Article Per Year (5 Year)
p-Index From 2021 - 2026
2.096
P-Index
This Author published in this journals
All Journal Jurnal Produksi Tanaman Dinamisia: Jurnal Pengabdian Kepada Masyarakat Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS Prima Abdika: Jurnal Pengabdian Masyarakat Indonesian Community Journal Indonesian Biodiversity Journal Indonesian Biodiversity Journal Pentagon: Jurnal Matematika dan Ilmu Pengetahuan Alam Polygon: Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam IJOT Konstanta : Jurnal Matematika dan Ilmu Pengelatuan Alam
Anatje Lihiang
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Public Health Social Sciences Veterinary Other

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : IJOT

 1 
Analisis Sifat Fisik Dan Kimia Pada Perbandingan Penggunaan Tepung Pisang Goroho (Musa Acuminate) Dan Tepung Jagung (Zea Mays) Dalam Pembuatan Mi Kering Lihiang, Anatje
International Journal on Orange Technologies Vol. 4 No. 11 (2022): IJOT
Publisher : Research Parks Publishing LLC

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tepung pisang goroho (Musa acuminate) dan tepung jagung (Zea mays) merupakan tepung non terigu yang memiliki kandungan pati cukup tinggi, sehingga berpotensi dijadikan mi. Kualitas tepung pisang goroho dipengaruhi salah satunya oleh kandungan patinya. Semakin tinggi tingkat substitusi tepung pisang goroho yang ditambahkan, maka kandungan pati semakin meningkat, karena tepung pisang goroho mempunyai kandungan pati lebih tinggi dari tepung terigu. Tujuan penelitian ini untuk mengetahui sifat fisik dan kimia pada perbandingan penggunaan tepung pisang goroho dan tepung jagung dalam pembuatan mi kering. Proses pembuatan mi terdiri dari pencampuran bahan, pengukusan, pemadatan adonan, pembentukan lembaran dan untaian, pengukusan mi, pengringan dan pengemasan. Perlakuan yang digunakan adalah tepung dari pisang goroho dan tepung jagung yaitu 50 persen : 50 persen, 60 persen tepung pisang goroho : 40 persen tepung jagung dan 70 persen tepung pisang goroho : 30 persen tepung jagung. Hasil penelitian menunjukkan mi terbaik dihasilkan oleh tepung pisang goroho 60 persen dan tepung jagung 40 persen. Dengan sifat fisik mi yang dihasilkan yaitu elongasi sebesar 238,76 persen; kekerasan sebesar 635,88 gf; kekenyalan sebesar 0,783 gf; dan rendemen sebesar 77,23 persen. Sifat kimia mi yang dihasilkan yaitu kadar air 9,83 persen, lemak 0,91 persen, protein 7,07 persen, abu 1,29 persen, serat kasar 1,73 persen, dan pati 73,84 persen.
Analysis of Physical and Chemical Properties in Comparison Using Goroho Banana Flour (Musa acuminate) and Corn Flour (Zea mays) in the Production of Dry Noodles ANATJE LIHIANG
International Journal on Orange Technologies Vol. 4 No. 1 (2022): IJOT
Publisher : Research Parks Publishing LLC

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Goroho banana flour (Musa acuminate) and corn flour (Zea mays) are non-wheat flours which have quite high starch content, so they have the potential to be used as noodles. The quality of goroho banana flour is influenced by its starch content. The higher the level of substitution of goroho banana flour added, the starch content increases, because goroho banana flour has a higher starch content than wheat flour. The purpose of this study was to determine the physical and chemical properties of the comparison of the use of goroho banana flour and corn flour in the manufacture of dry noodles. The process of making noodles consists of mixing ingredients, steaming, compacting dough, forming sheets and strands, steaming noodles, drying and packaging. The treatment used is flour from goroho bananas and corn flour which is 50 percent: 50 percent, 60 percent goroho banana flour: 40 percent corn flour and 70 percent goroho banana flour: 30 percent corn flour. The results showed that the best noodles were produced by 60 percent goroho banana flour and 40 percent corn flour. With the physical properties of the resulting noodles, namely elongation of 238.76 percent; hardness of 635.88 gf; elasticity of 0.783 gf; and yield of 77.23 percent. The chemical properties of the noodles produced were 9.83 percent water content, 0.91 percent fat, 7.07 percent protein, 1.29 percent ash, 1.73 percent crude fiber, and 73.84 percent starch. With the physical properties of the resulting noodles, namely elongation of 238.76 percent; hardness of 635.88 gf; elasticity of 0.783 gf; and yield of 77.23 percent. The chemical properties of the noodles produced were 9.83 percent water content, 0.91 percent fat, 7.07 percent protein, 1.29 percent ash, 1.73 percent crude fiber, and 73.84 percent starch. With the physical properties of the resulting noodles, namely elongation of 238.76 percent; hardness of 635.88 gf; elasticity of 0.783 gf; and yield of 77.23 percent. The chemical properties of the noodles produced were 9.83 percent water content, 0.91 percent fat, 7.07 percent protein, 1.29 percent ash, 1.73 percent crude fiber, and 73.84 percent starch.
Co-Authors Alfonds Andrew Maramis Alif, Alfiah Aser Yalindua Christin Natalia Tutainon Christny Ferdina Evie Rompas Emma M Moko Femmy Roosje Kawuwung Grace Jenny Soputan Heltiana Heltiana Herry Maurits Sumampouw Jefry Jack Mamangkey Kasim, Yuriko Lanny Sitanayah Livana Dethris Rawung Meity Nelltje Tanor Melisa Paulina Moonik mubarak, azhar aras Pomalingo, Moh Fikri Rahardiyan, Dino Rahmawati Djunuda Rayer, Debby J J Regina R. Butarbutar Samaluddin, Samaluddin Sukmarayu P. Gedoan Tumbel, Ferny M. wa, Johanna Zusye Wantania, Johanna Zusye Yuvita Satriani Djuli