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All Journal Agrointek agriTECH Journal of Food and Culinary
Praharasti, Anggita Sari
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance

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Penggunaan Tepung pada Pembuatan Bawang Merah Goreng Enrekang: Kajian Tingkat Rendemen dan Nilai Gizinya Khasanah, Yuniar; Herawati, Ervika Rahayu Novita; Praharasti, Anggita Sari; Kusumaningrum, Annisa; Frediansyah, Andri
Journal of Food and Culinary Vol 2, No 1 (2019)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v2i1.1701

Abstract

Telah dilakukan pengembangan produk bawang merah goreng di Kelompok Wanita Tani (KWT) Setia, Enrekang, Sulawesi Selatan dengan variasi penggunaan tepung terigu. Dalam kegiatan ini dilakukan pembuatan bawang goreng dalam tiga (3) variasi, yaitu: (1) original (tanpa penambahan tepung terigu); (2) grade A (penambahan tepung terigu 10 %); (3) grade B (penambahan tepung terigu 20 %). Evaluasi dilakukan terhadap rendemen serta karakteristik nilai gizi yang dihasilkan.Hasil menunjukkan bahwa penggunaan tepung terigu mampu menghasilkan rendemen bawang merah goreng 30 – 37 %, dibandingkan dengan tanpa penambahan tepung hanya sekitar 25 %. Pengamatan terhadap kadar air berkisar 10, 35 ± 0,71 % - 12,52 ± 0,34 %; kadar abu 3,02 ± 0,59 % - 6,22 ± 0,87 %; protein 8,32 ± 0,43 % – 12,97 ± 1,13 %; lemak 26,27 ± 0,49 % - 37,16 ± 3,37 % dan karbohidrat 35,96 ± 4,05 % - 47,09 ± 0,57 % (dalam berat kering/db). Hasil dari kegiatan ini diharapkan bisa menjadi masukan bagi pengolah bawang goreng untuk melakukan variasi produk olahannya, sehingga mampu bersaing dan menghasilkan lebih banyak. Dan bagi petani bawang merah, hasil ini diharapkan menjadi alternatif usaha paskapanen bawang merah, selain dijual dalam bentuk bawang merah segar
Optimalisasi kondisi aktivasi arang bonggol jagung sebagai desikan menggunakan metode Taguchi Jatmiko, Tri Hadi; Suherman, Donovan Rendi; Rachman, Rinaldi Medali; Praharasti, Anggita Sari; Prasetyo, Dwi Joko
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.v19i3.22878

Abstract

Preserving food can be achieved through several methods, one of which is drying. Dried foods are easier to store and distribute. Environmental factors such as temperature and humidity play a crucial role in food preservation and must be controlled to increase its shelf life. A desiccant can be used to regulate humidity levels. Activated carbon is a material that can be used as a desiccant, which can be produced from biomass such as corn cobs. This study focuses on optimizing the conditions for using corncob charcoal as a desiccant by using a Taguchi orthogonal array. The optimization process involves determining the optimal KOH concentration, immersion time, and the ratio of charcoal to KOH volume. Results showed that KOH concentration was the most significant factor in activating carbon from corn cobs, followed by the ratio and immersion time. The optimal conditions for activating carbon from corn cobs as a desiccant were found to be a KOH concentration of 2%, a ratio of 10 g charcoal to 150 mL KOH, and an immersion time of 2 hours, resulting in a water vapor adsorption capacity of 0.3949 g/g
Evaluating the Food Properties of Canned Beef Rendang to Determine the Product Quality Amdani, Rima Zuriah; Kusumaningrum, Annisa; Amri, Aldicky Faizal; Nurhikmat, Asep; Susanto, Agus; Siswoprayogi, Siswoprayogi; Praharasti, Anggita Sari
agriTECH Vol 44, No 3 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.73815

Abstract

Canning is a common method for preserving food, but its application to traditional cuisine is a new concept for Indonesian small and medium enterprises (SMEs), which typically focus on freshly served dish. Several studies have shown that the use of this method has the potential to extend the durability and marketability of beef rendang. Therefore, this study aimed to evaluate the food properties (sensory, proximate, color, spectroscopy, and physiochemical) of canned beef rendang to its suitability for consumption. Canning was carried out using the sterilization method at a temperature of 121 0 C and pressure of 0.7-0.9 bar. The sensory test of the canned product obtained was performed using a questionnaire, exploring various properties, including appearance, color, taste, aroma, and texture, while the proximate analysis was conducted by PT Saraswanti Indo Genetech laboratory. The color analysis was measured with a chromameter Konica Minolta CM-5 using the petri dish method, while the spectroscopy analysis was performed with an FTIR instrument from Brucker Vertex-80 using the ATR technique. Subsequently, moisture content was statistically analyzed using one-way and two-way ANOVA with a 95% confidence level. The sensory test results of canned beef rendang showed a 4.52 rating on a maximum scale of 5. The sterilization value (F0) was 3.819 minutes, which met the BPOM requirement of >3 minutes. The findings showed that the proximate analysis was consistent with the SNI standard, while the spectroscopy analysis indicated an unchanged functional group compared to the initial condition. The canned product was reported to have an increased trend of moisture content, but the range did not exceed the permissible limit of 60%. In addition, the pH and TBA value obtained were 5.745-5.315 and 0.1859-0.3195 mg/kg, respectively. The normal pH range of canned beef was typically 5.3-5.7, indicating that the value recorded met the established standard. Meanwhile, the TBA range obtained was significantly lower than the value of spoiled beef at 1.8 mg/kg. Based on these results, canned beef rendang was edible and safe for consumption.
Co-Authors Agus Susanto Amdani, Rima Zuriah Amri, Aldicky Faizal Andri Frediansyah, Andri Annisa Kusumaningrum asep nurhikmat Herawati, Ervika Rahayu Novita Jatmiko, Tri Hadi Prasetyo, Dwi Joko Rachman, Rinaldi Medali Siswoprayogi, Siswoprayogi Suherman, Donovan Rendi Yuniar Khasanah