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All Journal Jurnal Teknologi Dan Industri Pangan Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI Berkala Ilmiah Pertanian Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian Indonesian Journal of Pharmaceutical Science and Technology Journal of Agromedicine and Medical Sciences WARTA Warta IHP (Warta Industri Hasil Pertanian) Jurnal Hasil Penelitian Industri Industria: Jurnal Teknologi dan Manajemen Agroindustri JMM (Jurnal Masyarakat Mandiri) J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Food ScienTech Journal BERNAS: Jurnal Pengabdian Kepada Masyarakat Narra J Warta LPM Dental Agromedis
Nurud Diniyah
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember Jl. Kalimantan 37 Kampus Tegal Boto, Jember 68121 Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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Journal : Agrointek

 1 
KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL TEKNIS TEPUNG KORO KRATOK (Phaseolus lunatus L.) TERMODIFIKASI YANG DIPRODUKSI SECARA FERMENTASI SPONTAN Ahmad Nafi'; Nurud Diniyah; Febriani Tri Hastuti
AGROINTEK Vol 9, No 1 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i1.2121

Abstract

Lima bean (Phaseolus lunatus L.) has a high bioavailability and good of amino acidsbalanced. Lima bean was pontentially used as a food ingredient on food manufacturing. Inorder to enhance its properties, the bean flour wasmodified by spontaneous fermentation. Theaim of this research was to obtaine the appropriate fermentation pH and time on theproduction of modified lima bean flour. The fermentation pH were 4.5; 5 and 5.5 incombination with fermentation time of 16, 24 and 32 hour. The Modified lima bean flour wasthen determined its moisture, ash, fat and soluble protein content. viscosity, bulk density,lightening, oil holding capacity (OHC), water holding capacity (WHC), foaming activity andstability index, emulsifing activity and stability index. The research results showed that the besttreatment resulted by fermentation pH of 5.5 for 16 hours. The modified lima bean flour had8.10 ± 0.68 % water content, 5.52 ± 1.06 % ash content, 0.19 ± 2.18 % fat content, 33.74 ± 1.20% soluble protein content, 16 ± 0.00 mPas, hot viscosity, 17.33 ± 0.58 mPas cold viscosity, 0.88± 0.00 g/ml bulk density, 91.43 ± 0.38 brightness, 250.01 ± 43.76% oil holding capacity (OHC),189.49 ± 9.17 % water holding capacity (WHC), 28.22 ± 0.40 ml/g foaming activity, 26.52 ±1.31 % foaming stability, 333.63 ± 6.70 m2/g emulsion activity and 3.66 ± 0.01 hour emulsionstability. Based on those properties, the modified lima bean flour showeh high potency on manyfood application.
Karakteristik tepung ubi jalar madu (Ipomoea batatas L.) termodifikasi oleh starter mocaf dengan variasi waktu fermentasi Diniyah, Nurud; Agafatmi, Izzun; Subagio, Achmad; Indarto, Indarto; Irsyam, Mahrus; Aini, Nur; Giyarto, Giyarto
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27836

