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All Journal agriTECH Botani: Publikasi Ilmu Tanaman dan Agribisnis
Sundari Setyaningsih
Fakultas Teknologi Pertanian, Institut Pertanian (INTAN) Yogyakarta Jln. Magelang, Km 5,6 Yogyakarta
Agriculture, Biological Sciences & Forestry

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Optimasi Kondisi Pengeringan Mie Singkong dengan Response Surface Methodology Terhadap Karakteristik Produknya Henny Krissetiana Hendrasty; Sundari Setyaningsih; Raden Sugiarto
agriTECH Vol 39, No 2 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (457.785 KB) | DOI: 10.22146/agritech.43541

Abstract

Wet cassava starch noodles have been developed in Srihardono Village, Pundong-Bantul District. The disadvantage of this noodle is the short shelf life. The objective of this study was to determine the optimum drying conditions to obtain the best quality of dried cassava noodles. The factors, such as temperature and drying time, and noodle layer were evaluated. Dried cassava noodles contain a combination of traditionally processed cassava starch and manufactured cassava starch. The ratio of traditional starch to manufactured starch was 3:2 (w/w). Drying was conducted using a cabinet drier at various temperatures (70, 80 and 90 °C) for 2 h, 2.5 h, 3 h, 3.5 h and 4 h. Noodle layers were 1, 2, 3 and 4. The observed quality parameters were elongation, water content, cooking loss and water absorption. The obtained data were analyzed using a Response Surface Methodology. The range of optimum drying condition was between 76 and 84 °C and drying time between 3.2 and 3.5 h. Noodles were arranged in 2 layers. Dried cassava noodles had an elongation value of 60 to 70%, water content of 8 to 9%, cooking loss of 10 to 12% and water absorption of 140 to 150%. 
Studi Penggunaan Pektinase pada Pembuatan Sirup Mangga Kweni (Mangifera odorata Griff) Khaerunisa, Sabbihisna; Astuti, Rahayu Dyah; Setyaningsih, Sundari
Botani : Publikasi Ilmu Tanaman dan Agribisnis Vol. 3 No. 1 (2026): Januari: Botani: Publikasi Ilmu Tanaman dan Agribisnis
Publisher : Asosiasi Riset Ilmu Tanaman Dan Hewan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/botani.v3i1.522

Abstract

This study aims to determine the optimal pectinase enzyme concentration and hydrolysis duration for the most preferred physical, chemical, and organoleptic characteristics of kweni mango syrup. The research was conducted from October 2024 to August 2025 at the Integrated Laboratory and Basic Science Laboratory of the Agricultural Institute (INTAN) Yogyakarta using a Completely Randomized Design (CRD) with a factorial pattern consisting of two factors and two replications. The first factor was the pectinase enzyme concentration (0%, 0.25%, 0.50%, and 0.75%), and the second factor was the hydrolysis duration (0, 30, and 60 minutes). Observation parameters included yield, vitamin C, viscosity, pH, total soluble solids, and organoleptic attributes. Data were analyzed using ANOVA at a 5% significance level followed by Duncan’s Multiple Range Test (DMRT). The results showed significant effects of both pectinase enzyme concentration and hydrolysis duration on yield, viscosity, total soluble solids, and organoleptic characteristics (color, taste, aroma, and overall acceptability), while no significant effects were observed on vitamin C content and pH. The best formulation was obtained using 0.50% pectinase enzyme concentration with a hydrolysis duration of 30 minutes.
Co-Authors Astuti, Rahayu Dyah Henny Krissetiana Hendrasty Khaerunisa, Sabbihisna