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All Journal The Journal Gastronomy Tourism Makara Journal of Science
Octavia, Silvi
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences

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The Differentiation of Corn Choux Pastry Product with Additional Vegetables as Stuffing Fajri, Ilham; Octavia, Silvi; Ningsih, Caria
Gastronomy Tourism Journal Vol 7, No 2 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (620.285 KB) | DOI: 10.17509/gastur.v7i2.30812

Abstract

Corn is Indonesian's staple food and the need for corn in the country is increasing. This can be seen from the corn fields that are scattered throughout the provinces. This condition has made Indonesia as one of the exporting countries of corn to several ASEAN countries. This study aims to make a differentiation of choux pastry with blended corn in the dough. The research method in this article is experimental. To test the product formulation and product quality, the opinions of the supervisors are employed. Lastly, descriptive test is used, and market analysis of the product is conducted. Samples of choux pastry formulations used the ratios of 50%: 50% and 25%: 75% respectively between wheat flour and corn. Each formulation is tested by the supervisors to produce the average product which is most preferred by the supervisors. Furthermore, the product is tested again using market analysis to find out the public acceptance of the differentiation of corn choux pastry product with the addition of corn.
Effectiveness of Powder and Solid Ragi Starter on Production of Bioethanol from Rice Straw Hydrolyzate Ediviani, Wanda; Octavia, Silvi; Yasman, Yasman
Makara Journal of Science Vol. 8, No. 1
Publisher : UI Scholars Hub

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Abstract

Rice straw is one of the most abundant forms of agricultural wastes in Indonesia. Rice straw contains polysaccharide in the form of cellulose and hemicellulose, which can be used as raw materials in the production of bioethanol. This study aims to examine the effectiveness of bioethanol production from rice straw’s hydrolyzate. Research was carried out by fermenting the sample using two types of starters (Baker's yeast, known as powder starter (F); and Tapai’s starter, known as solid starter (S) with a control of pure yeast, Saccharomyces cerevisiae. Glucose levels were measured using a glucometer, and bioethanol levels were analyzed using high-performance liquid chromatography (HPLC). In this study, split plot design was used as a data analyzer with two treatment factors: starter’s inoculum (R) and time of fermentation (T). This study shows that there is no significant difference between the starters’ levels of bioethanol production. However, S’s treatment produced higher levels (5,1 g/L) of bioethanol compared to F’s (4,8 g/L); the rate of bioethanol production in S’s treatment is also higher (1,3 g/L.h) than that in F’s (1,2 g/L.h). This study concludes that Tapai’s starter is more effective in producing bioethanol from rice straw’s hydrolyzate.
Effectiveness of Powder and Solid Ragi Starter on Production of Bioethanol from Rice Straw Hydrolyzate Ediviani, Wanda; Octavia, Silvi; Yasman, Yasman
Makara Journal of Science Vol. 18, No. 1
Publisher : UI Scholars Hub

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Rice straw is one of the most abundant forms of agricultural wastes in Indonesia. Rice straw contains polysaccharide in the form of cellulose and hemicellulose, which can be used as raw materials in the production of bioethanol. This study aims to examine the effectiveness of bioethanol production from rice straw’s hydrolyzate. Research was carried out by fermenting the sample using two types of starters (Baker's yeast, known as powder starter (F); and Tapai’s starter, known as solid starter (S) with a control of pure yeast, Saccharomyces cerevisiae. Glucose levels were measured using a glucometer, and bioethanol levels were analyzed using high-performance liquid chromatography (HPLC). In this study, split plot design was used as a data analyzer with two treatment factors: starter’s inoculum (R) and time of fermentation (T). This study shows that there is no significant difference between the starters’ levels of bioethanol production. However, S’s treatment produced higher levels (5,1 g/L) of bioethanol compared to F’s (4,8 g/L); the rate of bioethanol production in S’s treatment is also higher (1,3 g/L.h) than that in F’s (1,2 g/L.h). This study concludes that Tapai’s starter is more effective in producing bioethanol from rice straw’s hydrolyzate.
Co-Authors Caria Ningsih Ediviani, Wanda Ilham Fajri, Ilham Yasman Yasman