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All Journal Jurnal Teknologi Dan Industri Pangan Teknotan: Jurnal Industri Teknologi Pertanian Agrointek agriTECH Jurnal Sains dan Teknologi Pangan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Journal Community Service Consortium Jurnal Sains dan Teknologi Pangan
Ika Yohanna Pratiwi
Universitas Ciputra Surabaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Industrial & Manufacturing Engineering Other

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Examining dried noodle characteristics made from modified Xanthosoma sagittifolium flour and xanthan gum Yurika Sugiharto; Ika Yohanna Pratiwi; Oki Krisbianto; Aham Bulan Maya Srihtam
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.24576

Abstract

Gluten allergy has raised concerns due to its impact on health, especially as wheat noodles are widely consumed. The growing demand for gluten-free alternatives highlights the need for suitable substitutes. This study investigates the effects of fermentation modification on the amylose and protein content of tannia cocoyam flour and evaluates the impact of modified tannia flour and xanthan gum on the physicochemical and sensory properties of noodles. Fermentation of tannia cocoyam (Xanthosoma sagittifolium) corm flour using 9% Lactobacillus plantarum starter over 48 hours enhanced the characteristics of tannia cocoyam noodles. However, despite these improvements, the noodles remained brittle and lacked the desired chewiness compared to conventional noodles. The introduction of xanthan gum as a binding agent was used to improve noodle attributes. Various xanthan gum concentrations (0%, 1%, and 2%) were assessed for their impact on physicochemical parameters (color, optimal cooking time, rehydration capacity, cooking loss, and elongation) and sensory preferences. The findings revealed that modification of tannia cocoyam flour using the fermentation method influenced noodle color, while different xanthan gum concentrations had no discernible effect. Furthermore, modification of tannia cocoyam corm flour and the specific xanthan gum formulations influenced cooking loss, elongation, and the preferences of the panelists.
Arrhenius-based shelf-life prediction of lombok terong (Capsicum) sambal with sodium benzoate and potassium sorbate combination Eileen Fiona Wijaya; Fransisca Romana Titis Suniati; Oki Krisbianto; Evelyn Goeyana; Ika Yohanna Pratiwi
AGROINTEK Vol 20, No 2 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i2.27479

Abstract

Lombok terong is a variety of chili belonging to the Capsicum genus, and one of its processed products is sambal sauce. Due to its limited shelf life, preservatives must be used to extend it. This study utilized a combination of sodium benzoate and potassium sorbate in a 1:1 ratio. The objective was to identify suitable indicators of quality degradation and critical parameters for predicting the shelf life of lombok terong sambal sauce (LTSS), and to develop a predictive model based on the Accelerated Shelf-Life Testing (ASLT) method using the Arrhenius approach. The study tested samples over 30 days, with observations made every six days. The samples were stored at temperatures of 30℃ (S30), 40℃ (S40), and 50℃ (S50), with two replicates per treatment, and each replicate measured in triplicate. Indicators of quality degradation included color analysis and Total Plate Count (TPC), while water content, water activity, and pH analysis were critical parameters. Based on the experimental results, TPC analysis was selected as the indicator of quality degradation, as significant microbial growth was observed in the sample stored at 50℃ by day 18. Meanwhile, pH analysis was identified as the critical parameter due to significant decreases observed across all storage conditions. As a result, the estimated shelf-life equation for lombok terong sambal sauce can be formulated as t = pH0 - 4.4 × e3612T1642.542.
Co-Authors Aham Bulan Maya Srihtam Anak Agung Ngurah Kenarya Dawawrata Ap-Fatsah, Ratu Padma Ardhana, Annisa Naia Putri Benedict, Vanessa Gabrielle Eileen Fiona Wijaya Evelyn Goeyana Fransisca Romana Titis Suniati Hakeem, Firdi Aziz Hari Minantyo Jason Lau Joko Sulistyo Katherine Mahadewi Pranata Lau, Jason Lorent Permata Ridfan Mellisa Erika Saleh Michael Ricky Sondak Moonly Koespianto Nasrullah, Arhab Nibras Oki Krisbianto Prasetyon Sepsi Winarno Rachman, Hans Raja Munirah Raja Chick Ratu Padma Ap-Fatsah Samantha, Caitleen Somawiharja, Yohannes Srihtam, Aham Bulan Maya Sugiharto, Yurika Tjahjadi, Felix Sebastian Vidyastanto, Reza Yohannes Somawiharja Yurika Sugiharto