Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Tanaman Industri dan Penyegar agriTECH
Supriyanto Supriyanto
Fakultas Teknologi Pertanian, Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Industrial & Manufacturing Engineering

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Sifat-Sifat Emping Melinjo Giling dengan Tambahan Bikarbonat dan Bisulfit Haryadi Haryadi; Supriyanto Supriyanto
agriTECH Vol 17, No 3 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1153.814 KB) | DOI: 10.22146/agritech.19335

Abstract

Traditional preparation of 'emping melinjo' cracker is hard to develope for production using a high capacity processing machine, besides, the product quality is difficult to control. Effort has been made to solve the problem. Cut sheet `emping melinjo' cracker was made by roasting the `melinjo' nut, dehulling, boiling, grinding, sheet forming, cutting, and drying. NaC1 1.50%, bicarbonate (NaHCO3) ranging from 0.00-1.00%, and bisulfite (NaSO3) ranging from 0-600 ppm were added prior to sheet forming. The raw crackers were characterized for qualitative shelilife, and the fried products for degree of expansion, hygroscopicity, objective texture, and sensoric properties. The results indicated that the addition of NaC1 and NaHS03 gave slightly longer sheiflife. Addition of NaHCO3 resulted in increase in degree of expansion of the fried crackers, but addition of NaHCO3>0,75% caused decrease in cracker expansion after frying. Objective texture, crispness and hygroscopicity were correlated to the level of NaHCO3 addition (r=0.99, 0.99, and 0.98, respectively). The best fitted lines for prediction of objective texture, crispness, and hygroscopicity of the fried crackers were y=7,60-3,50x, y=2,72+1,61x, and y=0,62+0,19x. respectively, where x is the level of NaHCO3 addition. The cut sheet crackers appeared lighter in colour compared to the traditional product, but higher addition of NaHCO3 caused the products more yellowish, yet improved the taste and overall acceptability of the resultant fried crackers. At least addition of NaHCO3 0.50% made the fried crackers preferred by panelists.
Peningkatan Kualitas Biji Kakao Non Fermentasi Melalui Perlakuan Pendahuluan Sebelum Inkubasi M. Iqbal Prawira Atmaja; Haryadi Haryadi; Supriyanto Supriyanto
Jurnal Tanaman Industri dan Penyegar Vol 3, No 1 (2016): Jurnal Tanaman Industri dan Penyegar
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v3n1.2016.p11-20

Abstract

The cocoa beans produced by farmers in Indonesia are mostly nonfermented with unfavourable taste and flavour. Incubating the cocoa beans in acetate buffer medium has been shown to improve the quality of non fermented dried cocoa beans. Pre-incubation treatments of non fermented cocoa beans by physical treatments such as soaking and crushing them prior to the incubation in acetate buffer is expected to improve the beans quality (i.e. fermentation index and polyphenol). The aim of the research was to determine the effect of pre-incubation treatment of non fermented dried cocoa beans in acetate buffer medium on fermentation index and total polyphenols content.The research was carried out in Process Engineering Laboratory, Food Chemical and Biochemical Laboratory, and Postharvest Technology Laboratory at Gadjah MadaUniversity from April to December 2013. The research used three treatments, first: the crushed beans size 4 mm, whole beans soaked in water (45°C; 16 hours), and beans without soaking (control). The incubation was performed in two stages, the first stage was in the acetate buffer medium at pH 2.7; 600 mM for 24 hours, then subconsequently at pH 5.5; 600 mM for 12 hours. The results showed that crushed bean treatment of non fermented cocoa beans prior to incubation increased the fermentation index values, from 1.15 to1.54 and decreased total polyphenol content from 55.69 to 24.16mg GAE/g.
Co-Authors Haryadi Haryadi M. Iqbal Prawira Atmaja