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Nunuk Widhyastuti
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KARAKTERISTIK AMILOGRAFI TEPUNG SORGUM FERMENTASI DAN APLIKASINYA PADA PRODUK CAKE DAN COOKIES SORGUM Raden Haryo Bimo Setiarto; Nunuk Widhyastuti; Iwan Saskiawan
Jurnal Dinamika Penelitian Industri Vol 28, No 1 (2017): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1265.264 KB) | DOI: 10.28959/jdpi.v28i1.2203

Abstract

This study aims to investigate the characteristics of fermented sorghum flour amylograph and organoleptic test of the product cake and cookies from fermented sorghum flour. Production of sorghum flour was made with four variations of treatments, ie: control (without fermentation), solid fermentation, liquid fermentation, mixture fermentation (solid and liquid). Amylograph profile analyzes the four samples of sorghum flour was conducted with Viscograph Brabender. In the manufacture of cookies and cake, wheat flour can be substituted with fermented sorghum flour on percentage (0%, 25%, 50%, 75%, 100%). Organoleptic test of the product cake and cookies sorghum were calculated using hedonic test. The results of amylograph analysis indicated that sorghum flour with liquid fermentation treatment has the best profile of gelatinization because it had resistance, high stability about heating and it also had a good setback viscosity. Overall, cookies and cake was made from mixture of sorghum flour and wheat flour in the ratio 1 : 1 (substitution of wheat flour 50%) were well received by the panelists. 
Pengaruh Fermentasi Bakteri Asam Laktat Terhadap Sifat Fisikokimia Tepung Gadung Modifikasi (Dioscorea hispida) R. Haryo Bimo Setiarto; Nunuk Widhyastuti
Jurnal Litbang Industri Vol 6, No 1 (2016)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (491.701 KB) | DOI: 10.24960/jli.v6i1.1134.61-72

Abstract

Yam (Dioscorea hispida) is one of the tubers belonging to the family dioscoreaceae. Yam tubers not only have high content of carbohydrate, but also contain some toxic compounds such as: cyanogenic glycosides, alkaloids dioscorin, dehydrodioscorin, saponin and sapogenin. Fermentation of yam tubers can affected for physicochemical and amylography characteristics of modified yam flour and reduced toxic compounds. This study was aimed to determine effect of lactic acid bacteria (LAB) fermentation on the physicochemical properties and characteristics of yam flour amilography modification. From the 15 isolates of Lactobacillus plantarum had been selected two isolate (L. plantarum B291 and B307) with the highest amylase enzyme activity to be used as starter fermentation to produce modified yam flour. Fermentation of LAB could reduce levels of HCN on modified yam flour, although decreased levels of HCN was not significant with requirements of SNI. Fermentation of LAB increased levels of protein, fat and lactic acid, but decreased pH value and carbohydrate content in modified yam flour. Based on results of amylography analysis, control of yam flour with shredded without fermentation had the best gelatinization profile because it most resistant about heating.ABSTRAKGadung (Dioscorea hispida) merupakan salah satu jenis umbi-umbian yang tergolong dalam family Dioscoreaceae.  Ubi gadung memiliki kandungan karbohidrat yang tinggi, akan tetapi juga mengandung beberapa senyawa racun berupa glikosida sianogenik, alkaloid dioscorin, dehydrodioscorin, saponin dan sapogenin yang berbahaya bagi kesehatan. Fermentasi umbi gadung dapat mempengaruhi sifat fisikokimia dan amilografi tepung gadung modifikasi serta menurunkan senyawa toksiknya. Penelitian ini bertujuan untuk mengetahui pengaruh bakteri asam laktat (BAL) penghasil amilase terhadap sifat fisikokimia dan amilografi tepung gadung modifikasi. Sebanyak 15 isolat Lactobacillus plantarum telah diseleksi, sehingga diperoleh 2 isolat BAL yaitu L. plantarum B291 dan B307 dengan aktivitas enzim amilase paling tinggi untuk digunakan sebagai starter dalam fermentasi pembuatan tepung gadung modifikasi. Penambahan BAL pada proses fermentasi dapat menurunkan kadar HCN tepung gadung modifikasi, walaupun penurunan kadar HCN yang dihasilkan tidak signifikan dan belum memenuhi persyaratan SNI. Perlakuan fermentasi BAL menyebabkan peningkatan kadar protein, lemak dan asam laktat pada tepung gadung modifikasi, namun berdampak pada penurunan nilai pH dan kadar karbohidratnya. Dari hasil analisis amilografi diketahui bahwa tepung gadung kontrol yang diparut tanpa fermentasi memiliki profil gelatinisasi yang paling baik karena paling tahan panas.
Pendugaan Umur Simpan Saus Buah Merah Pedas (Pandanus conoideus Lamk) dengan Metode Accelerated Shelf Life Test Raden Haryo Bimo Setiarto; Nunuk Widhyastuti; Nety Agustin; Rahmawati Rahmawati; Albert Husein Wawo
Jurnal Keteknikan Pertanian Vol. 6 No. 3 (2018): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (866.3 KB) | DOI: 10.19028/jtep.06.3.279-286

