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Bina Hukum Lingkungan Jurnal Atma Inovasia Proceeding ISETH (International Summit on Science, Technology, and Humanity) Counselia: Jurnal Bimbingan Konseling Pendidikan Islam Jurnal Basicedu Journal of Education, Cultural, and Politics Prosiding University Research Colloquium Jurnal Karya Abdi Masyarakat Jurnal Pendidikan Prosiding Seminar Nasional Official Statistics ELITERATE : Journal of English Linguistics and Literature Studies JURNAL TUNAS PENDIDIKAN Aurelia: Jurnal Penelitian dan Pengabdian Masyarakat Indonesia JIFTECH: Journal Of Islamic Financial Technology Jurnal Mahasiswa Agribisnis SEUNEUBOK LADA: Jurnal ilmu-ilmu Sejarah, Sosial, Budaya dan Kependidikan KOLONI Ar-Raihanah: Jurnal Pendidikan Islam Anak Usia Dini Astroislamica: Journal of Islamic Astronomy Indonesian Journal of Food Technology Madani: Multidisciplinary Scientific Journal Indonesian Journal of Digital Public Relations Intelektual : Jurnal Penelitian Dosen Akuntansi Nanggroe: Journal Of Scholarly Service Jurnal Pengabdian Bisnis dan Akuntansi Soedirman Intellect : Indonesian Journal of Learning and Technological Innovation Sahabat Sosial: Jurnal Pengabdian Masyarakat Journal of Sustainable Community Service Dharma Ekonomi Counseling As Syamil JPNM : Jurnal Pustaka Nusantara Multidisiplin Amal Ilmiah: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Lingkungan Es-Syajar:Journal of Islam, Science and Technology Integration IJLHE: International Journal of Language, Humanities, and Education Insaniyah : Jurnal Pengabdian Kepada Masyarakat Nanggroe: Journal of Scholarly Service EDUCATE : Journal of Education and Culture Karimah Tauhid Educational Studies: Conference Series Jurnal Asimilasi Pendidikan Indonesian Educational Administration and Leadership Journal (IDEAL) Elementary : Journal of Primary Education Abdinesia: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Sosial GEMBIRA (Pengabdian Kepada Masyarakat) International Journal of Renewable Energy Development 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Himpunan: Jurnal Ilmiah Mahasiswa Pendidikan Matematika Jurnal Perpajakan Journal of Technology and Engineering Jurnal Pendidikan Dirgantara MANAGIERE: Journal of Islamic Educational Management Jurnal Honai Al Fitrah: Journal Of Early Childhood Islamic Education Jurnal Pendidikan Islam Al Ikhlas Journal of Community Engagement in Economics EDUKASI : Jurnal Penelitian dan Artikel Pendidikan Jurnal Dialektika Pendidikan IPS
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PENGANEKARAGAMAN PENGOLAHAN UBI JALAR UNTUK PENGEMBANGAN INDUSTRI RUMAH TANGGA DAN MASYARAKAT PEDESAAN DIVERSIFICATION OF SWEET POTATO PROCESSING TO DEVELOP HOME INDASTRY AND RURAL COMMUNITY Aini, Nur
Pembangunan Pedesaan Vol 2, No 3 (2002)
Publisher : Pembangunan Pedesaan

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

Abstract

Dengan meningkatnya industri pangan dan industri lain yang menggunakan tepung terigu, maka kebutuhan tepung terigu juga meningkat. Untuk keperluan tersebut, Indonesia banyak mengimpor terigu sehingga membebani keuangan negara. Oleh karena itu berbagai upaya untuk memenuhi kebutuhan akan terigu merupakan tantangan dan peluang yang baik untuk pengembangan produk lokal. Salah satu jenis bahan pangan yang potensial sebagai pengganti terigu adalah tepung ubi jalar. Produksi ubi jalar di Indonesia pada tahun 2001 mencapai 1.707.348 ton. Penggunaan tepung ubi jalar masih terbatas sehingga perlu ada upaya perluasan pengetahuan mengenai pengolahan tepung ubi jalar menjadi bermacam macam produk. Dengan berbagai teknik pengolahan yang tepat, tepung ubi jalar dapat dibuat menjadi bermaca –macam produk seperti yang dapat dibuat dari terigu, dengan mengganti sebagian atau seluruh bagian terigu dengan tepung ubi jalar. Produk yang dapat disubstitusi sebagian adalah roti tawar, sedangkan produk-produk lain seperti kue-kue basah cookies atau mie dapat dibuat dari tepung ubi jalar 100 persen. Usaha pengolahan ini dapat dilakukan pada industri skala rumah tanggaa tau industri kecil. Dengan adanya usaha ini diharapkan dapat lebih mengkatkan nilai tambah ubi jalar sehingga dapat memperbaiki status ekonomi maupun status social masyarakat pedesaan.
POTENTIAL ADDITION OF Lactobacillus casei AND FLOUR OF AMBON BANANA TO INHIBIT PATHOGENS AT YOGURT Handayani, Isti; Aini, Nur
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v6i2.5008

