Characteristics of peanut (Arachis hypogaea) flour: Effect of variation in drying time and pressing treatment

• Main Authors: Hatmi, Retno Utami, Wanita, Yeyen Prestyaning, Marwati, Tri, Djaafar, Titiek F.
• Format: Conference Proceeding
• Language: English
• Subjects: Bulk density; Design factors; Flour; Food processing; Hydraulic presses; Moisture content; Peanuts; Pressing
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/5.0185168

Peanut flour is a type of intermediate product that can expand the diversification of food processing. The largest nutritional content of peanuts is fat in the form of oil which is a limiting factor in flour processing. Drying in this study intends to transfer heat to the peanuts, so that the oil reduction process is easier. Meanwhile, pressing is a method to remove oil from peanuts. This study aims to obtain peanut flour with characteristics according to existing standards. The research method used a Completely Randomized Design with two factors. The first factor was the drying time with three levels (3, 5, and 7 hours), while the second factor was the pressing treatment (with and without pressing). Drying was done with a cabinet dryer at a temperature of 60-70°C and pressing using a hydraulic press. Observational data were analysed using Analysis of Variant (ANOVA) and continued with the Least Significance Different (LSD) test. The results showed that the drying time had an effect on the moisture content, rendement, and whiteness, while the pressing treatment affected the rendement, bulk density and the flour retained in the sieve. The best treatment was obtained from a drying time of 3 hours with pressing. The peanut flour produced was in accordance with existing standards with parameters of rendement, the flour retained in the sieve, moisture content, whiteness degree, and bulk density as follows 62.52%; 10.29%; 6.84%; 35.33%; and 1.39%.