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Seveline, Seveline
Ilmu Dan Teknologi Pangan Universotas Trilogi
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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Journal : Agrointek

 1 
PENGARUH PENAMBAHAN BAKTERI ASAM LAKTAT TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK TEPUNG SORGUM FERMENTASI. Seveline Seveline; Heni Oktafiana; Wijaya Murti Indriatama; Moh Taufik
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7843

Abstract

The research aims to analyze the chemical and organoleptic properties of sorghum flour fermented by the addition of lactic acid bacteria. The study consisted of three stages, namely the preparation phase for the bacterial starter, the stage of making fermented sorghum flour and the analysis stage. The study consisted of four treatments namely one treatment of sorghum flour which was fermented spontaneously as a control and the other three sorghum flour fermented by the addition of Lactobacillus plantarum lactic acid bacteria, Lactobacillus fermentum and Lactobacillus paracasei. The fermentation process was carried out for 5 days, then the data were analyzed using one-way analysis of variants (ANOVA) at the 95% level with Duncan's further test. The results showed that the addition of lactic acid bacteria had no effect on water content, crude fiber content, tannin content, acidity (pH) value, panelist preference level on color, aroma and texture but had a significant effect on the level of panelist preference on overall sorghum flour resulting from.
PENAMBAHAN BUBUR LABU KUNING TERHADAP PREFERENSI SAUS TOMAT-LABU KUNING Seveline Seveline
AGROINTEK Vol 11, No 1 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i1.2938

Abstract

Tomato ketchup is a product favored by the people of Indonesia. The use of pumpkin as fillersubstance in the production of tomato ketchup is performed as an alternative to conventionaltomato ketchup filler substance. This study aims to determine the right balance between thetomato puree and pumpkin puree to produce a tomato ketchup that can be accepted byconsumers, without addition of coloring agents and other food additives. The results showedthat the quantity of tomato puree and pumpkin puree in proportion of 85 and 15 produces thebest tomato ketchup and has the same characteristics as the standard and is preferred by thepanelists, with a viscosity of 40300 cps, the water content of 61.53% and pH of 3.87.
PENGARUH SUBSTITUSI TEPUNG SORGUM FERMENTASI TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK KUKIS Seveline Seveline; Indah Putri Divia; Moh Taufik
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.8010

Abstract

The aim of this research is to find out the physical, chemical and organoleptic characteristics of cookies substituted by fermented sorghum flour and to determine the characteristics of the best cookies so that they can be used as alternative products based on local cereals. The study consisted of two stages, namely the manufacture of cookies and analysis. This study uses a completely randomized design with a combination of 50:50 flour and sorghum fermented flour and 100% wheat flour as a control. Data were analyzed using one-way analysis of variants (ANOVA) at 95% level and Duncan's continued test. The results showed that the used of fermentated sorghum flour as a substitute for flour making cookies had a significant effect on color, texture (level of hardness), moisture content and the level of panelist preference on cookie texture, but had no significant effect on protein content and the level of panelist freference on color, aroma, taste, aftertaste and overall of cookies produced.
Co-Authors . Mirnawati Agatha Sonya Sekarningrum Aleta Pirena Andannari Asvelia, Vinca Eka Aprilia Widyanti Emilia Ratih Saputri Emilia Ratih Saputri Heldyana, Riskya Heni Oktafiana Indah Putri Divia Indri Indrawan Leander, Maria Chasteleina Manurung, Marintan Paskalia Marintan Paskalia Manurung Maya Adriyanti Moh Taufik Nofi Diana Rizki Indah Kusuma Ningrum Saputri, Emilia Ratih Saputri, Emilia Ratih Siti Kurniawati Taufik, Moh Taufik, Moh Taufik, Moh Widya Ramadhani Wijaya Murti Indriatama