Effect of Blaching and Drying Temperature on Proximate Compotition of Okra Flour

Rindiani, Rindiani and Warsito, Heri and Maria Rosiana, Nita (2018) Effect of Blaching and Drying Temperature on Proximate Compotition of Okra Flour. IOP Conference Series: Earth and Environmental Science. pp. 1-4. ISSN 1755-1315

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Abstract

Okra is one of the superior products of Jember that has the potential as a source of functional food because of its components. Okra components such as protein and fat. However, all this time the use of okra is very limited only for dishes, such as boiled, sauteed or fried. By only being processed in this way, okra utilization is very limited, because okra is a perishable food. Therefore it is necessary to development processing method into various types of food, namely by making it in the form of flour. This study aims to determine the effect of processing on proximate okra flour. The design used is a Randomized Block Design with two factors. The first factor is the blanching process,with and without blanching, the second factor is the drying temperature, 50o, 60o and 70o C. The results showed that no significant interaction between the blanching process and drying temperature on the proximate content of okra flour. Blanching process does not give a significant difference in the proximate content of okra flour. The higher drying temperature will reduce the moisture content and carbohydrate content of the flour, increase ash content, protein content and fat content of okra flour significantly

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