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All Journal Journal of Tropical AgriFood Food ScienTech Journal Jurnal Litbang Edusaintech
Rifqi Ahmad Riyanto
Food Technology Department Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Immunology & microbiology Industrial & Manufacturing Engineering

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Studi awal perbaikan kualitas tepung Talas Beneng (Xanthosoma undipes K.Koch) sebagai potensi produk unggulan Banten Nia Ariani Putri; Rifqi Ahmad Riyanto; Slamet Budijanto; Sapta Raharja
Journal of Tropical AgriFood Volume 3, Nomor 2, Tahun 2021
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.3.2.2021.6360.63-72

Abstract

Talas Beneng (Xanthosoma undipes K.Koch) merupakan sumber pangan lokal khas Banten yang banyak tumbuh di Kabupaten Pandeglang. Sebagian besar Talas Beneng diolah menjadi tepung dan dijual untuk digunakan sebagai bahan baku pembuatan produk bakery. Akan tetapi masih terdapat masalah dengan produk tepung ini, yaitu karakteristiknya tidak stabil dan mempunyai kandungan asam oksalat yang cukup tinggi yang dapat menimbulkan rasa gatal saat dikonsumsi. Tujuan penelitian ini adalah untuk memperbaiki kualitas produk tepung talas beneng melalui introduksi perlakuan proses yang baru, yaitu penghilangan tahapan perendaman. Parameter yang diamati adalah karakteristik fisik dan kimia tepung Talas Beneng yang dihasilkan dari produksi komersial (dengan perendaman) yang diproduksi oleh kelompok tani dan introduksi perlakuan proses baru (tanpa perendaman). Data yang diperoleh dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa introduksi proses perlakuan tanpa perendaman menghasilkan tepung dengan karakteristik kimia yang lebih baik, yaitu kadar abu, kadar karbohidrat dan serta pangan yang lebih tinggi, dan kadar air dan kadar oksalat yang lebih rendah. Warna tepung talas beneng yang dihasilkan mempunyai nilai a* dan b* yang lebih rendah, sedangkan nilai L* nya lebih tinggi dibanding produk tepung Talas Beneng komersial. Granula pati tepung Talas Beneng yang dihasilkan dari kedua proses tersebut berbentuk poligonal.
Karakteristik Organoleptik dari tempe modifikasi dengan kacang kedelai hitam (Glycine max (L) Merrit) Alfi Rahmawan; Ihsan Jabran Mumtaz; Rera Haiefinah; Lulu Zakiyah Hasna; Elisabeth Michaela Pareira; Rifqi Ahmad Riyanto; Vega Yoesepa Pamela
Jurnal Litbang Edusaintech Vol. 2 No. 2 (2021): Volume 2 No 2 2021
Publisher : Litbang PWM Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51402/jle.v2i2.57

Abstract

Tempeh is a fermented food from soybean seeds using the fungus Rhizopus oligosporus. Tempeh is usually made from ordinary fermented soybeans. However, there are various types of beans besides ordinary soybeans, one of which is black soybeans. Food product innovation is closely related to consumer acceptance. Acceptance can be measured using organoleptic test. Organoleptic testing is an important component in the process of making food product innovations. In this study, tempeh was made with a mixture of soybeans and black soybeans in a ratio of 50:50. The resulting tempeh was then tested organoleptically including the parameters of color, texture, aroma, and overall and compared with commercial tempeh on 45 panelists. Based on this research, it is known that the overall parameters, namely color, texture, aroma, and overall in soybean tempeh and 50:50 black soybeans have lower acceptability than commercial tempeh so that further development of these products is needed so that consumer acceptance is higher increase.
Physical-Mechanical Properties of Edible Film Based on Beneng Taro (Xanthosoma Undipes K.Koch) Starch with Plasticizer Serly Eka Puspita; Fitria Riany Eris; Rifqi Ahmad Riyanto
Food ScienTech Journal Vol 4, No 1 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i1.15711

Abstract

Edible film is a thin layer as a coating for foodstuffs made from edible materials such as taro. One of the taro tubers variety that can be used as edible film is Beneng from Banten. Edible films made from starch have a weakness that is easy to tear and have low elasticity, to change the physical properties of the film from starch it is necessary to add a plasticizer. Plasticizers that are often added to the production of edible films are xylitol, sorbitol, polyethylene glycol, and glycerol. The purpose of this study was to determine the effect of the type of treatment and concentration of plasticizer on the physical-mechanical properties of edible film made from taro beneng starch. The treatment in this study was divided into 2 factors, the first factor was the type of plasticizer (sorbitol, glycerol and PEG), while the second factor was the concentration of the plasticizer (1%, 3%, and 5%). The tests carried out in this study were the tensile strength, elongation, thickness, water vapor transmission, and water solubility tests. The results showed that the type and concentration of plasticizer have a significant effect on the characteristics of the edible film. The interaction between the type and concentration of plasticizer has no significant effect on the water vapor transmission test. The best edible film in this study was the edible film with the addition of the plasticizer sorbitol with a concentration of 3%.
Physical and Sensory Characteristics of Food Bar Based on Beneng Taro (Xanthosoma undipes K. Koch) and Soy Protein Isolate Fany Dwi Wahyuni; Fitria Riany Eris; Nia Ariani Putri; Rifqi Ahmad Riyanto
Food ScienTech Journal Vol 4, No 2 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i2.17148

Abstract

Beneng taro, a local food plant in Banten Province, has enormous potential to be developed as an effort to diversify food, one of which is used as a raw material in the manufacture of food bars. Ingredients formulation and roasting temperature can affect the characteristics of the resulting food bar. Therefore, researchers consider it necessary to conduct research related to the physical and sensory characteristics of food bars based on beneng taro, mocaf and soy protein isolate as one of food diversification, as well as the best formulation and roasting temperature of the food bar. This study used a completely randomized split plot design with two factors, namely roasting temperature and ingredients formulation. The L* value, a* value, and texture were all significantly impacted by the roasting temperature, according to the results. Meanwhile, the L*, a*, and b* values were significantly impacted by the addition of beneng taro flour and soy protein isolate. The a* value, b* value, as well as the panelists' evaluation of the color, texture, and overall parameters are significantly impacted by the interaction between the two factors. The formulas for the chosen food bars contained 30% taro flour and 70% soy protein isolate, and they were baked at 140 °C (S2R2) with the following characteristics: texture 26,59 N; L* value 46,75; a* 14,99; b* 32,17; and the value of preference for color, taste, aroma, texture and overall is 2,23; 2,10; 2,23; 2,15; and 2,25.
Co-Authors Alfi Rahmawan Elisabeth Michaela Pareira Fany Dwi Wahyuni Fitria Riany Eris Ihsan Jabran Mumtaz Lulu Zakiyah Hasna Nia Ariani Putri Rera Haiefinah Sapta Raharja Serly Eka Puspita Slamet Budijanto Vega Yoesepa Pamela