Abstract

This study aims to determine the effect of Lactobacillus casei and Ambon banana flour on the viability of lactic acid bacteria and inhibition of pathogens in yogurt. The studies used the Randomized Block Design (RBD) 2 factor, starter type and ambon banana flour concentration. The starters type consisting of Streptococcus thermophillus and Lactobacillus bulgaricus; S. thermophilus, L. bulgaricus and L. casei.  The banana flour concentration consisting of 0; 2.5; 5.0; 7.5 and 10%. Analyzed used one-way ANOVA and continued with Duncan's Multiple Range Test. Variables observed including the viability of lactic acid bacteria, inhibition of pathogen (Escherichia coli and Staphylococcus aureus), and yogurt preference. The results showed that the addition of L. casei to yogurt cultures decreased the viability of lactic acid bacteria and inhibition of E. coli but increased inhibition of S. aureus. Increasing the concentration of banana flour causes increased viability of lactic acid bacteria, inhibiting against E. coli and S. aureus. The highest lactic acid bacteria viability has resulted in 10% banana flour concentration. Yogurt without the addition of banana flour cannot inhibit E. coli and S. aureus. Increasing the concentration of banana flour added to yogurt causes a decrease in preference.
CHARACTERISTICS OF WHITE CORN NOODLE SUBSTITUED BY TEMPEH FLOUR [Karakteristik Mi Jagung Putih dengan Substitusi Tepung Tempe] Nur Aini; V. Prihananto; S. Joni Munarso
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 2 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (321.001 KB) | DOI: 10.6066/jtip.2012.23.2.179

Abstract

Different corn type and processing of corn flour can produce flour with different physical and chemical characteristics. Processing of such flour into noodle will also result in different properties of noodle. While substitution of corn flour with tempeh flour can improve the protein content of the noodle it also impair its sensory characteristics. The objectives of this research were to determine the best combination of corn flour-type, corn flour processing and proportion of corn:tempeh flour to produce the best corn noodles based on physical, chemical and sensory properties. The observed variables of this study were moisture, ash, soluble protein, fat, elongation, colour, flavour, taste, and preferences. The results showed that based on physical, chemical and sensory properties, the best corn noodle could be made from flour made from waxy corn soaked for 24 hours and a ratio of corn:tempeh flour of 80:20. The noodle produced had 12.1% of total protein content, 2.8% of soluble protein, 8.4% of fat, 5.9% of moisture, 3.6% of ash, 69.9% of carbohydrate, 17.6% of elongation, yellow colour, slight flavour of corn/soybean, and 2.6 of preferences. 
KARAKTERISTIK COOKIES DARI TEPUNG SORGUM DAN TEPUNG ALMOND DENGAN PEMANIS STEVIA DAN GULA KELAPA KRISTAL Budi Sustriawan; Nur Aini; Retno Setyawati; Rifka Hania; Revilla Tresna; Reza Irfan
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9040

Abstract

The dependence of Indonesian people on consumption of wheat flour is high. In addition, wheat flour contains gluten, but not everyone can consume gluten. Indonesia has local food ingredients that can replace wheat flour, one of which is sorghum flour. Making cookies using sorghum flour and almond flour produces gluten-free cookies that are safe for people with gluten intolerants and lactose intolerants. In making cookies, a sweetener is needed, which can be used stevia sugar and crystal coconut sugar. The research aims to: 1) determine the effect of the proportion of sorghum flour and almond flour on the physical and chemical properties of cookies, 2) determine the effect of the proportion of stevia sugar and crystal coconut sugar on the physical and chemical properties of cookies, 3) determine the formulation of sorghum flour and almond flour with the addition of stevia sugar and crystal coconut sugar to produce cookies of the highest quality in terms of physical and chemical properties. The research used factorial randomized block design. The factors studied were the proportion of sorghum flour: almond flour consisted of 3 levels (1: 1; 2: 1; and 3: 1); and the proportion of stevia sugar: crystal coconut sugar consists of 3 levels (2: 1; 1: 1; 1: 2). The variables observed included ash content, moisture content, fat content, dissolved protein content, reducing sugar content and swelling volume. The best treatment is selected using the effectiveness index test. The results showed that the proportion of sorghum flour: almond flour affected the moisture content, ash content, fat content and dissolved protein content of cookies. Comparison of stevia sugar: crystal coconut sugar has an effect on water content, fat content, and reducing sugar content in cookies. The interaction between the two does not affect all variables. Based on chemical and physical variables, the selected treatment was a combination of T1K2 (sorghum 1 flour: almond flour 1 and stevia sugar 1: crystal coconut sugar 1). The physicochemical characteristics of cookies with sorghum flour and almond flour produced from the best treatment combination had a moisture content value of 4.45%, an ash content of 1.04%, a fat content of 33.57%, a dissolved protein content of 1.17%, a reducing sugar content of 5, 91%, and development volume of 60.48%
PENGARUH KONSENTRASI STPP DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK PATI KIMPUL TERMODIFIKASI IKATAN SILANG Krisna Kharisma Suga; Nur Aini; Retno Setyawati
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6262

