PERBAIKAN SIFAT FUNGSIONAL TEKNIS TEPUNG BIJI KELOR (MORINGA OLEIFERA) DENGAN PERKECAMBAHAN
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Published
27 December 2019
Keywords:
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blanching, germination, moringa oleifera, technical functional properties
Abstract
Germination constitutes one of bio-processing techniques and has attracted a tremendous attention due to its advantageous effects on the improvement of technical functional properties of grains. Mean-while, blanching has been used as the complementary treatment in germination. The aim of this study was to evaluate the changes in the functional properties of Moringa oleifera seed flour due to germination and blanching that affect the characteristics of the resulting food the products. Germination was performed at four levels of incubation time (0, 48, 72, and 96 hours) at room temperature in the dark room and two levels of blanching time (0 and 30 second). The functional properties analyzed consisted of bulk density, flour solubility, water and oil absorption, and capacity and stability of emulsion. The results of this study showed that germinated Moringa seed flour had significantly better technical functional characteristics than the ungerminated ones, i.e. bulk density (0.33-0.43 g/mL), flour solubility (16.82-21.00 g/g), water absorp-tion capacity (0.93-0.99 g water/g), oil absorption capacity (1.18-1.58 mL oil/g), and emulsion capacity (88.80-91.70%). Blanching decreased the functional properties of the flour. The statistical analysis showed that there was no significant interaction between two factors in all parameters. This study shows that ger-mination is a good method to improve the functional properties of Moringa seed flour, but blanching dec-reases them. Germination without blanching is recommended to improve the technical functional charac-teristics of the flour.
References
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Aderinola TA. 2016. Effects of processing techni-ques on the functional properties of wheat-breadfruit composite flour. Int Food Res J 23: 2759-2762.
Akoja SS, Coker OJ. 2018. Physicochemical, func-tional, pasting and sensory properties of wheat flour biscuit incorporated with okra powder. Int J Food Sci Nutr 3: 64-70.
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Astawan M, Hazmi K. 2016. Karakteristik fisiko kimia tepung kecambah kedelai. J Pangan 25: 105-112.
Astawan M, Wresdiati T, Ichsan M. 2016. Karakteris-tik fisikokimia tepung tempe kecambah kedelai. J Gizi Pangan 11: 35-42.
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Barakat H, Ghazal GA. 2016. Physicochemical pro-perties of Moringa oleifera seeds and their edi-ble oil cultivated at different region in Egypt. Food Nutr Sci 7: 472-484. DOI: 10.4236/fns. 2016.76049.
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Chinma CE, Gbadamosi KB, Ogunsina BS, Oloyede OO, Salami SO. 2013. Effect of addition of ger-minated moringa seed flour on the quality atrri-butes of wheat-based cake. J Food Process Pres 38: 1737-1742. DOI: 10.1111/jfpp.12136.
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Dewi NS, Prananto NHR, Ridwan A. 2012.Karak-teristik sifat fisiko kimia tepung bengkuang (Pa-chyrhizuserosus) dimodifikasi secara asetilasi dengan variasi konsentrasi, asam asetat sela-ma perendaman. J Teknol Hasil Pertanian 5: 104-112. DOI: 10.20961/jthp.v0i0.13014.
Donkor ON, Stojanovska L, Ashton J,Vasiljevic T. 2012.Germinated grains-Sources of bioactive compounds. Food Chem 135: 950-959. DOI: 10.1016/j.foodchem.2012.05.058.
Efendi Z, Surawan FED, Winarto. 2015.Efek blan-ching dan metode pengeringan terhadap sifat fisiko kimia tepung ubi jalar orange (Ipomoea batatas L.). J Agroind 5: 109-117. DOI: 10.3118 6/j.agroind.5.2.109-117.
Elkhalifa AEO, Bernhardt R. 2010. Influence of grain germination on functional properties of sorghum flour. Food Chem 121: 387-392. DOI: 10.1016/j. foodchem.2009.12.041.
