Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

1.152

P-Index

This Author published in this journals

All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Teknologi Pangan agriTECH Jurnal Dinamika Pengabdian (JDP) Panrita Abdi - Jurnal Pengabdian pada Masyarakat Jurnal Aplikasi Teknologi Pangan Indonesian Food and Nutrition Progress Jurnal Perikanan Universitas Gadjah Mada Jurnal Agercolere Canrea Journal: Food Technology, Nutritions, and Culinary Journal

Meta Mahendradatta

Program Studi Ilmu Dan Teknologi Pangan, Departemen Teknologi Pertanian, Fakultas Pertanian, Universitas Hasanuddin, Makassar 90245, Indonesia

Author-ID : 2458847

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences Other

Published : 22 Documents Claim Missing Document

Claim Missing Document

Articles

Title

Aktivitas Fitase Pada Tahap-Tahap Pembuatan Tempe dari Kara Benguk, Gude, dan Kara Putih Menggunakan Usar Tranggono Tranggono; Sutardi Sutardi; Meta Mahendradatta
agriTECH Vol 11, No 4 (1991)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Penelitian dilakukan untuk mengkaji perubahan aktivitas fitase selama proses pembuatan tempe kara benguk, gude dan kara putih dengan menggunakan usar. Ekstrak kasar fitase dipersiapkan metalui beberapa tahap isolasi dan pemurnian, sedangkan aktivitas Masa diukur berdasarkan jumlah fosfat anorganik yang dibebaskan dari substrat natrium fitat pada kondisi pengujian yang ditetapkan. Suhu dan pH optimum untuk fitase kara benguk dan kara putih berturut-turut 60°C clan 4,8 sedangkan untuk gude berturuHurut 50°C dan 5.0. Hasil yang diperoleh menunjukkan penurunan aktivrtas fitase selama perlakuan perendaman pada kara benguk dan kara putih, berturul-turul dan 129.56- 48.73 μ mol dan 169,30-77.92 μ mol. Pada gude tidak ditakukan pengujian aktivitas fitase selama perlakuan perendaman, Pada tahap fermentasi 0 - 24 jam. terjadi kenaikan aktivitas fitase berturut-turut dari 0 - 193,23 μ mol, 0 - 96.24 μ mol dan 5,56-46,33 μ mol untuk kara benguk, gude dan kara putih. Setelah 24 jam ferrnentasi, aktivrtas fitase turun menjadi berturut-turut sebesar 60,72 μ mol. 59.56 μ mol dan 7.68 μ mol. Selama fermentasi 36 - 48 jam, aktivitas fitase naik lagi berturut-turut sebesar 164,76 μ mol, 118,59 μ mol dan 9,27 μ mol untuk kara benguk. gude dan kara putih. Selama proses pembuatan tempe kandungan asam fitat turun berturut-turut dari 0,37 - 0,14%, 0,42 - 0,10% dan 2,26 - 0.16% masing-masing dalam berat kering untuk kara benguk, gude dan kara putih,

The Physicochemical Characteristics of Palado Seed Flour (Aglaia sp.) and Its Potential Use as a New Alternative Flour in Indonesia Syamsul Rahman; Salengke Salengke; Abu Bakar Tawali; Meta Mahendradatta
agriTECH Vol 42, No 3 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Flour is one of the main energy sources for humans and an important ingredient in food processing, for use as fillers, thickeners, gel, film forming and adhesives. Therefore, this study aimed to analyze the physicochemical characteristics of palado seed flour (Aglaia sp.) including proximate analysis and chemical properties comprising energy, carbohydrates, water, and protein, content, as well as dietary fiber, starch, amylose and amylopectin. Furthermore, the physical properties including yield, particle size, degree of whiteness, paste clarity, gel strength, swellability and water absorption, as well as the potential use of palado flour (Aglaia sp) in food processing were analyzed. The study was conducted with a method comprising two stages, namely pre-treatment including processing palado fruit into seeds, drying, and extracting flour, as well as proximate analysis of the physicochemical characteristics. The results showed energy content of 396.14 kcal/100 g, carbohydrates 69.78%, water content 7.53%, protein 9.59%, fat 8.74%, dietary fiber 4.02. %, ash 4.36%, starch 41.31%, amylose 5.68% and amylopectin content 35.63%. Meanwhile, the physical characteristics include the yield of 84.21% with a particle size of 60 mesh, degree of whiteness 29.27%, paste clarity 29.7%, gel strength 109.96 gf, swelling power 0.4%, and water absorption 133.72 %. Based on the results, palado flour has high potential to be developed as the main or alternative ingredient in bread and noodle processing, such as durian and jackfruit seed flour.

Co-Authors . Irwan . Rahmaniar . SURYANI . Suryani . Zainal, . Abdullah, Nurlaila Abu Bakar Tawali Abu Bakar Tawali Abu Bakar Tawali Adiansyah Adiansyah AHMAD FAHRIZAL Amran Laga Andi Nur Faidah Rahman Andi Nur Faidah Rahman Angriani, Lisa Asmayana Iwo Diansari, Pipi Dirpan, Andi Hariyati, . Jumriah Langkong Jumriah langkong Jumriah Langkong, Jumriah Jusmiati Effendi Latief, Rindam M. Sukarno M. Tahir, Mulyati Mappangaja, Andi Rahman Marina Reski Mariyati Bilang Mawardi, Ahmad Metusalach Metusalach, Metusalach Meysi Azkiyah Muhammad Asfar Muhammad Yusri Karim, Muhammad Yusri Muhpidah, Muhpidah Mulyati M. Tahir N Marina N Marina Nabilah, Azzahra Nadhifa, Dwi Ghina Nur Faidah Rahman, Andi Nurfaidah Nurfaidah Nurlaila Abdullah Nurlaila Abdullah Pirman Pirman Rahman, Andi Nur Faidah Rahman, Syamsul Riku Shimomura Riskawati, . Salengke Salengke Salengke Salengke Sufardin, Sufardin SULFIANA, SULFIANA Sulkifli, Ela Suryani Suryani Sutardi Sutardi Tahir, Mulyati M Tahir, Mulyati M Tahir, Mulyati M. Tawali, Abu Bakar Tranggono Tranggono Ulfa Mutmainnah Alri Wakiah, Nurul Zainal Zainal

Title Search

Found 2 Documents Search Journal : agriTECH

Abstract

Abstract

Title

Found 2 Documents
Search
Journal : agriTECH