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All Journal AGRISE Pro Food Agropolitan Gorontalo Agriculture Technology Journal Jambura Journal of Educational Chemistry Vivabio : Jurnal Pengabdian Multidisiplin Anjoro : International Journal of Agriculture and Business
Deyvie Xyzquolyna
Universitas Ichsan Gorontalo
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Education Public Health Other

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Increasing flour whiteness index on Amorphophallus paeoniifolius (Dennst.) Nicolson flour production by sodium metabisulfite Muhammad, Supriyanto; Syah, Ikrar Taruna; Xyzquolyna, Deyvie
Anjoro: International Journal of Agriculture and Business Vol 2 No 1 (2021): Anjoro
Publisher : Agribusiness Department, Agriculture and Forestry Faculty, Universitas Sulawesi Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (304.164 KB) | DOI: 10.31605/anjoro.v2i1.929

Abstract

This research aims to increase flour whiteness index to foot elephant yam (Amorphophallus paeoniifolius) flour along the production process. The chemical agents used in this research were sodium metabisulfite (Na2S2O5) and ethanol. The corms were treated by soakeing in sodium metabisulfite 4% (w/v) for 3 hours, adding with ethanol 96% at a ratio of 1:2 and then blended with a speed of about 12,000 rpm for 5 minutes then filtered, and blanching into sodium metabisulfite 4% (w/v) for 3 minutes. The result showed that using Na2S2O5 4% (w/v) as a chemical agent on the initial production of Amorphophallus paeoniifolius flour was able to produce flour with the highest whiteness index. Therefore, this method will produce Amorphophallus paeoniifolius flour more applicable for the diversity of the food industry, especially noodles, biscuits, and bakery.
The effect of commercial liquid smoke immersion on tofu storage period Akilie, Muhammad Sudirman; Xyzquolyna, Deyvie; Gobel, Muh. Rifki
Anjoro: International Journal of Agriculture and Business Vol 2 No 1 (2021): Anjoro
Publisher : Agribusiness Department, Agriculture and Forestry Faculty, Universitas Sulawesi Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (384.756 KB) | DOI: 10.31605/anjoro.v2i1.971

Abstract

The study aimed to analyze the effect of commercial liquid smoke immersion on tofu production for 3 hours with chemical characteristics indicated such as water content, ash content, total microbes, and organoleptic test. The method used in this study is Completely Randomized Design with four treatments for 0, 3, 5, and 7-days storage using 0.5% of commercial liquid smoke. The ANOVA statistics indicates that three hours tofu immersion in liquid smoke significantly impacts on water content and ash content for 0, 3, 5, and 7-days storage. There was a significant increase of total microbes during storage period. The best treatment based on organoleptic test covering flavor, color, and texture was the treatment with 0 day tofu storage period.
Co-Authors Akilie, Muhammad Sudirman Anto Anto Asniwati Zainuddin Asriani I Laboko Eke, Silan Felmi Yunus Gobel, Muh. Rifki Ikrar Taruna Syah, Ikrar Taruna Muh. Sudirman Akilie Muhammad Sudirman Akili Muhammad, Supriyanto Nurhayati Adam Satria Wati Pade Sri Yuniati Mokoginta Tolapa, Minarni Tri Handayani Ulfira Ashari Viene Valentine H. Ali Zainal Abidin