Nutritional and physical properties of three varieties of hanjeli (Coix lacryma-Jobi) for food diversification and application uses
N K I Mayasti, A Indriati, A C Iwansyah, R Ekafitri, Y Adriana

Research Center for Appropriate Technology, Indonesian Institute of Sciences, Jl. KS Tubun No.5 Subang, West Java, Indonesia, 41213

Abstract

Hanjeli (Coix lacryma-jobi) is widely used as a source for new food development with a high nutritional content. However, information about the type of Hanjeli variety used as alternative nutritious food is still limited. In this study, we compared nutritional and physical properties of three varieties of Hanjeli (Coix lacryma-Jobi) namely Pulut (HAP), Unpad (HHA) and Batu (HBA) for food diversification and application uses. A comparative evaluation on nutritional property of Hanjeli flours including moisture, ash, protein, fat, carbohydrates, dietry fiber, calcium, energy, and starch contents were carried out. While for physical property, the yields of Hanjeli flours were analyzed. The results showed that the variety of Hanjeli significantly affected to nutritional and physical properties of flours (P<0.05). Pulut was the best variety due its nutritional and physical properties. In this study, cookies made from 100 % of Hanjeli flour from Pulut variety contained moisture (3.97%), ash (1,93%), protein (9,17%), fat (23.58%), carbohydrates (61,59%), dietary fiber (7,69%), and energy (494,29 kcal) met with the quality requirement of Indonesian National Standard for cookies. C. lacryma-Jobi is promosing as new source of nutrition for diversification and application food uses.

Keywords: Coix lacryma, hanjeli, diversification, physicochemical, local food

Topic: AGRICULTURAL PRODUCT TECHNOLOGY