Fajri F, Tamrin, Asyik DN. 2016. Pengaruh modifika-si HMT (Heat Moisture Treatment) terhadap si-fat fisikokimia dan nilai organoleptik tepung sa-gu (Metroxylon sp.). J Sains Teknologi Pangan 1: 37-44.
Ghavidel RA, Prakash J. 2006. Effect of germination and dehulling on functional properties of legu-me flours. J Sci Food Agr 86: 1189-1195. DOI: 10.1002/jsfa.2460.
Ghumman A, Kaur A, Singh N. 2016. Impact of ger-mination flour, protein, and starch characteris-tics of lentil (Lens culinary) and horsegram (Ma-crotyloma uniflorum L.) lines. LWT-Food Sci Technol 65: 137-144. DOI: 10.1016/j.lwt.2015.0 7.075.
Khattab RY, Arntfield SD. 2009. Fuctional properties of raw and processed canola meal. LWT-Food Sci Technol 42: 1119-1124. DOI: 10.1016/j.lwt. 2009.02.009.
Köhn CR, Fontoura AM, Kempka AP, Demiate IM, Kubota EH, Prestes RC. 2015. Assessment of different methods for determining the capacity of water absorption of ingredient and additives used in the meat industry. Int Food Res J 22: 356-362.
Krisnadi AD. 2015. Kelor Super Nutrisi. 12-13. E-book, Blora.
Kusnandar F. 2010. Kimia Pangan Komponen Mak-ro. 238-244. Dian Rakyat, Jakarta.
Leone A, Spada A, Battezzati A, Schiraldi A, Aristil J, Bertoli S. 2016. Moringa oleifera seeds and oil: Charecteristics and uses for human health. Int J Mol Sci 17: 1-14. DOI: 10.3390/ijms17122 141.
Moongngarm A, Moontree T, Deedpinrum P, Pad-tong K. 2014. Functional properties of brown rice flour as affected by germination. APCBEE Proc 8: 41-46. DOI: 10.1016/j.apcbee.2014.01. 077.
Padilla C, Fraga N, Suárez M. 2012. Effect of the soaking time of moringa (Moringa oleifera) seeds on the germination and growth indicator of the plant. Cuban J Agr Sci 46: 419-421.
Sutedja AM. 2010. Fraksinasi Protein dan Karakteri-sasi Sifat Fungsional Tepung Okara [Tesis]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Teixeira EMB, Carvalho MRB, Neves VA, Silva MA, Arantes-Pereira L. 2014. Chemical characteris-tics and fractination of proteins from Moringa oleifera Lam. leaves. Food Chem 147: 51-54. DOI: 10.1016/j.foodchem.2013.09.135.
Trugo LC, Donangelo CM, Trugo NMF, Knudsen KEB. 2000. Effect of heat treatment on nutritio-nal quality of germinated legumes seeds. J Agr Food Chem 48: 2082-2086. DOI: 10.1021/jf991 3920.
Warle BM, Riar CS, Gaikwad SS, Mane VA. 2015. Effect of germination on nutritional quality of soybean (Glycine Max). International Organiza-tion of Science Research (IOSR)-J Environ, Toxicol Food Technol 9: 13-16.
Wisaniyasa NW, Suter K, Marsono Y, Putra IK. 2015. Germination effect on functional proper-ties and antitrypsin activities of pigeon pea (Cajanus can (L.) Mill sp.) sprout flour. Food Sci Qual Manage 43: 79-84.
Zayas JF. 1997. Fuctionality of Protein in Food. 79-228. Springer, Berlin.
Adebowale AA, Adegoke MT, Sanni SA, Adegunwa MO, Fetuga GO. 2012. Functional properties and biscuit making potentials of sorghum-wheat flour composite. Am J Food Technol 7: 372-379. DOI: 10.3923/ajft.2012.372.379.
