Melola Discovery

← Melola Discovery

Journal

KARAKTERISTIK SIFAT FISIK TEPUNG SUKUN (Artocarpus altilis) TERMODIFIKASI ANNEALING: STUDI KEPUSTAKAAN

Jurnal Sains dan Teknologi Pangan · Vol. 5 No. 4 (2020)

DOI
10.33772/jstp.v5i4.14526
ISSN
2527-6271
Published
2020-10-08
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThe aim of this review was to study the effect of heating duration in flour modification by annealing method on the physicochemical characteristics of the breadfruit flour produced. The flour modification process was carried out to improve the physical characteristics of the flour produced. The modified flour provides better quality of starch properties compare with the flour without any treatment which could implied in wider application in food products. The literature study shows that annealing modification can improve the characteristics of flour. Modified flour has the potential to substitute wheat flour in food processing, thereby can reduce food dependence on wheat flour. Based on the research results, the best treatment of the annealing modified flour had the following characteristics of 9.12% water content, amylose content of 29.18%, solubility of 20.90%, and heat viscosity of 14.33 cP.Key words: Flour, Characteristics, Annealing.ABSTRAKReview ini bertujuan untuk mempelajari pengaruh lama pemanasan pada modifikasi tepung dengan metode annealing terhadap karakteristik fisikokimia tepung buah sukun yang dihasilkan. Proses modifikasi tepung dilakukan untuk memperbaiki karakteristik fisik tepung yang dihasikan. Tepung termodifikasi menghasilkan sifat tepung yang lebih baik dibandingkan tepung tanpa perlakuan yang dapat diaplikasikan secara lebih luas pada produk pangan. Hasil tinjauan pustaka menunjukkan bahwa modifikasi dengan metode annealing dapat meningkatkan karakteristik tepung. Tepung termodifikasi memiliki potensi untuk mensubtitusikan tepung terigu pada pengolahan pangan sehingga mengurangi ketergantungan pangan terhadap terigu. Berdasarkan hasil penelitian diperoleh perlakuan terbaik dari tepung termodifikasi annealing tersebut memiliki karakteristik sebagai berikut kadar air 9,12%, kadar amilosa 29,18%, kelarutan 20,90%, dan viskositas panas 14,33 cP.Kata kunci: Tepung, Karakteristik, Annealing.

Collaboration network of the authors

40 authors · 120 co-authorship links · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • State University of Semarang
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Ansharullah AnsharullahUniversitas Halu Oleo19
SRI REJEKIUniversitas Halu Oleo11
RH Fitri FaradillaAffiliation unknown10
LA KARIMUNAUniversitas Halu Oleo10
Hermanto HermantoUniversitas Halu Oleo9
Andi KhaeruniUniversitas Halu Oleo7
Asnani AsnaniAffiliation unknown6
Tamrin TamrinUniversitas Halu Oleo6
Sigit PriatmokoState University of Semarang4
Nur AsyikUniversitas Halu Oleo4
Rudi HartonoAffiliation unknown3
Subiyanto Hadi SaputroAffiliation unknown3
Zuraidah ZuraidahAffiliation unknown3
Andi Besse PatadjaiAffiliation unknown2
Sarinah SarinahAffiliation unknown2
Zulfa SakhiyyaAffiliation unknown2
Januarius MujiyantoAffiliation unknown2
Rahayu Puji HaryantiAffiliation unknown2
Yuni Dwi SusantiAffiliation unknown2
Abdurrachman FaridiAffiliation unknown2
Sri KadarwatiState University of Semarang2
F. ‪Widhi MahatmantiAffiliation unknown2
Harjito HarjitoAffiliation unknown2
Agung Tri PrasetyaState University of Semarang2
Jumaeri JumaeriAffiliation unknown2
Sri Wuli FitriatiAffiliation unknown2
Sri Endah WahyuningsihAffiliation unknown2
Muh Fakhrihun Na'amAffiliation unknown2
Kurnia FebiantiAffiliation unknown2
Sudawan SupriadiAffiliation unknown2
T. Mulkan SafriAffiliation unknown2
Mursyidin MursyidinAffiliation unknown2
Abdu Rahman BacoAffiliation unknown2
Muhammad Zakir MuzakkarAffiliation unknown2
Safrika SafrikaAffiliation unknown1
Bagio BagioAffiliation unknown1
Rezqi MaliaAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Oct 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">KARAKTERISTIK SIFAT FISIK TEPUNG SUKUN (Artocarpus altilis) TERMODIFIKASI ANNEALING : STUDI KEPUSTAKAAN</dc:title>
	<dc:creator>Tanaka, Imelda Mustika</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Sadimantara, Muhammad Syukri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThe aim of this review was to study the effect of heating duration in flour modification by annealing method on the physicochemical characteristics of the breadfruit flour produced. The flour modification process was carried out to improve the physical characteristics of the flour produced. The modified flour provides better quality of starch properties compare with the flour without any treatment which could implied in wider application in food products. The literature study shows that annealing modification can improve the characteristics of flour. Modified flour has the potential to substitute wheat flour in food processing, thereby can reduce food dependence on wheat flour. Based on the research results, the best treatment of the annealing modified flour had the following characteristics of 9.12% water content, amylose content of 29.18%, solubility of 20.90%, and heat viscosity of 14.33 cP.Key words: Flour, Characteristics, Annealing.ABSTRAKReview ini bertujuan untuk mempelajari pengaruh lama pemanasan pada modifikasi tepung dengan metode annealing terhadap karakteristik fisikokimia tepung buah sukun yang dihasilkan. Proses modifikasi tepung dilakukan untuk memperbaiki karakteristik fisik tepung yang dihasikan. Tepung termodifikasi menghasilkan sifat tepung yang lebih baik dibandingkan tepung tanpa perlakuan yang dapat diaplikasikan secara lebih luas pada produk pangan. Hasil tinjauan pustaka menunjukkan bahwa modifikasi dengan metode annealing dapat meningkatkan karakteristik tepung. Tepung termodifikasi memiliki potensi untuk mensubtitusikan tepung terigu pada pengolahan pangan sehingga mengurangi ketergantungan pangan terhadap terigu. Berdasarkan hasil penelitian diperoleh perlakuan terbaik dari tepung termodifikasi annealing tersebut memiliki karakteristik sebagai berikut kadar air 9,12%, kadar amilosa 29,18%, kelarutan 20,90%, dan viskositas panas 14,33 cP.Kata kunci: Tepung, Karakteristik, Annealing.</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2020-10-08</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/14526</dc:identifier>
	<dc:identifier>10.33772/jstp.v5i4.14526</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 5, No 4 (2020): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v5i4</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/14526/10580</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
</oai_dc:dc>