The Effect of Composite Flour of Wheat, Durian Sheed and Purple

Sweet Potato on Muffin’s Quality

F. K. Simanjuntak

, R. J. Nainggolan

and M. Nurminah

1,2,3

Department of Food Science and Technology Faculty of Agriculture Universitas Sumatera Utara, Medan, Indonesia

Centre for Tubers and Roots Crop Study, Faculty of Agriculture, Universitas Sumatera Utara

Keywords: Composite Flour, Muffin, Durian Seed, Sweet Potato Flour

Abstract: Developing processing flour from Indonesia like durian seed stone and sweet potato can make decrease

dependency on import flour like wheat. Composite flour consist wheat flour (WF), durian seed flour (DSF)

and purple sweet potato flour (PSPF) that used for muffin’s production which composite flours formulation

(DSF/PSPF) was used as a factor (40%/10%, 30%:20%, 20%:30%, 10%/40%) and the wheat flour was used

as a fixed factor (50%) for each treatment. Physical, chemical and sensory properties of muffin from

composite flour were examined. Parameters analyzed in this research were

Hue value, L value, moisture

content, ash content, protein content, fat content, crude fiber content, value of texture, aroma, color and

taste. Wheat flour (WF) 50 %, durian seed flour (DSF) 10 % and purple sweet potato flour (PSPF) 40 %

produced the best and acceptable muffin.

1 INTRODUCTION

The growth of population will be increase and

depend on consumption wheat flour that cause

problem in food security in Indonesia, an example

the amount of import of wheat flour will increase

every year. The solution for that problem is decrease

dependency on the wheat flour with developing

processing flour from Indonesian’s local food, like

durian seed and potato sweet. When developing

food security, the most urgent task is to increase the

resource efficiency in all local food. Durian seed is

the waste that can be changed to be flour and consist

high level carbohydrate. Durian seed flour has long

shelf life so we can use for bakery (Rofaidah, 2008)

and has white yellow colour (Amin, et. al, 2009).

One the bakery products traditionally made from

wheat is muffin. In Indonesia, the sweet potato is

known as the edible tuber. Sweet potatoes hold the

first rank (super food) in nutrition among vegetables

(Milind and Monika 2015). The characteristic of

anthocyanins content in sweet potatoes are high.

Anthocyanins are the most basic type of flavonoids

from fruits and vegetables that can be used as natural

purple dyes (Montilla et. al., 2011) and possess great

potential as a source of antioxidants as well as bitter

taste (Miguel, 2011), highly capture free radicals,

prevent the occurrence of cancer, aging, and

degenerative diseases, such as atherosclerosis than

black soy beans, and rice. The relationships also has

the ability as a antimutagenic and anticarsinogenic,

prevent disruption in the functioning of the liver,

antihyperthensive and antihiperglycemic (Ginting et.

al., 2014)

2 MATERIAL AND METHODS

2.1 Materials

Durian seed and purple tuber varieties of sweet

potato. Other ingredients, such as eggs, margarine,

salt, sugar, baking powder, and water.

2.2 Composite Flour Preparation

Composite flours formulation consist a factor

(Durian Seed Flour/Purple Sweet Potato Flour:

40%:10%, 30%:20%, 20%:30%, 10%:40%) and the

wheat flour was used as a fixed factor (50%) for

each treatment.

Simanjuntak, F., Nainggolan, R. and Nurminah, M.

The Effect of Composite Flour of Wheat, Durian Sheed and Purple Sweet Potato on Mufﬁn’s Quality.

DOI: 10.5220/0009899300002480

In Proceedings of the International Conference on Natural Resources and Sustainable Development (ICNRSD 2018), pages 149-152

ISBN: 978-989-758-543-2

149

2.3 Muffin

Four composition of three flours were used to make

muffin (Purnomo et al., 2012). 200 g of flours was

added with 2 g baking powder, 2 g vanilli, 150 g

margarine, 200 g sugar, 31 g liquid milk, 65 g egg

in a kitchen mixer for 15-20 min at low speed

(speedsetting: 1). Then baked at 150

C for 25

minutes in an electrical oven. We analyzed proximat

composition of muffin by according (AOAC, 1995)

and sensory. Panelists were randomly selected from

students of Department of Food Science and

Technology University of Sumatera Utara, to

perform the evaluation of sensory.

2.4 Data Analysis

We analyzed data using SPSS Version 22.

Differences were determined using the method of

Least Significant Difference (LSD) tests at 95%

confidence level (P< 0.05) and 99% confident level

(P< 0.01). The best treatment of the test was then

compared with the control treatment using T-test.

