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The Physical and Chemical Properties of Wheat Flour in Some Wheat (Triticum spp.) Varieties Grown in West Sumatera

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@article{IJASEIT313,
   author = {Fauzan Azima and Novelina Novelina and Risma Srikandi Pane},
   title = {The Physical and Chemical Properties of Wheat Flour in Some Wheat (Triticum spp.) Varieties Grown in West Sumatera},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {3},
   number = {4},
   year = {2013},
   pages = {303--308},
   keywords = {Physical Properties; Chemical Properties; Varieties of Wheat; Wheat Flour},
   abstract = {This research aims to determine the physical and chemical properties of wheat flour in some wheat varieties grown inWest Sumatra. This research used Completely Randomized Design (CRD) consisting of five treatments and three repetitions. Thetreatments are: A (Wheat varieties Jarissa), B (Wheat varieties Dewata), C (Wheat varieties 1247), D (Wheat varieties Selayar) and E(Wheat varieties SO1). Observation ofthe resulting flour includes analysis of physical, functional, and proximate. Physical analysis ofthe results obtained flour; yield varieties Jarissa (50.00%); Dewata (45.45%), 1247 (50.00%); Selayar (47.83%); SO1 (47.66%). Waterabsorption of Jarissa varieties (65.90%); Dewata (59.95%), 1247 (49.27%); Selayar (69.85%); SO1 (51.67%). Oil absorption ofJarissa varieties (17.67%); Dewata (18.33%), 1247 (19.67%); Selayar (16.00%); SO1 (15.67%). Gelatinization temperature of Jarissavarieties (65.67°C); Dewata (65°C); 1247 (66°C); Selayar (67°C); SO1 (65.67°C). Chemical analysis results obtained flour; Watercontent of Jarissa varieties (10.02%); Dewata (12.00%), 1247 (14.75%); Selayar (9.48%); SO1 (12.24%). Ash content of Jarissavarieties (1.45%); Dewata (1.75%), 1247 (2.15%); Selayar (1.63%); SO1 (1.87%). Fat content of Jarissa varieties (2.24%); Dewata(2.59%), 1247 (2.50%); Selayar (2.15%); SO1 (2.34%). Crude fiber content of Jarissa varieties (3.46%); Dewata (3.11%), 1247(2.56%); Selayar (2.73%); SO1(3.13%). Carbohydrates of Jarissa varieties (71.55%); Dewata (67.00%), 1247 (66.06%); Selayar(73.60%); SO1 (69.59%). Starch content of Jarissa varieties (53.00%); Dewata (51.92%), 1247 (50.86%); Selayar (46.08%); SO1(42.74%). Protein content of Jarissa varieties (14.75%); Dewasa (16.66%), 1247 (14.54%); Selayar (13.13%); SO1 (13.97%). GlutenofJarissa varieties (50.09%); Dewata (13.37%), 1247 (12.71%); Selayar (28.57%); SO1 (35.36%).},
   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=313},
   doi = {10.18517/ijaseit.3.4.313}
}

