WHC and OHC of MOGAF (Modify Garut Flour) from Arrowroot Tuber (Maranta arundinaceae L.) Fermented Spontaneously with Different Time

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1 International Journal of Applied Siene and Tehnology Vol. 6, No. 1; Feruary 2016 WHC and OHC of MOGAF (Modify Garut Flour) from Arrowroot Tuer (Maranta arundinaeae L.) Fermented Spontaneously with Different Time Rina Yenrina Fauzan Azima Aan Saputra Faulty of Agriultural Tehnology Andalas University, Kampus Limau Manis-Padang. West Sumatera Indonesia Astrat This study aims to determine the effet of fermentation time toward physial properties of MOGAF flour that produed. This researh onduted at the Laoratory of Agriultural Tehnology in Andalas University. The first step in this researh is the making of MOGAF flour then ontinue with physial analysis. This researh design in Completely Randomized Design (CRD) with five treatments and three repliations. Data were analyzed statistially using ANOVA and if signifiantly different, followed y a test of Dunan's New Multiple Rang e Test (DNMRT) at 5% signifiane level with treatments: A(unfermented), B(fermentation time 24hours), C (fermentation time 48hours), D (fermentation time72hours) and E (fermentation time 96hours). Oservations on MOGAF flour inlude yield, ulk density, WHC (Water Holding Capasity) and OHC (Oil Holding Capasity), visosity, and whiteness degree. The results showed that fermentation time had a signifiant effet on yield, WHC (Water Holding Capasity) and OHC (Oil Holding Capasity), visosity, and whiteness of MOGAF flour, and does not signifiantly affet the ulk density of MOGAF flour that produed. Keywords: Arrowroot tuer, Fermentation, MOGAF, OHC, WHC. 1. Introdution In Indonesia, many plants are ale to thrive as a produer of arohydrates suh as sweet potato, anna, assava and arrowroot. Arrowroot plant is a kind of tuers that grow wildly eause not muh use and ultivate. Though this arrowroot is plant potential as an alternative soure of arohydrates. One of the advantage of arrowroot plant is it does not require speial land to ultivate eause it is ale to grow on the shady ground, the quantity of harvest is also quite a lot. Aording Karjono (1998), produtivity of arrowroot as raw material of flour is quite high, whih is aout 12.5 to 31 tons / ha. Besides, etween the many soures of arohydrates arrowroot tuers has the lowest glyemi index (Marsono, 2002). However, arrowroot tuers are rih in fier so that if it used as the main material of flour it will has a low yield and the flour an not apply to all of food produts as flour produed oarse and firous. And the appearane of the flour is not attrative eause of less white. Lately een developed MOCAF (Modified Cassava Flour) whih is made y fermented assava efore flouring and the flour that produed has a muh etter harateristis than other assava flour, ut the fermentation is done y using a starter that diffiult to apply in general puli. Beause of that, it needs to appliy the modifiation of arrowroot tuers with spontaneous fermentation to produe MOGAF (Modified Garut Flour), with the hope to otain a etter flour than the usual arrowroot flour. Water Holding Capasity is the aility of material in holding water, eside Oil Holding Capasity is the aility to hold oil. The WHC and OHC apaities are essential funtional properties that estalish the texture and quality of food produt that made of flour. 67

