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Deproteinase Effect of Hydrocolloid Flour Made of “Gembili Tuber” (Dioscorea esculenta L.) on Chemical and Technical Functional Properties

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@article{IJASEIT549,
   author = {Herlina Herlina},
   title = {Deproteinase Effect  of  Hydrocolloid Flour Made of  “Gembili Tuber”  (Dioscorea esculenta L.) on Chemical and  Technical Functional Properties},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {5},
   number = {4},
   year = {2015},
   pages = {298--302},
   keywords = {Gembili tuber, hydrocolloid flour, deproteinase, Technical Functional properties},
   abstract = {

Hydrocolloid flour extracted of gembili tuber studied in this research to know the chemical and technical functional properties. Hydrocolloid flour extracted directly with distilled water (HFC) and hydrocolloid flour which has reduced protein (deproteinase) by hydrolysis with 0.05% protease of Aspergillus oryzae (HFD). Compared to the chemical properties and technical functional properties covering proximate test, total sugars, solubility, power and emulsion stability, power and  foaming stability, water holding capacity (WHC), oil holding capacity (OHC), viscosity to changes in temperature and viscosity to changes in pH. The results showed that different test t-test (α = 0.05) moisture content, ash content and fat content between HFC and HFD not significant, while the levels of protein and carbohydrates are significant. Deproteinase the process of hydrocolloid  flour made of  gembili tuber with 0.05% protease enzyme use in the extraction able to lower protein content by 49.57% and increase of carbohydrates by 11.39%.   In addition, the process deproteinase effect the technical functional properties of hydrocolloid flour increase solubility, emulsion stability, foam stability, WHC and OHC. Increasing in the temperature by  10-90 °C lower the viscosity by 70%  (56.33 ± 0.19mp to 17.05 ± 0.03 mp) of HFC and  73% (26.16 ± 1.28 mp to 7 , 08 ± 0.79 mp) of HFD. The highest viscosity hydrocolloids flour (HFC and HFD) contained at pH 7 and decrease with acidic or alkaline conditions.

},    issn = {2088-5334},    publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},    url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=549},    doi = {10.18517/ijaseit.5.4.549} }

EndNote

%A Herlina, Herlina
%D 2015
%T Deproteinase Effect  of  Hydrocolloid Flour Made of  “Gembili Tuber”  (Dioscorea esculenta L.) on Chemical and  Technical Functional Properties
%B 2015
%9 Gembili tuber, hydrocolloid flour, deproteinase, Technical Functional properties
%! Deproteinase Effect  of  Hydrocolloid Flour Made of  “Gembili Tuber”  (Dioscorea esculenta L.) on Chemical and  Technical Functional Properties
%K Gembili tuber, hydrocolloid flour, deproteinase, Technical Functional properties
%X 

Hydrocolloid flour extracted of gembili tuber studied in this research to know the chemical and technical functional properties. Hydrocolloid flour extracted directly with distilled water (HFC) and hydrocolloid flour which has reduced protein (deproteinase) by hydrolysis with 0.05% protease of Aspergillus oryzae (HFD). Compared to the chemical properties and technical functional properties covering proximate test, total sugars, solubility, power and emulsion stability, power and  foaming stability, water holding capacity (WHC), oil holding capacity (OHC), viscosity to changes in temperature and viscosity to changes in pH. The results showed that different test t-test (α = 0.05) moisture content, ash content and fat content between HFC and HFD not significant, while the levels of protein and carbohydrates are significant. Deproteinase the process of hydrocolloid  flour made of  gembili tuber with 0.05% protease enzyme use in the extraction able to lower protein content by 49.57% and increase of carbohydrates by 11.39%.   In addition, the process deproteinase effect the technical functional properties of hydrocolloid flour increase solubility, emulsion stability, foam stability, WHC and OHC. Increasing in the temperature by  10-90 °C lower the viscosity by 70%  (56.33 ± 0.19mp to 17.05 ± 0.03 mp) of HFC and  73% (26.16 ± 1.28 mp to 7 , 08 ± 0.79 mp) of HFD. The highest viscosity hydrocolloids flour (HFC and HFD) contained at pH 7 and decrease with acidic or alkaline conditions.

