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All Journal Partner Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Maria Susana Medho
Politeknik Pertanian Negeri Kupang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Environmental Science Immunology & microbiology Social Sciences Veterinary

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SIFAT KIMIA TEPUNG JAGUNG LOKAL PUTIH TIMOR TERMODIFIKASI MELALUI FERMENTASI BAKTERI Lactobacillus casei Maria Susana Medho; Abdul Kadir Djaelani; Bachtaruddin Badewi
Partner Vol 23, No 2 (2018): Edisi November
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v23i2.321

Abstract

The characteristics of flour much determine the quality of food products. Maize starch has several limitations to be developed into food products. Hence, to expand its use in food production, the starch needs to be modified. Modification of the starch can be done through the fermentation process. This modification is expected to change its physico-chemical aspects and functional properties. Some lactic acid bacteria (including L. bulgaricus and L.casei) are capable of degrading the corn cell wall,resulting in the starch granules to come out of the cell which eases the grinding process. L. bulgaricus and L. casei also can degrade starch contained in the growth medium into simple sugars, degrade proteins, and peptides into amino acids (Ganzle et al., 2008). The modified maize starch is also expected to be a proper substitution of regular flour in food products. The purpose of the research is to examine the quality of the modified starch through fermentation. The results showed that thefermentation time and concentration of bacteria dramatically affect the physical results where fermented corn was whiter and slightly acidic and chemically decreased the pH of corn flour to 4.5 and was relatively stable at 48 hours fermentation with a concentration of 4% and 6 %. The bestmodified chemical properties of local white corn are 36 hours fermentation with a concentration of 2% lactobacillus casei with a total protein value of 8.7%.
POLA PRODUKSI BAWANG MERAH DI DESA SUMLILI KECAMATAN KUPANG BARAT: PENDEKATAN ANALISIS HIERARKI PROSES Endeyani Vivitrida Mohamad; Maria Susana Medho
Partner Vol 26, No 1 (2021): EDISI JULI 2021
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v26i1.485

Abstract

This research was conducted in May - June 2020. The aim research are; knowing pattern shallot production. The results showed; the monoculture production pattern of shallots was in two growing seasons (MT). MT I in March-May and MT II in June-August. The average production is 12.5 tonnes/ha, the potential shrinkage is 10% small and damaged tubers. Intensive cultivation technology uses tractors, suction water for irrigation, routine anorganic fertilization, chemical and mechanical disease control. Production costs Rp.506,500, cost goods sold Rp. 2,850/kg. The average selling price MT I Rp. 20,000/kg and MT II 10,000/kg. Number unsold products and damaged without treatment 20%. The results of analytical hierarchy process showed the decision to apply processing technology to increase added value needs to consider the marketing and selling price product, then determine number production and processing fried onions is highest priority. Key Words:  Pattern of shallot production, analytical hierarchy process (AHP)
PENERIMAAN SENSORI ROTI JAGUNG YANG DIFORTIFIKASI TEPUNG DAUN KELOR (Moringa oleifera) Maria susana Medho; Endeyani V. Mohamad
Partner Vol 26, No 1 (2021): EDISI JULI 2021
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v26i1.487

Abstract

This study aims at evaluating the level of preference for Moringa cornbread. The research was conducted with variations in the concentration of Moringa leaf flour (KK): KK1 = 1%; KK2 = 3%; KK3 = 5%; KK4 = 7%. The parameters analyzed included the level of preference for color, texture, taste, aroma. The results showed that the hedonic value of color, texture, taste, and aroma was highest in 5% Moringa leaf flour and was not significantly different from the addition of 3% Moringa leaf flour, meaning that the panelists liked the bright green color, soft texture, sweet and not bitter taste with a little unpleasant aroma The lowest hedonic value was the addition of 7% Moringa leaf flour, which means that the panelist didn’t like dark green, the texture was rather hard, rough, inelastic, bitter taste and a dry impression wrinkled in the mouth and smelled unpleasant.  Key Words:  Reception, Sensoric, Bread, Corn, Moringa
PENGARUH BLANCHING TERHADAP PERUBAHAN NILAI NUTRISI MIKRO TEPUNG DAUN KELOR (Moringa oleifera) Maria susana Medho; Endeyani V. Muhamad
Partner Vol 24, No 2 (2019): Edisi November 2019
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v24i2.363