EndNote

%A Azima, Fauzan
%A Novelina, Novelina
%A Srikandi Pane, Risma
%D 2013
%T The Physical and Chemical Properties of Wheat Flour in Some Wheat (Triticum spp.) Varieties Grown in West Sumatera
%B 2013
%9 Physical Properties; Chemical Properties; Varieties of Wheat; Wheat Flour
%! The Physical and Chemical Properties of Wheat Flour in Some Wheat (Triticum spp.) Varieties Grown in West Sumatera
%K Physical Properties; Chemical Properties; Varieties of Wheat; Wheat Flour
%X This research aims to determine the physical and chemical properties of wheat flour in some wheat varieties grown inWest Sumatra. This research used Completely Randomized Design (CRD) consisting of five treatments and three repetitions. Thetreatments are: A (Wheat varieties Jarissa), B (Wheat varieties Dewata), C (Wheat varieties 1247), D (Wheat varieties Selayar) and E(Wheat varieties SO1). Observation ofthe resulting flour includes analysis of physical, functional, and proximate. Physical analysis ofthe results obtained flour; yield varieties Jarissa (50.00%); Dewata (45.45%), 1247 (50.00%); Selayar (47.83%); SO1 (47.66%). Waterabsorption of Jarissa varieties (65.90%); Dewata (59.95%), 1247 (49.27%); Selayar (69.85%); SO1 (51.67%). Oil absorption ofJarissa varieties (17.67%); Dewata (18.33%), 1247 (19.67%); Selayar (16.00%); SO1 (15.67%). Gelatinization temperature of Jarissavarieties (65.67°C); Dewata (65°C); 1247 (66°C); Selayar (67°C); SO1 (65.67°C). Chemical analysis results obtained flour; Watercontent of Jarissa varieties (10.02%); Dewata (12.00%), 1247 (14.75%); Selayar (9.48%); SO1 (12.24%). Ash content of Jarissavarieties (1.45%); Dewata (1.75%), 1247 (2.15%); Selayar (1.63%); SO1 (1.87%). Fat content of Jarissa varieties (2.24%); Dewata(2.59%), 1247 (2.50%); Selayar (2.15%); SO1 (2.34%). Crude fiber content of Jarissa varieties (3.46%); Dewata (3.11%), 1247(2.56%); Selayar (2.73%); SO1(3.13%). Carbohydrates of Jarissa varieties (71.55%); Dewata (67.00%), 1247 (66.06%); Selayar(73.60%); SO1 (69.59%). Starch content of Jarissa varieties (53.00%); Dewata (51.92%), 1247 (50.86%); Selayar (46.08%); SO1(42.74%). Protein content of Jarissa varieties (14.75%); Dewasa (16.66%), 1247 (14.54%); Selayar (13.13%); SO1 (13.97%). GlutenofJarissa varieties (50.09%); Dewata (13.37%), 1247 (12.71%); Selayar (28.57%); SO1 (35.36%).
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=313
%R doi:10.18517/ijaseit.3.4.313
%J International Journal on Advanced Science, Engineering and Information Technology
%V 3
%N 4
%@ 2088-5334

IEEE

Fauzan Azima,Novelina Novelina and Risma Srikandi Pane,"The Physical and Chemical Properties of Wheat Flour in Some Wheat (Triticum spp.) Varieties Grown in West Sumatera," International Journal on Advanced Science, Engineering and Information Technology, vol. 3, no. 4, pp. 303-308, 2013. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.3.4.313.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Azima, Fauzan
AU  - Novelina, Novelina
AU  - Srikandi Pane, Risma
PY  - 2013
TI  - The Physical and Chemical Properties of Wheat Flour in Some Wheat (Triticum spp.) Varieties Grown in West Sumatera
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 3 (2013) No. 4
Y2  - 2013
SP  - 303
EP  - 308
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Physical Properties; Chemical Properties; Varieties of Wheat; Wheat Flour
N2  - This research aims to determine the physical and chemical properties of wheat flour in some wheat varieties grown inWest Sumatra. This research used Completely Randomized Design (CRD) consisting of five treatments and three repetitions. Thetreatments are: A (Wheat varieties Jarissa), B (Wheat varieties Dewata), C (Wheat varieties 1247), D (Wheat varieties Selayar) and E(Wheat varieties SO1). Observation ofthe resulting flour includes analysis of physical, functional, and proximate. Physical analysis ofthe results obtained flour; yield varieties Jarissa (50.00%); Dewata (45.45%), 1247 (50.00%); Selayar (47.83%); SO1 (47.66%). Waterabsorption of Jarissa varieties (65.90%); Dewata (59.95%), 1247 (49.27%); Selayar (69.85%); SO1 (51.67%). Oil absorption ofJarissa varieties (17.67%); Dewata (18.33%), 1247 (19.67%); Selayar (16.00%); SO1 (15.67%). Gelatinization temperature of Jarissavarieties (65.67°C); Dewata (65°C); 1247 (66°C); Selayar (67°C); SO1 (65.67°C). Chemical analysis results obtained flour; Watercontent of Jarissa varieties (10.02%); Dewata (12.00%), 1247 (14.75%); Selayar (9.48%); SO1 (12.24%). Ash content of Jarissavarieties (1.45%); Dewata (1.75%), 1247 (2.15%); Selayar (1.63%); SO1 (1.87%). Fat content of Jarissa varieties (2.24%); Dewata(2.59%), 1247 (2.50%); Selayar (2.15%); SO1 (2.34%). Crude fiber content of Jarissa varieties (3.46%); Dewata (3.11%), 1247(2.56%); Selayar (2.73%); SO1(3.13%). Carbohydrates of Jarissa varieties (71.55%); Dewata (67.00%), 1247 (66.06%); Selayar(73.60%); SO1 (69.59%). Starch content of Jarissa varieties (53.00%); Dewata (51.92%), 1247 (50.86%); Selayar (46.08%); SO1(42.74%). Protein content of Jarissa varieties (14.75%); Dewasa (16.66%), 1247 (14.54%); Selayar (13.13%); SO1 (13.97%). GlutenofJarissa varieties (50.09%); Dewata (13.37%), 1247 (12.71%); Selayar (28.57%); SO1 (35.36%).
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=313
DO  - 10.18517/ijaseit.3.4.313

