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All Journal Jurnal Presipitasi : Media Komunikasi dan Pengembangan Teknik Lingkungan Pro Food Jurnal Ilmiah Rekayasa Pertanian dan Biosistem JISIP: Jurnal Ilmu Sosial dan Pendidikan Envirotek : Jurnal Ilmiah Teknik Lingkungan Indonesian Journal of Engineering (IJE) Abdinesia: Jurnal Pengabdian Kepada Masyarakat Nata Palemahan: Journal of Environmental Engineering Innovations
Taufikul Hadi
Program Studi Teknik Lingkungan, Universitas Nahdlatul Ulama Nusa Tenggara Barat
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Public Health Social Sciences

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Journal : Pro Food

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MUTU ROTI BERBAHAN DASAR MOCAF: “FORMULASI DAN METODE PEMBUATAN ADONAN” I Wayan Sweca Yasa; Zainuri Zainuri; M. Abbas Zaini; Taufikul Hadi
Pro Food Vol. 2 No. 2 (2016): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (403.521 KB)

Abstract

This reasearch aim was to investigate the appropriate formulation and method of producing the modified cassava flour (MCF) sweet bread. The experiment was conducted in laboratory and arranged with completely randomized design of factorial with three replications. The treatments variabel included the proportion of 10, 20 and 30% MCF based on the total flour in formulation and three different methods of dough preparation. The straight dough, sponge and dough method and no time dough, respectively were the methods of dough preparation. The bread quality parameters were physical characteristics such as color, crumb structure, loaf volume, organoleptics such as taste, flavor, and chemical composition such as ash, protein, lipid and sugar content. Data were analyzed with analyses of variance and post hoc test with Least Significant Difference at the same level of sigificance of 5 percent. The result showed that the methods of dough preparation gave affect on the organoleptic characteristic, but they did not show affect on the physical and chemical composition of the bread quality. MCF proportion in formulation found their affect on moisture and protein content, however on others parameter their affect were not found. The higher proportion of MCF in formulation, the higher the moisture content of the bread. In contrast to the protein content of the bread, the higher the proportion of MCF in formulation, the lower the protein content. The MCF sweet bread produced with straight dough method and 20% of MCF in formulation had the best quality parameter of physical, organoleptic and chemical composition and met the Indonesia quality standard of sweet bread, except the protein content. Key words: bread, formulation, modified cassava flour, dough methods ABSTRAK Penelitian ini bertujuan untuk mengetahui formulasi dan metode pembuatan adonan yang menghasilkan mutu roti manis berbahan baku mocaf terbaik. Percobaan dilakukan di laboratorium dan ditata menggunakan rancangan acak lengkap faktorial dengan 3 ulangan. Variabel perlakuan mencakup formulasi adonan roti dengan 4 aras dan metode pembuatan adonan dengan 3 aras perlakuan. Formulasi adonan meliputi penggunaan tepung mocaf 0, 10, 20, 30% dari total tepung yang digunakan. Sementara, metode adonan meliputi metode pembuatan adonan dengan sistem langsung (straigh dough), sistem tidak langsung (sponge and dough), sistem cepat (No time dough). Variabel yang diamati meliputi : warna, struktur remah, volume roti, rasa, aroma, kadar air, kadar abu, kadar protein, kadar lemak dan kadar gula reduksi. Data dianalisis menggunakan analisis keragaman pada taraf nyata 5% dan uji lanjut menggunakan uji Beda Nyata Terkecil pada taraf nyata yang sama. Hasil penelitian menunjukkan bahwa metode pembuatan adonan berpengaruh terhadap sifat organoleptik, namun tidak berpengaruh terhadap komposisi kimia dan sifat fisik roti manis. Proporsi mocaf dalam formulasi adonan hanya berpengaruh terhadap kadar air dan kadar protein roti manis. Semakin banyak proporsi tepung mocaf dalam adonan maka semakin tinggi kadar airnya, namun sebaliknya dengan kadar protein roti manis. Roti manis yang dibuat dengan metode langsung (straight dough) dan proporsi tepung mocaf 20 persen dalam formulasi menunjukkan mutu fisik, kimia dan organoleptik yang terbaik dan memenuhi standar mutu roti menurut SNI, kecuali kadar protein. Kata kunci: roti, mocaf, metode, formulasi adonan
EKSTRAKSI SENYAWA ANTIOKSIDAN BERUPA LIKOPEN DARI LIMBAH BUAH SEMANGKA DI PULAU LOMBOK: Reproducing Antioxidant Compounds Wit Lycopene Forms From Watermelon Waste In Lombok Island Taufikul Hadi; Wardatul Jannah
Pro Food Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v6i2.165

