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All Journal International Journal of Advances in Applied Sciences Jurnal Teknologi Dan Industri Pangan Jurnal AGROTEKNOLOGI Jurnal Ilmu Dasar Jurnal Penelitian Pascapanen Pertanian Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian ROTOR: JURNAL ILMIAH TEKNIK MESIN agriTECH UNEJ e-Proceeding Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi Pertanian Andalas Abdi Dosen : Jurnal Pengabdian Pada Masyarakat International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal La Lifesci Journal of Applied Agricultural Science and Technology Jurnal Teknologi Pangan Teknologi dan Industri Pertanian Indonesia Jurnal Sains dan Teknologi Pangan
Triana Lindriati
Department Of Agriculture Products, Faculty Of Agricultural Technology, University Of Jember
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Physical Properties of Gel and Edible Plastic from Whey and Tapioca In Various Ratio and pH Value Lindriati, Triana; ., Herlina; Nafi, Ahmad
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UNEJ e-Proceeding

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Abstract

Edible plastic usually made from hydrocolloids and could be produced by solvent casting method whereas gel was made before casting. Potential of whey protein combined with tapioca as edible plastic based component was studied at this research. pH of solvent could affect interaction of whey and tapioca during  gel preparation. The gel’s characters affected on plastic’s characters . The research objectives were to study effect of whey and tapioca ratio and pH of solvent on physical properties of gel and edible plastics. Randomized Factorial Block Design were used. The two factors  were  porpotion of whey protein-starch mixture (0%, 20%, 40%, 60%, 80%, 100%) and pH of solvent ( 4, 7 and 9). Increasing of whey porpotion could increase solubility of gel but decrease gel’s lightness and texture. Increasing of pH could increase gel’s solubility and decrease lightness and texture. There was significant effect (p≤0,05) of whey porpotion and pH interaction on gel’s characters. Increasing of whey porpotion could increase tensile strength and decrease elongation and solubility of edible plastics but the increasing of tensile strength was not significant (p≥0,05). Increasing of pH could increase elongation and decrease tensile strength and plastic’s solubility. There wasn’t significant effect (p≥0,05) of whey porpotion and pH interaction on edible plastic’s characters. The result showed that whey addition had decreased plastic’s characters even at 100% whey ratio tensile strength and elongation value were zero, edible plastic could not be produced from 100% whey. Keywords: texture, solubility, elongation, tensile strength, interaction
Technical Functional Properties of Crude Water Soluble Polysaccharide From Durian Seed (Durio zibethinus Murr.) ., Herlina; Lindriati, Triana; Novijanto, Noer; Anggraini, Ayu
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UNEJ e-Proceeding

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Abstract

Durian seeds can be utilized as a producer of Water Soluble Polysaccharide (WSP) that can be applied to food products because crude extract of WSP is hydrocolloid. WSP interacts with other components, directly and indirectly affect processing applications, food quality, and acceptance.Water binding, solubility, viscosity and surface activity are important properties, determining usefulness and final product quality in a food system. The absence of extraction conditions that support so that the need for improved methods to variations in temperature and long extraction. This study aim to determine the effect of temperature and long extraction that produces the highest yield value and to determine the functional properties of the WSP.  The results of this study are the highest yield values in the 50 oC temperature extraction ang long extraction 2 hours amounted to 2,26%, solubility in water of 51,61%; lightness 34,14; water holding capacity (WHC) 2339,35%;  oil holding capacity (OHC) 425,36%; emulsion power 55,77m2/g; emulsion stability 585,50 minutes, foaming power 157,39 ml/g; foaming stability 25,43%. Long extraction increase the value of WHC and OHC but discrease the value of water solubility, foaming power and lightness. Keywords: durian seed, water soluble polysaccharide, extraction, technical functional properties.
PENGARUH PROSES PENGADUKAN TERHADAP KARAKTER ADONAN DAN SIFAT BIODEGRADABLE PLASTIC YANG DIBUAT DARI BUNGKIL BIJI JARAK PAGAR Arbiantara, Hari; Darsin, Mahros; Lindriati, Triana
ROTOR Vol 6, No 1 (2013)
Publisher : ROTOR

