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STUDI LAMA BLANCHING TERHADAP RENDEMEN< SIFAT FISIKO KIMIA DAN SENSORIS TEPUNG UMBUT KELPA SAWIT (Elaeis guineensis

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Umbut is edible topmost and innermest frond of a palm. Availability of raw materials umbut palm can be used as substitute or replacement for wheat flour, then we need new Technology for modifycation umbut palm flour until have caracteristic approach wheat flour. One method for modifyng umbut palm flour with blanching process. This study purpose to know side effect of long treatment blanching for physico chemical and sensori caracteristic umbut palm ( elaeis guineensis ) flour.
Research conducted at the Laboratory Processing and Quality Control of Agricultural Products, Laboratory of Chemistry and Biochemistry Laboratory of Agricultural Products and Packaging and Post-harvest, Mulawarman from August to September 2015. The study using a completely randomized design (CRD) with 4 factors and 5 replications. The first factor treatment without blanching (B0) are both long treatment blanching (B1) 5 minutes, the third long treatment blanching (B2) 10 minutes and the fourth long treatment blanching (B3) 15 minutes.
The results showed that longer treatment blanching significantly affected yield, moisture, oil absorption capacity, water absorption capacity, hedonic tone and texture, but no significant effect on ash content, swelling volume, solubility, density Kamba and aroma hedonic test. Umbut palm flour with long peralakuan blanching 10 minutes and 15 minutes match applied to prodak (cookies) based on the physical properties ie low oil absorption capacity, water absorption capacity has a low and slightly brown color hedonic quality, hedonic quality rather smooth texture. While umbut palm flour with treatment without blanching 5 minute, 15 minute match prodak applied in the manufacture of processed food that is bread. Based on physical properties, namely high water absorption capacity, high oil absorption capacity, the white color hedonic test, hedonic quality very smooth texture.
Keywords: umbut palm, blanchiang, flour.

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: ., 2015

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Indonesia

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