Adedeji OE, Oyinloye OD, Ocheme OB. 2014. Effects of germination time on the functional properties of maize flour and the degree of ge-latinization of its cookies. Afr J Food Sci 8: 42-47. DOI: 10.5897/AJFS2013.1106.
Adeniyi PO, Obatolu VA. 2014. Effect of germination temperature on the functional properties of grain amaranthus. Am J Food Sci Technol 2: 76-79. DOI: 10.12691/ajfst-2-2-5.
Aderinola TA. 2016. Effects of processing techni-ques on the functional properties of wheat-breadfruit composite flour. Int Food Res J 23: 2759-2762.
Akoja SS, Coker OJ. 2018. Physicochemical, func-tional, pasting and sensory properties of wheat flour biscuit incorporated with okra powder. Int J Food Sci Nutr 3: 64-70.
Aminah S, Ramdhan T, Yanis M. 2015. Kandungan nutrisi dan sifat fungsional tanaman kelor (Mori-nga oleifera). Buletin Pertanian Perkotaan 5: 35-44.
Astawan M, Hazmi K. 2016. Karakteristik fisiko kimia tepung kecambah kedelai. J Pangan 25: 105-112.
Astawan M, Wresdiati T, Ichsan M. 2016. Karakteris-tik fisikokimia tepung tempe kecambah kedelai. J Gizi Pangan 11: 35-42.
Baljeet SY, Ritika BY, Roshan LY. 2010. Studies on functional properties and incorporation of buck-wheat flour for biscuit making. Int Food Res J 17: 1067-1076.
Barakat H, Ghazal GA. 2016. Physicochemical pro-perties of Moringa oleifera seeds and their edi-ble oil cultivated at different region in Egypt. Food Nutr Sci 7: 472-484. DOI: 10.4236/fns. 2016.76049.
Budijanto S, Sitanggang AZ, Murdiati W. 2011. Ka-rakterisasi sifat fisiko-kimia dan fungsional iso-lat protein biji kecipir (Psophocarpus tetragono-lobus L.). J Teknol Industri Pangan 12: 130-136.
Chandra S, Singh S, Kumari D. 2015. Evaluation of functional properties of composite flour and sensorial attributes of composite flour biscuits. J Food Sci Technol 52: 3681-3688. DOI: 10.100 7/s13197-014-1427-2.
Chinma CE, Gbadamosi KB, Ogunsina BS, Oloyede OO, Salami SO. 2013. Effect of addition of ger-minated moringa seed flour on the quality atrri-butes of wheat-based cake. J Food Process Pres 38: 1737-1742. DOI: 10.1111/jfpp.12136.
Chinma CE, Anuonye JC, Simon OC, Ohiare RO, Danbada N. 2015. Effect of germination on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria. Food Chem 185: 454-458.
DOI: 10.101 6/j.foodchem.2015.04.010.
Dewi NS, Prananto NHR, Ridwan A. 2012.Karak-teristik sifat fisiko kimia tepung bengkuang (Pa-chyrhizuserosus) dimodifikasi secara asetilasi dengan variasi konsentrasi, asam asetat sela-ma perendaman. J Teknol Hasil Pertanian 5: 104-112. DOI: 10.20961/jthp.v0i0.13014.
Donkor ON, Stojanovska L, Ashton J,Vasiljevic T. 2012.Germinated grains-Sources of bioactive compounds. Food Chem 135: 950-959. DOI: 10.1016/j.foodchem.2012.05.058.
Efendi Z, Surawan FED, Winarto. 2015.Efek blan-ching dan metode pengeringan terhadap sifat fisiko kimia tepung ubi jalar orange (Ipomoea batatas L.). J Agroind 5: 109-117. DOI: 10.3118 6/j.agroind.5.2.109-117.
Elkhalifa AEO, Bernhardt R. 2010. Influence of grain germination on functional properties of sorghum flour. Food Chem 121: 387-392. DOI: 10.1016/j. foodchem.2009.12.041.