Abstract

Kimpul is one type of tubers that is high in carbohydrate content so it canbe used as a source of starch. Natural starch generally still has severaldisadvantages. One of method that can be done to overcome theseweaknesses is by modifying cross-linked starch. The objectives of thisstudy are: 1) to know the effect of STPP concentration on chemical andphysical characteristics of modified kimpul starch; 2) to know the effect ofsoaking time on chemical and physical characteristics of modified kimpulstarch; 3) to determine the best combination treatment between STPPconcentration and soaking time on the chemical and physicalcharacteristics of modified kimpul starches. This is an experimentalresearch with Randomized Block Design. The factors studied were theconcentration of sodium trypolyphosphate (1, 2 and 3%) and soaking time(60 and 90 minutes). The variables tested were moisture content, starchcontent, amylose content and calcium oxalate content, brightness, swellingpower, sollubility and its amylographic properties. The results showedthat both STPP concentration factors and soaking time affected themodified chemical and physical characteristics of kimpul starchcrosslinking methods. The chemical and physical characteristics of crossbonded modified kimpul starch increased with STPP concentration andsoaking time used. Modified kimpul starch using 3% STPP concentrationand 90 minutes soaking time had moisture content, starch content, amylosecontent, calcium oxalate content, brightness and high swelling power. Thebest modified kimpul starch is modified kimpul starch using 2% STPPconcentration and 60 minutes soaking time. It has a water content of7,88%, starch content of 63,13%, amylose content of 17,28%, oxalatecontent of 15,84 ppm, swelling power 15,79 g/g, sollubility 11,55%,brightness of 44.13, initial gelatinization temperature of 78,75oC, peakviscosity of 5152.5 cP, hot paste viscosity of 2310,4 cP, breakdownviscosity of 2815 cP, setback viscosity of 1563 cP and cold paste viscosityof 3873,5 cP
Sosialisasi dan Pendampingan Pelaksanaan Good Manufacturing Practices (GMP) di UD Annisa, Wonosobo Nur Aini; Hidayah Dwiyanti; Retno Setyawati; Budi Sustriawan; Silma Darojatun Alfiyah
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 3, No 2 (2019): Agustus
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (900.963 KB) | DOI: 10.30651/aks.v3i2.1699

Abstract

This activity aims to find out the influence of socialization and assistance to the level of implementation of Good Manufacturing Practices (GMP) at UD Annisa, Wonosobo. Activities are conducted by the method of action research through the initial evaluation of activities, preparation of quality documents, socialization and assistance and final evaluation activities.
OPTIMASI PEMBUATAN MI DARI TEPUNG JAGUNG PRAGELATINISASI Nur Aini; Budi Sustriawan; nFN Masrukhi
Jurnal Penelitian Pascapanen Pertanian Vol 16, No 2 (2019): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v16n2.2019.99-109

Abstract

Pragelatinisasi merupakan metode modifikasi yang dapat diterapkan untuk tepung jagung sehingga diharapkan dapat mempermudah pada proses pembuatan mi. Suhu gelatinisasi berbeda-beda bagi tiap jenis pati, dan untuk mencapai suju gelatinisasi tersebut tiap bahan memerlukan waktu yang berbeda. Setiap bahan juga membutuhkan penambhan air yang tepat agar dapat mengalam gelatinisasi. Penelitian ini bertujuan untuk (1) mempelajari kombinasi wkatu dan suhu pemasakan serta jumlah air yang ditambhakan untuk suspensi tepung jagung pragelatinisasi yang mempunyai respon maksimum terhadap kadar karbohidrat, kadar pengembangan dan tingkat penerimaan mi jagung; (2) mengetahui karakter fisiokimia dan organoleptik mi jagung pada formula optimal. Hasil penelitian menunjukkan bahwa ondisi pragelatinisasi optimal pada tepung jagung untuk pembuatan mi adalah selama pemasakan 7 menit waktu pemasakan, suhu 71C dan volume air 13% b/v. Mi jagung formula optimal memiliki kadar air 62,61%; kadar abu 0,322% bb; kadar lemak 1,37% bb; kadar protein total 4,18% bb; kadar karbohidrat 31,51% bb; daya pengembangan mi 16,67%; warna 2,5 9kuning keputihan); aroma 3,9 (tidak khas tepung); tekstur (2,5) (agak kenyal); rasa 2,6 (agak gurih); dan tingkat kesukaan keseluruhan 2,8 (suka). mi jagung ini masih memerlukan perbaikan proses untuk menurunkan kadar air yang tinggi, supaya memenuhi SNI 01-2987-1992. Pragelatinization is a modification method that can be applied for corn flour so that it can simplify the application for noodles. The temperature of gelatinization varies for each type of starch, and to reach the gelatinization temperature each ingredient needs different time. Each ingredient also needs the precise amount of water to get gelatinization. The object of this research are (1) to study the combination of cooking time and temperature and the amount of water needed for the suspension of pragelatinized corn flour which has a maximum response to carbohydrate levels, swelling power and preference of corn noodles; (2) to study the physicochemical and sensory characters of corn noodles in the optimal formula. The results showed that the optimal pregelatinization condition in corn flour for the production of noodles was during 7 minutes cooking time, temperature 71oC and volume of water 13% b / v. The optimal formula for corn noodles has a water content of 62.61%; ash content 0.322% bb; fat content 1.37% bb; total protein content 4.18% bb; carbohydrate levels 31.51% bb; power of development of noodles 16.67%; color 2.5 (whitish yellow); aroma 3,9 (not typical flour); texture 2.5 (slightly springy); flavor 2,6 (rather umami); and preference level 2.8. The corn noodles still need to improve the process to reduce the high water content so that they have not fulfilled Indonesian Nasional Standard 01-2987-1992.
KARAKTERISTIK BERAS ANALOG DARI TEPUNG JAGUNG- KACANG MERAH MENGUNAKAN AGAR-AGAR SEBAGAI BAHAN PENGIKAT Nur Aini; Joni Munarso; Fanny Siti Annisa; Tri Tustian Jayanthi
Jurnal Penelitian Pascapanen Pertanian Vol 16, No 1 (2019): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v16n1.2019.1-9

