Open AccessEffects of boiling time and baking soda concentration on the physical chemistry of saga seed flour
Author(s) -
N. E. Manik,
Mimi Nurminah,
Sentosa Ginting
Publication year - 2020
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 - 10.1088/1755-1315/454/1/012108
Subject(s) - boiling , food science , factorial experiment , flavour , wheat flour , chemistry , completely randomized design , horticulture , mathematics , biology , organic chemistry , statistics
Saga tree is a plant that grows in Indonesia and produce seed production very much. However, utilization is still very little saga seeds when seeds saga has a very high nutritional content, especially protein and fat. Saga seeds can be processed into various products such as being a high-protein flour. This study aims to determine the effect of long boiling and baking soda concentration on the physicochemical properties of flour biji saga. The research design uses completely randomized design (CRD) factorial with two factors, namely the long boiling (40,50,60 minutes) and baking soda concentration (3; 4 and5%). The results showed that the Interaction between boiling time and concentration of baking soda had highly significant effect to water and fat content, had significant effect to protein content and had no significant effect to ash content and flavour of the saga seed flour. The best saga seed flour was T 1 K 3 that is boiled for 40 minutes and dipped in the 5% baking soda solution.