RefWorks

RT Journal Article
ID 313
A1 Azima, Fauzan
A1 Novelina, Novelina
A1 Srikandi Pane, Risma
T1 The Physical and Chemical Properties of Wheat Flour in Some Wheat (Triticum spp.) Varieties Grown in West Sumatera
JF International Journal on Advanced Science, Engineering and Information Technology
VO 3
IS 4
YR 2013
SP 303
OP 308
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Physical Properties; Chemical Properties; Varieties of Wheat; Wheat Flour
AB This research aims to determine the physical and chemical properties of wheat flour in some wheat varieties grown inWest Sumatra. This research used Completely Randomized Design (CRD) consisting of five treatments and three repetitions. Thetreatments are: A (Wheat varieties Jarissa), B (Wheat varieties Dewata), C (Wheat varieties 1247), D (Wheat varieties Selayar) and E(Wheat varieties SO1). Observation ofthe resulting flour includes analysis of physical, functional, and proximate. Physical analysis ofthe results obtained flour; yield varieties Jarissa (50.00%); Dewata (45.45%), 1247 (50.00%); Selayar (47.83%); SO1 (47.66%). Waterabsorption of Jarissa varieties (65.90%); Dewata (59.95%), 1247 (49.27%); Selayar (69.85%); SO1 (51.67%). Oil absorption ofJarissa varieties (17.67%); Dewata (18.33%), 1247 (19.67%); Selayar (16.00%); SO1 (15.67%). Gelatinization temperature of Jarissavarieties (65.67°C); Dewata (65°C); 1247 (66°C); Selayar (67°C); SO1 (65.67°C). Chemical analysis results obtained flour; Watercontent of Jarissa varieties (10.02%); Dewata (12.00%), 1247 (14.75%); Selayar (9.48%); SO1 (12.24%). Ash content of Jarissavarieties (1.45%); Dewata (1.75%), 1247 (2.15%); Selayar (1.63%); SO1 (1.87%). Fat content of Jarissa varieties (2.24%); Dewata(2.59%), 1247 (2.50%); Selayar (2.15%); SO1 (2.34%). Crude fiber content of Jarissa varieties (3.46%); Dewata (3.11%), 1247(2.56%); Selayar (2.73%); SO1(3.13%). Carbohydrates of Jarissa varieties (71.55%); Dewata (67.00%), 1247 (66.06%); Selayar(73.60%); SO1 (69.59%). Starch content of Jarissa varieties (53.00%); Dewata (51.92%), 1247 (50.86%); Selayar (46.08%); SO1(42.74%). Protein content of Jarissa varieties (14.75%); Dewasa (16.66%), 1247 (14.54%); Selayar (13.13%); SO1 (13.97%). GlutenofJarissa varieties (50.09%); Dewata (13.37%), 1247 (12.71%); Selayar (28.57%); SO1 (35.36%).
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=313
DO  - 10.18517/ijaseit.3.4.313