Abstract

Beras analog dari tepung jagung perlu penambahan tepung kacang merah untuk meningkatkan nilai gizinya, terutama protein. Penambahan bahan pengikat berupa agar-agar diperlukan untuk menghasilkan karakter beras analog yang kompak. Penelitian ini bertujuan untuk 1) menentukan formula yang tepat dalam pembuatan beras analog dari tepung jagung dan tepung kacang merah dengan penambahan agar-agar; 2) mempelajari sifat fisik, kimia dan sensoris beras analog terbaik dan membandingkan dengan beras sosoh. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor yang diteliti, yaitu proporsi tepung jagung:kacang merah (90:10; 85:15; 80:20; 75:25 dan 70:30), dan penambahan agar-agar (0,5; 1; 1,5 dan 2 %). Variabel yang diamati pada beras analog meliputi rendemen, koefisien rehidrasi, penyerapan air, densitas kamba, kadar air, kadar protein, kadar lemak, kadar karbohidrat dan uji sensori (warna, aroma, tekstur, flavor dan kesukaan). Formula beras analog terbaik yang diperoleh adalah yang terbuat dari tepung jagung:tepung kacang merah dengan perbandingan 70:30 dan penambahan agar-agar 1,5%. Beras analog tersebut memiliki kadar protein 13,44%, kadar lemak 0,941%, kadar air 5,15%, kadar karbohidrat 78,95%, koefisien rehidrasi 3,73 dan densitas Kamba 0,517 g/ml. Beras IR 64 lebih mempunyai keunggulan dari aspek warna, flavor, dan aroma, tetapi kesukaan panelis terhadap beras analog dan beras IR64 tidak berbeda. Dengan demikian beras analog ini dapat digunakan sebagai salah satu pilihan pangan pokok dengan sifat fisik, kimia dan sensori tidak berbeda dengan beras IR64.To increase the nutritional value of analog rice from corn flour, especially in increasing protein levels, it is necessary to add a protein source, namely red bean flour. The addition of agars as binder is needed to form a compact analog rice character. The purpose of the study  are 1) to determine the right formula in making analog rice from corn flour and red bean flour with the addition of gelatin; 2) to study the physical, chemical and sensory properties of the best analog rice and comparing it with parboiled rice. The study used a factorial Completely Randomized Design (CRD) with 2 factors, namely the proportion of corn flour:red beans (90:10; 85:15; 80:20; 75:25 and 70:30), and the addition of agar (0.5; 1; 1.5 and 2%). Variables observed in analog rice include yield, rehydration coefficient, water absorption, density, moisture content, protein content, fat content, carbohydrate content and sensory test (color, aroma, texture, flavor and preference).  The best analog rice formula is made from corn flour: red bean flour with a ratio of 70:30 and 1.5% added agar. The analog rice has a protein content of 13.44%, fat content of 0.941%, moisture content of 5.15%, carbohydrate content of 78.95%, rehydration coefficient of 3.73 and bulk density of 0.517 g/ml. IR 64 rice has more advantages in terms of color, flavor and aroma, but texture and the panelists' preference for analog rice and IR64 rice is no different. Thus this analog rice can be used to substitute rice for physical, chemical and sensory properties no different with IR64 rice.
FORMULASI ROTI BEBAS GLUTEN BERBASIS TEPUNG SORGUM DENGAN PENAMBHAAN PATI GARUT DAN GUM ARAB Zakia Maulida; Nur Aini; Budi Sustriawan; Juni Sumarmono
Jurnal Penelitian Pascapanen Pertanian Vol 16, No 2 (2019): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v16n2.2019.90-98

Abstract

Tepung sorgum tidak memilikki gluten sehingga tidak bisa dibuat menjadi orti yang memiliki tekstur baik. Untuk dapat menghasilakn roti sorgum dengan tekstur yang baik perlu bahan pembentuk sebagai pengganti gluten. Penambahan pati garut akan mengakibatkan gelatinisasi mampu memerangkap gelembung udara serta memfasilitasi retensi gas selama fermentasi. Gum arab memiliki kemampuan meniru sifat viskoelastis gluten. Tujuan dari penelitian ini adalah 1) menentukan proporsi pati garut dan gum arab yang optimum dalam pembuatan roti sorgum; 2) memperlajari sifat fisik, kimia, dan sensori roti. Rancangan percobaan menggunakan Response Surface Methodology dengan dua faktor yakni pati garut (25-40%) dan gum arab (1-5%). Variabel yang diamati meliputi volume spesifik, hardness, cohesiveness, kadar air, abu, karbohidrat, protein, lemak, serta karakteristik sensori (warna, aroma, tekstur, rasa, dan kesukaan). Formula optimum roti berbasis sorgum yakni dengan proporsi pati garut 40% dan gum arab 5 %. Karakteristik formula optimum roti sorgum adalah volume spesifik 342,76 cm3; hardness 0,34 N; cohesiveness 1,31; kadar air 49,62%, kadar abu 0,74 %, kadar karbohidrat 40,45%, kadar protein 6,22%, dan kadar lemak 2,97%. Karakteristik sensori (warna putih sedikit keabuan, aroma khas roti agak kuat, tekstur pori agak seragam, rasa khas roti agak kuat dan tingkat kesukaan netral). Karakter ini hampir sama dengan roti dari terigu sehingga dapat digunakan sebagai pangan alternatif bagi orang yang intoleran terhadap gluten. Gluten Free Bread Formulation Based on Sorghum Flour with Addition of Arabic Garut and Gum StarchThe gluten-free bread formula from sorghum requires the formation of a gluten substitute so that bread has desire characteristics. During baking, starch granules of arrowroot gelatinize and have ability to trap air bubbles, facilitating gas retention during fermentation. Arabic gum has the ability to mimic the viscoelastic properties of gluten. The objectives of this study were 1) determining the optimum proportion of arrowroot starch and Arabic gum in sorghum-based gluten-free bread making; 2) knowing the physical, chemical, and sensory properties of bread. The experimental design in this study used Response Surface Methodology with two factors is arrowroot starch (25-40%) and arabic gum (1-5%). The variables observed were specific volume, hardness, cohesiveness, moisture, ash content, carbohydrate, protein, fat, and sensory characteristics (color, aroma, texture, taste, and preference). The optimum formula for sorghum bread is 40% proportion of arrowroot starch and 5% of Arabic gum addition. The characteristic of bread were specific volume 342.76 cm3, hardness 0,34 N, cohesiveness 1.31; 49,62% moisture content, 0.74% ash content, carbohydrate levels of 40.45% protein content of 6.22% and fat content of 2.97% and sensory characteristics (slightly grayish white, distinctive strong bread aroma, rather unifrom pore texture, distinctive strong bread flavor and neutral level of preference). This character is almost the same as wheat bread so tahat it can be used as an alternative for people who are intolerant of gluten.
Karakteristik Kurva Isotherm Sorpsi Air Tepung Jagung Instan Nur Aini; Vicentius Prihananto; Gunawan Wijonarko
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (419.388 KB) | DOI: 10.22146/agritech.9522