Abstract

AbstractRed fruit sauce was sauce that made from mixing red fruit paste and mikmak sweet potato flour. This reserach aimed to study the shelf life red fruit sauce with ASLT method using Arrhenius equation. The parameters of shelf life were viscosity, water content, pH, total mold, total bacteria, and organoleptic. From the six parameters, itwas known that water content has the lowest activation energy (10,401.08 cal/mol) and appearance paramater of organoleptic has the highest activation energy (28,623.36 cal/mol). The lowest activation energy was used to determine product shelf life. The shelf life reaction was following ordo 1. The linier regretion was y = -703.663(1/T) + 8.4649. The result of shelf life calculation was based on water content parameter in temperature 27°C is 25 months, in 37°C is 14 months, and in 47°C is 8 months.AbstrakSaus buah merah pedas merupakan saus yang dibuat dengan menggunakan pasta buah merah dan tepung ubi jalar mikmak sebagai bahan bakunya. Penelitan ini bertjuan melakukan pendugaan umur simpan produk saus buah merah pedas dengan metode Accelerated Shelf-Life Testing (ASLT) menggunakan persamaan Arrhenius. Parameter pendugaan umur simpan produk saus buah merah pedas diantaranya viskositas, kadar air, pH, total kapang, total bakteri, dan sifat organoleptik. Dari keenam parameter tersebut diketahui bahwa kadar air menghasilkan energi aktivasi yang paling rendah (10,401.08 kal/mol) dan parameter kenampakan tekstur organoleptik menghasilkan energi aktivasi tertinggi yaitu 28,623.36 kal/mol. Energi aktivasi terendah digunakan untuk menentukan umur simpan produk saus buah merah pedas. Reaksi penurunan mutu produk saus buah merah pedas mengikuti ordo reaksi 1, dengan persamaan regresi linier y = -703.663(1/T) + 8.4649. Hasil perhitungan umur simpan saus buah merah pedas berdasarkan parameter kadar air pada penyimpanan suhu 27°C selama 25 bulan, 37°C selama 14 bulan dan 47°C selama 8 bulan.
Pengaruh Fermentasi Bakteri Asam Laktat Terhadap Sifat Fisikokimia Tepung Gadung Modifikasi (Dioscorea hispida) R. Haryo Bimo Setiarto; Nunuk Widhyastuti
Jurnal Litbang Industri Vol 6, No 1 (2016)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (491.701 KB) | DOI: 10.24960/jli.v6i1.1134.61-72

Abstract

Yam (Dioscorea hispida) is one of the tubers belonging to the family dioscoreaceae. Yam tubers not only have high content of carbohydrate, but also contain some toxic compounds such as: cyanogenic glycosides, alkaloids dioscorin, dehydrodioscorin, saponin and sapogenin. Fermentation of yam tubers can affected for physicochemical and amylography characteristics of modified yam flour and reduced toxic compounds. This study was aimed to determine effect of lactic acid bacteria (LAB) fermentation on the physicochemical properties and characteristics of yam flour amilography modification. From the 15 isolates of Lactobacillus plantarum had been selected two isolate (L. plantarum B291 and B307) with the highest amylase enzyme activity to be used as starter fermentation to produce modified yam flour. Fermentation of LAB could reduce levels of HCN on modified yam flour, although decreased levels of HCN was not significant with requirements of SNI. Fermentation of LAB increased levels of protein, fat and lactic acid, but decreased pH value and carbohydrate content in modified yam flour. Based on results of amylography analysis, control of yam flour with shredded without fermentation had the best gelatinization profile because it most resistant about heating.ABSTRAKGadung (Dioscorea hispida) merupakan salah satu jenis umbi-umbian yang tergolong dalam family Dioscoreaceae.  Ubi gadung memiliki kandungan karbohidrat yang tinggi, akan tetapi juga mengandung beberapa senyawa racun berupa glikosida sianogenik, alkaloid dioscorin, dehydrodioscorin, saponin dan sapogenin yang berbahaya bagi kesehatan. Fermentasi umbi gadung dapat mempengaruhi sifat fisikokimia dan amilografi tepung gadung modifikasi serta menurunkan senyawa toksiknya. Penelitian ini bertujuan untuk mengetahui pengaruh bakteri asam laktat (BAL) penghasil amilase terhadap sifat fisikokimia dan amilografi tepung gadung modifikasi. Sebanyak 15 isolat Lactobacillus plantarum telah diseleksi, sehingga diperoleh 2 isolat BAL yaitu L. plantarum B291 dan B307 dengan aktivitas enzim amilase paling tinggi untuk digunakan sebagai starter dalam fermentasi pembuatan tepung gadung modifikasi. Penambahan BAL pada proses fermentasi dapat menurunkan kadar HCN tepung gadung modifikasi, walaupun penurunan kadar HCN yang dihasilkan tidak signifikan dan belum memenuhi persyaratan SNI. Perlakuan fermentasi BAL menyebabkan peningkatan kadar protein, lemak dan asam laktat pada tepung gadung modifikasi, namun berdampak pada penurunan nilai pH dan kadar karbohidratnya. Dari hasil analisis amilografi diketahui bahwa tepung gadung kontrol yang diparut tanpa fermentasi memiliki profil gelatinisasi yang paling baik karena paling tahan panas.
Co-Authors Albert Husein Wawo Iwan Saskiawan Nety Agustin R. Haryo Bimo Setiarto Raden Haryo Bimo Setiarto Raden Haryo Bimo Setiarto Rahmawati Rahmawati