangan dan Komponen Bioaktif. Andalas University Press.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Cipta Tungga Hayu Nirmala, Safira Cecilia Z, Nurul Widji Triana, Suprihatin
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under creativecommons.org/licenses/by-sa/4.0 that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Jurnal Ilmiah Teknik Kimia have CC-BY-SA or an equivalent license as the optimal license for the publication, distribution, use, and reuse of scholarly work.
In developing strategy and setting priorities, Jurnal Ilmiah Teknik Kimia recognize that free access is better than priced access, libre access is better than free access, and libre under CC-BY-SA or the equivalent is better than libre under more restrictive open licenses. We should achieve what we can when we can. We should not delay achieving free in order to achieve libre, and we should not stop with free when we can achieve libre.
Jurnal Ilmiah Teknik Kimia is licensed under a Creative Commons Attribution 4.0 International License
YOU ARE FREE TO:
- Share — copy and redistribute the material in any medium or format
- Adapt — remix, transform, and build upon the material for any purpose, even commercially.
- The licensor cannot revoke these freedoms as long as you follow the license terms.