KAJIAN PROSES PEMBUATAN TEPUNG BUAH MANGGA (Mangivera Indica L) VARIETAS ARUMANIS DENGAN SUHU PERENDAMAN YANG BERBEDA

Octavianti Paramita

Abstract


Salah satu diversifikasi produk olahan yang menarik untuk dikembangkan adalah tepung da-ging buah mangga (mango powder) yang telah dikembangkan di negara India, Tepung buah mangga dapat digunakan sebagai bahan alternatif untuk membuat DF (dietary fibre), karena daging buah mangga mengandung pati yang banyak, tinggi selulosa, hemiselulosa, lignin dan carotin. Buah mangga  arumanis yang dibuat menjadi tepung mangga digunakan mangga arumanis yang belum matang / yang masih mentah. Proses perendaman sebelum dilakukan pengeringan sangat berpengaruh terhadap hasil dari tepung mangga yang dihasilkan baik berupa kandungan gizi dan warna. Penelitian ini bertujuan mendapatkan proses pembuatan tepung mangga varietas arumanis yang paling optimal hasilnya berdasarkan karakteristik fisik dan komposisi zat gizi. Proses pembuatan tepung mangga varietas arumanis yang paling optimal hasilnya dengan proses perendaman pada air dingin dan proses tersebut bisa dijadikan bahan dasar pembuatan olahan-olahan pangan yang tinggi serat. Karakteristik Fisik Tepung Mangga Arumanis dan Komposisi Zat Gizi Tepung Mangga Arumanis dengan proses Perendaman Air Dingin yaitu : Tepung berwarna putih kecoklatan, Tekstur : Halus, dan tidak tercium aroma mangga, Rendemen : 12,4 %., Kadar Serat : 3,7370 %, Kadar Vitamin C : 154,9944 mg/100 g, Kandungan Amilum/ Pati : 49,0419 % dan Kandungan Protein: 9,2856 %.

 

One of the interesting diversification of the processed products to be developed is a mango pulp powder which has been developed in India. The mango flour can be used as an alternative material for making the dietary fiber (DF) because mango contains a lot of starch, high cellulose, hemicellulose, lignin, and carotin. The “arumanis” mango flour can be made from the immature “arumanis” mango fruits. The immersing process before drying greatly affect the quality of produced mangoes flour in terms of the nutrient composition and the colour. The study aimed to get the optimal results of the “arumanis” mangoes flour according to its characteristics and nutrient composition. The process of making the “arumanis” mangoes flour is optimally produced by immersion in the cold water. The resulted products from this process can be used as raw materials of producing food products with higher fiber content. The characteristics of the produced “arumanis” mangoes flour and its nutrient compositions, i.e. the powder colour is white-browned, the texture is smooth, doesn’t smell like mango, the yield is 12.4%, the fiber content is 3.7370%, the level of vitamin C is 154.9944 mg/100g, the starch content is 49.0419% and the protein content is 9.2856%.


Keywords


Mangoes flour, the immersing temperature, Arumanis mango

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DOI: https://doi.org/10.15294/jbat.v1i1.2542

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