2 ISSN (Print), (Online) Center for Promoting Ideas, USA Based on the prefae researh that has een done known that the fermentation in less than 24 hours has not effet on the arrowroot tuers, while the fermentation more than 96 hours make arrowroot tuers eome softer and has an aloholi aroma. Methodology Plae and Time This researh was onduted at the Laoratory of Agriultural Tehnology Andalas University in Feruary Materials and Equipments Raw materials used in this study is a fairly old arrowroot tuers with pretty large size and some existing sales are hipped, sugar and water. Arrowroot tuers derived from Talang Petai distrit. V Koto, Regeny of Muko-Muko Bengkulu provine. Chemials used are distilled water, MgO and other materials for analysis. The equipment used in this study inlude the lender and grinder, 80 mesh sieve, trays, asins, entrifuse, ColorFlex EZ, and Visotester. Researh Design This study used a ompletely randomized design (CRD) with 5 treatments and 3 repliations. Data were analyzed statistially y F test and if signifiantly different, followed y Dunan's Multiple Range Test Test (DNMRT) at 5% signifiane level. The treatment in this study is the duration of fermentation of arrowroot tuers, as follows: A = Without fermentation B = fermentation time 24 hours C = fermentation time 48 hours D = fermentation time 72 hours E = fermentation time 96 hours Making MOGAF Arrowroot tuers harvested and shelled then leaned, followed y utting the arrowroot tuers ± 1 m, weighed 500 grams, added sugar 1% of the weight of tuers whih are then dissolved in water at a ratio of tuers and water 1: 2 (w / v) overed and fermentation spontaneous performed aording to the treatments, then do first draining and soaked with 5% salt water for 10 minutes, then do the seond draining and then dried at 40⁰C for 2 days until arrowroot tuers an e roken y hand, followed y flouring and sieving using 80 mesh sieve, then paked with aluminum foil. Oservation The oservations in this researh are physial analysis inlude yield (Muhtadi et al., 2010), Bulk Density (Khalil, 1999), Water Holding Capasity (SNI ), Oil Holding Capasity, Visosity (AOAC, 1995), and whiteness (SNI ). Results And Disussion 68 Tale 1: Physial Analysis Result of MOGAF flour Treatments Yield (%) Bulk Density Viskosity WHC (%) OHC (%) (g/ml) (dpa.s) Whiteness (%) A 10,24 ± 0,06a 0,42 ± 0,01 a 120,82 ± 1,05 a 106,62 ± 1,23 0,49 ± 0,01 a 81,60 ± 0,87 a B 12,85 ± 0,97a 0,44 ± 0,02 a 122,70 ± 0,13 105,27 ± 1,53 0,49 ± 0,01 a 85,31 ± 0,39 C 16,64 ± 2,48 0,44 ± 0,01 a 137,48 ± 0,47 103,43 ± 0,12 0,50 ± 0,00 a 86,24 ± 0,80 D 19,65 ±0,25 0,45 ± 0,04 a 140,79 ± 0,48 101,84 ± 0,12 0,67 ± 0,06 87,09 ± 0,23 d a d E 26,42 ± 6,90d 0,47 ± 0,01 a 161,94 ± 0,37 100,53 ± 0,18 0,67 ± 0,06 88,66 ± 0,02 e a e CV 19,29% 7,02% 0,00% 0,00% 5,65% 0,43% Desription: Numers in the same olumn followed y the same lowerase letter are not signifiantly different at 5% level aording to DNMRT

3 International Journal of Applied Siene and Tehnology Vol. 6, No. 1; Feruary 2016 The numers in the same olumn followed y the same lowerase letter are not signifiantly different aording to DNMRT at 5% signifiane level The numers in the same olumn followed y the same lowerase letter are not signifiantly different aording to DNMRT at 5% signifiane level Based on the aove tale it an e seen that the yield is highest in treatment E (fermentation time 96 hours) that is equal to 26.42% and the lowest yield on treatment A (withuot fermentation) that is equal to 10.24%. Results of analysis of variane showed that the fermentation time has a signifiant effet on the yield of MOGAF flour. The result of analysis an e seen as hart in figure 1. elow. Figure 1: Yield of MOGAF Flour with Different Treatments Inreased yield of flour MOGAF are in line with the length of fermentation time. it is presumaly eause the longer the fermentation time, the more fier that deomposes so that the amount of flour that pass 80 mesh sieve will inrease and the yield generated MOGAF flour inreased. While the raw materials without fermentation still ontain high fier so if powdered and sieved with a 80 mesh sieve are still many material that doesnt pass the sieve so that the treatment A has a lower yield than other treatments with fermentation. Based on the results of the ulk density of MOGAF aove an e seen that the ulk density is highest on treatment B (fermentation time 24 hours) that is equal to 0.47 g / ml and the lowest is in treatment D (fermentation time 72 hours) that is equal to 0.42 grams / ml. Aording to the results of analysis of variane known that fermentation time has no signifiant effet on the ulk density of MOGAF flour that produed. The result an e seen in figure 2. Figure 2: Bulk Density of MOGAF Flour with Different Treatments WHC (Water Holding apasity) is a material's aility to asor water. the longer the fermentation time, the higher WHC of MOGAF flour that produed, this is eause during the fermentation any enzyme that is ale to reak down the omponents of arrowroot tuers so the texture of MOGAF eomes softer and porous and finally a lot of water ound freed (Agustawan, 2012). With the rise of the pores in the material then the flour eome easier to asor water and hydrophili. In addition, the longer the fermentation time, the lower water ontent of the flour MOGAF, the greater the water holding aility of these materials (Winarno, 2002). Based on the analysis result MOGAF flour in this researh had WHC ranged from to % this numer is higher than WHC of wheat flour that is (± 2.10) % (Shad et al, 2013). 69

