Production of Porang Flour as an Additive for FERCAF Flour Based Non Gluten Foods

• Main Author: Putri Arendra - Nim: 13014026, Nadifa
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/29486
• Institution: Institut Teknologi Bandung

<p align="justify">One of Indonesia's efforts to reduce their amount of wheat import is by empowering local foodstuffs such as cassava which can be processed into FERCAF Flour. However, additives need to be added to FERCAF-based products to improve their physical characteristics. One example is glucomannan that is contained in porang tuber. Before use, porang tuber needs to be processed to reduce its oxalate content that can cause health problems. This research was conducted to (1) determine the condition of immersion of porang chips to produce the best porang flour based on its content (oxalate, glucomannan, and water), and functional properties (viscosity, water holding capacity) and (2) to determine the best variation and amount of porang flour addition based on testing on food products. <br /> <br /> <br /> The results showed that the immersion treatment of porang is able to decrease the oxalate content in the flour up to 61,67% for the variation of NaCl 10%-w 60oC. However, immersion also causes glucomannan levels in the flour to decrease up to 79.92%. Based on all variations, porang flour without treatment showed the highest glucomannan content (77.74%), water holding capacity (88.40%), and viscosity (9740 cP) . By reviewing the five parameters, the best variation of porang flour produced in this research is the one that is treated in NaCl 10%-w at 60 oC. The flour is then applied in bread and pasta which is then compared to commercial and FERCAF products without additives. The addition of 2% porang flour w /w FERCAF flour produces FERCAF bread with the best characteristics (47.58% hardness decreased and 31.17% bake loss and 3.18% specific volume increase), thus more resembling commercial bread. However, FERCAF bread still has significant color differences with commercial wheat bread (&#916;E 4.04 - 24.67). Meanwhile, the best result on the pasta was yielded in the addition of 1% -porang flour w/w of FERCAF flour. The absorption capacity of the paste water increases up to 33.33% so it resembles a commercial pasta. However, the addition of porang flour lowered the tensile strength to 66.67% of the FERCAF pasta without additives. The value indicates that the porang flour makes the pasta easier to break than the commercial pasta.<p align="justify"> <br />