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Physicochemical and Sensory Properties of Pumpkin (Cucurbita moschata D) and Arrowroot (Marantha arundinaceae L) Starch-based Instant Porridge

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@article{IJASEIT7909,
   author = {Agus Slamet and Danar Praseptiangga and Rofandi Hartanto and - Samanhudi},
   title = {Physicochemical and Sensory Properties of Pumpkin (Cucurbita moschata D) and Arrowroot (Marantha arundinaceae L) Starch-based Instant Porridge},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {9},
   number = {2},
   year = {2019},
   pages = {412--421},
   keywords = {instant porridge; pumpkin; arrowroot starch; physicochemical properties.},
   abstract = {

Pumpkin is a potential source of vitamin A and antioxidant. Arrowroot starch as the source of carbohydrates contains a low glycemic index. However, the utilization of pumpkin and arrowroot starch as the source of food products is still limited. Both ingredients can be processed into nutritious food with practical servings. The objective of the research was to investigate the effect of pumpkin and arrowroot starch ratio and the rotation speed of the drum dryer on the physiochemical properties and the acceptability of the instant porridge. The various ratios of pumpkin and arrowroot starch in the study were 1:1, 2:1, 3:1, 4:1, and 5:1. The process of making instant porridge from pumpkin and arrowroot starch was using a drum dryer with a rotation speed at 1 and 1.5 rpm and a saturated steam pressure at 1 bar. The porridge yield was tested for physiochemical properties and acceptability. The variables of pumpkin to arrowroot starch and the rotation speed of the drum dryer affected the physical and chemical properties, and the acceptability of the instant porridge yielded. Based on amylograph characteristics, the instant porridge had amylograph profile type C, except on pumpkin and arrowroot starch in a ratio of 5:1 with drum dryer rotation speed at 1 rpm.  The best and most acceptable instant porridge according to the panelists was obtained at the ratio of 5:1 with 1.5 rpm speed. 

},    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=7909},    doi = {10.18517/ijaseit.9.2.7909} }

EndNote

%A Slamet, Agus
%A Praseptiangga, Danar
%A Hartanto, Rofandi
%A Samanhudi, -
%D 2019
%T Physicochemical and Sensory Properties of Pumpkin (Cucurbita moschata D) and Arrowroot (Marantha arundinaceae L) Starch-based Instant Porridge
%B 2019
%9 instant porridge; pumpkin; arrowroot starch; physicochemical properties.
%! Physicochemical and Sensory Properties of Pumpkin (Cucurbita moschata D) and Arrowroot (Marantha arundinaceae L) Starch-based Instant Porridge
%K instant porridge; pumpkin; arrowroot starch; physicochemical properties.
%X 

Pumpkin is a potential source of vitamin A and antioxidant. Arrowroot starch as the source of carbohydrates contains a low glycemic index. However, the utilization of pumpkin and arrowroot starch as the source of food products is still limited. Both ingredients can be processed into nutritious food with practical servings. The objective of the research was to investigate the effect of pumpkin and arrowroot starch ratio and the rotation speed of the drum dryer on the physiochemical properties and the acceptability of the instant porridge. The various ratios of pumpkin and arrowroot starch in the study were 1:1, 2:1, 3:1, 4:1, and 5:1. The process of making instant porridge from pumpkin and arrowroot starch was using a drum dryer with a rotation speed at 1 and 1.5 rpm and a saturated steam pressure at 1 bar. The porridge yield was tested for physiochemical properties and acceptability. The variables of pumpkin to arrowroot starch and the rotation speed of the drum dryer affected the physical and chemical properties, and the acceptability of the instant porridge yielded. Based on amylograph characteristics, the instant porridge had amylograph profile type C, except on pumpkin and arrowroot starch in a ratio of 5:1 with drum dryer rotation speed at 1 rpm.  The best and most acceptable instant porridge according to the panelists was obtained at the ratio of 5:1 with 1.5 rpm speed. 