Abstract

Instantiation of flour was expected to affect the equilibrium moisture content which changes the nature of the product. Instant corn flour as raw material of semi-moist foods should be determined of its equilibrium moisture content using the curve of moisture sorption isotherm. Curves of moisture sorption isotherm plays an important role in food drying system, particularly for predicting the shelf life of foods that have low water content. The research was aimed to obtain moisture sorption isotherm curve of instant corn flour from the four varieties of maize, and predicted using the BET (Brunauer-Emmett-Teller) and GAB (Guggenheim-Anderson-deBoer ). Results of the study showed that the moisture sorption isotherm curve of instant corn flour had the sigmoid form (typeII) for all of variety. In most water activities, the moisture sorption isotherm curve of the instant corn flour were relevant to GAB model. BET model was more appropriate to estimate the value of water monolayer (primary bound water) and primary bound water in the instant corn flour; and the value obtained were 3.300 to 3.690 percent; respectively.ABSTRAKProses instanisasi tepung diperkirakan akan mempengaruhi kadar air kesetimbangan sehingga mengubah sifat produk. Tepung jagung instan, sebagai bahan baku pangan semi basah perlu ditentukan kadar air kesetimbangannya menggunakan kurva isotherm sorpsi air. Kurva isotherm sorpsi air (ISA) sangat berperan dalam sistem pengeringan makanan, terutama untuk memprediksi umur simpan makanan yang mempunyai kadar air rendah. Tujuan penelitian adalah untuk memperoleh kurva isotherm sorpsi air (ISA) tepung jagung instan dari empat varietas tepung jagung serta memprediksinya menggunakan metode BET (Brunauer-Emmett-Teller) dan GAB (Guggenheim-AndersondeBoer). Hasil penelitian menunjukkan bahwa kurva isotherm sorpsi air (ISA) tepung jagung instan mempunyai bentuk kurva isotherm sigmoid (tipe II) pada keempat varietas tepung jagung. Kurva ISA tepung jagung berdasar percobaan mendekati prediksi model GAB hampir pada semua aktivitas air. Model BET lebih tepat digunakan untuk menduga nilai lapisan air monolayer (air terikat primer) pada tepung jagung instan, dan nilai air terikat primer pada tepung jagung instan sebesar 3,300 sampai 3,690 persen.
Co-Authors ., Wingkolatin A., Hayatul Ridho P. Aam Aminah Aan Sofyan Abdillah, Muhammad Zaki Abdullah Abdullah Abdurahman Abdurrahman Abrori, Sayyidul Achmad Fawaid, Achmad Achmad Subagio Adelina, Rika Fitri ADI SUWARNO, SUPARJO Adityo Nugroho, Adityo Adria Rusli, Adria Afriany, Miskah Afrinaldi Afrinaldi Agafatmi, Izzun Agung Widodo Agus Murdiyanto Agustiani, Happy Ahadiah Agustina Ahmad Harahap, Yusuf Ali AHMAD HULAIMI, AHMAD Ahmed, Mohammedalameen aida fitria Aisyah Tri Septiana Al-Khumairo, Siti Aisyah Al-Rasyid, Harun Al-Umarajati, Rasikhah Alfadla, Maya Tsurroya Alfadri, Ferri Alfah, Siti Alfayed, Muhammad Alfi Maziyah Alfinaumi, Audi Alfiyah, Silma Darojatun Ali Idrus Alvionita, Vinny Amalia Putri Widyanti Amalia, Sinta Amarudin , Amin Awal Ambardi, Ambardi Ambardi, Ambardi Amelia, Amie Amelia, Cindi Amiril, Nur Amiruddin Siahaan Anastasia Anna Anderson Leonardo Palinussa Andi Irawan Andi Takdir Andika Joni, Gusti Andriani, Anisa Angganita, Rosita Devi Anggraini, Indah Anggrela, Vira Anisa, Malika Nurul Anisa, Sangkot Anisya Mutiara Wardani Anita Sukmawati Anwar, Syuhaila Apriliana, Eva Aqila, Zakiya Nada Ardhiawan, Nicolas Raditya Ardiansyah, Rahmad Ariani, Zaenafi Arie Hardian Arif Satria Arifin, Hidayat Arini, Dhiya Ariq, Ziyad Al Arista, Lintang Arofah, Triani Arsyistawa, Hadana Sabila Arwilda, Arwilda