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All Journal Agroland : Jurnal Ilmu-Ilmu Pertanian AGROTEKBIS Agrointek REKAYASA agriTECH AGROLAND: The Agricultural Sciences Journal GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Pengolahan Pangan Conference on Innovation and Application of Science and Technology (CIASTECH) Abditani : Jurnal Pengabdian Masyarakat MONSU'ANI TANO Jurnal Pengabdian Masyarakat ZIRAA'AH MAJALAH ILMIAH PERTANIAN Buletin Palma Indonesian Community Journal Mediagro AGROTEKBIS: Jurnal Ilmu Pertanian Agroland: Jurnal Ilmu-ilmu Pertanian AGROLAND: The Agricultural Sciences Journal
Abdul Rahim
Agrotechnology Study Program At The Faculty Of Agriculture, Tadulako University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : Agrointek

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PENGARUH KONSENTRASI SODIUM TRIMETAPHOSPATE DAN SODIUM TRIPOLYPHOSPAT TERHADAP KARAKTERISTIK KIMIA PATI AREN MODIFIKASI Abdul Rahim; Jugni Hadiustri Agape; Muhammad Fawzul Alif Nugroho; Syahraeni Kadir; Jusman Jusman; Usman Made; If'all If'all
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.8870

Abstract

The utilizing of arenga starch is still limited in its use in the food or non-food industry, because it needs to be dual modified. The dual modification that has been done is acetylation and phosphorylation in various ratios of sodium trimethaphosphate (STMP) and sodium tripolyphosphate (STPP). The objectives of the study was to obtain an concentrations of STMP/STPP (99: 1, b / b) ratio which based on chemical characteristics at phosphate acetylated arenga starches (PAAS). The treatment used in this study consisted of dual modification of acetylation and phosphorylation using at different concentration of STMP / STPP ratio of 2%, 4%, 6%, 8%, 10%, and 12%. Observation parameters were acetyl percent, substitution degree (DS), phosphate content, moisture content, starch content, amylose content and ash content. The results showed that the best concentration of STMP / STPP ratio was 6% because it was produced PAAS with the highest percent acetyl and DS 10.52% and 0.48 respectively. PAAS water content is lower than native arenga starch. Pospor, starch and amylose content have been relatively constant after dual modification. PAAS ash content increases with increasing concentration of STMP / STPP ratio. The dual modification process would improve the chemical properties of the resulting modified starch.
KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK Asnani Asnani; Abdul Rahim; Ifall Ifall
AGROINTEK Vol 13, No 1 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v13i1.4918

Abstract

This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle.  A completely randomized was employed, with three replicates. Sensory analysis was conducted according to randomized group design. Four proportions of banana hump to wheat flour (10:90, 20:80, 30:70, and 40:60, weight basis) was studied. Results showed that the best physical and chemical characteristics was shown by noodle made from 10:90 proportion of banana hump to wheat flour, with 4.59% water absorption, 0.57% cooking loss, 10.37% water content, 34.21% starch content. However, result of sensory analysis suggested that the most liked noodle was that made from flour proportion of 20:80 with ‘like’ for colour, ‘like very much’ for aroma, ‘like’ for texture, ‘like’ for taste, and ‘like’ for overall preference
Co-Authors A. Lanyala, Ilham Abd Hamid Abdul Hadid Abdul Halid Abdul Rahman ADHI SAPUTRA Adhi Saputra Akbar Akbar Amalia Noviyanty Amalia Noviyanty Andri Anggraeni Dwi Pangesti Anthon Monde Arifuddin Lamusa Asnani Asnani Asrawaty Asrawaty Asrawaty, Asrawaty Asriani Hasanuddin Badrin Badrin Baharuddin Baharuddin Chitra Anggraeni Salingkat Chitra Anggriani Salingkat Chitra Anggriany Salingkat Delfrin Poliwa Desi Wahyuni Arsih Diky Gunawan Suwiryono Diky Gunawan Suwiyono Eko Priyantono Eko Rusmanto Farid Farid Gatot S. Hutomo Gatot S. Hutomo Gatot Siswo Hutomo Gatot Siswo Hutomo Gatot Siswo Hutomo Gatot Siswo Hutomo Gatot Siswo Hutomo Haryadi Haryadi Haryadi Haryadi Herlianti Herlianti Herwanto Wasmun Hidayat, Alif I Kadek Agus Heriawan I Nyoman Partayasa If'all, If'all Ilham A. Lanyala Irmayanti Irwan Lakani Ismail Jugni Hadiustri Agape Jusman, Jusman Khusnul Hatimah Korompot, Siti Maimuna Laurencia Br. Manurung, Dewi Sartika Made Antara Made Krisna Laksmayani Made Krisna Laksmayani Made Tangkas Mappiratu Mappiratu Minarny Gobel Minarny Gobel Moh. Darwis Mohammad Deden Muh. Misbahul Munir Muhammad Fawzul Alif Nugroho Muhammad Iqbal Muhardi Muhardi Muhd. Nur Sangadji Munir, Muh. Misbahul Mutmainah Mutmainah Naomi Uli Arta Siagian Nur Alam Nur Alam Nur Alam Nur Alam Nurfathia Djau Partayasa, I nyoman Ponirin Ponirin Ponirin Ponirin Ponirin Pratiwi Pratiwi Pratiwi, Yuliani Putri Andini Rahmat Muhajir Rahmi, Rahmi Rizal Rizal Rizal Rizal Rizki Anandar Rosmianti Rostiati Dg Rahmatu Rostiati Dg. Rahmatu Rusmanto, Eko Sakka Samudin Septian Palma Ariany Shahabuddin Saleh Siti Maemunah Sitti Marwiah Sri Ayu Sukisman Abdul Halid Sukmawati, Sukmawati Syahraeni Kadir Syahreni Kadir Syamsuddin Laude Syamsudin laude Umar Santoso Usman Made Victoryos Metoli Wasmun, Herwanto Yudha Kurniawan Yuliani Pratiwi Yuniarti L. Imran yunita, Haerina ⁠Muhammad Fawzul Alif Nugroho ⁠Syahraeni Kadir