LOW TANNINS AND HCN OF LINDUR FRUIT FLOUR PRODUCTS AS AN ALTERNATIVE FOOD _________________________ _____ Journal from: Sulistyawati, Wignyanto, Sri Kumalaningsih.
Jan 04, 2016
LOW TANNINS AND HCN OF LINDUR FRUIT FLOUR PRODUCTS
AS AN ALTERNATIVE FOOD
______________________________
Journal from:Sulistyawati,
Wignyanto,Sri Kumalaningsih.
PRESENTATION BY:--------------------------------------------
ARANTIKA DESTYA A. (125100301111057)
IFTAHUL JANNAH (125100301111083)
ELA PUTRI A. (125100301111097)
ASNA LAILA K. (125100301111099)
WHAT IS LINDUR FRUIT??LINDUR FRUIT OR BRUGUIRE GYMNORHIZA IS A FRUIT FROM SPECIES BRUGUIRE KONT OF MANGROOVE TREE
WHEN 2 YEARS BRUGILERA SP. CAN BE EXPLORED AS SOURCE OF NEW LOCAL FOOD BECAUSE CONTAINS HIGH CARBOHIDRATE
NUTRITION CONTAIN IN LINDUR FRUIT IS COMPLETE ENOUGH SO CAN BE PROCESS BECOME FLOUR, CAKE ETC.
THE PROBLEM IS…
THERE ARE HIGH CONTAIN TANNINS AND HCN IN LINDUR FRUIT
TANNINS IS COMPOUND
POLIFENOL WHO HAVE ACID TASTED. THE HIGH TANNINS
CAN CAUSE CARCINOGEN BUT
CAN BECOME ANTIOXIDANT IN
THE LITTLE
HCN IS DANGER COMPOUND IF
EATEN BY OURSELF IN 0,5-3,5 MG/W CAN
BECOME CAUSE OF DEATH.
METHOD .........................................
DECLAINING CONTENT OF
TANIN AND HCN
PREPARE RAW MATERIALS
DETERMINING CONCENTRATION ABU SEKAM AND
SOAKING
DETERMINING THE BEST METHODE
MANAGEMENT OF LINDUR
FRUIT FLOUR
LINDUR FRUIT DRYING
FLOURING
CHEMICHAL CHARACTERIZATION
CHEMIS CHARACTERIZATION LINDUR FRUIT BEFORE PROCESS
=======
EFFECT ABU SEKAM CONCENTARION TO DEREASE TANIN AND HCN CONTENT
BEST METHODE***
• 70O CELCIUS AS LONG AS 10 HOURTEMPERATURE
• WITH TEMPERATURE 70O CELCIUS % SOAKING IS 18,94%
SOAKING
• WITH TEMPERATURE 70O CELCIUS % WATER CONTENT IS 8,4689
WATER CONTENT
RESULT CHEMIS CHARACTERIZATION AFTER
DRYING 700C
COMPARE WITH RICE FLOUR, CORN FLOUR AND CASSAVA
FLOUR
CONCLUSION`````````````````````````````````````````````
1.SOAKING LINDUR FRUIT WITH ABU SEKAM HAPPEN WHEN CONCENTRATION IS 30% (B/B) AS LONG AS 24 HOUR CAN DECREASING TANNINS AND HCN CONTAIN AND SAVE FOR CONSUME
2.PROCESS MANAGEMENT LINDUR FRUIT FLOUR AT TEMPERATURE DRYING 70O C AS LONG AS 10 HOUR CAN PRODUCE FLOUR FRUIT LINDUR WITH CHEMICAL AND PHISICAL AS PROPERTIES QUALITY FOOD
THANKS TO…
☺ Sulistyawati, Program Studi Agroteknologi, Fakultas Pertanian, Universitas Merdeka Pasuruan Jl. Ir.H.Juanda 68 Pasuruan 67129
☺ Wignyanto, Sri Kumalaningsih, Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya Jl. Veteran – Malang 65145