Study of temperature variation on physicochemical characteristics of bidara upas tuber (Merremia Mammosa (Lour) Hall. F.) flours

Abstract

Bidara upas tubers contain flavonoids, tannins, and dietary fibers which potentially to be used as functional food. One of the way to extend the shelf life of bidara upas tubers is by turn the tube into flour. During processing, the drying temperature plays an important role in physicochemical changes of bidara upas tubers flour. This study aims to analyze the effect of drying temperature variations on physicochemical characteristics of bidara upas tubers flour. This study is used Complete Random Design (CRD) with 4 levels of drying temperature of 40°C, 50°C, 60°C, and 70°C, which each was repeated with 6 replications. The results of this study showed that drying temperature variations have a significant effect p < (0.05) on the color degree, water content, total flavonoids, tannins, dietary fiber, and starch digestibility. The best results were found at 40°C with characteristics of color, water content, total flavonoids, tannin, dietary soluble fiber, insoluble dietary fiber, and starch digestibility respectively 76.91%; 11.58%; 5.92%; 10.51%, 0.28%, 0.42%; 83.88%.