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All Journal Jurnal Teknologi Dan Industri Pangan Indonesian Journal of Agricultural Science Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Sutrisno Koswara
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian Institut Pertanian Bogor, Kampus Dramaga Bogor, Indonesia
Agriculture, Biological Sciences & Forestry Chemistry Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences

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Journal : Jurnal Teknologi Dan Industri Pangan

 1 
The Utilization of Seaweed (Eucheuma cottoni) to Increase Iodine and Dietary Fiber Contents of Jam and Dodol Made Astawan; Sutrisno Koswara; Fanie Herdiani
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 1 (2004): 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 (4405.247 KB)

Abstract

Indonesia is known as a country rich in species of seaweed. The most important components of seaweed are iodine and dietary fiber. Eucheuma cottoni is one species of seaweed that can be used as a source of iodine and dietary fiber. Iodine deficiency can cause several diseases also known as IDD (Iodine Deficiency Disorder), while deficiency of dietary fiber can cause some degenerative diseases. This research is taken to develop the utilization of Eucheuma cottoni as an ingredient in the making of jam and “dodol” (Indonesian traditional snack food). The best ratio of seaweed and sugar for jam production was 37:63, while the best ratio of seaweed and glutinous flour in making dodol was 5:2. The addition of seaweed on jam and dodol formula increased their iodine and dietary fiber contents. The iodine content of jam and dodol was 17.79 and 19.57 µg/g, respectively. The dietary fiber content of jam and dodol was 5.75 and 5.63%, respectively. Key words : Disorder, dietary fiber, dodol, jam, seaweed
OPTIMASI PEMBUATAN SOHUN UBI JALAR MENGGUNAKAN EKSTRUDER PEMASAK-PENCETAK Tjahja Muhandri; Subarna Subarna; Sutrisno Koswara; Budi Nurtama; Dewi Fatmala; Dimas Imam Ariefianto
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): 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 (572.183 KB) | DOI: 10.6066/jtip.2017.28.1.36

Abstract

Sweet potatoes have a fairly diverse varieties and the difference in varieties is assumed to influence the starch physicochemical properties. The objective of this research was to optimize the sweet potato vermicelli production using a cooking-forming extruder. The starch characterization included proximate analysis, starch content, amylose content and gelatinization profile. Sweet potato vermicelli was made with the starch of sweet potaoto Ace variety. Meanwhile, process and formula optimization was carried out using Response Surface Methodology (RSM). The amount of starch used was in the range of 62.5–69.0 g, the amount of water was 31.0–37.5 g, extruder temperature of 80-90°C and screw rotation of 90-120 rpm. The starch of sweet potato Ace variety had the highest level of carbohydrate, total starch and amylose (99.16, 86.91, and 8.77% db, respectively). It also had the most excellent cooking endurance as shown by the lowest breakdown viscosity (5183.33 cP), and the best tendency of retrogradation as shown by the highest setback viscosity (1328.00 cP). The optimum combination for the vermicelli making was 65.2 g of starch, 34.8 g of water, extruder temperature of 85°C and screw rotation of 115 rpm. The sweet potato vermicelli from the optimum condition resulted in 20.85% actual cooking loss and 164.98% elongation. Process improvement with freezing and fan drying of the vermicelli produced a better quality of vermicelli with 12.90% cooking loss and 196.42% elongation.
Co-Authors . Hartoyo Afifah Zahra Agista Aminullah Aminullah Astrid Diniari Budi Nurtama DEDDY MUCHTADI Dewi Fatmala Dian Herawati Dimas Imam Ariefianto Disty Septieni Dreitsohn Franklyn Purba Endang Prangdimurti Fadhilah Nur’Azizah Faleh Setia Budi Fanie Herdiani Hunaefi, Dase Hunaefi, Dase L. Mulyati Nagara Layyinan Hafizha Khalish Lilis Nuraida MADE ASTAWAN Nesya Nova Febriane Nuri Andarwulan Puspo Edi Giriwono S. Dewi Indrasari Septieni, Disty Subarna Subarna Subarna Subarna Subarna Subarna Sulassih, . Tjahja Muhandri Yuli Sukmawati Zada Agna Talitha