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All Journal Buletin Peternakan Journal of Food and Culinary Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Riset Teknologi Industri
Yuniar Khasanah
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Veterinary Other

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Penggunaan Tepung pada Pembuatan Bawang Merah Goreng Enrekang: Kajian Tingkat Rendemen dan Nilai Gizinya Khasanah, Yuniar; Herawati, Ervika Rahayu Novita; Praharasti, Anggita Sari; Kusumaningrum, Annisa; Frediansyah, Andri
Journal of Food and Culinary Vol 2, No 1 (2019)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v2i1.1701

Abstract

Telah dilakukan pengembangan produk bawang merah goreng di Kelompok Wanita Tani (KWT) Setia, Enrekang, Sulawesi Selatan dengan variasi penggunaan tepung terigu. Dalam kegiatan ini dilakukan pembuatan bawang goreng dalam tiga (3) variasi, yaitu: (1) original (tanpa penambahan tepung terigu); (2) grade A (penambahan tepung terigu 10 %); (3) grade B (penambahan tepung terigu 20 %). Evaluasi dilakukan terhadap rendemen serta karakteristik nilai gizi yang dihasilkan.Hasil menunjukkan bahwa penggunaan tepung terigu mampu menghasilkan rendemen bawang merah goreng 30 – 37 %, dibandingkan dengan tanpa penambahan tepung hanya sekitar 25 %. Pengamatan terhadap kadar air berkisar 10, 35 ± 0,71 % - 12,52 ± 0,34 %; kadar abu 3,02 ± 0,59 % - 6,22 ± 0,87 %; protein 8,32 ± 0,43 % – 12,97 ± 1,13 %; lemak 26,27 ± 0,49 % - 37,16 ± 3,37 % dan karbohidrat 35,96 ± 4,05 % - 47,09 ± 0,57 % (dalam berat kering/db). Hasil dari kegiatan ini diharapkan bisa menjadi masukan bagi pengolah bawang goreng untuk melakukan variasi produk olahannya, sehingga mampu bersaing dan menghasilkan lebih banyak. Dan bagi petani bawang merah, hasil ini diharapkan menjadi alternatif usaha paskapanen bawang merah, selain dijual dalam bentuk bawang merah segar
Pengaruh Proses Pelleting Beberapa Jenis Pakan Ternak Sapi terhadap Daya Cerna Pakan Secara In Vitro Hendra Herdian; M. Angwar; Yuniar Khasanah
Buletin Peternakan Vol 31, No 1 (2007): Buletin Peternakan Vol. 31 (1) Februari 2007
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v31i1.1214

Abstract

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Karakteristik Fisikokimia dan Mikrobiologi Modified Cassava Flour (Mocaf) yang Difermentasi Menggunakan Starter Kering Yuniar Khasanah; Rifa Nurhayati; Ardhea Mustikasari; Isnaini Werdi Astuti
Jurnal Riset Teknologi Industri Vol.15 No.2 Desember 2021
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26578/jrti.v15i2.6674

Abstract

Perbaikan proses mocaf di UMKM penting dilakukan agar menghasilkan mocaf yang berkualitas. Penelitian ini dilakukan untuk mengetahui pengaruh varietas ubi kayu (Gambyong, Kuning, Ketan, Boyem, dan Gatotkaca), jenis fermentasi (spontan (O), penambahan starter kering “Starmof” (S)), serta kombinasi keduanya terhadap karakteristik fisik, kimia, dan mikrobiologi mocaf. Rancangan yang digunakan adalah Rancangan Acak Lengkap Faktorial (RALF) dua faktor dan analisis data menggunakan SPSS two-way ANOVA, dilanjutkan dengan uji beda nyata Duncan Multiple Range Test  (DMRT, α : 95%). Hasil menunjukkan bahwa varietas ubi kayu berpengaruh nyata terhadap derajat putih; kadar air; abu, protein, lemak dan karbohidrat. Jenis fermentasi berpengaruh nyata terhadap derajat putih, kadar air, abu, protein. Kombinasi antara varietas dan jenis fermentasi berpengaruh nyata terhadap derajat putih, kadar air, abu, protein, lemak dan karbohidrat. Fermentasi dengan penambahan starter memiliki suhu gelatinisasi dan viskositas balik lebih tinggi serta viskositas puncak dan dingin lebih rendah. Derajat putih mocaf 89,60-90,86% (SNI minimal 87%); kadar air 5,15-6,92% wb (SNI maksimal 13% wb), abu 0,20%-0,46% db atau setara dengan 0,18%-0,43% wb (SNI maksimal 1,5% wb), protein 0,78%-1,21%, lemak 0,37%-0,62%, angka lempeng total 3,6x102-2,7x103 koloni/g (SNI maksimal 1 x 106 Koloni/g), angka kapang/khamir <2,5x102-7,6x102 Koloni/g (SNI maksimal 1 x 104 Koloni/g).  
Production, biological activities and functional food of modified cassava flour (mocaf) Khasanah, Yuniar; Anastasia Wheni Indrianingsih; Triwitono, Priyanto; Agnes Murdiati
jurnal1 VOLUME 7 ISSUE 2, DECEMBER 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i2.1280

Abstract

Cassava is predominantly produced in tropical regions, including Asia, Africa, and South America. In the developing countries, cassava includes in the big four comestibles with other commodities such as rice, wheat, and maize. It offers several advantages over other crops, such as affordability, ease of consumption, drought tolerance, the ability to grow on in marginal land at lower cost, and beeing the biggest producer of carbohydrates per hectare. However, cassava tuber is quickly perishable, because of its high-water content, making it more susceptible to rotting. To extend their shelf life, one approach is the production of modified cassava flour (mocaf).  Mocaf is typically produced through a fermentation process by microorganism involving lactic acid bacteria. Studies have demonstrated that mocaf can serve as the primary ingredients for various food and various foods and snacks, such as cookies, cake, noodles, and others food traditionally made with wheat flour or starch-based material. Compared to regular cassava flour,mocaf offers improved flavor and color and is also more cost-effective than wheat flour. The use of mocaf is promising since several studies also showed the use of mocaf to produce functional foods for human health. The purpose of this review was to elaborate the published articles on the production, biological activities, and functional food from modified cassava flour. The promising potential of mocaf is summarized, along with data on its biological activities in food and health contexts. Furthermore, recommendations for future research on the industrial applications of mocaf are provided.
Co-Authors Agnes Murdiati Anastasia Wheni Indrianingsih Andri Frediansyah, Andri Angwar, Mukhamad Annisa Kusumaningrum Ariani, Dini Hendra Herdian Herawati, Ervika Rahayu Novita I Nyoman Sujana Isnaini Werdi Astuti M. Angwar Nuraeni, Titin Praharasti, Anggita Sari Rifa Nurhayati Sari, Ardhea Mustika Triwitono, Priyanto