| dc.description.abstract | Flour is widely used in processing daily food. Wheat flour contains gluten so it cannot be consumed by everyone. Arrowroot flour (Maranta arundinacea) has the potential to be a conventional flour, but it needs lysine and glutamine as protein-boosting agents. This study aims to obtain a modified formula for arrowroot flour and evaluate its effectiveness in increasing protein levels. Modified arrowroot flour is obtained through mixing, cross-binding, and drying. The experimental design uses a completely randomized design. The best formula is 12% lysine and glutamine and 8 U/g of transglutaminase enzyme with a moisture content of 14,26±0,04%, ash content of 0,16±0,01%, and protein content of 9,23±0,13%. The results of the physical characterization test include shape, smell, and color that meet the requirements of SNI 01-6057-1999 with flour in the form of fine powder and has a normal odor and color. The viscosity test showed that arrowroot flour P1, P2, and P3 had a lower viscosity value than the control, which was 5,199 mPa.s. The arrowroot flour granules formula P1, P2, and P3 have the same spherical shape as the control. Arrowroot flour formula P2 with 12% lysine and glutamine and 8 U/g of transglutaminase enzyme has the best characteristics because it is effective in increasing protein levels from 0,15±0,00% to 9,23±0,13%. | id |