Asharie, Asmawati Asmidar Asmidar Asnar Asnar, Asnar Asni Asni Asriwati, Asriwati astutik, widya Asy'ari, Nur Aini Shofiya Asyifa, Soniya Nur asyitoh, Sitti M Atri Widowati Atria Martina Avnany, Varadila Avina Ayi Darmana, Ayi AYU RAHMAWATI Ayu Wulandari, Putri Ayu, Mayang Sekar Azizah Hasiib, Etha Azkarrula, Youla Afifah Azkiyah, Lailatul Azwa, Nurul Azwar Ananda Azwar, Zainal Badruttamam, Badruttamam Bahzar, Moh. Baita, Anna Bambang Setyo Utomo Basir, M Baso, Baso Bekti Widyaningsih Benny Heltonika Beraya, Fransiska Millenia A L B Berlilana Berlilana Bertha Yonata Budi Sustriawan Budi Sustriawan Budi Sustriawan Budi Sustriawan Bulia, Miranti Cahyani, Gita Dwi Cahyaningsih, Ragil Choirudin, Choirudin Christine Christine Dadan Nugraha Dahliana, Sri Dalimunthe, Gilang Luthfie Dalimunthe, Putri Ani Damanik, Muliani Dandi, Moh Daniah Daniah Daniel Happy Putra Dara Radhityaningtyas Darim, Abu Darojat, Zakiah Wahyu Dasrizal, Fahmi Dedi Setiawan Denny Denmar Desi Puji Lestari Dewi Fatmasari Dewi Yanti Liliana Dewi, Aprilia Lutviana Dewi, Novi Yanti Sandra Dewi, Nuning Nurna Dhifa Dg, Maharani Farah Dian Septinova Diani Fatmawati Didik Didik Dietrich G. Bengen DinaMarthaFitri1 ErnyElviany2 Dinawati Trapsilasiwi Dini Yanuarmi Dinita Rahmalia, Dinita Diva, Dwi Dini Farah Dongoran, Rosita Dwi Ivayana Sari, Dwi Ivayana Dwi Wahyuni Dyah Kusbiantari Eddy Heraldy Edi Susilo Efelyn, Ravena Efendi, Ismail Eka Ary Wibawa Eka Safitri Ekawati Sri Wahyuni Elok Waziiroh Enny Khotimah Eny Yulianti, Eny Erma Wahyu Mashfufa Ermawati Zulikhatin Nuroh Erminawati erminawati Erti Ikhtiarini Dewi Ervina Mela Esterilita, Mari Eva Wardah Fachri, Moh. Fadhilla Yusri Fadila, Lailan Fadilah, Ummul Faeyza, Affiq Fajar Aditya Fajar Ramadhani Falahiyah, Falahiyah Fanny Siti Annisa Faradibba Faradila, Futri Farhana, Farhana Farikh Marzuki Ammar Fariz Rifqi Zul Fahmi Fatchur Rochman fathurrahman, aldi Fauk, Nelsensius Klau Faulina, Ria Fauzana Gazali Fauzia Listyaningrum Fauziyyah, Halifah Faznur, Lutfi Syauki febriyanti febriyanti Febriyanti, Sita Fendy Hardian Permana Fildzah Ayu Filyandini, Savina Firdaus, M. Iqbal Firmansyah, Aufadini Bunga Fitri Indriani Fitria Rahmawati Fitria Syehrin Nabila Fitria Tsani Farda Fitriah, Desy Ayu Fitriati, Annisa Fitriyah Fitriyah Fuad Ardiansyah Furqon, Ihmada Khoiri Gafuraningtyas, Dewi Galistya, Theresia Mutiara Giyarto Giyarto Go, *Ratna Yulika Go, Ratna Yulika Go, Riska Tezara GULTOM, SARIAMAN Gunawan Wijonarko Gunawan Wijonarko Gunawan, Calvin Hadi Iskandar Hadi, Suparlan Hadiyanti, Endang Hafifah, Vivin Nur Hafni Zahara Haikal Haikal Halimatun, Futria Hanafi Rochman, Uut Hananta, Juninho Yudistira Hanis Adila Lestari Hannum, Latifah Harahap, Juliandi Hardika, Yanuar Hariani, Indri Haris, Nilan Sari M. Hariyanti, Melpa Hariyanto, Kiki Hasan Asari Hasana, Mawaddatul Hasanah, Baiti Hasanah, May Hasibuan, Owen Hasibuan, Widya Aprilia Hasna, Daefa Sofi Hasudungan, Rocky Gunung Hasugian, Hotbin Hatip, Mochammad Hayati, Maikel Hendri Mulyana, Edi Heni Dwi Windarwati Henik Tri Rahayu Henni Syawal Herdian Farisi Herlini Puspika Sari Herman Saputra Hidayah Dwiyanti Hidayah Dwiyanti Hidayah Dwiyanti Hidayah, Deva Nur Hidayanti, Nur Fitri Hidayasha, Ainun Hidayati, Lutfi Hikmah Kurniasari Hilda Karim Hilmi, Nuriah Himmah, Suci Noerfaiqotul Huda , Ahsanal Huda, Ahmad Nawirul Huri Suhendri Husna, Syifaul I Wayan Sumberartha Ibrahim Ibrahim Idrus, Hijrah Milhusnah Imman Yusuf Sitinjak Incharisma, Maria Inda Lestari, Inda indarto indarto Indarto Indarto Indra Warman Indrawadi, Junaidi Indriani, Noni Indryani Ingenta Nandi Inom Nasution Irsyam, Mahrus Ismail Efendy Isnan