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Abstract

Manufacture of biodegradable plastics in this study begins with making the dough using a single screw extruder, then the dough is molded by using a compression molding machine. The basic material used is a mixture of jatropha seed meal, corn starch, CMC (composition 7: 2: 1). This study aimed to study the effect of Helic corner and screw compression ratio of the batter character and biodegradable plastic produced. Helic screw angle was varied from 2,5o; 5o; 7.5 ° and screw compression ratio varied from 1.5; 2.5; 3.5. The results showed an increase in the angle of screw Helic simplify the process of molding (lowering the value of Tg, Tm, ΔH and texture of the dough) and to improve the mechanical physical properties of the biodegradable plastic produced (tensile strength, strain increases while the thickness and Water Vapor transmition rate decreases). Improved compression ratio increase and decrease the thermal properties of dough texture and increase the tensile strength and strain, decrease the thickness and Water Vapor transmition rate of biodegradable plastic produced. Keyword: biodegradable plastic, mold, helical degree, compression ratio
KARAKTERISTIK EKSTRAK KASAR POLISAKARIDA LARUT AIR DARI BIJI BUAH DURIAN (Durio zibethinus Murr.) Herlina, -; Lindriati, Triana; Wantoro, Dicki Hardi
Jurnal Teknologi Pertanian Vol 16, No 1 (2015)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (34.154 KB) | DOI: 10.21776/ub.jtp.2015.016.01.03

Abstract

Ekstrak kasar Polisakarida Larut Air (PLA) sering disebut sebagai serat pangan larut air yang bersifat hidrokoloid, aplikasinya untuk produk pangan sebagai pembentuk tekstur, pengental, dan bahan pengikat air. Penelitian ini bertujuan untuk mengetahui kondisi ekstraksi ekstrak kasar PLA biji buah durian yang tepat agar didapatkan rendemen yang tinggi dan mengetahui karakteristik fisik, kimia dan fungsional teknis ekstrak kasar PLA biji buah durian untuk lebih mudah pengaplikasiannya pada produk pangan. Variasi perlakuan ekstraksi ekstrak kasar PLA biji buah durian meliputi rasio bahan dan pelarut, suhu ekstraksi, waktu ekstraksi, kecepatan sentrifusi dan rasio penggunaan etanol untuk penggumpalan ekstrak kasar PLA biji buah durian. Hasil penelitian menunjukkan bahwa rendemen optimal untuk mengekstrak ekstrak kasar PLA biji buah durian adalah rasio bahan : pelarut 1:2 (b/v), suhu ekstraksi 50 oC, lama waktu ekstraksi 2 jam, kecepatan sentrifusi 4500 rpm dan rasio bahan:etanol 1:4 (v/v) dengan rendemen 2.3±0.039% (db). Ekstrak kasar PLA yang dihasilkan mempunyai karakteristik kecerahan warna (36.16±1.54o), kadar air (12.22±0.11%, db), kadar protein ( 19.98±2.59%, db), kadar abu (12.01±0.24%,db), kadar lemak (1.30±0.14%, db), karbohidrat (66.71±2.31, db%), kadar gula total (63.84±7.02%, db), kelarutan (47.74±0.25%),  daya emulsi (52.26±3.86 m2/g), stabilitas emulsi 20.21±0.58 menit), daya buih (150.95±1.42%), stabilitas buih selama 2 jam (15.72± 5.45%), Oil Holding Capacity/OHC (425.36±13.77%) dan Water Holding Capacity/WHC (2339.36±76.61%), viskositas ekstrak kasar PLA biji buah durian mengalami kenaikan hingga 30% dengan adanya kenaikan suhu pada kisaran 30–90 °C dan pada pH 9 viskositas ekstrak kasar PLA sebesar 22.25 mp. Dari hasil karakterisasi menunjukkan bahwa ekstrak kasar PLA biji buah durian cocok diaplikasikan sebagai pembentuk tekstur (sosis, bakso, nugget), pengental pada  kecap dan penstabil pada es krim.
KARAKTERISTIK EKSTRAK KASAR POLISAKARIDA LARUT AIR DARI BIJI BUAH DURIAN (Durio zibethinus Murr.) Herlina, Herlina; Lindriati, Triana; Wantoro, Dicki Hardi
Jurnal Teknologi Pertanian Vol 16, No 1 (2015)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (527.413 KB)

