Muhammad, Yusuf and Fifi, Arfini and Nur, Fitriani Usdyana Attahmid (2016) FORMULASI BARUASA KAYA GLUKOMANAN BERBASIS UMBI UWI (Dioscorea alata L). Galung Tropika, 5 (2). pp. 97-108. ISSN 24017-6279 (Online) and 2302-4178 (Cetak)

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Jurnal Baruasa Glukomannan.doc

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Baruasa an Sulawesi local food products made from rice flour. In an effort to diversify the processed food products based on tubers, baruasa made substituting rice flour by flour tuber Dioscorea alata L. (purple yam flour) which has a total dietary fiber content is high. In this study also made baruasa substituting rice flour by flour purple yam fortified with glucomannan flour which acts as a soluble fiber that can lower the glycemic index. This study aims to determine the best composition variation baruasa of substitution of rice flour by flour tuber as purple yam baruasa to quality and to analyze the effect of adding glucomannan flour to quality baruasa. Making baruasa in this study using a variation of rice flour and starch composition purple yam expressed in percentage by comparison used in succession 0: 100, 20:80, 40:60, 60:40, 80:20 and 100: 0. In addition it also made baruasa with the same composition but added flour glucomannan flour in the same amount for each variation. Parameters measured on the quality of the resulting baruasa is ash content, water, protein, carbohydrates, fat, crude fiber, aw value, texture and sensory testing. The results of this study indicate that purple yam flour can be used as a substitute for rice flour in the manufacture baruasa in all proportions, it can even be made from 100% flour purple yam, but in terms of sensory comparison is best purple yam 20% flour and 80% rice flour. Baruasa with the addition of glucomannan flour can reduce levels of fat, water content, and a bit aw, but does not affect the levels of carbohydrates, protein content, ash content, and fiber content baruasa. Keyword: purple yam, fortification, glukomanan, baruasa, rice flour

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Department of Chemistry > Teknik Kimia
Depositing User: Muhammad Yusuf
Date Deposited: 12 Jan 2017 02:06
Last Modified: 19 Jan 2017 01:31

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