Open AccessInfluence of Peanut Flour Addition on Rasi Process Production
Author(s) -
Heny Herawati,
Elmi Kamsiati,
. Abubakar
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 - 10.1088/1755-1315/309/1/012044
Subject(s) - food science , wheat flour , granulation , starch , extrusion , materials science , mathematics , chemistry , composite material
Rasi is a cassava flour made from grains resembling rice granules. In general, rasi is processed by using cassava flour took tapioca and manual granulation after that dried. One of the disadvantages of rasi traditional process production is the form of granules that are not uniform and easily destroyed also has low protein and fat levels. Increasing the levels of fat and protein of rasi should be done the addition peanut flour. This study aimed to characterize the effect of adding peanut flour and improvement of granular formation method by using extrusion technology to physic chemical properties of the rasi product. There were three treatments of peanut flour addition, i.e 5, 10 and 15% that compared with control. The study was designed using a complete randomized design and the data obtained was analyzed using SPSS 2.1 software. Based on the result of the research, there was an increase of fat and protein content of rasi sample which added peanut flour. Peanut flour added constants have higher lightness and WI (Whiteness Index) values than controls. The amorphous phase of the constituents added with peanut flour was higher than the control, while the crystalline phase shows the opposite value. This was evident from the microstructural profile, where the constituents of peanut flour have starch granules that have started to break apart from the controls.