Abstract

Ekstrak kasar Polisakarida Larut Air (PLA) sering disebut sebagai serat pangan larut air yang bersifat hidrokoloid, aplikasinya untuk produk pangan sebagai pembentuk tekstur, pengental, dan bahan pengikat air. Penelitian ini bertujuan untuk mengetahui kondisi ekstraksi ekstrak kasar PLA biji buah durian yang tepat agar didapatkan rendemen yang tinggi dan mengetahui karakteristik fisik, kimia dan fungsional teknis ekstrak kasar PLA biji buah durian untuk lebih mudah pengaplikasiannya pada produk pangan. Variasi perlakuan ekstraksi ekstrak kasar PLA biji buah durian meliputi rasio bahan dan pelarut, suhu ekstraksi, waktu ekstraksi, kecepatan sentrifusi dan rasio penggunaan etanol untuk penggumpalan ekstrak kasar PLA biji buah durian. Hasil penelitian menunjukkan bahwa rendemen optimal untuk mengekstrak ekstrak kasar PLA biji buah durian adalah rasio bahan : pelarut 1:2 (b/v), suhu ekstraksi 50 oC, lama waktu ekstraksi 2 jam, kecepatan sentrifusi 4500 rpm dan rasio bahan:etanol 1:4 (v/v) dengan rendemen 2.3±0.039% (db). Ekstrak kasar PLA yang dihasilkan mempunyai karakteristik kecerahan warna (36.16±1.54o), kadar air (12.22±0.11%, db), kadar protein ( 19.98±2.59%, db), kadar abu (12.01±0.24%,db), kadar lemak (1.30±0.14%, db), karbohidrat (66.71±2.31, db%), kadar gula total (63.84±7.02%, db), kelarutan (47.74±0.25%), daya emulsi (52.26±3.86 m2/g), stabilitas emulsi 20.21±0.58 menit), daya buih (150.95±1.42%), stabilitas buih selama 2 jam (15.72± 5.45%), Oil Holding Capacity/OHC (425.36±13.77%) dan Water Holding Capacity/WHC (2339.36±76.61%), viskositas ekstrak kasar PLA biji buah durian mengalami kenaikan hingga 30% dengan adanya kenaikan suhu pada kisaran 30–90 °C dan pada pH 9 viskositas ekstrak kasar PLA sebesar 22.25 mp. Dari hasil karakterisasi menunjukkan bahwa ekstrak kasar PLA biji buah durian cocok diaplikasikan sebagai pembentuk tekstur (sosis, bakso, nugget), pengental pada kecap dan penstabil pada es krim.
Extraction and Stability of Anthocyanins From Jambolan (SYZYGIUM CUMINI) Skins PuspitaSari .; Fitria Agustina; Mukhamad Komar; Unus .; Mukhamad Fauzi; Triana Lindriati
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 2 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Anthocyanins were extracted from jambolan skins using neutral solvents e.i water, ethanol, sopropanol, water ; ethanol (1:1), water : isopropanol (1:1), ethanol : isopropanol (1:1), and water, ethanol, isoppropanol (1:1:1) at 5 and 270>C. the stability of the anthocyanins was as effected by pH, heat, oxidator, and light was investigated. The extraction using combination of water and isopropanol at 270C showed the highest total yield, i.e 71.54% (db). Furthermore, the highest anthocyanin concentration and yield were obtained in the extracts using combination of water and ethanol at 270>C i.e. 10 007.03 mg/L (db) and 2.78% (db), respectively. At low pH, the pigment extracts sowed high stability; and gradually decreased and lost color when the pH was increased. The greatest color intensity (red) was obtained at pHs values less than 3.5. The anthocyanins were relatively stable during heating temperature of 40 and 600C in which more than 80% of pigment could be maintained for 4 hour of heating. Heating at high temperatures (80 and 1000C) decreased the color stability more than 80%. Presence of oxidator H2O2 reduced the stability up to 73.52%. The UV and flouresecent light exposure for 7 days also reduced the stability by 11.47% and 10.62%, respectively. Key words: Anthocyanins, Jambolan skin, Extraction, pigment stability
PENGEMBANGAN PROSES COMPRESSION MOLDING DALAM PEMBUATAN EDIBLE FILM DARI TEPUNG KORO PEDANG (Canavalia ensiformis L.) [Development of Compression Molding Process for Edible Films Production from Canavalia ensiformis (L.) Flour] Triana - Lindriati; Hari - Arbiantara
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 1 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Edible Films based on Canavalia Ensiformis flour could be made using compression molding process. This research was to investigate temperature (120oC, 130oC, 140oC) and pressure ( 0.845 Mpa, 1.690 Mpa, 2.540 Mpa) effect on the properties of the film. The compression-molding pressure significantly affected the film’s thickness, lightness, tensile strength, elongation and Water Vapor Transmition Rate (WVTR). Meanwhile molding temperature only affected film’s elongation (P<0.05) over the range of conditions studied. Increase in compaction pressure resulted in decreased thickness, tensile strength, elongation with increase in lightness (L*) and WVTR. Increasing the molding temperature decreased elongation. Flexible, light-yellow edible films could be produced at a processing temperature of 140oC and compaction pressure of 0.845 Mpa. The films thickness was 0.302 mm; lightness (L*) was 68.557, tensile strength was 4.091 Mpa, elongation was 37.547 % and WVTR was 0.001 mg/m2.det.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FLAKE BERBAHAN TEPUNG JAGUNG (ZEA MAYS L.), TEPUNG KACANG HIJAU (PHASEOLUS RADIATUS) DAN LABU KUNING LA3 (CUCURBITA MOSCHATA) Mukhammad Fauzi; nFN Giyarto; Triana Lindriati; Hema Paramashinta
Jurnal Penelitian Pascapanen Pertanian Vol 16, No 1 (2019): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v16n1.2019.34-46