%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=7909 %R doi:10.18517/ijaseit.9.2.7909 %J International Journal on Advanced Science, Engineering and Information Technology %V 9 %N 2 %@ 2088-5334

IEEE

Agus Slamet,Danar Praseptiangga,Rofandi Hartanto and - Samanhudi,"Physicochemical and Sensory Properties of Pumpkin (Cucurbita moschata D) and Arrowroot (Marantha arundinaceae L) Starch-based Instant Porridge," International Journal on Advanced Science, Engineering and Information Technology, vol. 9, no. 2, pp. 412-421, 2019. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.9.2.7909.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Slamet, Agus
AU  - Praseptiangga, Danar
AU  - Hartanto, Rofandi
AU  - Samanhudi, -
PY  - 2019
TI  - Physicochemical and Sensory Properties of Pumpkin (Cucurbita moschata D) and Arrowroot (Marantha arundinaceae L) Starch-based Instant Porridge
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 9 (2019) No. 2
Y2  - 2019
SP  - 412
EP  - 421
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - instant porridge; pumpkin; arrowroot starch; physicochemical properties.
N2  - 

Pumpkin is a potential source of vitamin A and antioxidant. Arrowroot starch as the source of carbohydrates contains a low glycemic index. However, the utilization of pumpkin and arrowroot starch as the source of food products is still limited. Both ingredients can be processed into nutritious food with practical servings. The objective of the research was to investigate the effect of pumpkin and arrowroot starch ratio and the rotation speed of the drum dryer on the physiochemical properties and the acceptability of the instant porridge. The various ratios of pumpkin and arrowroot starch in the study were 1:1, 2:1, 3:1, 4:1, and 5:1. The process of making instant porridge from pumpkin and arrowroot starch was using a drum dryer with a rotation speed at 1 and 1.5 rpm and a saturated steam pressure at 1 bar. The porridge yield was tested for physiochemical properties and acceptability. The variables of pumpkin to arrowroot starch and the rotation speed of the drum dryer affected the physical and chemical properties, and the acceptability of the instant porridge yielded. Based on amylograph characteristics, the instant porridge had amylograph profile type C, except on pumpkin and arrowroot starch in a ratio of 5:1 with drum dryer rotation speed at 1 rpm.  The best and most acceptable instant porridge according to the panelists was obtained at the ratio of 5:1 with 1.5 rpm speed. 

UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=7909 DO - 10.18517/ijaseit.9.2.7909

RefWorks

RT Journal Article
ID 7909
A1 Slamet, Agus
A1 Praseptiangga, Danar
A1 Hartanto, Rofandi
A1 Samanhudi, -
T1 Physicochemical and Sensory Properties of Pumpkin (Cucurbita moschata D) and Arrowroot (Marantha arundinaceae L) Starch-based Instant Porridge
JF International Journal on Advanced Science, Engineering and Information Technology
VO 9
IS 2
YR 2019
SP 412
OP 421
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 instant porridge; pumpkin; arrowroot starch; physicochemical properties.
AB 

Pumpkin is a potential source of vitamin A and antioxidant. Arrowroot starch as the source of carbohydrates contains a low glycemic index. However, the utilization of pumpkin and arrowroot starch as the source of food products is still limited. Both ingredients can be processed into nutritious food with practical servings. The objective of the research was to investigate the effect of pumpkin and arrowroot starch ratio and the rotation speed of the drum dryer on the physiochemical properties and the acceptability of the instant porridge. The various ratios of pumpkin and arrowroot starch in the study were 1:1, 2:1, 3:1, 4:1, and 5:1. The process of making instant porridge from pumpkin and arrowroot starch was using a drum dryer with a rotation speed at 1 and 1.5 rpm and a saturated steam pressure at 1 bar. The porridge yield was tested for physiochemical properties and acceptability. The variables of pumpkin to arrowroot starch and the rotation speed of the drum dryer affected the physical and chemical properties, and the acceptability of the instant porridge yielded. Based on amylograph characteristics, the instant porridge had amylograph profile type C, except on pumpkin and arrowroot starch in a ratio of 5:1 with drum dryer rotation speed at 1 rpm.  The best and most acceptable instant porridge according to the panelists was obtained at the ratio of 5:1 with 1.5 rpm speed. 

LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=7909 DO - 10.18517/ijaseit.9.2.7909