Abstract

ABSTRACT Watermelon is one of the fruits that are in abundance in the dry season, especially on the island of Lombok. This abundant availability sometimes makes watermelons become waste. One way to take advantage of unsold watermelons so that they do not have to become waste is to extract the antioxidant compounds found in watermelons. The antioxidant compound found in watermelon is lycopene. Lycopene is an antioxidant compound that has many benefits, especially in controlling free radicals in the body. Also, lycopene is useful for preventing cardiovascular disease, diabetes, and, cancer. Lycopene extraction in watermelon fruit waste was carried out by the liquid-liquid method, using Hexane and Ethanol as a solvent with a ratio of 2:1. The purpose of this study was to determine the lycopene content in watermelon waste based on the ratio of feed and solvents (F/S), as well as time and temperature. The ratio of F/S used is 1:1, 1:2, 1:3, 1:4, 1:5 extraction temperature (30, 40, 50, 60, 70, 80, and 90) o C while the time used (30, 40, 50, 60, 70, 80, 90, 100, 110, 120) minutes. Based on the analysis using UV-Vis Spectrophotometry, it is known that the optimum conditions for lycopene content are in the F/S ratio of 1:4 at 70oC and 90 minutes. The lycopene content obtained was 3, 1595 mg/100gram. Keywords: antioxidant, extraction, lycopene, UV-Vis spectrophotometry, watermelon ABSTRAK Semangka merupakan salah satu buah-buahan yang stoknya melimpah di musim kemarau terutama di pulau Lombok. Ketersediaan yang melimpah tersebut terkadang membuat buah semangka menjadi limbah. Salah satu cara memanfaatkan buah semangka yang tidak laku terjual agar tidak harus menjadi limbah adalah dengan mengekstrak senyawa antioksidan yang terdapat pada buah semangka. Senyawa antioksidan yang terdapat pada buah semangka berupa Likopen. Likopen merupakan senyawa antioksidan yang memiliki banyak sekali manfaat terutama dalam mengendalikan radikal bebas dalam tubuh. Selain itu Likopen juga bermanfaat mencegah penyakit cardiovascular, kencing manis, hingga kanker. Ekstraksi Likopen pada limbah buah semnagka ini dilakukan dengan metode cair-cair, dengan menggunakan Heksana dan Ethanol sebagai pelarut (solvent) dengan jumlah perbandingan 2:1. Adapun tujuan dari penelitian ini adalah untuk bertujuan untuk mengetahui kandungan likopen yang terdapat pada limbah buah semangka berdasarkan perbandingan bahan dan pelarut (F/S), serta waktu dan suhu. Adapun perbandingan F/S yang digunakan yaitu 1:1, 1;2, 1;3, 1:4, 1:5 suhu ekstraksi (30, 40, 50, 60, 70, 80 dan 90)oC sedangkan waktu yang digunakan (30, 40, 50, 60, 70, 80, 90, 100, 110, 120). Berdasarkan hasil analisa dengan menggunakan Spektrofotometri UV-Vis diketahui bahwa kondisi optimum kandungan Likopen berada pada perbandingan F/S 1:4 pada suhu 700C dan waktu 90 menit. Kandungan Likopen yang didapatkan sebesar 3,1595 mg/100gram. Kata kunci: antioksidan, ekstraksi, likopen, semangka, spectrofotometri UV-Vis
Co-Authors Astrini Widiyanti Astrini Widiyanti Astrini Widiyanti Azmiyati, Uzlifatul Dirawan, Aria Hatifah, Fitri Syilvia I Made Bendiyasa I Wayan Sweca Yasa Littaqwa, L. Auliya Akraboe Littaqwa, Lalu Auliya Littaqwa, Lalu Auliya Aqraboe M Said Ramdlan M. Abbas Zaini Moh. Irvan Muhammad, Irwandi Nila Hayati Rahman Sudiyo Rancak, Gendewa Tunas Safwanudin, Safwanudin Saputra, Irwani Tuty Alawiyah Wardatul Jannah Wardatul Jannah, Wardatul Widiyanti, Astrini Zainuri Zainuri Zurhaini Zurhaini