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Beni Hidayat
Politeknik Negeri Lampung
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HUBUNGAN ANTARA KANDUNGAN PATI RESISTEN DAN KUALITAS TANAK BERAS SIGER (TIWUL MODIFIKASI) Hidayat, Beni; Muslihudin, M.; Akmal, Syamsul
Jurnal Penelitian Pertanian Terapan Vol 18, No 1 (2018)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (316.451 KB) | DOI: 10.25181/jppt.v18i1.355

Abstract

Pati resisten merupakan fraksi pati yang tidak dapat terhidrolisis oleh enzim-enzim pencernaan pada usus halus dan diklasifikasikan sebagai senyawa prebiotik.  Peningkatan kandungan pati resisten hingga jumlah tertentu pada Beras Siger (tiwul modifikasi) akan menurunkan karakteristik kualitas tanaknya.  Penelitian bertujuan mengkaji hubungan antara kandungan pati resisten dan kualitas tanak Beras Siger (kepulenan, tekstur, dan rasa).  Peningkatan kandungan pati resisten pada Beras Siger dilakukan melalui penerapan siklus pemanasan-pendinginan, melalui tahapan pengukusan, pendinginan hingga suhu kamar, dilanjutkan dengan pendinginan pada suhu 4oC selama 0 jam/kontrol, 12 jam, 24 jam, 36 jam, dan 48 jam.  Hasil penelitian menunjukkan bahwa peningkatan kandungan pati resisten hingga konsentrasi ≤ 10% (9.85%) akan meningkatkan karakteristik kualitas tanak Beras Siger untuk seluruh skor organoleptik yaitu kepulenan (7,15 menjadi 8.2), tekstur (7.05 menjadi 8.35), dan rasa (6.95 menjadi 8.15); sebaliknya peningkatan kandungan pati resisten pada konsentrasi lebih dari 10% akan menurunkan karakteristik kualitas tanak Beras Siger untuk seluruh skor organoleptik yaitu kepulenan (7.15 menjadi 6.8), tekstur (7.05 menjadi 6.6), dan rasa (6.95 menjadi 6.4).
Pengaturan Ketebalan Irisan Ubi Kayu untuk Meningkatkan Rendemen dan Karakteristik Beras Siger (Tiwul Modifikasi Hidayat, Beni; Akmal, Syamsu; Surfiana, Surfiana
Jurnal Penelitian Pertanian Terapan Vol 16, No 3 (2016)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (248.289 KB) | DOI: 10.25181/jppt.v16i3.96

Abstract

Beras Siger (Tiwul Modification) is cassava-based rice analogues which adopts the Tiwulprocessing but with sightings (more uniform, brighter colors) and flavor better. Currently allof variant Tiwul processed with granulation method known as Beras Siger and known blackBeras Siger, yellow Beras Siger, and white Beras Siger. The main difference of processingbetween Beras Siger variants is slice thickness of cassava to be used as raw material. Theresearch aims to gain the optimal of slice thickness of cassava to increasing the yield andcharacteristics of Beras Siger. The study was conducted using a completely randomizeddesign with four treatments of slice thickness (0.3 ± 0.05 cm; 1.0 ± 0.1 cm; 2.0 ± 0,1 cm; and3.5 ± 0.5 cm), with five replications. The results showed that cassava slices with thickness of0.3 ± 0.1 cm will produce Beras Siger with lower yield (20.75 ± 0.48%), lower HCN content(3.82 ± 1.03 ppm) and lower starch content (78.03 ± 0.26%) but has more white color (57,80± 1,29%), higher crude fiber (5.84 ± 0.18%) and higher dietary fiber conte nt (14.20 ±0.39%) than other treatments.Keywords: thickness, yield, characteristic, Beras Siger, modification Tiwul
PERUBAHAN KARAKTERISTIK FISIKOKIMIA TEPUNG ONGGOK SELAMA PROSES FERMENTASI SEMI PADAT MENGGUNAKAN SACCHAROMYCES CEREVISIAE Hidayat, Beni; Muslihudin, M.; Akmal, Syamsu
Jurnal Penelitian Pertanian Terapan Vol 18, No 3 (2018)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v18i3.1500

Abstract

Cassava bagasse is a by-product of tapioca industry whose use as food is relatively limited.The improvement of the cassava bagasse flour characteristics as a food ingredient can bedone through a semi-solid fermentation process. The aim of this study was to examine thechanges in physicochemical characteristics of cassava bagasse flour during the semi-solidfermentation process using Saccharomyces cerevisiae. The semi-solid fermentation processwas carried out for 0 days (control), 1 day, 2 days, 3 days, 4 days, and 5 days. Observationsof physicochemical characteristics include pasting characteristics, microstructure, waterabsorption index, and water solubility index. The results showed that the fermentationprocess had no effect on the gelatinization temperature but affected the viscosity of thecassava bagasse flour; during fermentation, liberation and erosion of the starch granule willbe more intense occur, as well as an increase in water absorption index and water solubilityindex.
Characterization of Sweet Potato Flour (Ipomea batatas L.) var. Shiroyutaka and Assesment of the potential as Alternative Carbohydrate Source For Food Product Beni Hidayat; Adil Basuki Ahza; Sugiyono .
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 1 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (525.611 KB)

Abstract

This research was aimed to characterize sweet potato flour var. shiroyutaka and assessment of its potential as alternative carbohydrate source on food product. Characterization was conducted on flour processed from sweet potato var. shiroyutaka harvested at four months was characteristic, these included whiteness degree and water absorption of the flour, ratio of amylase-amylopectin, form and size of starch granule, and starch digestibility. The research showed that whiteness degree and water absorption of the flour were 78,82% ( 0,52) and 1,25 g/g ( 0,12) respectively. The ratio of amylase-amylopectin, gelatinization temperature, maximum viscosity and invitro starch digest ability were 69.82%: 30.18%, 78-900C and 84,78% respectively. The granule of its starch was round form and with size 2-4 micron. The main potential of the flour is related with its specific characteristics which were the amylose-amylopectin ratio, the starch amylograph profile, form and size of starch granule, and the starch digest ability. These parameters implied that, the flour should be utilized in the production specific food products. Key words : sweet potato flour, amylose, gelatinization, digest ability, water absorption
Characterization of Maltodextrin DP 3-9 and Assesment of Its Potential Application as Carbohydrate Source in Sport Drink Beni Hidayat; Adil Basuki Ahza; Sugiyono .
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 1 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (252.996 KB)

Abstract

This research was aimed at characterization of maltodextrin DP 3-9 (produced by enzymatic hydrolysis and membrane separation process) as compared to commercial maltodextrin and glucose and assessment of its potential application as carbohydrate source in sport drink. The research showed that application of maltodextrin DP 3-9 had some advantages as compared to glucose with regard to absorption rate that was 2 times longer (60 minutes instead of 30 minutes), osmolality degree that was 5,6 times lower (178 mOsmol/kg as compared to 1000 mOsmol/kg), and relative sweetness degree that was 10 - 11 times lower (6,15-7,20 as compared to 57,00-61,00). However, thie application of maltodekstrin DP 3-9 had limitation which was shown by its viscosity characteristic that was 5,70 -- 6,20% higher (1,29 cSt and 1,37 cSt as compared to 1,22 cSt and 1,29 cSt). When compared to commercial maltodextrin, maltodextrin DP 3-9 is favorable as carbohydrate source in sport drink based on its absorption rate that was more than 2 times faster (60 minutes as compared to more than 120 minutes) and storage stability at refrigeration temperature (which was more than 8 weeks, with or without sterilization; with sterilization). Key words : Maltodextrin DP 3-9, carbohydrate source and sport drink
CHARACTERISTIC OF PHYSICOCHEMICAL AND SENSORY CASSAVA STICK WITH THE SUBSTITUTION OF FERMENTED CASSAVA BAGASSE FLOUR Zukryandry Zukryandry; Beni Hidayat; Shintawati Shintawati
Jurnal Penelitian Pascapanen Pertanian Vol 18, No 1 (2021): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v18n1.2021.21-30

Abstract

Part of the cassava that can be used as a food product is usually starch and and the waste is cassava bagasse. Fermented cassava bagasse flour is a modified semi-solid fermentation product using yeast Saccharomyces cerevisiae which has almost the same quality as modified cassava flour (mocaf), but fermented cassava bagasse flour has advantages compared to mocaf flour, namely high protein content and cheaper production costs. Fermented cassava bagasse flour has various functions which can be used as raw material for the manufacture of various processed products, one of which is cassava stick. The research objective was to see the formulation of fermented cassava bagasse flour to the sensory characteristics of the resulting cassava stick. The study was conducted using a completely randomized design (CRD) including 5 treatment methods, namely cassava starch substituted by fermented cassava bagasse flour 5% (B1), 10% (B2), 15% (B3), 20% (B4) and 25% (B5), each treatment was repeated 3 times. Based on the sensory results, it was obtained that 15% (B3) fermented cassava bagasse flour substitution treatment was the best choice of cassava stick product by panelists. The results of the analysis of cassava stick products were hardness test 3,77 µ (kg / cm2) ; swelling ratio 18,33% ; moisture content 2,20% ; ash content 0,14% ; protein content 10,00% ; fat content 21,00% ; fiber content 0,17%; carbohydrate content 66,49% and total dietary fiber 21,24%.
SUBSTITUSI TEPUNG UBI KAYU TINGGI PROTEIN TERHADAP SIFAT KIMIA DAN SENSORIS BROWNIES KUKUS Ira Novita Sari; Beni Hidayat; zukryandry zukryandry; Annisa fitri
Majalah TEGI Vol 12, No 1 (2020): Majalah TEGI Vol 12, No 1 Juni 2020
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46559/tegi.v12i1.5969

Abstract

Pemerintah sampai saat ini telah membuat program percepatan diversifikasi konsumsi pangan untuk mengatasi ketergantungan masyarakat terhadap tepung terigu. Bentuk kebijakan yang dilakukan yaitu dengan memanfaatkan potensi pangan lokal yaitu dari kelompok umbi-umbian, salah satu diantaranya adalah ubi kayu. Diversifikasi produk olahan ubi kayu yang sudah dikembangkan saat ini adalah tepung ubi kayu tinggi protein. Pengembangan produk brownies substitusi tepung ubi kayu tinggi protein diharapkan dapat menurunkan konsumsi tepung terigu. Penelitian ini betujuan untuk mendapatkan produk brownies substitusi tepung ubi kayu tinggi protein. Selain analisis proksimat, pengamatan yang dilakukan terhadap  sifat sensoris warna,  aroma, rasa/after taste, tekstur dan penerimaan keseluruhan produk brownies substitusi tepung ubi kayu tinggi protein. Berdasarkan hasil penilaian sensoris, diperoleh perlakuan substitusi tepung ubi kayu tinggi protein : tepung terigu = 80% : 20% (B4) sebagai produk brownies pilihan panelis. Hasil analisis proksimat terhadap kadar air, kadar protein, kadar lemak, kadar serat, kadar abu dan karbohidrat produk brownies B4 berturut-turut adalah 12.65 %; 5.07 % ; 21.52 % ; 2.31 % ; 1,13 % dan 57.33 %. 
Nilai Tambah dan Sikap Konsumen Produk Brownies Berbahan Baku Tepung Ubi Kayu Tinggi Protein Zukryandry Zukryandry; Annisa Fitri; Beni Hidayat
AGRIMOR Vol 6 No 2 (2021): AGRIMOR - April 2021
Publisher : Fakultas Pertanian, Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/ag.v6i2.1245

Abstract

The added value of high protein cassava flour to brownies shows the potential of the product to be developed. Producers of brownies made from high protein cassava flour must be oriented towards consumer interests, namely producing products that are in accordance with consumer demands and desires. This research aimed to analyze the added value of high protein cassava flour as a raw material for making steamed brownies and to analyze consumer attitudes towards steamed brownie products made from high protein cassava flour. This study used cross section data from high-protein cassava flour brownies and 25 consumers. The method of value added analysis used is the Hayami method and fishbein for analysis of consumer properties. The results showed that the added value of brownies made from high protein cassava flour: Rp.29.356 kg with a value added ratio of 49.92 high category. Overall consumer attitudes are positive for high protein cassava flour brownies and the attributes that are considered for purchasing high protein cassava flour brownies include taste and price.
Pengaturan Ketebalan Irisan Ubi Kayu untuk Meningkatkan Rendemen dan Karakteristik Beras Siger (Tiwul Modifikasi Beni Hidayat; Syamsu Akmal; Surfiana Surfiana
Jurnal Penelitian Pertanian Terapan Vol 16 No 3 (2016)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (248.289 KB) | DOI: 10.25181/jppt.v16i3.96

Abstract

Beras Siger (Tiwul Modification) is cassava-based rice analogues which adopts the Tiwulprocessing but with sightings (more uniform, brighter colors) and flavor better. Currently allof variant Tiwul processed with granulation method known as Beras Siger and known blackBeras Siger, yellow Beras Siger, and white Beras Siger. The main difference of processingbetween Beras Siger variants is slice thickness of cassava to be used as raw material. Theresearch aims to gain the optimal of slice thickness of cassava to increasing the yield andcharacteristics of Beras Siger. The study was conducted using a completely randomizeddesign with four treatments of slice thickness (0.3 ± 0.05 cm; 1.0 ± 0.1 cm; 2.0 ± 0,1 cm; and3.5 ± 0.5 cm), with five replications. The results showed that cassava slices with thickness of0.3 ± 0.1 cm will produce Beras Siger with lower yield (20.75 ± 0.48%), lower HCN content(3.82 ± 1.03 ppm) and lower starch content (78.03 ± 0.26%) but has more white color (57,80± 1,29%), higher crude fiber (5.84 ± 0.18%) and higher dietary fiber conte nt (14.20 ±0.39%) than other treatments.Keywords: thickness, yield, characteristic, Beras Siger, modification Tiwul
HUBUNGAN ANTARA KANDUNGAN PATI RESISTEN DAN KUALITAS TANAK BERAS SIGER (TIWUL MODIFIKASI) Beni Hidayat; M. Muslihudin; Syamsul Akmal
Jurnal Penelitian Pertanian Terapan Vol 18 No 1 (2018)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (316.451 KB) | DOI: 10.25181/jppt.v18i1.355

Abstract

Resistant starch is a starch fraction that can not be hydrolyzed by digestive enzymes in the small intestine and classified as a prebiotic compound. Increasing the content of resistant starch to a certain amount in Siger Rice (modified tiwul) will decrease the cooking quality. The objective of this research was to study the relationship between resistant starch content and cooking quality of Siger Rice (eating quality, texture, and taste). The increase of resistant starch content in siger rice was done by the application of autoclaving-cooling cycling treatment, through steam stages, cooling to room temperature, followed by cooling at 4°C for 0 hours/control, 12 hours, 24 hours, 36 hours and 48 hours. The results showed that the increase of resistant starch content ≤ 10% (9.85%) will improve the quality characteristics of Siger Rice for all organoleptic scores, i.e., eating quality (7,15 to 8,2), texture (7.05 to 8.35), and flavor (6.95 to 8.15); on the contrary, the increase of resistant starch content more than 10% (14.25%) will decrease the cooking quality characteristics of Siger Rice for all organoleptic scores, i.e., eating quality (7.15 to 6.8), texture (7.05 to 6.6), and taste (6.95 to 6.4).
Co-Authors Adil Basuki Ahza Agustina, Rahmania Akmal, Syamsul Annisa Fitri Aulia, Gina Nur Dayang Berliana Dwi Eva Nirmagustina Fadjrin, Putri Adji Gina Nur Aulia Hanif, Rr.Sabyla Yassaroh Hidayat, Angga Arif Hidayat, Raihan Akbar Ira Novita Sari Kodio, Ahmed Hedieloum Kurniawati, Aprillia Lazuardi, Maulana Liana Verdini M. Muslihudin M. Muslihudin Mahendra, Haryo Muhammad Muslihudin Muhammad Muslihudin Muslihudin, M Muslihudin, M. Muslihudin, M. Nasrullah Nasrullah NETI YULIANA Neti Yuliana Noer, Irmayani Nurbani Kalsum Nuzulla, Rifemi Ihza Santri, Nadhiar Andhara Shintawati Shintawati Siti Nurdjanah Siti Nurdjanah Sugiyono . Surfiana Surfiana Surfiana Surfiana Syahpura, Suraya Kaffi Syamsu Akmal Syamsu Akmal Syamsu Akmal Syamsu Akmal Syamsu Akmal, Syamsu Syamsul Akmal Tanto Lailam Udin Hasanuddin Udin Hasanudin Wijayanti, Septi Mur Windarti Woliyono, Sri Zukryandry Zukryandry zukryandry, zukryandry Zulfiko, Riki