Open AccessAmylopectin Content, Expand Ability, and Organoleptic Properties of Yam Flour Cracker
Author(s) -
Yani Magfiroh,
Wikanastri Hersoelistyorini,
Nurrahman
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/292/1/012024
Subject(s) - organoleptic , amylopectin , food science , wheat flour , ingredient , mathematics , chemistry , amylose , starch
The fulfillment of wheat flour in Indonesia is still by imports from other countries. To reduce the import dependency of wheat flour, food diversification based on tubers including yams needs to be done. Yam flour has potential as ingredient in crackers production. This study aims to determine the effect of substitution by yams flour and wheat flour on amylopectin content, expand the ability and organoleptic properties of yam crackers. This research using the Completely Randomized Design comprising two factors: Factor I, the proportion of yam flour (0, 1, 2 and 3 portion) and factor II, the proportion of wheat flour (17,18, 19 and 20 portion). The results showed that the best proportion treatment comprised 5 percent of yam flour and 100 percent of wheat flour, which produced expandability of 57,29 % and amylopectin content 53,04 %. Results of organoleptic tests included: Sense by 2,87 (slightly favored), color by 2,6/(slightly favored) texture by 2,87/(slightly favored), and smell by 2,87 (neutral).