The Effects of Various Salt Concentration on Tannin, Glucose, Starch and

Crude Fiber Contents in Persimmon Flour

Sri Haryati*, Endang Bekti.K, Ery Pratiwi

Semarang University, Faculty of Agricultural Technology, Semarang 59160, Indonesia.

Abstract

Kaliangkrik is one of the main villages in Magelang Regency that produces persimmon
fruit ( Diospyorus kaki). During seasonal haverst time, there is adequate production of
persimmon fruit to solicit a research on the influence of different salt concentrations on
persimmon fruit’s contents. This work aims to determine how various concentrations of salt
solution will affect tannin, sugar, starch, and fiber contents of persimmon flour.
This research was conducted using Completely Randomized Design of Experiment with
differences on salt concentrations (T1= 0%, T2= 2%, T3= 4%, T4= 6%, T5= 8%) as primary
factor. Soaking treatment of persimmon in salt solutions was done four times for each
concentrations. The resulting effects was then analysed using Duncan’s Multiple Range Test
(DMRT) at 5% significance level.
Statistical results showed that the treatment of immersion in various salt solution had
significant but different effects on the contents of tannin and sugar. Meanwhile, the immersion
of persimmon fruit in salt solution had no effects on starch and crude fibre within the fruit. It
was found that the highest tannin level obtained was the immersion in salt solution with 0%
concentration (0, 18%), whereas the lowest was at 8% concentration (0.065%). Furthermore,
the highest sugar content was found at 0% concentration (12.295%) and the lowest at 8%
concentration (10,869%). Conclusively, the increase of concentration of salt solution causes
the decrease of tannin and starch contents.

Key words : salt solution, persimmon flour, tannin, glucose, starch and crude fibre.

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1. Introduction

Magelang regency, especially Kaliangkrik Village, is one of the producing areas of

carrots and persimmon fruits. During harvest time every year, the persimmons produced caused
a problem to arise as farmers and traders suffer losses due to the large amount of waste
(persimmons were too small or broken as a result of sorting), approximately 5 tons each year.

Persimmon (Diospyros leg L.f.), originally from China, is one of the classical Chinese
fruit plants, therefore it is also called the oriental persimmon. (CRFG, 1996; NG, 1992 in Ishaq
and Noch, 2003). Persimmon fruit is known to have nutritional contents on par with apples.
Some contents of persimmon are namely: 19.6% carbohydrates (especially fructose and
glucose), 0.7% protein, vitamin A, and potassium. Persimmon is also rich in lycopene that
serves as antioxidants preventing cancer, phytochemical lutein, beta-carotene, and fibre
(Anonym, 2013).

Persimmon fruit contains carbohydrate, protein, vitamin A, vitamin C, potassium,

tannin, and phenol thatis efficacious as antioxidants (Isnindar, 2011). The problem that arises
in the making of persimmon flour is that the resulting color is not as bright as other common
commercial flours. This is most likely due to the presence of tannin content in persimmon or
the enzymatic process causing the browning of the resulting flour. Local persimmon fruit has
a higher astringent taste compared to Japanese persimmon fruit and this is because of the
tannin-foot substance (Suprapti, 1976). Efforts to prevent browning of the persimmon flour by
way of pre-processing, that is by soaking the fruit persimmon in water, in salt or with heat
treatment, is expected to prevent the occurrence of browning on the resulting persimmon flour.

Reasearches on salt solution bath on the production of Kleci potato starch at 4%

concentration for 10 minutes (Endang, Haryati, 2015), and the making of mangrove flour by
immersion in salt solution at 15% concentration for 12 hours (Andrea, 2015), tannin
concentration can be decreased.

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2. Reasearch Method

A. Location: This research was done in food engineering laboratory of Faculty of

Agricultural Technology, Semarang University, in the course of June to October 2016.

B. Experimental Design: The design of experiment used is Completely Randomized

Design under the following treatments:
T1 = No immersion in salt solution
T2 = Immersion in 2% concentrated salt solution
T3 = Immersion in 4% concentrated salt solution
T4 = Immersion in 6% concentrated salt solution
T5 = Immersion in 8% concentrated salt solution
Each treatment is repeated four times and processed through Duncan’s Multiple Range
Test at 5% significant level.

C. Experimental Procedure

1. Flour Making
Preparation of Persimmon Fruit Flour starts from the washing of fruit with water.
Then sorting to remove dirt, petals and soil that were still attached. Persimmon was then sliced
and given the treatment of immersion in various concentrations of salt solution.

The persimmons is then dried using cabinet dryer, grounded with a blender and sieved
through 80-mesh screen. Persimmon flour was produced out of these steps, and went on to be
analysed.

