LOW TANNINS AND HCN OF LINDUR FRUIT FLOUR PRODUCTS

AS AN ALTERNATIVE FOOD

______________________________

Journal from:Sulistyawati,

Wignyanto,Sri Kumalaningsih.

PRESENTATION BY:--------------------------------------------

ARANTIKA DESTYA A. (125100301111057)

IFTAHUL JANNAH (125100301111083)

ELA PUTRI A. (125100301111097)

ASNA LAILA K. (125100301111099)

WHAT IS LINDUR FRUIT??LINDUR FRUIT OR BRUGUIRE GYMNORHIZA IS A FRUIT FROM SPECIES BRUGUIRE KONT OF MANGROOVE TREE

WHEN 2 YEARS BRUGILERA SP. CAN BE EXPLORED AS SOURCE OF NEW LOCAL FOOD BECAUSE CONTAINS HIGH CARBOHIDRATE

NUTRITION CONTAIN IN LINDUR FRUIT IS COMPLETE ENOUGH SO CAN BE PROCESS BECOME FLOUR, CAKE ETC.

THE PROBLEM IS…

THERE ARE HIGH CONTAIN TANNINS AND HCN IN LINDUR FRUIT

TANNINS IS COMPOUND

POLIFENOL WHO HAVE ACID TASTED. THE HIGH TANNINS

CAN CAUSE CARCINOGEN BUT

CAN BECOME ANTIOXIDANT IN

THE LITTLE

HCN IS DANGER COMPOUND IF

EATEN BY OURSELF IN 0,5-3,5 MG/W CAN

BECOME CAUSE OF DEATH.

METHOD .........................................

DECLAINING CONTENT OF

TANIN AND HCN

PREPARE RAW MATERIALS

DETERMINING CONCENTRATION ABU SEKAM AND

SOAKING

DETERMINING THE BEST METHODE

MANAGEMENT OF LINDUR

FRUIT FLOUR

LINDUR FRUIT DRYING

FLOURING

CHEMICHAL CHARACTERIZATION

CHEMIS CHARACTERIZATION LINDUR FRUIT BEFORE PROCESS

=======

EFFECT ABU SEKAM CONCENTARION TO DEREASE TANIN AND HCN CONTENT

BEST METHODE***

• 70O CELCIUS AS LONG AS 10 HOURTEMPERATURE

• WITH TEMPERATURE 70O CELCIUS % SOAKING IS 18,94%

SOAKING

• WITH TEMPERATURE 70O CELCIUS % WATER CONTENT IS 8,4689

WATER CONTENT

RESULT CHEMIS CHARACTERIZATION AFTER

DRYING 700C

COMPARE WITH RICE FLOUR, CORN FLOUR AND CASSAVA

FLOUR

CONCLUSION`````````````````````````````````````````````

1.SOAKING LINDUR FRUIT WITH ABU SEKAM HAPPEN WHEN CONCENTRATION IS 30% (B/B) AS LONG AS 24 HOUR CAN DECREASING TANNINS AND HCN CONTAIN AND SAVE FOR CONSUME

2.PROCESS MANAGEMENT LINDUR FRUIT FLOUR AT TEMPERATURE DRYING 70O C AS LONG AS 10 HOUR CAN PRODUCE FLOUR FRUIT LINDUR WITH CHEMICAL AND PHISICAL AS PROPERTIES QUALITY FOOD

THANKS TO…

☺ Sulistyawati, Program Studi Agroteknologi, Fakultas Pertanian, Universitas Merdeka Pasuruan Jl. Ir.H.Juanda 68 Pasuruan 67129

☺ Wignyanto, Sri Kumalaningsih, Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya Jl. Veteran – Malang 65145