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).
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