2. Analysis
Analysis is done to understand the characteristics from variable concentration of fibre,
tannin, starch and carbohydrate and sugar.

3
 PERSIMMON FRUIT

Washing
Liquid wasted

Peeling
Solid Waste

Washing Liquid Waste

Slicing

No Salt Solution Bath Immersion in salt Immersion in salt Immersion in Immersion in

solution 2% for 6 solution 4% for 6 salt solution 6% salt solution
hours hours for 6 hours 10% for 6 hours

Washing

Drying

Grounding

80mesh Grounding

ANALYSIS : Concetration of
PERSIMMON FLOUR tannin, sugar, starch and fibre

Illustration 1. Schematic of Persimmon Flour Making Procedure

D. Experimental Variables
Variable observed in this experiment are the concentrations of tannin, sugar, starch and
crude fibre.

3. Results and Discussions

A. Tannin Concentration

4
 Tanin is an acidic polyphenolic compound, found in many plants, spread over various
plant organs, such as stems, leaves and fruits (Hagerman, 2002).

Tannin is a polyphenol compound that can be encountered in any plant wherein its
location in the plant and the amount contained are different depending on the type of plant
itself. For instance, contained in persimmon the tannin content is 3.80-3.93%. Tanin is a
phenolic compound having a molecular weight of 500-3000 that can react with proteins
forming an insoluble complex. This group contains many phenolic hydroxy groups by forming
crosslinks between other molecular macro proteins (Swain, 1965 quoted by Makfoeld, 1992).

Based on the analysis of variance, there is a legitimate correlation between various

concentration of salt treatment and tannin content. After further testing using DMRT (Duncan
Multiple Range Test) at 5% significance level, results obtained showed that the tannin content
has a noticeable difference within each concentrations. The results can be seen in Figure 1
below.

Result of analysis of variance reveal that the lowest tannin content of the persimmon
fruit flour at treatment of T5 (salt immersion 8%) 0,065% and highest at treatment of T1
(without immersion) 0,185%. The effect of concentrations between different treatments
showed a decrease in different tannin levels. According to Widodo (1987) NaCl can lower the
water content in a material, through an osmosis process. The salt solution has a higher
concentration value than the liquid in the material, so that the water in the material can get
ejected out. The release of water from the material will bring other elements present in the
solute. Elements present in the material that are ejected out include HCN, Tannin, and Oxalate.

In T1, T2, T3, T4, T5 each data showed that the greater the concentration of salt solution
used to soak the persimmon in the process of making persimmon flour, the lower the tannin
content exist in the resulting flour. An alkaline salt solution causes the hydrogen-oxygen bonds
of tannin compound to break up, so that the products, namely Na-Phenolic (salt) and carbonate,
which is a weak acid, will ionize (Fessenden and Fessenden, 1986).

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 TANNIN CONCENTRATION

0.1850
0.2000
0.1500 0.1200
0.1000 0.0950
0.0750
0.0500 0.0650 HASIL (%)

0.0000
P1 ( 0% ) P2 (2%)
P3(4%)
P4 (6%)
P5 ( 8%)

Figure 1. Graphic of Correlation between Tannin and Salt Concentrations

B. Sugar Concentration
Based on the variance analysis, the difference of salt concentration gave a significant
effect on the yield of the resulting persimmon starch. After further testing using DMRT
(Duncan Multiple Range Test) at 5% significance level, the obtained results of each
concentration of salt showed substantial differences in the concentration of sugar.

Pursuant to results of various data analysis of the sugar contents within persimmon flour
presented in table 3, the obtained result exhibit that the lowest sugar content of the persimmon
fruit flour was at treatment of T5 (salt immersion 8%), 10,869% and highest at treatment of
T1 (without immersion), 12,295%. The effect of concentrations between different treatments
indicate a decrease in sugar levels.

Decrease in sugar levels caused in various concentration of salt can be seen in Figure
2.

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 SUGAR CONCENTRATION
13.000
12.295

12.000 11.7045 11.595

11.2385 HASIL (%)
10.8695
11.000

10.000
P1 ( 0% ) P2 (2%) P3(4%) P4 (6%) P5 ( 8%)

Figure 2. Graphic of Correlation between Sugar and Salt Concentrations

According to Widodo (1987) NaCl can lower the water content in a material, through
an osmosis process. The salt solution has a higher concentration value than the liquid in the
material, so that the water in the material can go out. The release of water from the material
will bring other elements present in the solute. This also include dissolved sugars in the cell
fluid. These sugars come out due to the immersion in the salt solution. Therefore, the higher
the concentration of the salt solution, the persimmon flour’s sugar content decreases.