Fajri F, Tamrin, Asyik DN. 2016. Pengaruh modifika-si HMT (Heat Moisture Treatment) terhadap si-fat fisikokimia dan nilai organoleptik tepung sa-gu (Metroxylon sp.). J Sains Teknologi Pangan 1: 37-44.
Ghavidel RA, Prakash J. 2006. Effect of germination and dehulling on functional properties of legu-me flours. J Sci Food Agr 86: 1189-1195. DOI: 10.1002/jsfa.2460.
Ghumman A, Kaur A, Singh N. 2016. Impact of ger-mination flour, protein, and starch characteris-tics of lentil (Lens culinary) and horsegram (Ma-crotyloma uniflorum L.) lines. LWT-Food Sci Technol 65: 137-144. DOI: 10.1016/j.lwt.2015.0 7.075.
Khattab RY, Arntfield SD. 2009. Fuctional properties of raw and processed canola meal. LWT-Food Sci Technol 42: 1119-1124. DOI: 10.1016/j.lwt. 2009.02.009.
Köhn CR, Fontoura AM, Kempka AP, Demiate IM, Kubota EH, Prestes RC. 2015. Assessment of different methods for determining the capacity of water absorption of ingredient and additives used in the meat industry. Int Food Res J 22: 356-362.
Krisnadi AD. 2015. Kelor Super Nutrisi. 12-13. E-book, Blora.
Kusnandar F. 2010. Kimia Pangan Komponen Mak-ro. 238-244. Dian Rakyat, Jakarta.
Leone A, Spada A, Battezzati A, Schiraldi A, Aristil J, Bertoli S. 2016. Moringa oleifera seeds and oil: Charecteristics and uses for human health. Int J Mol Sci 17: 1-14. DOI: 10.3390/ijms17122 141.
Moongngarm A, Moontree T, Deedpinrum P, Pad-tong K. 2014. Functional properties of brown rice flour as affected by germination. APCBEE Proc 8: 41-46. DOI: 10.1016/j.apcbee.2014.01. 077.
Padilla C, Fraga N, Suárez M. 2012. Effect of the soaking time of moringa (Moringa oleifera) seeds on the germination and growth indicator of the plant. Cuban J Agr Sci 46: 419-421.
Sutedja AM. 2010. Fraksinasi Protein dan Karakteri-sasi Sifat Fungsional Tepung Okara [Tesis]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Teixeira EMB, Carvalho MRB, Neves VA, Silva MA, Arantes-Pereira L. 2014. Chemical characteris-tics and fractination of proteins from Moringa oleifera Lam. leaves. Food Chem 147: 51-54. DOI: 10.1016/j.foodchem.2013.09.135.
Trugo LC, Donangelo CM, Trugo NMF, Knudsen KEB. 2000. Effect of heat treatment on nutritio-nal quality of germinated legumes seeds. J Agr Food Chem 48: 2082-2086. DOI: 10.1021/jf991 3920.
Warle BM, Riar CS, Gaikwad SS, Mane VA. 2015. Effect of germination on nutritional quality of soybean (Glycine Max). International Organiza-tion of Science Research (IOSR)-J Environ, Toxicol Food Technol 9: 13-16.
Wisaniyasa NW, Suter K, Marsono Y, Putra IK. 2015. Germination effect on functional proper-ties and antitrypsin activities of pigeon pea (Cajanus can (L.) Mill sp.) sprout flour. Food Sci Qual Manage 43: 79-84.
Zayas JF. 1997. Fuctionality of Protein in Food. 79-228. Springer, Berlin.
Authors
PuspitasariC., SukarnoS., & BudijantoS. (2019). PERBAIKAN SIFAT FUNGSIONAL TEKNIS TEPUNG BIJI KELOR (MORINGA OLEIFERA) DENGAN PERKECAMBAHAN. Jurnal Teknologi Dan Industri Pangan, 30(2), 180-188. https://doi.org/10.6066/jtip.2019.30.2.180
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