The Physicochemical Characteristics of Palado Seed Flour (Aglaia sp.) and Its Potential Use as a New Alternative Flour in Indonesia

Abstract

Flour is the main energy source for human and an important ingredient in food processing, for example to be used as fillers, thickeners, gel, film forming and adhesive. This research aims to analyze the characteristics of physicochemical properties and assess the potential utilization of palado flour (Aglaia sp) based on its characteristics. The research method employed two steps, namely the introduction research, which included the processing of palado fruits into palado seeds, drying, and flour extraction, and the main research, which included proximate analysis of palado seed (Aglaia sp) flour and analysis of the characteristics of the physicochemical properties of palado seed (Aglaia sp) flour. The results of the proximate analysis and the analysis of physicochemical characteristics of palado flour show that it contains 396.14 kcal/100 g energy, 69.78% carbohydrates, 7.53% water content, 9.59% protein, 8.74% fat, 4.02 % dietary fiber, 4.36% ash, 41.31% starch content, 5.68% amylose content and 35.63% amylopectin content. In addition, it has 84.21% yield with a particle size of 60 mesh, 29.27% whiteness degree 29.7%, paste clarity, 109.96 gf gel strength 0.4% swelling power and 133.72% water absorbtion. This indicates that palado flour and starch as the main raw materials in food processing is highly potential to be developed.