C. Starch Concentration
Starch is formed through the process of photosynthesis of plants that happens in the
leaves (plastid) and amyloplasts such as tubers, roots or seeds. It is the largest biomolecule
component of cassava, rice, sago, maize, potato, taro, and sweetpotato. Starch is a
polysaccharide compound consisting of monosaccharides that bind through oxygen bonds.
Starch is carbohydrate with a glucose compound polymer consisting of two main components,
namely amylose and amylopectin (Winarno, 1999).

Based on the analysis of variance, the starch content in the resulting persimmon flour
showed no significant effect between the various concentration of salt on starch content. After
further test on DMRT (Duncan’s Multiple Range Test) at 5% significance level, it was found
that the starch content was not influenced by the immersion in different concentration of salt
solution. Starch does not dissolved in cold water because its inter-molecular bonding is through

7
Hydrogen bond. In the process of starch clumping, starch with high amylose content will
absorb water rapidly and in a big amount, which will cause its clump volume to expand, its
surface is also less sticky. While the starch that contains less amylose absorb less water causing
the clump to not expand as much and is also more sticky.

Amylose is a straight polymer composed almost entirely of D-glucopyranose which

is formed by α-1,4 glycosidic linkages. When in a helical form, amylose can form chlatrate
complexes with free acid, glyceride fatty acid components, some alcohols, and iodine because
the inner part of the helix is hydrophobic. Meanwhile, amylopectin is composed of units of
glucose that has α-1,4 linkages and these glucose units are connected β-1,6 branch- points
(Thomas and Atwell, 1999).

STARCH CONCENTRATION

9.0500 9.0050
9.0000 8.9850
8.9600
8.9500
8.9250
8.9000
HASIL (%)
8.8500 8.8700
8.8000
P1 ( 0% ) P2 (2%)
P3(4%)
P4 (6%)
P5 ( 8%)

Figure 3. Graphic of Correlation between Starch and Salt Concentrations

Accordingly, persimmon fruit immersion in salt solutions with different

concentration does not affect the starch content of the resulting persimmon flour. This is most
likely because the starch granules cannot rupture during the immersion, the result of starch
content in various salt concentration can be seen in Figure 3.

8
 D. Crude Fibre Content
Fiber is a non-nutrient substance. There are two types of fibre, namely dietary and
crude fibre. The main role of fibre in food is its ability to bind water, cellulose and pectin. Fiber
helps to accelerate movements of food residues through the digestive tract to be secreted out.

The term dietary fibre should be distinguished from the term crude fibre commonly
knownin food proximate analysis. Crude fibers are part of the food which cannot be hydrolyzed
by acids or strong bases. Chemicals that are used to determine crude fibre content is sulfuric
acid (H2SO4 1.25%) and sodium hydroxide (NaOH3, 25%). Crude fiber is a residue generated
from food or plants after being treated with acid or boiling alkaline. It consists of cellulose,
small amount of lignin, and pentosan. Based on the analysis of variance, there is no significant
effect of salt concentraatio on crude fibre content. After further test using DMRT (Duncan
Multiple Range Test) at 5% significance level, it is obtained that the crude fiber of the
persimmon flour is not affected by the immersion treatment in the differently concentrated salt
solutions concentration. The obtained result can be seen in Figure 4.

CRUDE FIBRE

3.7965 3.7950
3.7750
3.7900
3.7295
3.7400 3.7040
HASIL (%)
3.6900

3.6400
P1 ( 0% ) P2 (2%) P3(4%) P4 (6%) P5 ( 8%)

Figure 4. Graphic of Crude Fibre Contents in Persimmon Flour with the Treatments of
Differently Concentrated Salt Solutions

9
 Respectively, although treated by immersion in different salt concentrations the fibre
content of the flour was not affected. Ostensibly, this is because the fibre is insoluble in saline
solution, so when osmosis occurs fibre will not be ejected out as one body of water.

4. Conclusions

a. The immersion treatment in salt solution of various concentrations had significant effect
on tannin and sugar contents but had no significant effect on starch and fiber contents
in the persimmon flour.
b. The higher the concentration of salt, the lower the concentration of tannin and sugar.
c. The persimmon flour that has the best quality (lesser amount of tannin) is the result of
treatment T5 (immersion in 8% concentrated salt solution).

5. Suggestions
a. The information gained within this research can be further expanded into the discussion
of persimmon flour uses to create modifications of food products using local
ingredients.
b. This research can be improved by utilizing multiple storing technique of the product
acquired.

10
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