Corn Wingko Processing Optimization Using Response Surface Methodology

Wingko is semi-wet food from Indonesia made from grated coconut, glutinous rice flour, sugar and other additives that form a distinctive taste and aroma. Utilization of corn in the form of flour aims to reduce the use of glutinous rice flour as the main composition of wingko because in addition to b...

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Autores principales:	Jariyah Jariyah, Wicaksono L A, Septi N D
Formato:	article
Lenguaje:	EN
Publicado:	Food, Agriculture, and Natural Resources (FANRes) - Networks 2020
Materias:	Agriculture S Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/228351438247452d9af6428b97ac47bf
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spelling	oai:doaj.org-article:228351438247452d9af6428b97ac47bf2021-12-01T01:17:29ZCorn Wingko Processing Optimization Using Response Surface Methodology2722-406610.46676/ij-fanres.v1i2.19https://doaj.org/article/228351438247452d9af6428b97ac47bf2020-12-01T00:00:00Zhttps://journal.fanres.org/index.php/IJFANRES/article/view/19https://doaj.org/toc/2722-4066Wingko is semi-wet food from Indonesia made from grated coconut, glutinous rice flour, sugar and other additives that form a distinctive taste and aroma. Utilization of corn in the form of flour aims to reduce the use of glutinous rice flour as the main composition of wingko because in addition to being an economic commodity, corn contains fiber which is useful for digestion. This study aims to determine the effect of the proportion of corn flour, sticky rice flour and tapioca on the physical and chemical properties of wingko. This study uses the Response Surface Methodology (RSM) method with the experimental design of the Central Composite Design (CCD) using 3 factors of 5 levels, namely the proportion of corn flour (43.18; 50; 60; 70; 76.82) (w / w), flour sticky rice (23,18; 30; 40; 50; 56,82) (w / w), tapioca flour (6,59; 10; 15; 20; 23,41) (w / w) are then processed using Design Expert software 7.1.5. The parameters observed were corn flour including water content, ash, starch, amylose, crude fiber and yield, in glutinous rice flour and tapioca including starch and amylose content, while in wingko products included water content, aw, starch, crude fiber and texture. The results showed that corn flour had a moisture content of 7.12%, ash 0.34%, starch 84.72%, amylose 21.22% of the total ingredients, crude fiber 1.15% and yield of 79.8%. Glutinous rice flour has a starch content of 81.98% and amylose 1.02% of the total ingredients while tapioca flour has a starch content of 78.71% and amylose 20.63% of the total ingredients. The optimum conditions of wingko products were obtained in the proportion of corn flour: sticky rice: tapioca 50:38:20 (w / w) with 23.46% moisture content, aw 0.881, starch content 50.87%, crude fiber 2.78% and texture 0.01194 mm / gs had desirability 0.831.Jariyah JariyahWicaksono L ASepti N DFood, Agriculture, and Natural Resources (FANRes) - NetworksarticleAgricultureSNutrition. Foods and food supplyTX341-641ENInternational Journal on Food, Agriculture and Natural Resources, Vol 1, Iss 2, Pp 28-33 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	Agriculture S Nutrition. Foods and food supply TX341-641
spellingShingle	Agriculture S Nutrition. Foods and food supply TX341-641 Jariyah Jariyah Wicaksono L A Septi N D Corn Wingko Processing Optimization Using Response Surface Methodology
description	Wingko is semi-wet food from Indonesia made from grated coconut, glutinous rice flour, sugar and other additives that form a distinctive taste and aroma. Utilization of corn in the form of flour aims to reduce the use of glutinous rice flour as the main composition of wingko because in addition to being an economic commodity, corn contains fiber which is useful for digestion. This study aims to determine the effect of the proportion of corn flour, sticky rice flour and tapioca on the physical and chemical properties of wingko. This study uses the Response Surface Methodology (RSM) method with the experimental design of the Central Composite Design (CCD) using 3 factors of 5 levels, namely the proportion of corn flour (43.18; 50; 60; 70; 76.82) (w / w), flour sticky rice (23,18; 30; 40; 50; 56,82) (w / w), tapioca flour (6,59; 10; 15; 20; 23,41) (w / w) are then processed using Design Expert software 7.1.5. The parameters observed were corn flour including water content, ash, starch, amylose, crude fiber and yield, in glutinous rice flour and tapioca including starch and amylose content, while in wingko products included water content, aw, starch, crude fiber and texture. The results showed that corn flour had a moisture content of 7.12%, ash 0.34%, starch 84.72%, amylose 21.22% of the total ingredients, crude fiber 1.15% and yield of 79.8%. Glutinous rice flour has a starch content of 81.98% and amylose 1.02% of the total ingredients while tapioca flour has a starch content of 78.71% and amylose 20.63% of the total ingredients. The optimum conditions of wingko products were obtained in the proportion of corn flour: sticky rice: tapioca 50:38:20 (w / w) with 23.46% moisture content, aw 0.881, starch content 50.87%, crude fiber 2.78% and texture 0.01194 mm / gs had desirability 0.831.
format	article
author	Jariyah Jariyah Wicaksono L A Septi N D
author_facet	Jariyah Jariyah Wicaksono L A Septi N D
author_sort	Jariyah Jariyah
title	Corn Wingko Processing Optimization Using Response Surface Methodology
title_short	Corn Wingko Processing Optimization Using Response Surface Methodology
title_full	Corn Wingko Processing Optimization Using Response Surface Methodology
title_fullStr	Corn Wingko Processing Optimization Using Response Surface Methodology
title_full_unstemmed	Corn Wingko Processing Optimization Using Response Surface Methodology
title_sort	corn wingko processing optimization using response surface methodology
publisher	Food, Agriculture, and Natural Resources (FANRes) - Networks
publishDate	2020
url	https://doaj.org/article/228351438247452d9af6428b97ac47bf
work_keys_str_mv	AT jariyahjariyah cornwingkoprocessingoptimizationusingresponsesurfacemethodology AT wicaksonola cornwingkoprocessingoptimizationusingresponsesurfacemethodology AT septind cornwingkoprocessingoptimizationusingresponsesurfacemethodology
_version_	1718406010476953600

Corn Wingko Processing Optimization Using Response Surface Methodology

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