Characteristics of Soaked and Dried Water Yam Flour as Material for Producing Edible Paper

Authors

  • Erning Indrastuti Jurusan Teknologi Pertanian, Politeknik Negeri Pontianak, Jl A Yani Pontianak 78124
  • Harijono harijono Jurusan Teknologi Hasil Pertanian , Fakultas Teknologi Pertanian, Universitas Brawijaya Jl. Veteran Malang 65145
  • Bambang Susilo Jurusan Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya Jl. Veteran Malang 65145

Abstract

This  research aimed to study the physicochemical characteristics of  water yam flour are due to soaking and drying treatments, as material for edible paper, as a substitute for rice flour in the producing of rice paper (fresh spring roll wrapper).  This study used Randomized  Block Design with two factors: soaking time of 0, 24, and 48 hours; and drying temperature at 40, 50, and 60 °C. The result showed increasing soaking decreased  mucilages, meanwhile increasing soaking time increased swelling power. Moisture content did not differ significantly (p>0.05).  Soaking 24 hours produced the highest final viscosity at all drying temperature. Soaking 24-hour and drying temperature 50 °C treatment could be suggested for producing yam flour and was recommended as  raw material for edible paper processing.

Keywords: water yam flour, viscocity, swelling power, physichochemical properties, edible paper

Downloads

Published

2013-01-03

Issue

Vol. 13 No. 3 (2012)

Section

Articles

License

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal