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Kendri Wahyuningsih
Indonesian Center for Agricultural Postharvest Research and Development
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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THE EFFECT OF MILLING METHOD ON PROTEIN PROFILE IN SORGHUM (Sorghum bicolor L.) KD-4 VARIETY Kendri Wahyuningsih; Lusy Rismayani; Endang Yuli Purwani; Irma Herawati
AGROINTEK Vol 13, No 2 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (447.83 KB) | DOI: 10.21107/agrointek.v13i2.5034

Abstract

Milling is of important process to improve nutritional and palatability of sorghum seeds for human consumption. This study investigated the effect of milling process on protein fraction of sorghum flour and the bran. The result showed that dry milled sorghum flour contained higher protein than those of wet milled sorghum flour, and the highest protein content was found on sorghum bran.  Dry-milled sorghum flour has protein fraction in albumin, globulin, kafirin and glutelin higher than those of wet-milled sorghum flour. Wet-millled sorghum flour contained high protein fraction in cross link kafirin and cross link glutelin.  Different of protein fractions noticed among the samples suggested that the samples contained different in amount of extractable protein and this was due to the differences in total protein.
Optimasi formula effervescent berbasis nanoenkapsulat Eucalyptus citriodora Kendri Wahyuningsih; Nausika Estetia Putri Jatmiko; Rohula Utami; Sri Yuliani
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.12879

Abstract

Eucalyptol (1,8-cineole) compound contained in eucalyptus oil has the potential to inhibit viral infection pathways, as an antimicrobial and as an immunoregulator. Therefore, the development of eucalyptus oil-based effervescent health drinks is urgently needed to relieve the symptoms of being infected a virus during this pandemic. However, the volatility of eucalyptus oil is quite high, so a nano-based encapsulation method is needed to slow release of these volatile compounds. This study aims to obtain the best formula for Eucalyptus citriodora oil-based effervescent granules with controlled release system in nanostructure. The experimental design used was the Taguchi method with 3 replications. The combination of level factors in the optimal formula obtained through the Taguchi loss function optimization method were effervescent materials factor-level 2, lactose/sucralose ratio factor-level 3 and nanoencapsulated/ascorbic acid ratio factor-level 2. The optimal formula was (1) effervescent materials factor: 24% sodium bicarbonate, 12% tartaric acid, 11% citric acid; (2) lactose/sucralose ratio factor: 46.2% / 0.2%; (3) nanoencapsulated/ascorbic acid ratio factor: 4.5% / 2%. The optimal product characteristics were water content of 5.52%, pH of 5.9, dissolving time of 106 seconds, carr's index of 23.56, hausner's ratio of 1.31, and total essential oil content of 0.014mL/4gram. This product can be used as a health drinks (throat lozenges) and immune booster.
Mutu bubuk bawang putih berdasarkan sifat fisiko-kimia dan preferensi konsumen Kendri Wahyuningsih; Kirana Sanggrami Sasmitaloka
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.24906

Abstract

Currently, consumers are more interested in using herbs and spices in powder form because of their practicality. One of them is garlic powder, which has been circulating commercially. However, this commercial product has been found on the market in various quality classes, and it is suspected that there is potential for counterfeiting. Therefore, it is necessary to identify the quality of commercial garlic powder. The aim of this study is to determine the quality of commercial garlic powder based on its physicochemical properties and the level of consumer preference. In the primarily stage, commercial garlic powder sampling was carried out, namely bulk-quality samples from traditional markets and export-quality samples from modern markets. The selection of garlic powder products represents two consumer segments: heterogeneous consumers, represented by bulk-quality garlic powder, and homogeneous consumers, represented by export-quality garlic powder. Native garlic powder was prepared in the laboratory by slicing, drying (temperature 40-50C), and milling methods. Quality analysis has been carried out on physico-chemical properties, and sensory tests have been performed to determine the level of consumer preference. Commercial garlic powder has a different morphological structure compared to native garlic powder. Meanwhile, the color and allicin content of commercial bulk-quality garlic powder are significantly different compared to native garlic powder. Meanwhile, consumers tend to prefer commercial garlic powder in terms of color, aroma, and texture.
Co-Authors Endang Yuli Purwani Irma Herawati Kirana Sanggrami Sasmitaloka Lusy Rismayani Nausika Estetia Putri Jatmiko Rohula Utami Sri Yuliani