Zhafarina, Safira Cecilia (2024) Pembuatan Tepung Biji Mangga (Mangifera Indica L.) dengan Metode Blanching dan Pnambahan Asam Askorbat. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Mango seeds contain protein (7.5- 13%), carbohydrate (69.2- 80%), calcium (0.21%), phosphorus (0.22%) and fiber (2.0- 4.6%). Therefore, mango seeds can be processed into potential food ingredients. The purpose of the study was to make mango seed flour, and determine the effect of blanching time and ascorbic acid concentration on the content of carbohydrates, fat, protein, moisture content, and sensory of mango seed flour. Preparation of mango seed flour including peeling, washing seeds, cutting 0.5 cm thick, weighing, blanching 85 ℃ for (0; 2.5; 5; 7.5; 10) minutes, soaking 30 minutes with 0.2% Na-metabisulfite, soaking for 20 minutes with ascorbic acid (0; 0.5; 1; 1.5; 2)%, drying (80 ℃, 4 hours), pulverizing, and sieving 80 mesh. The results showed that the longer the blanching time, the carbohydrate, protein, and water content of mango seed flour increased, while the fat content decreased. Increasing the concentration of ascorbic acid increased the carbohydrate and protein content of flour, but decreased the water and fat content. The highest chemical content in mango seed flour is 61.05% carbohydrate, 9% protein, 2.16% fat, and 10.65% water. Blanching and ascorbic acid soaking treatments on mango seeds had a significant effect on flour color (p<0.05), but no significant effect on flour aroma and texture (p>0.05).
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry |
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| Divisions: | Faculty of Engineering > Departement of Chemical Engineering | ||||||||
| Depositing User: | Safira Cecilia Zhafarina | ||||||||
| Date Deposited: | 17 Sep 2024 06:54 | ||||||||
| Last Modified: | 17 Sep 2024 06:54 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/29213 |
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