Abstract

Flake dapat dibuat dari tepung jagung, dicampur dengan tepung kacang hijau dan labu kuning LA3. Kombinasi yang tepat antara tepung jagung, tepung kacang hijau dan labu kuning LA3 dapat menghasilkan flake dengan nilai gizi yang baik. Tujuan penelitian ini adalah untuk mengetahui karakteristik dan formulasi terbaik dalam pembuatan flake berbahan tepung jagung, tepung kacang hijau dan labu kuning LA3. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal, yaitu rasio tepung jagung, tepung kacang hijau dan labu kuning LA3 berturut-turut, (80:15:5; 70:20:10; 60:25:15; 50:30:20 dan 40:35:25), dengan tiga kali ulangan. Hasil penelitian menunjukkan bahwa proporsi tepung jagung, tepung kacang hijau dan labu kuning LA3 berpengaruh terhadap warna, tekstur, daya rehidrasi, betakaroten dan kadar air flake yang dihasilkan. Berdasarkan uji efektifitas dari penelitinan ini, proporsi flake terbaik diperoleh pada perlakuan P3 yaitu flake dengan variasi tepung jagung 60%, tepung kacang hijau 25% dan labu kuning LA3 15% dengan nilai lightness 62,38, tekstur 347,34 g/mm, daya rehidrasi 30,79%, betakaroten 1,94 mg/100g, kadar air 3,11%, kadar abu 2,4%, kadar protein 8,71%, kadar lemak 8,45%, karbohidrat 77,59%, total energi 421,25 kkal/100gram, nilai kesukaan warna 3,64 (netral hingga suka), nilai kesukaan tekstur 4,08 (suka), nilai kesukaan rasa 3,60 (netral hingga suka), nilai kesukaan aroma 3,64 (netral hingga suka) dan nilai kesukaan keseluruhan 4,20 (suka hingga sangat suka).Physicochemical and Organoleptic Characteristics of Flake Made from Corn (Zea mays L.), Mung Bean (Phaseolus radiatus) and Yellow Pumpkin LA3 (Cucurbita moschata) Flour.Flake can be made from corn flour (source of carbohydrate), mixed with mung bean flour (source of protein) and yellow pumpkin LA3 (source of vitamins). The best combination of corn flour, mung bean flour and yellow pumpkin LA3 can produce flake with good nutrition. The aim of the research was to characteristic and best ratio of flake made from corn corn flour, mung bean flour and yellow pumpkin LA3. This research was conducted using Completely Randomized Design (CRD) single factors with ratio of corn corn flour, mung bean flour and yellow pumpkin LA3 (80:15:5; 70:20:10; 60:25:15; 50:30:20 and 40:35:25), and repeated thrice each parameters. The results revealed that the proportions of corn flour, mung bean flour and yellow pumpkin LA3 influenced the color, texture, rehydration power, beta-carotene and water level of the resulting flake. Based on the effectiveness test of this research, the best flake proportion was obtained in P3 treatment that was flake with the variations of corn flour 60%, mung bean flour 25% and yellow pumpkin LA3 15%, had a lightness value of 62.38, texture of 347.34 g/mm, rehydration power of 30.79%, beta-carotene of 1.94 mg/100g, water level of 3.11%, ash content of 2.4%, protein content of 8.71%, fat content of 8.45 %, carbohydrate of 77.59%, total energy of 421.25 kcal/100gram, color preference value of 3.64 (neutral up to like), texture preference value of 4.08 (like), taste preference value of 3.60 (neutral up to like), aroma preference value of 3.64 (neutral up to like) and the whole preference value of 4.20 (like up to very like).
Penggunaan Ekstrak Kasar Polisakarida Larut Air dari Biji Buah Durian (Durio zibethinus Murr.) pada Pembuatan Saos Tomat Herlina Herlina; Triana Lindriati; Prahasbynar Prahasbynar
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (409.182 KB) | DOI: 10.22146/agritech.16597

