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All Journal Reaktor CHEMICA Jurnal Teknik Kimia Elkawnie Jurnal Rekayasa Bahan Alam dan Energi Berkelanjutan Resona : Jurnal Ilmiah Pengabdian Masyarakat BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks Jurnal Empower : Jurnal Pengembangan Masyarakat Islam JCES (Journal of Character Education Society) Agroindustrial Technology Journal Conference on Innovation and Application of Science and Technology (CIASTECH) Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat SPEKTA (Jurnal Pengabdian Kepada Masyarakat : Teknologi dan Aplikasi) JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Logic : Jurnal Rancang Bangun Dan Teknologi

Gita Indah Budiarti

Universitas Ahamd Dahlan

Author-ID : 3017156

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Other

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Modification blanching process of potato flour using hydrogen rich water Gita Indah Budiarti; Lukhi Mulia Shitophyta; Ndaru Okvitarini; Vinna Fajarwaty; Ayu Damayanti
Reaktor Volume 20 No.4 December 2020
Publisher : Dept. of Chemical Engineering, Diponegoro University

The chemical composition of potatoes includes carbohydrates, protein, fiber, vitamins, and minerals. The composition of vitamins and minerals in potatoes is higher than wheat flour. Brownish color in potato flour has reduced consumer's interest, so it needs to be modified to improve the color and physicochemical properties of flour. Researchers are trying to modify the blanching process using hydrogen-rich water. Because hydrogen-rich water has antioxidants that can prevent the browning process (oxidation) potato flour, cheaper, safer, and healthier than chemical compounds. The purpose of this study was to optimize the blanching process for potato flour modification. Variation of the process used is soaking time at 30, 45, 60, 75, and 90 minutes. The optimal results of water content, ash content, reducing sugar content, protein, color, and swelling power were obtained at 75 minutes are 6.7%, 2.68%, 0.26%, 7.1%, 81.17, and 7 g/g. The quality of the modified potato flour met the physicochemical parameters of the flour according to the SNI standard for flour, except ash content. The quality of potato flour produced almost equals as the quality of wheat flour, so it needs to be considered as a substitute for wheat flour and is friendly for diabetics.Keywords: potatoes, modified flour, physicochemical properties, wheat

Characteristic of Kimpul (Xanthosoma sagittifolium) Flour Modified with Hydrogen Rich Water Gita Indah Budiarti; Endah Sulistiawati; Nurani Sofiana; Dessy Norma Yunita
Reaktor Volume 21 No.4 December 2021
Publisher : Dept. of Chemical Engineering, Diponegoro University

Kimpul one of tuber that potentially for substitute wheat in Indonesia. The disadvantage of kimpul tubers is that they are easily damaged or not durable because they have a high moisture content. Either method to modify starch is to use hydrogen rich water. The advantages of HRW compared to other modification methods are that HRW is safer, healthier for the body and more economical. The objective of the work was to determine the effect of hydrogen rich water and drying temperature on characteristic kimpul flour. Variables were used in this research pH (3, 6,7,9,11), soaking time (15, 30, 45, 60, and 75 minutes), temperature drying (100,110,120°C). The result is yield maximum obtained 38.67% at pH 7, soaking time 45 minutes and temperature drying 100°C. Swelling power is 0.52%. Structure molecule spherical and, separated. Result of proximate analysis for modified kimpul flour are ash content 4.49%; fat content 0.27%; fiber 4.69%; carbohydrate content 76.25%; protein 4.15%; moisture content 10.14%, energy 313.76 Kal/100 g; reducing sugar 0.78%. Color analysis result L, a and b are 19.63; 1.78 and 9.23 respectively. Hydrogen rich water has a good effect on molecules and color.Keywords: flour, kimpul, hydrogen rich water

Co-Authors Alia Ariesanti Alia Ariesta Amalia Yuli Astuti Ayu Damayanti Ayu Wulandari Azhari, Ahmad Dessy Norma Yunita Dika Fajariyanto Dika Fajariyanto Dika Fajariyanto Endah Sulistiawati Endah Sulistiawati Endah Utami Endah Utami Erfan Fakhriyanto Evitasari, Rachma Tia Fajariyanto, Dika Ika Dyah Kumalasari Isana Arum Primasari Lukhi Mulia Shitophyta Lukhi Mulia Shytophyta Mitha Ulli Rahmatillah Murein Miksa Mardhia Ndaru Okvitarini Nugroho, Yusuf Eko Nurani Sofiana Okka Adiyanto Qaulina Tsabit Riantika Aulia Putri Safira Izza Gusti Zarni Shytophyta, Lukhi Mulia Siti Mutmaina Surya Adami Titisari Juwitaningtyas Utaminingsih Linarti Utaminingsih Linarti, Utaminingsih Vaniaa Insani Syita Harmony Vinna Fajarwaty Yusuf Eko Nugroho Yusuf Eko Nugroho Yusuf Eko Nugroho

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