%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=549 %R doi:10.18517/ijaseit.5.4.549 %J International Journal on Advanced Science, Engineering and Information Technology %V 5 %N 4 %@ 2088-5334

IEEE

Herlina Herlina,"Deproteinase Effect  of  Hydrocolloid Flour Made of  “Gembili Tuber”  (Dioscorea esculenta L.) on Chemical and  Technical Functional Properties," International Journal on Advanced Science, Engineering and Information Technology, vol. 5, no. 4, pp. 298-302, 2015. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.5.4.549.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Herlina, Herlina
PY  - 2015
TI  - Deproteinase Effect  of  Hydrocolloid Flour Made of  “Gembili Tuber”  (Dioscorea esculenta L.) on Chemical and  Technical Functional Properties
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 5 (2015) No. 4
Y2  - 2015
SP  - 298
EP  - 302
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Gembili tuber, hydrocolloid flour, deproteinase, Technical Functional properties
N2  - 

Hydrocolloid flour extracted of gembili tuber studied in this research to know the chemical and technical functional properties. Hydrocolloid flour extracted directly with distilled water (HFC) and hydrocolloid flour which has reduced protein (deproteinase) by hydrolysis with 0.05% protease of Aspergillus oryzae (HFD). Compared to the chemical properties and technical functional properties covering proximate test, total sugars, solubility, power and emulsion stability, power and  foaming stability, water holding capacity (WHC), oil holding capacity (OHC), viscosity to changes in temperature and viscosity to changes in pH. The results showed that different test t-test (α = 0.05) moisture content, ash content and fat content between HFC and HFD not significant, while the levels of protein and carbohydrates are significant. Deproteinase the process of hydrocolloid  flour made of  gembili tuber with 0.05% protease enzyme use in the extraction able to lower protein content by 49.57% and increase of carbohydrates by 11.39%.   In addition, the process deproteinase effect the technical functional properties of hydrocolloid flour increase solubility, emulsion stability, foam stability, WHC and OHC. Increasing in the temperature by  10-90 °C lower the viscosity by 70%  (56.33 ± 0.19mp to 17.05 ± 0.03 mp) of HFC and  73% (26.16 ± 1.28 mp to 7 , 08 ± 0.79 mp) of HFD. The highest viscosity hydrocolloids flour (HFC and HFD) contained at pH 7 and decrease with acidic or alkaline conditions.

UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=549 DO - 10.18517/ijaseit.5.4.549

RefWorks

RT Journal Article
ID 549
A1 Herlina, Herlina
T1 Deproteinase Effect  of  Hydrocolloid Flour Made of  “Gembili Tuber”  (Dioscorea esculenta L.) on Chemical and  Technical Functional Properties
JF International Journal on Advanced Science, Engineering and Information Technology
VO 5
IS 4
YR 2015
SP 298
OP 302
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Gembili tuber, hydrocolloid flour, deproteinase, Technical Functional properties
AB 

Hydrocolloid flour extracted of gembili tuber studied in this research to know the chemical and technical functional properties. Hydrocolloid flour extracted directly with distilled water (HFC) and hydrocolloid flour which has reduced protein (deproteinase) by hydrolysis with 0.05% protease of Aspergillus oryzae (HFD). Compared to the chemical properties and technical functional properties covering proximate test, total sugars, solubility, power and emulsion stability, power and  foaming stability, water holding capacity (WHC), oil holding capacity (OHC), viscosity to changes in temperature and viscosity to changes in pH. The results showed that different test t-test (α = 0.05) moisture content, ash content and fat content between HFC and HFD not significant, while the levels of protein and carbohydrates are significant. Deproteinase the process of hydrocolloid  flour made of  gembili tuber with 0.05% protease enzyme use in the extraction able to lower protein content by 49.57% and increase of carbohydrates by 11.39%.   In addition, the process deproteinase effect the technical functional properties of hydrocolloid flour increase solubility, emulsion stability, foam stability, WHC and OHC. Increasing in the temperature by  10-90 °C lower the viscosity by 70%  (56.33 ± 0.19mp to 17.05 ± 0.03 mp) of HFC and  73% (26.16 ± 1.28 mp to 7 , 08 ± 0.79 mp) of HFD. The highest viscosity hydrocolloids flour (HFC and HFD) contained at pH 7 and decrease with acidic or alkaline conditions.

LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=549 DO - 10.18517/ijaseit.5.4.549