Abstract

Honey sweet potato is a potential local tuber from Pasrujambe subdistrict, Lumajang regency to be developed into processed food products. It can be processed into flour to increase the use value of honey sweet potato. The current flour has several shortcomings, including a languid aroma, low water absorption ability, and limited development patterns. Efforts to improve flour characteristics were made by modifying the fermentation method using a mocaf starter. This study aimed to determine the effect of time fermentation on the characteristics of modified honey sweet potato flour and the appropriate of time fermentation to produce the best-modified honey sweet potato flour. The experimental design used was a completely randomized design with one factor, the variation of time fermentation. The variation of fermentation time used was 0, 6, 12, 18, 24, 30, and 36 hours, with 0-hour fermentation as the control with triplicate sample replication. The data were analyzed with ANOVA and further tested with the Duncan Multiple Range Test. The best treatment based on the effectiveness test with a value of 0.54 at 36 hours of fermentation showed a yield value of 21.69%, degree of whiteness of 83.63, pH of 4.11; moisture content of 7.28%; starch content of 49.98%; amylose content of 29.40%; amylopectin content of 20.58%; water holding capacity (WHC) of 252.78%; oil holding capacity (OHC) of 121.94%; swelling power of 13.23 g/g; solubility of 5.52%. The conclusion is that the fermentation time significantly affects the characteristics of modified honey sweet potato flour, and 36 hours of fermentation produces the best-modified honey sweet potato flour.
Co-Authors -, Giyarto -, Maryanto Achmad Subagio Agafatmi, Izzun Agustin Akhiriani, Resti Agustin Akhiriani, Resti Ahmad Nafi Ahmad Nafi Ahmad Nafi' Ainur Rofiah, Alif Alif Ainur Rofiah Alshammari, Fanar Hamad Amelia Puspitasari Amini, Stefia A. Ancah Caesarina Novi Marchianti Ararinda Kusweni, Nelfi Arifah, Naila Zanuba Azkiyah, Lailatul Bambang Piluharto Banun Kusumawardani Budi Yuwono Budi Yuwono Choiriyah, Arika Dani Setiawan Dani Setiawan Deltaningtyas Tri Cahyaningrum Denik Setiawati Dessy eka Kuliahsari Dian Agung Pangaribowo Dwiyanti, Inayatus Nur Dyanshah, Danny Agus Elly Nurus Sakinah, Elly Nurus Fahmi, Dafiq Kurniawan Fambudi, Stela S. Fatimah Wahyu Febriani Tri Hastuti Firdaus, Lutfi Fithri Choirun Nisa Gita Vindy, Pradiska Giyarto Giyarto Gustika Umiyati Hari Purnomo Herdina, Risa Herry Purnomo, Bambang I Dewa Ayu Ratna Dewanti Iguchi, Miyuki Inayatus Nur Dwiyanti indarto indarto Indarto Indarto Iqbaldi, Ryanda Irsyam, Mahrus Iswahyono Iswahyono Jauhar Firdaus Leseni, Ni Ketut Lindrianasari Lutfi Firdaus Madani, Alvis Alicia Marchianti, Ancah CN. Maryanto - Maryanto - Mega Pusva Sintha Muhammad Afifudin Anwar Muhammad Nurul Amin Mukhammad Fauzi Nafi', Ahmad Naning Retnowati Nanto, Mai nFN Maryanto Ngizati, Naila Alfi Ni Ketut Leseni Ni Ketut Leseni Nia Ariani Putri Nia Kristiningrum Ningrum, Nawang Sih Kusuma Nugraha Yuwana Nugraha Yuwana Nur Aini Nur Lutfian Sari, Riri Nurhayati Nurhayati Pradiska Gita Vindy Pradiska Gita Vindy Ganesha Prasetya, Sesarino Prasetyo, Aris Puspitarini, Mas Arum Putri Gita Kurniasari Putri, Dhiani E. R. Abdoel Djamali Retno Purwandari Riri Nur Lutfian Sari Riri Nur Lutfian Sari Riska Rian Fauziah Roedy Budirahardjo Roudotul Jannah Rusdianto, Andrew Setiawan Sakinah, Elly N. Sallama, Solihatus Sang-Han Lee Shahira, Silvia Faradjdilara Sih Yuwanti Simon Bambang Wijanarko Siti Windrati, Wiwik Siti Windrati, Wiwik Sukatiningsih Sukatiningsih Sumono, Agus Tecky Indriana Titik Khoiriyah Tri Susanto Tyastiningsih, Vivin Utiya Listy Biyumna Wardani, Windi Windi Wardani Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Yoshino, Tomoyuki Yuli Wibowo Yulia Rahmawati, Yulia Yuwana, Nugraha Zakiyatul Fachirah