Hari Mardika Isti Handayani Istighfarini, Vina Nurul istiqomah istiqomah Ivandini Tribidasari Anggraningrum Ivonne Iwan Marwan, Iwan IZZAH, NURUL Jaenullah, Jaenullah Jalwaris, Jalwaris Janitra, Fitria Endah Jati, Dian Purnomo Jeni, Nadia Fitri Joni Munarso Juanda, Putra Juminah, Juminah Juni Sumarmono Junirianto, Eko Juwita Juwita, Juwita Kabry, Futhri Raudhatul Kahairuman, M. Farhan Kardian, Kardian Karim, Samuel Karim, Syafei Karseno Karseno Kasino Kasino Kencana, Mega Kesumastuti, Widya Ayu Kesya Khansa Shafira Khadijah, Futri Khaeruddin Khaeruddin Khaerunnisa Khaerunnisa Khaerunnisa, Khaerunnisa Khaira Nova Khairani, Ismi Khairatunnisa Khairatunnisa Khairi, Sabiah Khairuman, Muhammad Farhan Khairunnisa Tazkia Khairunnisa, Anita Khoirina Dwi Nugrahaningtyas KHOIRUL ANAM Khoirun Niat Khunaifih, Robbah Kifti, Wan Mariatul Kolopita, Sukriyendi Krisna Kharisma Suga Kristika, Aulin Kumalasari, Ine Kurniasih, Dian Noviati Kurniawan, Arizal Dwi Kustiawan, Winda Kusumandyoko, Tri Cahyo Kusumaningrum, Diana Kusumastuti, K Kusumatriawan, Ardhiel Junico A LA ODE ANHUSADAR Lathiefa Rusli Latifah, Widya Nur Lawi, Iin Alizzah Adam Lesi Hertati, Lesi Lestari, Dinda Lestari, Hanis Adila LIA AMALIA Lin, Mei-Feng Lismawanti , Lismawanti Listiani, Heni Listyaningsih Listyaningsih Loetfia Dwi Rahariyani Lubis, Yani Lubis, Zulfahmi Lubis, Zulfikar Lufi Karisma Rahmawati Luhsarandini, Bivannie Lukita Permanasari M, Nuril Laily Lailatul Maemun, Siti Maghfira, Nadya Permata Maghfirah, Jamilatul Maghfiroh, Hidayah Rosanti Maimon Sumo Maisyaroh, Rohimatul Majid, Novita Maknuna, Luklu’il Malik Ibrahim Mappeaty Nyorong Mardatillah Mardatillah Marhamah, Aulia Maria Montessori Maria Ulfa Marlina Marlina Marlina Susanti Maryova, Frieska Masdin, Indah Sari Masikki Masrukhi Masrukhi Masyita, Gita Maulana, Galang Maulidina , Nafridha Maulina, Rahmi Mawarina, Auria May Darmahayanti, Ismalia Megawanti, Priarti Mela, Ervina Meldianto Melia Dianingrum mety Liesdiani, mety Mika Yudistia Milda, Sri Mimien Henie Irawati Mm, Zainul Lutfi Mohamad Djasuli, Mohamad Mohammad Imron Mohammad Muslih Molle, Juliana Selvina Mos Indrawati Mubasyiroh, Mubasyiroh Mudiyanselage, Sriyani Padmalatha Konara Muhamad Sofian Hadi Muhammad Aziz Muhammad Farhan Muhammad Reza Pahlevi MUHAMMAD RIZAL Muhammad Saifullah Muhammad Yunus Muhammad, Helmi Muhlis Muhlis Muliasari, Rini Munawaroh, Rofi’atul Murdiono, Mukhammad Mustafida, Siti Fatimatul Mustapa, Hadi Mustaufik Mutia, Vina Mutiarani Mutiarani, Tina Nabila, Dila Fitri Nadia Nafisah, Saidah Nani Zahrotul Mufidah Napitupulu, Swenty Y. Nasution, Khairil Anwar Nasution, Rafli Akbar Nasution, Ramadhani Syafitri Natsir, Muh Negara, Indra Alam Prawira Neliwati nFN Masrukhi Ngurah Diksa, I Gusti Bagus Nguyen, Trung V. Nikmatul Hasanah Ningsi, Aprilia Ningsih, Lilis Sugi Rahayu Ningsih, Nurhidayati Noviyanti, Sania Okma Nuhung, Nuhung Nur Aida, Nur Nur Azizah Nur Diana Kholidah, Nur Diana Nur Ila Ifawati Nur Laili Nurafika, Alfi Nurcahyo, I. F. 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Taufiqurrochman Ragi, Wulan Antarik Rahayu, Nurmala Anggun Rahmatika, Arivatu Ni'mati Rahmawati, Iska Rahmayanti, Fitri Rahmi Wahyuni, Rahmi Rahmi, Hesty Nur Raissa, Siti Ramadani, Nurista Riski Ramadhanti, Novi Rani Darmayanti Rania, Khansa Putri Rapiudin, Risman Abdi Ratna Sari Ratna Yuliani raudatul jannah Rayasari, Fitrian Raziah, Isyatur Reni Anggriani, Reni Renjaan, Irene Paula Resti, Nindi Sulvina Mai Retno Setyawati Retno Setyawati Retno Setyawati Revilla Tresna Reynanda, Rendy Reza Irfan Rhawil Wahid, Ray Febisyah Rian, Rian Riana, Raden Latifa Maulida Rica Wijayanti, Rica