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Laras Putri Wigati
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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ANALISA SIFAT FISIK DAN KANDUNGAN NUTRISI TEPUNG TALAS (Colocasia esculenta L.) PADA SUHU PENGERINGAN YANG BERBEDA La Choviya Hawa; Laras Putri Wigati; Dina Wahyu Indriani
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (885.725 KB) | DOI: 10.21107/agrointek.v14i1.6156

Abstract

Taro flour is one of dried products of taro (Colocasia esculenta L.). The characteristics of taro flour that low water content has an important role in determining the storage time. The presence of water in materials is influenced by internal factors of material, processing, moisture of storage and packaging materials. The water level reduction technique commonly used is by drying process, one of them is by using a tray dryer machine. The aim of the study was to analyze the physical properties, and nutritional content of taro flour produced from drying taro chips using a tray dryer machine at a drying temperature of 50°C, 60°C and 70°C with drying times 5, 6, and 7 hours. The physical parameters observed were water content, density and color, the nutritional parameters observed were protein, fat, ash, carbohydrates and crude fiber. The results of study showed that the water content ranged from 6.14 - 8.34%, density ranged from 0.45 - 0.57 kg/m3 and the lightness parameter values ranged from 69.9 - 72.0, with redness values between 12.2 - 12.8 and yellowness values between 11.5 - 13.1. The highest values of protein, fat and carbohydrate were 8.34%, 0.38% and 86.94%. The highest ash and crude fiber values were 3.84% and 2.99%.
KAJIAN FISIKOKIMIA EDIBLE CASING SOSIS BERBASIS GELATIN CEKER AYAM La Choviya Hawa; Utami Yolanda BR Ginting; Bambang Susilo; Laras Putri Wigati
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6627

Abstract

Plastic films are material that commonly used as preservative material for food products such as sausages, at first it aims to preserve the products from the environment and to maintain shelf life. But nowadays plastics are known as carcinogenic, undegradable and unstable when exposed to heat. Therefore, alternative materials are needed which safer for the products and the consumers. One of the alternatives is by using edible casing based on gelatin and the gelatin which is safer for consumption by any people is gelatin from chicken claws. This research was aimed to create formulas of edible casing based on the extraction of gelatin chicken claws and lumbu putih garlic as an antioxidant and antimicrobial agent to produce edible casing with good physical properties, prevent oxidation also reduce microbial growth. The experimental design of this research had 2 factors, plasticizer types (Glycerol, Sorbitol, Sucrose) and Garlic Concentration (2.5%, 5%, 10%). The result of this study shows that the best combination of the edible casing according to the Zeleny method was sorbitol as the plasticizer and 5% of garlic concentration. It produced 0.18 mm of thickness, 17.7% of moisture content, 91.43% of elongation, 0.020 kgf/cm² of tensile strength, 1048.5 ppm of IC50, 85.348 cfu/ml of TPC value for three days of storage.
Co-Authors Bambang Susilo Dina Wahyu Indriani La Choviya Hawa Utami Yolanda BR Ginting