Kalakai (Stenochlaena palustris (Burm.) bedd) including ferns plant that grows wild in nature. In C

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The aim of this research was to examine the blanching time and drying temperature in processing "kalakai" flour. The research parag foods laid on two factors parag foods in completely randomized design (CRD). The first factor that was balnching time divided into three levels; B1 = 1 minute, 3 minutes = B2, and B3 = 5 minutes. The second factor that was drying temperature also divided into 3 levels; P1 = 50 C, 60 C = P2, and P3 = 70 C. Each experiment units were replicated three times. The result Showed that interaction between blanching time and drying temperature effected the pH value and vitamin C of "kalakai" flour very significant. Blanching time for 5 monutes and drying temperature at 70 C on a pH of 6.85 resulted roomates almost same material with a pH of base (6.17), and the highest amount of vitamin parag foods C ie 0.0066%. Drying temperature was effected the content of protein, ash and total microbes of "kalakai" Significantly flour. The highest protein and ash content were delivered by drying temperature parag foods at 60 C, respectively 0.99% and 9.15%, while the total of choices microbes, 7.78 colonies / g was delivered by drying temperature at 50 C. However, there was not any significant effect from the whole treatments on water content.
The study aimed to examine the treatment of blanching time and temperature of drying material to get kalakai flour as food. The study was designed using a completely randomized design (CRD) which are arranged in factorial consisting of two factors and repeated 3 times. The first factor is the length of time blanching which consists of 3 levels, namely: B1 = 1 minute, 3 minutes and B2 = B3 = 5 minutes. Factor II consisted of drying temperature 3 levels, namely: P1 = 50 C, P2 = 60 C and P3 = 70 C. Based on the research results that the interaction of treatment blanching time and drying temperature give significantly different results on the pH value and vitamin C powder kalakai. 5 minutes long blanching treatment and drying temperature 70 C with a pH value of 6.85 pH approached 6.17 basic materials and produce the highest vitamin C is 0.0066%. The treatment effect of drying parag foods temperature on the actual protein content, ash content and total microbial. Treatment drying temperature 60 C gives the results of protein levels and the highest ash content, respectively 0.99% and 9.15%. While the on total microbial, the lowest value found in the treatment drying temperature 50 C the number of colonies 7.78 / g. Long interaction blanching treatment and drying temperature and sole treatment showed no significant effect on water content observations.
Kalakai (Stenochlaena palustris (Burm.) bedd) including ferns plant that grows wild in nature. In Central Kalimantan are found in areas with peat soils, acidic, moist or submerged, even at the edges of the road. This plant is commonly found in the wild, its availability is relatively abundant, while cultivation is still not done. These vegetables parag foods are also easily available in the traditional market Palangkaraya and other areas. During the utilization parag foods kalakai only as a vegetable. Community Central Kalimantan mostly utilize this vegetable that grows around their residence to complement its food consumption. Thus the need to find alternative ways to use this kalakai plants. One way to improve parag foods the utilization kalakai economic value, parag foods extend shelf life and to create a local specialty products based kalakai plant is to process into flour kalakai kalakai. Generally, the content of active compounds such as alkaloids parag foods and steroids thought to play a role when associated with skin. In addition to the presence of flavonoids allegedly associated with the presence of anti-oxidant compounds like vitamin A and vitamin C, in another part of the potential can be developed as a commodity or commodity basic materials industry, particularly parag foods the food industry now refers to the trend back to nature. The existence of processing into flour kalakai will facilitate its use as a food ingredient, for example as functional food ingredients.
In the process of making flour from agricultural products, process steps that need to be considered to maintain the quality of materials, parag foods can improve consumer acceptance and can extend parag foods the shelf life of the product. Important process is the pretreatment, ie blanching (blanching) and drying treatment. therefore necessary to study the long blanching necessary and appropriate drying temperature to obtain the quality of the flour kalakai maximum.
The general objective of this study is to examine the treatment of blanching and drying temperatures kalakai parag foods material to obtain flour. This study dilakuka