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

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