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All Journal Jurnal Dinamika Penelitian Industri Jurnal Penelitian Sains

Agus Wijaya

Fakultas Pertanian, Universitas Sriwijaya

Author-ID : 2484613

Chemistry Industrial & Manufacturing Engineering Mathematics Physics

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Modifikasi Profil Pasta Pati Ganyong dengan Heat Moisture Treatment dan Gum Xanthan untuk Produk Roti Parwiyanti Parwiyanti; Filli Pratama; Agus Wijaya; Nura Malahayati
Jurnal Penelitian Sains Vol 19, No 1 (2017)
Publisher : Faculty of Mathtmatics and Natural Sciences

Modifikasi pati ganyong dengan Heat Moisture Treatment (HMT) dan gum xanthan (GX) diharapkan dapat mengubah profil pasta pati ganyong sehingga dapat diaplikasikan sebagai bahan baku atau tambahan dalam pengolahan produk roti. Penelitian ini menggunakan rancangan acak kelompok faktorial dengan 2 perlakukan dan 3 ulangan. Perlakuan yang diberikan adalah suhu HMT (80oC dan 100oC) pada kadar air pati 15%, waktu 8 jam dan konsentrasi GX (0, 0,5; 1; 1,5; 2 %). Data dianalisis dengan sidik ragam (ANOVA) pada α=0.05, dilanjutkan dengan uji BNJ (α=0.05). Parameter yang diamati adalah profil pasta (suhu gelatinisasi, waktu gelatinisasi, viskositas puncak, viskositas akhir, breakdown, dan setback). Hasil penelitian menunjukkan bahwa modifikasi pati ganyong dengan kombinasi perlakuan suhu HMT dan konsentrasi GX menghasilkan pati termodifikasi dengan profil pasta yang berbeda nyata antar perlakuan, kecuali perlakuan konsentrasi GX berpengaruh tidak nyata terhadap waktu gelatinisasi dan interaksi suhu HMT dan konsentrasi GX berpengaruh tidak nyata terhadap setback. Perlakuan terbaik sebagai bahan roti adalah suhu HMT 80oC dan konsentrasi GX 1,5%. Profil pasta pada perlakuan terbaik adalah suhu gelatinisasi 72,25±0,23oC; waktu gelatinisasi 6,16±0,04 menit, viskositas puncak 4556±107,01 cP, viskositas akhir 5141±64,00 cP, breakdown 2235±27,51 cP, setback 2818±15,52 cP.

QUALITY PROFILE OF SMOKED AFRICAN SHARPTOOTH CATFISH (CLARIAS GARIEPINUS) TREATED WITH UNCARIA GAMBIER (UNCARIA GAMBIR ROXB) Selly Ratna Sari; Sri Agustini; Agus Wijaya; Rindit Pambayun
Jurnal Dinamika Penelitian Industri Vol 28, No 2 (2017): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

The purpose of this research was to study antibacterial properties of gambier on the quality charecteristic of smoked African sharptooth catfish (Clarias gariepinus) which was marinated by antibacterial gambier, and to review the effect of concentration and marination time of gambier on the physical, chemical and microbiology characteristic of smoked African sharptooth catfish. Research applied completely randomized design with the concentration of gambier and marination time as treatment with 3 replication.The concentration of gambier consist of A1 (0%), A2 (2%), A3 (4%) and A4 (6%). The marination time consist of B1 (15 minute), B2 (30 minute) and B3 (45 minute). The parameters were Water activity (aw), Protein content, Texture, color (L*lightness, C*chroma and H*hue) and Total plate count (TPC). Test result showed that the concentration and marination time had significant effect on characteristic of smoked African sharptooth catfish. The characteristic of smoked African sharptooth catfish were: water activity (0.78-0.86), Protein content (30.57-33.47%), texture (717.6-835.2 gf), color L* (27.8-37.8), C* (4.1-6.3%), H*(21.8-34.2o), TPC (2.36-5.49 Log Cfu/g) and the best treatment was A4B3 (6% 45 m). All treatment showed the characteristic of smoked African sharptooth catfish which was introduced with gambier had better characteristic than control.

Co-Authors . Parwiyanti Filli Pratama Nura Malahayati Rindit Pambayun Selly Ratna Sari Sri Agustini

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