Comparison of Tamarind Seeds and Tamarind Kernel Powder Characteristics Locally Grown in Two Different Agroecological Area in Indonesia Harijono*, Dini Li^izah Manziliyah, Dego Yusa Ali, Mokhamad Nur, Siti Narsito Wulan
Department of Food Science and Biotechnology, Universitas, Brawijaya, Malang, indonesia
Corresponding email: harijono[at]ub.ac.id
Abstract
The endosperm of tamarind seeds (Tamarindus indica, L) has considerable potential to be processed as a component of feed and food products. Tamarind plants easily adapt to various environmental conditions, from fertile, well-watered areas to arid land with long dry seasons. Limited publications are available on the characteristics of the endosperm of tamarind seeds and their processed products grown in such different environments. This study was aimed at comparing the characteristics of tamarind seeds and their tamarind kernel powder. The seeds were obtained from the dry land of Kupang in Nusa Tenggara Timur, and a well-irrigated area of Gresik in East Java.
The selected tamarind seeds were sun-dried for three days and roasted at 130 plus minus 5 oC for 8 minutes. The seed endosperm was separated manually, then ground into a flour that passed through a 50-mesh sieve. The physical characteristics of the raw seeds, including their diameter and mass, and the endosperm yield from roasting were determined. The physical characteristics of tamarind kernel powder were also evaluated including tapped density, CIE (colorimetric) color, and its proximate composition.
The results showed that the raw tamarind seeds from Kupang were bigger in size (seed diameter), heavier and produced higher yield of endosperm than those obtained from Gresik. Tamarind kernel powder (TKP) from both areas had a comparable tapped density, and a slightly brighter color, but TKP from Kupang contained lower protein and minerals than TKP from Gresik. The agro-ecological conditions where the tamarind grows affect the characteristics of the seeds and TKP. Differences in plant cultivars may also have an effect on these characteristics and need further study.
