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

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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)
Characteristics of Modified Timor White Corn Flour and its Cookies Enriched with Moringa Leaves Maria Susana Medho; Endeyani Vivitrida Mohamad
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 2 (2024): June 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i2.581-591

Abstract

Composite flour consisted of local Timor white corn and moringa leaf flours are rich in protein, crude fiber and dietary fiber but are relatively limited in use as ingredients for making cookies. This study aims to determine the characteristics of modified local Timor white corn flour and moringa leaves and their composite flour on the physico-chemical characteristics and sensory acceptance of corn cookies fortified with moringa. The research was conducted experimentally with 5 treatments on the proportion of corn flour to moringa flour, including F0 (100: 0), F1 (99:1), F3 (97:3), F5 (95:5), F7 (93:7). The results showed that the proportion of F7 composite flour have start time gelatinization 8.53 minute faster than the other formulation, and not significantly different from F3 and F5 but significantly different from F1 and F0. There was a significant decrease in the peak, final, hot paste, breakdown, and setback viscosity values, due to the fortification of moringa leaf flour. The difference in the proportion of corn and moringa leaf composite flour had no significant effect on sensory values texture, taste and smell but had a very significant effect on cookies color. The flour formulations F3, F5, and F7 produced cookies with higher protein, crude fiber and other dietary fiber values and had fulfilled the cookies requirements according to SNI 2973:2011. Keywords: Composite flour, Fortification, Pasting characteristics, Organoleptic test, Preferences.
Chemical Characteristics of Fermented Local Waxy White Corn as an Effort to Improve the Quality of Bose Corn Maria Susana Medho; Endeyani Vivitrida Mohamad
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 3 (2024): September 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i3.890-899

Abstract

Bose waxy corn is limited in storage and of low quality so that need to e improved. This research aims to test the physical and chemical properties of bose waxy corn products modified with tape yeast and to find the right chemical properties of bose waxy corn products modified with tape yeast and to find the right time and amount of tape yeast to improve the quality of bose corn products. The research was carried out experimentally with 2 factors tested, namely faktor I: tape yeast concentration (R): R1= 0.1%, R2= 0.2%, and R3= 0,3%, faktor 2: Fermentation time (F): F1= 12 H, F2 = 24 H, and F3 = 36 h. The results of the research showed that chemically the best modified bose waxy corn was treated with a tape yeast concentration of 0.1% with a fermentation time 24 h (R1F2). The moisture content of modified bose corn was obtained at 9.75%, the lowest pH was 4,5 and the highest total acid was 0.067% can give corn a whiter color and longer shelf life. The R1F2 treatment also produced the highest protein of 9.07%, soluble protein of 0.26%, amylose content of 5.78% and was not significantly different from R2F2. The ash content was higher in the R2F1 treatment, that is 0.57% and not significantly different from R2F2, namely 0.56%. Keywords: Bose corn, Fermentation, Waxy corn, Yeast tape
Co-Authors Maria Susana Medho