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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Medho, Maria Susana
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Agriculture, Biological Sciences & Forestry Engineering

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Characterization of Coating Flour Based on Local Timor Corn Flour Modified with the Addition of Rice Flour, Tapioca Flour, and Glutinous Rice Flour Medho, Maria Susana; Takalapeta, Aydamel Asisaul Gelora Mentur; Muhamad, Endeyani Vivitrida; Lewar, Yosefina
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 5 (2025): October 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i5.1542-1552

Abstract

The application of pure corn flour (100%) as coating material tends to generate a tough texture, thus requiring an alternative formulation to obtain a crispier result. This research aimed to evaluate the physical, chemical, and sensory characteristics, as well as to determine the optimal coating flour composition. The study was carried out using nine formulations, consisting of varying proportions (%) of corn flour, rice flour combined with tapioca flour, and glutinous rice flour. Formulas involved A (60:35:5), B (60:30:10), C (60:25:15), D (50:45:5), E (50:40:10), F (50:35:15), G (40:55:5), H (40:50:10), and I (40:45:15). The findings indicated that incorporating rice flour, tapioca and glutinous rice to the coating flour significantly affected the physical and chemical properties. The proportion of corn flour 50% by adding rice flour and tapioca 35%, glutinous rice flour 15% gave a higher panelist preference value for crispiness, which was 4.36. Glutinous rice flour was able to change the proportion of amylose and amylopectin so that the texture was crispy and not too hard when the product was cooled. The characteristics of the coating flour included viscosity value of 3.29mP, WHC 152.89%, OHC 107.53%, protein 4.50%, starch 69.41%, amylose 18.47%, and amylopectin 50.94%.
Characteristics of Modified Timor White Corn Flour and its Cookies Enriched with Moringa Leaves Medho, Maria Susana; Mohamad, Endeyani Vivitrida
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 2 (2024): June 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i2.581-591

Abstract

Composite flour consisted of local Timor white corn and moringa leaf flours are rich in protein, crude fiber and dietary fiber but are relatively limited in use as ingredients for making cookies. This study aims to determine the characteristics of modified local Timor white corn flour and moringa leaves and their composite flour on the physico-chemical characteristics and sensory acceptance of corn cookies fortified with moringa. The research was conducted experimentally with 5 treatments on the proportion of corn flour to moringa flour, including F0 (100: 0), F1 (99:1), F3 (97:3), F5 (95:5), F7 (93:7). The results showed that the proportion of F7 composite flour have start time gelatinization 8.53 minute faster than the other formulation, and not significantly different from F3 and F5 but significantly different from F1 and F0. There was a significant decrease in the peak, final, hot paste, breakdown, and setback viscosity values, due to the fortification of moringa leaf flour. The difference in the proportion of corn and moringa leaf composite flour had no significant effect on sensory values texture, taste and smell but had a very significant effect on cookies color. The flour formulations F3, F5, and F7 produced cookies with higher protein, crude fiber and other dietary fiber values and had fulfilled the cookies requirements according to SNI 2973:2011. Keywords: Composite flour, Fortification, Pasting characteristics, Organoleptic test, Preferences.
Chemical Characteristics of Fermented Local Waxy White Corn as an Effort to Improve the Quality of Bose Corn Medho, Maria Susana; Mohamad, Endeyani Vivitrida
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 3 (2024): September 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i3.890-899

Abstract

Bose waxy corn is limited in storage and of low quality so that need to e improved. This research aims to test the physical and chemical properties of bose waxy corn products modified with tape yeast and to find the right chemical properties of bose waxy corn products modified with tape yeast and to find the right time and amount of tape yeast to improve the quality of bose corn products. The research was carried out experimentally with 2 factors tested, namely faktor I: tape yeast concentration (R): R1= 0.1%, R2= 0.2%, and R3= 0,3%, faktor 2: Fermentation time (F): F1= 12 H, F2 = 24 H, and F3 = 36 h. The results of the research showed that chemically the best modified bose waxy corn was treated with a tape yeast concentration of 0.1% with a fermentation time 24 h (R1F2). The moisture content of modified bose corn was obtained at 9.75%, the lowest pH was 4,5 and the highest total acid was 0.067% can give corn a whiter color and longer shelf life. The R1F2 treatment also produced the highest protein of 9.07%, soluble protein of 0.26%, amylose content of 5.78% and was not significantly different from R2F2. The ash content was higher in the R2F1 treatment, that is 0.57% and not significantly different from R2F2, namely 0.56%. Keywords: Bose corn, Fermentation, Waxy corn, Yeast tape
Co-Authors Mohamad, Endeyani Vivitrida Muhamad, Endeyani Vivitrida Takalapeta, Aydamel Asisaul Gelora Mentur Yosefina Lewar, Yosefina