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Mayasti, Nur Kartika Indah
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Analisis Mutu Produk Spaghetti Komersil dan Pengembangan Produk Spaghetti Berbasis Tepung Beras, Jagung, Mocaf, Kedelai Mayasti, Nur Kartika Indah; Ushada, Mirwan; Ainuri, Makhmudun
JURNAL PANGAN Vol 27, No 2 (2018): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1056.952 KB) | DOI: 10.33964/jp.v27i2.373

Abstract

Produk spaghetti yang telah komersil di pasaran terbuat dari terigu durum dan ada pula yang terbuat dari tepung beras dan tepung jagung, namun proteinnya lebih rendah. Penelitian ini bertujuan untuk menganalisis  mutu produk spaghetti komersil sebagai produk pembanding dan mengembangkan pspaghetti dari tepung beras, jagung, mocaf dan kedelai. Penambahan tepung kedelai diharapkan dapat meningkatkan kadar protein. Produk spaghetti ini mengandalkan gelatinisasi dan mekanisme retrogradasi dengan mesin ekstruder pemasak dan pencetak. Variasi penambahan tepung kedelai yaitu  0%, 5%, 10%, 15%, 20% untuk mensubstitusi tepung beras yang awalnya 40 %, sedangkan bahan yang lain adalah tepung mocaf 40 % dan tepung jagung 20 %. Sampel dianalisa kadar protein, cooking time, cooking weight, cooking loss, elongasi, kelengketan, kekerasan, biaya bahannya dan dipilih 3 sampel terbaik untuk diuji organoleptik. Hasil penelitian menunjukkan bahwa spaghetti formulasi tepung kedelai 5 % adalah perlakuan yang terbaik dengan kadar protein 8,205 % bk yang lebih tinggi dibandingkan spaghetti non terigu yang telah komersil, cooking time 11 menit 30 detik, cooking weight 291,68%, cooking loss 22,70 %, elongasi 320,10 %, kelengketan -38,69, kekerasan  6089,79. Produk ini memiliki aroma, warna, rasa, kekerasan, kelengketan dan penerimaan keseluruhan yang agak disukai. Biaya variabel bahan untuk memproduksi spaghetti/1 kg bahan sebesar Rp 14.650,00.  
Minimalisasi Penurunan Kadar Beta-Karoten dan Protein dalam Proses Produksi Tepung Ubi Kayu Fathoni, Ahmad; Hartati, N. Sri; Mayasti, Nur Kartika Indah
JURNAL PANGAN Vol 25, No 2 (2016): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1133.555 KB) | DOI: 10.33964/jp.v25i2.327

Abstract

The conventional method of cassava flour production significantly reduces the levels of beta-carotene and protein in the product. Therefore, the method needs to be improved in order to minimize the loss. This study investigated the effect of some treatments on beta-carotene and protein stability including the use of a) various antioxidant agents; 0.3 percent of ascorbic acid, 0,3 percent of sodium metabisulphite and 8 percent of mixture of gum arabic and dextrin (1 : 1), b) different drying methods; cabinet dryer at 40°C and 50°C and sun drying, in cassava flour processing of two carotenoid-rich local cassava varieties; Adira 1 and Mentega 2. The results showed that the use of sodium metabisulphite and cabinet dryer at 40°C were the most effective methods to minimize the loss of beta-carotene and protein. Beta-carotene and protein content in cassava flour obtained from those treatments were 9,44±0,10 µg/g and 2,41 percent compared to control which was 4,92±0,29 µg/g and 2,1 percent whereas sun drying method reduced beta-carotene and protein content by 55,82 percent and 18,43 percent, respectively. Packaging in aluminum bags minimized the loss of beta-carotene and protein in the product during the first 3 months of storage. 
Co-Authors Ahmad Fathoni Makhmudun Ainuri Mirwan Ushada N. Sri Hartati, N. Sri