Abstract

Tomato sauce is one of the diversification of tomato products that could increase the added value and shelf life of tomatoes. Sauce made from tomato has a high water content (94 %) resulting a watery sauce product. The purpose of this study was to determine the effect of crude extract Water Soluble Polysaccharide (WSP) from durian seeds on physical, chemical, and organoleptic as characteristics oftomato sauce. The use of crude extract WSP from durian seeds is expected to increase the viscosity of the sauce. The experimental design used in this study was a non factorial randomized complete block design with three replications. Parameters measured were viscosity, color (Hue and Chroma), total dissolved solids, pH, vitamin C, and organoleptic (panelist preferences) in addition to the effectiveness test to determine the best treatment. The results show that the tomato sauce composition significantly affect the viscosity, pH, color intensity, and total dissolved solids, while no significant effect on the angle of color and vitamin C of tomato sauce. The effectiveness test showed that the panelists preferred the P4 tomato sauce (use crude extract WSP from seeds fruit of durian 0.8 %) with fondness value  color of 2.68; aroma of 3.08; flavor of 3.48; viscosity of 3.44; overall liking of 3.56. The value of viscosity, hue, chroma, total dissolved solids, pH, vitamin C were 39.64 centipoise; 38,34°; 20.16; 35° Brix; 4.92; and 4.95 mg/g, respectively. ABSTRAKSaos tomat merupakan salah satu diversifikasi produk olahan buah tomat yang dapat meningkatkan nilai tambah dan umur simpan buah tomat. Saos yang berbahan dasar tomat, memiliki kandungan air yang tinggi (94 %) sehingga menghasilkan saos yang encer. Tujuan penelitian ini adalah untuk mengetahui pengaruh penggunaan ekstrak kasar Polisakarida Larut Air (PLA) dari biji buah durian terhadap sifat fisiko kimia dan organoleptik saos tomat. Penggunaan ekstrak kasar PLA dari biji buah durian diharapkan dapat meningkatkan viskositas saos tomat. Rancangan penelitian yang digunakan adalah rancangan acak kelompok faktor tunggal dengan tiga kali ulangan. Parameter yang diamati adalah viskositas, warna (Hue dan Chroma), total padatan terlarut, pH, kadar vitamin C, dan uji organoleptik (kesukaan panelis) yang dilanjut dengan uji efektivitas untuk menentukan perlakuan terbaik. Hasil penelitian menunjukkan bahwa komposisi saos tomat berpengaruh nyata terhadap viskositas, pH, intensitas warna, dan total padatan terlarut, tetapi tidak berpengaruh nyata terhadap sudut warna dan kadar vitamin C saos tomat. Uji efektivitas menunjukkan bahwa saos tomat yang disukai panelis adalah perlakuan P4 (penggunaan ekstrak kasar PLA dari biji buah durian sebesar 0,8 %) dengan nilai kesukaan warna sebesar 2,68; kesukaan aroma sebesar 3,08; kesukaan rasa sebesar 3,48; kesukaan kekentalan sebesar 3,44; kesukaan keseluruhan sebesar 3,56, dan nilai viskositas, hue, chroma, total padatan terlarut, pH, vitamin C berturut-turut adalah 39,64 centipoise; 38,34°; 20,16; 35° Brix; 4,92; dan 4,95 mg/g.
Karakteristik sifat Fisik Kimia dan Organoleptik Tiwul Instan Protein Tinggi Bersubtitusi Tepung Koro Pedang (Canavalia ensiformis L.) Herlina Herlina; Triana Lindriati; Nurhayati Nurhayati; Sulistyani Sulistyani; Manik Nur Hidayati; Elok Sri Utami; Siswoyo Soekarno
agriTECH Vol 41, No 4 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.44 KB) | DOI: 10.22146/agritech.44573