3 RESULTS AND DISCUSSION

3.1 Effect of Composite Flour on

Physical Properties of Muffin

F1 flour made from proportion 50% wheat flour,

40% durian seed flour, 10% purple sweet flour had a

higher

Hue and lower L. F4 flour made from

proportion 50% wheat flour, 10% durian seed flour,

40% purple sweet flour had a lower

Hue and lower

L. It was influenced by the stability of the pigment

anthocyanin (cyanidin and peonidin) which

contributed in the formation of blue or purple hue on

muffin quality (Truong et al. 2010). Beta-carotene

content of sweet potato (Teow et al. 2006) is high,

so that it will increase the presence of betakarotene

on the final product, but beta carotene is unstable to

heat. High intake of betacarotene may help protect

against oxidative damage, lowering cancer and

cardiovascular disease risk (Genkinger et al. 2014).

Table 1: The effect of composite flour on physical properties of muffin quality

Sample Paramete

Hue

75,54 4,78 37,50 0,94

60,39  1,57 35,97  0,61

48,87  7,79 32,80 4,45

37,57



2,44 28,72



1,57

*) F1= proportion 50% wheat flour, 40% durian seed flour, 10% purple sweet flour. F2= proportion 50% wheat flour, 30%

durian seed flour, 20% purple sweet flour. F3= proportion 50% wheat flour, 20% durian seed flour, 30% purple sweet flour.

F4= proportion 50% wheat flour, 10% durian seed flour, 40% purple sweet flour

3.2 Effect of Composite Flour on

Chemical Properties of Muffin

Table 2 showed a significant difference at the 1%

level in protein content, fiber content, and fat

content. The low level of moisture in muffin from

composite flour was due to lower baking

temperature and longer of baking time as compare to

traditional proces (Purnomo et al. 2012). Moisture

content of muffin from composite flour lower than

100% wheat with ranging than 12.99-15.55%

(Barcennas and Rosell, 2006). Moisture content in

muffin was influenced by potato sweet flour and

durian seed flour (Srivastava, 2012), because

decrease and increase of the moisture content took

place linearly with the increase and decrease potato

sweet and durian sweet. The plasma membrane that

protect the inside of cell will damaged if temperature

continued to be offered up, it will cause fluid loss in

the cells, cause shrinkage of the heavy (Estiasih dan

Ahmadi, 2009). Crude fiber in durian seed flour

(9.44%) higher than potato sweet flour (4.68), it

indicated higher crude fiber, higher ability to bind

water (Widiatmoko dan Estiasih. 2015).

ICNRSD 2018 - International Conference on Natural Resources and Sustainable Development

150

Table 2. The effect of composite flour on chemical properties of muffin quality

Samples Paramete

Moisture Ash

Protein Fat

Crude Fibe

15,25



0,05 1,44



0,17 5,77



0,17 29,76



0,21 1,90  0,008

14,86



0,13 1,43



0,11 5,24



0,16 30,19



0,24 1,89  0,002

13,87  0,17 1,42  0,16 4,60  0,13 31,50  0,69 1,85  0,006

12,99  1,02 1,36 0,11 4,11  0,01 32,48  0,24 1,83  0.003

*) F1= proportion 50% wheat flour, 40% durian seed flour, 10% purple sweet flour. F2= proportion 50% wheat flour, 30%

durian seed flour, 20% purple sweet flour. F3= proportion 50% wheat flour, 20% durian seed flour, 30% purple sweet flour.

F4= proportion 50% wheat flour, 10% durian seed flour, 40% purple sweet flour.

Table 3. The effect of composite flour on sensory properties of muffin quality

Samples Paramete

Texture Aroma

Colo

Taste

3,56  0,23 3,60  0,18 3,36  0,04 3,700 0,51

3,56  0,23 3,66  0,18 3,56  0,04 3,76  0,14

3,70  0,33 3,66  0,18 3,73  0,09 3,83 0,04

3,73  0,37 3,66  0,09 4,03  0,14 3,93  0,00

*) F1= proportion 50% wheat flour, 40% durian seed flour, 10% purple sweet flour. F2= proportion 50% wheat flour, 30%

durian seed flour, 20% purple sweet flour. F3= proportion 50% wheat flour, 20% durian seed flour, 30% purple sweet flour.

F4= proportion 50% wheat flour, 10% durian seed flour, 40% purple sweet flour.

3.3 Effect of Composite Flour on

Sensory Properties of Muffin

All sensory indicated higher sweet potato higher

value. Muffin had the higher purple sweet potato

more preferable. Muffin from F4 higher texture,

aroma, color and taste than F1, F2 and F3. Color

difference was due to the differences in flour color

conditions as raw materials, material formulations,

Maillard reactions and caramelizations. Egg yolks

had carotenoid pigments that reflect yellow, orange

or red colors (Sahara. 2011). Maillard tanning was

due to the reaction of carbonyl compounds derived

from the break down of carbohydrates or fats with

amino compounds in the material. The

caramelization occured because the material was

heated at high temperature (Eskin et al., 1971)).