4 ISSN (Print), (Online) Center for Promoting Ideas, USA OHC (Oil Holding apasity) is a material's aility to asor oil. Based on Tale 1 it an e seen the longer the fermentation time, the OHC of MOGAF flour tends to e dereased this ase allegedly eause some omponents of MOGAF flour is insolule in fats or oils and fats fermiaelitas higher than flour and water so it is not easily asored y the flour, inluding MOGAF flour. Besides, the flour is more hydrophili and it is onsistent with the statement of Zayas (1997), stating that the material that is hydrophili Oil Holding Capaasity (OHC) will tend to e low and Water Holding apasity (WHC) tend to rise and vie versa hydrophoi materials Oil Holding apasity (OHC) will tend to inrease and Water Holding apasity (WHC) will tend to deline.based on the analysis result MOGAF flour in this researh had OHC of to % this numer is higher than WHC of wheat flour that is ± 2.00 % (Shad et al, 2013). WHC and OHC of produt in different treatments an e seen as hart in figure 3. Figure 3: WHC and OHC of MOGAF Flour with Different Treatments Based on the results of visosity analysis in tale aove an e seen that the visosity is highest in treatment E (fermentation time 96 hours) that is equal to 0.67 dpa.s and the lowest visosity is on treatment A (without fermentation) that is equal to 0.49 dpa.s. the rewsult an e seen in figure 4. elow. Figure 4. Visosity of MOGAF Flour with Different Treatments Based on the analysis of variane treatment A (without fermentation), B (fermentation time 24 hours) and C (fermentation time 48 hours) was not signifiantly different, ut the treatment D (fermentation time 72 hours) and E (fermentation time 96 hours) was different ut not signifiant. The differene is apparently due to the treatment D (fermentation time 72 hours) and E (fermentation time 96 hours) has a longer fermentation time so that the omponents of MOGAF flour more solule in water. The longer the fermentation time, the stronger will MOGAF flour to asor water so it will inrease its visosity, and is in line with the results of the WHC (Water Holding apasity) whih otained also inreased with the length of fermentation time. 70

5 International Journal of Applied Siene and Tehnology Vol. 6, No. 1; Feruary 2016 Based on the tale 1 it an e seen that the highest degree of whiteness otained in treatment E is 88.66% and the lowest in treatment A is 81.60%. Aording to the analysis of variane at 5% level is known that fermentation time, had a signifiant effet on the whiteness of MOGAF flour generated. When ompared with SNI the maximum degree of whiteness of moaf flour maximum 87%, then the only treatment E (fermentation time 96 hours) that do not meet the standards. This white grading standards use MgO with whiteness 94.6%. The longer the fermentation time, MOGAF flour that produed will tend to eome white, this is due to the degradation of omplex ompounds y miroorganisms so that the pigmented material in it also deompose and dissolve in water. Besides, the fermentation proess is also ale to inhiit the Maillard reation whih is apale of ausing rownish produts y overhauling the reduing sugars into organi aids. Conlusion The fermentation time of MOGAF flour signifiantly affet the yield and WHC of MOGAF flour, ut it has no signifiant effet on ulk density, OHC and visosity. The results of the physial analysis of MOGAF flour : yield range from %, ulk density from g / ml, the visosity of dpa.s, while WHC and OHC ranged from to % and to %. Advie Examines the granular form and shelf life of MOGAF flour, and the appliations of MOGAF flour to make food produts. Referene Agustawa, R Modifikasi Pati Ui Jalar Putih (Ipomoea Batatas L) Variatas Sukuh dengan Proses Fermentasi dan Metode Heat Moisture Treatment (HMT) Terhadap Karakteristik Fisik dan Kimia Pati. Teknologi Hasil Pertanian, Teknologi Pertanian. Universitas Brawijaya. Malang. AOAC Offial Methods of Analysis of The Assoial of Offiial Analytial Chemists. Washington : AOAC. Karjono Umi-umian Potensial Penghasil Tepung. Truus 347-Th XXIX- Oktoer. Jakarta. Khalil Pengaruh Kandungan Air Dan Ukuran Partikel Terhadap Peruahan Perilaku Fisik Bahan Pangan Lokal: Kerapatan Tumpukan, Kerapatan Pemadatan Dan Boot Jenis. Media Peternakan Vol. 22. No 1: Marsono Y Indeks glikemik umi-umian. Agriteh 22: Muhtadi, T. R., Sugiyono and Fitriyono Ilmu Pengetahuan Bahan Pangan. ALFABETA. Bogor. Shad, M. A Funtional Properties of Maize Flour And Its Blends With Wheat Flour: Optimization Of Preparation Conditions By Response Surfae Methodology. Bahauddin Zakariya University. Multan. Pakistan SNI Cara Uji Makanan dan Minuman. Jakarta. Dewan Standarisasi Nasional Jakarta SNI , Tepung Moaf. Jakarta. Dewan Standarisasi Nasional Jakarta. Winarno, F. G Kimia Pangan dan Gizi. PT Gramedia Pustaka Utama, Jakarta. Zayas, J.F Funtionality of Protein in Food. Berlin : Sprainge 71

EFFECT OF DIFFERENT METHODS OF PRESERVATION ON THE QUALITY OF CATTLE AND GOAT MEAT. Abstract

Bang. J. Anim. Si. 2009, 38(1&2) : 86 91 ISSN 0003-3588 EFFECT OF DIFFERENT METHODS OF PRESERVATION ON THE QUALITY OF CATTLE AND GOAT MEAT S. Bin. Faisal, S. Akhter 1 and M. M. Hossain Abstrat The study