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh persentase subtitusi tepung koro pedang pada pembuatan tiwul instan protein tinggi terhadap karakteristik fisik, kimia dan organoleptik tiwul instan dan menentukan persentase subtitusi tepung koro pedang yang tepat sehingga dihasilkan tiwul instan yang disukai. Penelitian ini dilakukan dengan Rancangan Acak Lengkap (RAL) faktor tunggal, yaitu persentase subtitusi tepung koro pedang pada pembuatan tiwul instan dan setiap perlakuan dalam penelitian diulang 3 (tiga) kali. Data pengamatan yang didapatkan dianalisis menggunakan uji keragaman (ANOVA) taraf kepercayaan 95% (α≤0,05) dan apabila ada perbedaan yang nyata antar perlakuan (α≤0,05) dilanjutkan dengan uji beda Duncan. Data uji organoleptik dianalisis menggunakan uji chi-square (α≤0,05). Hasil penelitian ini menunjukkan, bahwa peningkatan persentase subtitusi tepung koro pedang menyebabkan peningkatan daya rehidrasi, daya kembang dan kadar protein tiwul instan protein tinggi, namun menyebabkan penurunan terhadap densitas kamba, kecerahan warna dan  kadar air tiwul instan protein tinggi yang dihasilkan. Uji organoleptik kesukaan panelis didapatkan persentase tertinggi pada perlakuan P3 (persentase subtitusi tepung koro pedang 30% ) dengan atribut memiliki daya rehidrasi 347%, densitas kamba 0,51 g/mL, daya kembang 35,14%, kecerahan warna 69,87, kadar air 6,05%, dan kadar protein 8,15%, serta persentase kesukaan warna, aroma, rasa, tekstur, dan kekenyalan berturut turut 56, 40, 62, 68, dan 64%.
Co-Authors - Herlina, - . Djumarti Afriliana, Asmak Ages Dwiga Marzelly Ahmad Nafi Ahmad Nafi Ahmad Nafi Aji Sukoco Annisafitri Ayu Anggraini Ayu Anggraini Azizah, Wafiq Budianto, Ivan Rivaldy Bustani Pakartiko Danang Yudistiro, Danang Yudistiro Diana Mahfiatus Salimah Dicki Hardi Wantoro Dicki Hardi Wantoro, Dicki Hardi Dwi Djumhariyanto Dwi Fatma Wijayanti Eka Ruriani Fadhiyah, Umrotus Shofiyatul Firda Ainia Adha Fitria Agustina Fuji Kurniawati Hari - Arbiantara Hari Arbiantara Hari Arbiantara Basuki Hari Arbiantara, Hari Hema Paramashinta Herlina . Herlina . Herlina . Herlina Herlina Herlina Herlina Herlina Herlina Herry Purnomo, Bambang Ida Bagus Suryaningrat Ike Khasanatut Daroini Inna Manikam Wahyudi Jefrinka Nelza Emania Lila Ismawati Luh Putu Ratna Sundari Lusinda Munika Sari M. Muhaimin Maghfirah Usman Mahros Darsin Manik Nur Hidayati Maria Belgis Maryanto Maryanto Masahid, Ardiyan Dwi Maulana, Aditya Bagas Mukhamad Fauzi Mukhamad Fauzi Mukhamad Komar Mukhammad Fauzi Naila, Naila Aulia Fatwa nFN Giyarto Nidya Shara Mahardika Niken Widya Palupi Noer Novijanto Novitha Herawati Nurhayati Nurhayati Nurhayati Nurhayati Oscalani, Queny Prahasbynar Prahasbynar Puspita Sari PuspitaSari . Qriyasa Etik Juwita Renny Dwi Anggraeni Rusdianto, Andrew Setiawan Sakinah Sakinah Septy Handayani Sih Yuwanti Siswoyo Soekarno SULISTIYANI SULISTIYANI Sulistyani Sulistyani Unus . Vionita, Riska Rahma Wibowo, Robertoes Koekoeh Koentjoro Yhulia Praptiningsih Zelika Gita Sari