Ridwan, Qanita Rifda Naufalin Rifka Hania Rifky Dwi Ananda Rika Yuliastuti Rina Yuliaty, Rina Rindang Diannita Ringo, Rahel Meriani Siringo Rio Christy Handziko, Rio Christy RIRIN INDRAWATI Rivo Panji Yudha Riza Retnaini Rizantha, Athaya Shabrina Rizki, Nikentari Rodli, Fathoni Rohmah, Ulfatul Rohman Rohmani, Abd. Hadi Rohmat Dwi Yunianta Rony AP Tamba Rosiana, Wahyu Nurul Rosyidah, Marlia Yuliyanti Rr Riyanti, Rr RR. Ella Evrita Hestiandari Rudi Ruhardi Rully Anandia Suprapto, 14.05.52.0063 Rumanggit, Agnes Marshela Rumpoko Wicaksono Rusmiati , Desi Rustianti, Ida S Siswanto S Susanto S. Joni Munarso Saadulloh, Dadang Sabillah, Dinda Salsa Safitri, Normalita Safitri, Syiva Sahkholid Nasution Sahrul, Sahrul Saiful Anwar Saipul Annur Salmin Salsabila, Nadia Nandina Salsabila, Nur Santi Dwi Astuti Saputri, Dini Deviana Sarbinny, Neni Sari, Berliana Sari, Elin Nurlina Sari, Fathiya Laeliya Sari, Niki Puspita Sari, Sindi Permata Sari, Vivi Nila Saviera, Nofrili Sa’diyah, Miftahus Septi Ulfiana Rohmatin Septiani, Zahara Cahya Setia Budi Setiyo Rini, Winda Dwi Shahroh, Yuni Shaofa, Rizki Audiah Sholikah, Siti Amanatus Shollihatin, Lailatus Silma Darojatun Alfiyah Simanjuntak, Said Hasian Simanjuntak, Yoan Nursari Simbolon, Angelita Rogabe T Sinta Dewi Siregar, Ahlun Nazi Siregar, Lismayanti Sisiyah, Sisiyah Siti Fatmawati Siti Khoriah Fitriani Siti Maemonah Siti Romlah Siti Zaenab Slamet Asari Slamet Hariyadi Sofiana, Ratna Sofiatun Sofiatun Solana, Aryadi Solehah, Nuhsi Sri Isnowati Sri Jayanthi, Sri Sri Jayanti, Dewa Ayu Sri Sudarsi Srijayanthi Sugiatmi, Sugiatmi Sulastri - Suliman, Nageeb Mohammed Sulistiyo, Urip Sunarti Supandi, Ach. Faqih Suprihatin, Kusmini Surastina, Surastina Suri, Nursukma Suripto Suripto Suryani, Siti Irma Susanto, Viona C D Syafieh, Syafieh Syahrial Shaddiq SYAHRIAL SYAHRIAL Syahrio Tantalo Syamsiah, Syamsiah Syarifatunnida, Rizka Syawaluddin Syawaluddin, Syawaluddin Syofiarti Tabita, Skolastika Gadis Tamrin, Usman Tarigan, Audia Amanda Tarigan, Audia Amanda Br Tarigan, Mardinal Taruk, Medi Tatsniyah, Isma Rani Taty Hernawaty Tesara Go, Rizka Tiara, Resa Tien Yustini, Tien Titin Fatimah Totok Suyanto Tri Sudarwanto Tri Tustian Jayanthi Triana Setyawardani Trisla Warningsih Trisna Putra Triyunarni, Baiq Reinalda Tumiran Tutu April Ariani Tyastiningrum, Elisabeth Ugi Nugraha Uki Masduki, Uki Ulina, Yulia Irma Umiyati, Annisa Ummah, Adilatul Himmah Fiqiyadatil Ummah, Musyfirol Usmiyatun Usmiyatun Utama, Johari Utami, Rafika Surya V Prihananto V. Prihananto Valyanto, Meriel Khansa Veithzal Rivai Zainal Vicentius Prihananto Vincentia Chandra Yurisna Wafal Hamid, Gangga Alaekamul Wahilah, Wahilah Wahyuni, Nengsih Sri Wahyuni, Rizki Cahya Walidaini, Nikmatul Wandari, Welli Wandira, Barbie Yoppi Wangi, Najma Mega Wardhani, Wenny Wati, Lisna Wawan Kurniawan Wayo, Endra Eka Putri Welliana, Meli Wendi Muhammad Fadhli Widiastiani, Nindry Sulistya Widyasari, Eka Wijaya, Liza Wingkolatin, Wingkolatin Wita Ramadhanti Wiwin Handoko Wulandari, Bunga Ayu Wuryatmo, Erminawati Yadi , Nur Yana Aditya, Mochammad Yasin, Muhammad Fathoni Yeni Fitria Yohanes August Goenawan, Yohanes August Yolanda, Ranti Okta Yuhan, Risni Julaeni Yuli Wibowo Yulia Fitri Yulia Herawati Yulia, Yulia Herawati Yuliastuti, Annisaningrum Yulika Go, Ratna Yulita Nengsih Yuniawan Hidayat Yunitri, Ninik Zahara Zahara Zain, Zainudin Zainuddin, Zainuddin Zainul Arifin Zairul, Zairul Zakia Maulida Zakiyah BZ Zaman, Komarun Zaman, Nurul Zamzamir, Ahmad Zanuar Rifai Zayuda, Dafa Nur Abtia Zuhair, Muhammad Arianda Fairuz Zuhriah Zuhriah, Zuhriah Zulfahmi, Muhammad Nofan Zulkarnain Zulkarnain