Abstract

This research has been conducted in the Laboratory of Food Technology at the State Agricultural Polytechnic of Kupang, in March to September 2019. The purpose of this study is to examine the effect of blanching time on changes in the nutritional value of moringa leaf micronutrients. This study was designed using a Completely Randomized Design (CRD) with one factorial, namely the length of time Blanshing (B): B0 = without blanching; B1 = blanching 3 minutes; B2 = blanching 5 minutes and B3 = blanching 7 minutes. Each treatment was repeated 4 times to obtain 16 experimental units. Variables observed included Micro nutrients namely Vitamin C, Beta Carotene and Vitamin B2 Riboflavin and analyzed using HPLC. The results showed that blanching time greatly affected the decrease in micronutrients such as beta carotene, vitamin B2 and vitamin C. Vitamins C and  B2, beta carotene, of moringa leaf flour decreased with increasing blanching time. Vitamins C in moringa leaf flour without blanching is 94.98 mg / 100 g decreases after blanching 3 minutes to 33.63 mg / 100 g, and on blanching 5 minutes it becomes 9.64 g / 100 g and on blanching 7 minutes becomes 3 , 44 mg / 100 g. Vitamins B2 (riboflavin) Moringa leaf flour without blanching by 15.29 mg / 100 g decreases after blanching 3 minutes to 13.07 mg / 100 g, and on blanching 5 minutes becomes 13.49 mg / 100 g and on blanching 7 minutes to 8.68 mg / 100 g. Beta caroteness of Moringa leaf flour without blanching was 303.68 mg / kg decreased after blanching 3 minutes to 300.58 mg / kg, and on blanching 5 minutes it became 299.33 g / kg and in blanching 7 minutes it became 234.65 mg / kg. Moringa leaf flour without blanshing gives more smell of raw and not preferred when used as a fortifying material. The best time for blanching moringa leaves is 3 minutes because it can reduce smell of raw moringa and less decrease the value of micro-nutrients.
IDENTIFIKASI POTENSI PENGEMBANGAN DAN TAMPILAN FISIK KIMIA RUMPUT LAUT DI BEBERAPA WILAYAH PERAIRAN NTT Maria Susana Medho; Endeyani V. Muhamad
Partner Vol 22, No 2 (2017): Edisi November
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v22i2.244

Abstract

The aim of the research is to identify sea weed potential development,  sea weed for carragenan,  and sea weed post harvest handling in several coastal area in East Nusa Tenggara that is Alor, Sumba, Sabu, and Kupang. The research have done in two stage. The first stage is identify potential developmen and the kind of seaweed, time of harvest, and post harvest handling. The second stage is extraction to indentify functional structure seaweed that is classified in kappa carragenan or iota carragenan. Result of the research show that seaweed that is cultivated at Alor and Tablolong Kupang coastal  classified Estriatum Sakul. This seaweed   have clump with short branch, relatively small  thallus diameter and cylindris, green colour and slick surface.The harvesting time of this seaweed aproximately 45 - 60 days. Seaweed from coastal Sabu and Sumba classified  as Eucheuma cottonii  with relatively long branch and cylindris talus. Seaweed from Sabu have  red green colour and from Sumba have green yellow. The harvesting time of  seaweed from Sabu and Sumba  approximately 30 - 60 days. The other seaweed from Tablolong Kupang classified  Eucheuma cottonii with different colour that is red . This seaweed have big and long talus. All of the seaweed from this several coastal area have carragenan functional structure is kappa or iota carrageenan. the most high rendemen carragenan  is Estriatum Sakul from Alor with 47,5 %, followed by Eucheuma cottonii 41,5 %from Tablolong Kupang and Estriatum Sakul 35,41 % Key Words: Identification, Seaweed, Carragenan
PERBEDAAN PENAMBAHAN BAHAN PENUNJANG COOKIES PADA METODE CREAMING TERHADAP PENERIMAAN SENSORIK COOKIES TEPUNG KOMPOSIT JAGUNG PUTIH LOKAL TIMOR DAN DAUN KELOR (Moringa oleifera) Maria Susana Medho; Endeyani V. Muhammad; Maria Klara Salli
Partner Vol 27, No 1 (2022): Edisi Juli 2022
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v27i1.565

Abstract

This study aims to evaluate the effect of different supporting ingredients on the creaming method in making cookies on the panelists sensory acceptance. The different variations of material, that P1 = all ingredients with VCO as a substitute for butter, and without egg; P2 = all ingredients with eggs and VCO ; P3 = all ingredients with butter and eggs; P4 = all ingredients with butter and without eggs. Parameters of sensory reception that the level of preference for color, texture, taste, smell. The results showed that the highest value was in P1 and P4 with a preference for color 4.00 and 3.59, texture 4.12 and 4.18, taste 4.47 and 3.59, smell 3.94 and 3.47. Treatment of P4 has fulfilled of the standard physical test criteria of cookies, that is specific smell of cookies, sweet taste, specific color based on the added coloring agent, crunchy texture and not easy to crumble.Key Words:  Acceptance, sensory, cookies, composit flour 
Co-Authors Abdul Kadir Djaelani Bachtaruddin Badewi Endeyani V. Mohamad Endeyani V. Muhamad Endeyani V. Muhamad Endeyani V. Muhammad Endeyani Vivitrida Mohamad Maria Klara Salli