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All Journal Jurnal Teknologi Dan Industri Pangan
Adil Basuki Ahza
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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PRAPEMANASAN MENINGKATKAN KERENYAHAN KERIPIK SINGKONG DAN UBI JALAR UNGU - Rosanna; Yonas Octora; Adil Basuki Ahza; Dahrul Syah
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): 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 (342.74 KB) | DOI: 10.6066/jtip.2015.26.1.72

Abstract

Crispness as one of the important parameters for chips quality wants to be pursued. In this research, heat treatments before frying, such as steaming and boiling, were expected can help preparing the porous structure in the chips material before frying through the gelatinization mechanism. The porous structure is an important factor in crispness. Raw materials used were tuber crops, such as cassava and purple sweet potato. The aims of this study were to determine the effect of the heat treatments before frying on the chips crispness and obtain the heating process temperature and time that could produce chips with the best crispness. Chips crispness was analyzed using a rating test as organoleptic test and texture analyzer as physical test. Cassava and purple sweet potato slices steaming and boiling treatments before frying increased the chips crispness (P<0.05). Steaming of cassava slices for 5 minutes at a temperature of 100°C or boiling them for 3 minutes at a temperature of 95°C and steaming of purple sweet potato for 3 minutes at a temperature of 100°C or boiling them for 1.5 minutes at a temperature of 95°C before frying became the best time to improve the chips crispness organoleptically and physically compared with control. The treated cassava chips water and fat content changes didn’t affect their crispness.
KARAKTERISTIK TEPUNG BERAS HASIL PERLAKUAN KOMBINASI GELOMBANG MIKRO, ULTRASONIKASI DAN PEMANASAN LEMBAB Shinta Dewi Ardhiyanti; Adil Basuki Ahza; Didah Nur Faridah; Bram Kusbiantoro
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 2 (2016): 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 (395.578 KB) | DOI: 10.6066/jtip.2016.27.2.175

Abstract

Broken and brewer rice as by product of rice milling can be developed into a functional product with higher economic value, i.e. higher resistant starch (RS) rice flour. This research was aimed to study the modification of broken and brewer rice flour by the combination of microwave and ultrasonication with heat moisture treatment (HMT) to enhance RS contents and its associated microstructural and pasting characteristics changes. The results showed that five modified rice flours that had the highest RS contents were ultrasonicated with 20% of moisture content-HMT 10 and 12 hours rice flours, microwaved with 20% of moisture content-HMT 10 hours rice flour, microwaved with 50% of moisture content-HMT 8 and 10 hours rice flours. Their RS content ranged from 6.50–9.25% which were higher than the RS content of native rice flour (1.89%). Those five modified flours showed noticeable structural changes from the disappearance of non starch particulates, becoming more porous and larger size matrices. The pasting temperature of those modified flour increased (0.11–9.16% from native flour’s pasting temperature) and their peak viscosity decreased (47.15–71.15% from native flour’s peak viscosity). The modified flour had improved heat stability with the decrease in breakdown (88.07–100.00% from native flour’s breakdown value) and less retrogradation tendency during cooling (44.38–66.62% from native flour’s setback value). The combined treatment caused reduction of crystalinity ratio from 0.94 (native) to 0.91-0.86 (modified flour).
Co-Authors - Rosanna Bram Kusbiantoro Dahrul Syah Shinta Dewi Ardhiyanti Yonas Octora