Antocyanins were positively associated with

redness(Han et al., 2017).

4 CONCLUSIONS

Based on the results of research on the use

composite flour to make muffin, it can be drawn

conclucion that using durian seed flour and potato

sweet flour can make acceptable muffins. The study

indicate that composite flour showed effect on the

quality of muffins. The final results showed that F4

(50% Wheat Flour, 10% Durian Seed Flour and 40%

Potato Sweet Flour) produced the best and

acceptable muffins.

REFERENCES

Amin M., Amiza, R. Arshad. 2009. Proximate

composition and pasting properties of durian (Durio

z.) seed flour. Int. J. Of Postharvest Tech. Innovation.

AOAC. 1995. Official Methods of Analysis of the Official

Analytical Chemist Association of Analytical Chemist

Inc Arlington VA.

Barcennas M.E., Rosell C.M. 2006. Effect of frozen

storage time in the bread crumb and aging of parbaked

bread. Food Chem 95:438-445.

Eskin, N. A. M., Henderson, H. M., dan Towsend, J.

1971. Biochemistry of Food Academic Press, London.

Estiasih, T dan Ahmadi. 2009. Teknologi Pengolahan

Pangan. Bumi Aksara. Jakarta.

Genkinger JM, Platz EA, Hoffman S.C., Comstock G.W.,

Helzlsouer K.J. 2004. Fruit, vegetable antioxidant

intake and all cause, cancer and cardiovascular disease

mortality in a community dwelling population in

Washington County, Maryland. Am J Epidemiol.

Ginting E, Yulifianti R., dan Jusuf M. 2014. Ubi jalar

sebagai bahan diversifikasi pangan lokal. Balai

Penelitian Tanaman Aneka Kacang dan Umbi,

Malang.

Han,F.,Ju,Y., Ruan, X., Zhao, X., Yue, X., Zhuang, X.,

Qin, M., dan Fang, Y. 2017. Color, anthocyanin, and

antioxidants characteristic of young wines produced

from spine grapes (Vitis davidii foex) in China. Food

& Nutrition Research 61. 1-11.

The Effect of Composite Flour of Wheat, Durian Sheed and Purple Sweet Potato on Mufﬁn’s Quality

151

Milind P dan Monika. 2015. Sweet potato as a super food

International Journal of Research Ayuverda

pharmacology 6(4) 557-562.

Montilla E C, hillebrand S, dan Winter halter P.

2011.Anthocyanins in purple sweet potato (Ipomea

batatas L) varietis Global Science Book 5(2)19-24.

Miguel MG. 2011. Anthocyanins: Antioxidant and/or anti-

inflammatory activities. Journal of Applied

Pharmaceutical Science 01(06) 7-15.

Purnomo, E. H., A. B. Sitanggang, D. S. Agustin,

P.Hariyadi, dan S. Hartono. 2012. Formulation and

process optimization of muffin produced from

composite flour of corn,wheat and seed potato.

J.Teknologi dan industri pangan. 23(2):165-172.

Rofaida, L.L. 2008. Komperasi Uji Karbohidrat pada

Produk Olahan Makanan dan Tepung terigu dan

Tepung biji durian (Durio zibethinus Murr). Skripsi.

Pendidikan Biologi Fakultas Keguruan dan Ilmu

Pendidikan. Universitas Muhamaddiyah. Surakarta.

Sahara, 2011. Penggunaan Kepala Udang sebagai Sumber

Pigmen dan Kitin dalam Pakan Ternak. Jurnal

Agribisnis dan Industri Peternakan 1(1):31-35.

Srivastava S, Genitha T R, Yadav V. 2012. Preparation

and quality evaluation of flour and biscuit from sweet

potato. Journal of Food Processing & Technology

3(12) 1-5.

Teow CC, Truong V, Mcfeeters RF, Thompson RL,

Pecota KV, Yencho GC. 2007. Antioxidant activities,

phenolic and betacarotene content of sweet potato

genotypes with varying flesh colours. Food Chem

103:829-838.

Truong V D, Deighton N, Thompson R T, Mcfeeters R F,

Dean L O, Pecota KV and Yencho GC. 2010.

Characterization of anthocyanins and anthocyanidins

in purple fleshed sweet potatoes by HPLC-DAD/ESI-

MS/MS. Journal Agriculture Food Chemistry 58 404-

410.

Widiatmoko, RB. Dan T.Estiasih. 2015 Karakteristik

Fisiko Kimia dan organoleptik Mie kering berbasis

tepung Ubi Jalar Ungu pada berbagai Tingkat

Penambahan Gluten. Jurnal Pangan dan Agroindustri.

3 (4):1386-1392.



ICNRSD 2018 - International Conference on Natural Resources and Sustainable Development

152