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All Journal Partner Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Endeyani V. 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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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
JUMLAH TOTAL BAKTERI ASAM LAKTAT DAN pH PAKAN CAIR BERBAHAN BIJI ASAM UTUH PADA LAMA FERMENTASI BERBEDA Redempta Wea; Bernadete Barek Koten; 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.v26i1.495

Abstract

The aims of this research were to determine pH and the total number of lactic acid bacteria from fermented liquid tamarind seed feed. The research materials were tamarind seeds, bran, yellow corn, soybean meal, meat and bone meal, and water. The treatments were: R0: Liquid feed fermentation time (LFFT) of 0 days; R1: LFFT of 7 days; R2: LFFT 14 days; R3: LFFT 21 days; and R4: LFFT 28 days. Research variables: total number of lactic acid bacteria and pH. The results showed that the total number of lactic acid bacteria increased from 0 (fermentation time 0 days) to 5.59 x 104 CFU / ml (fermentattion time 14 days) and the pH decreased from 5.76 ± 0.11 to 3.76 ± 0.05. It was concluded that fermentation time of up to 14 days causes in the total number of lactic acid bacteria and a decrease in pH. Key Words:  Pig feed, nutrient, waste, fermentation.
Physico-Chemical Properties of Corn Bread Fortified with Moringa Leaves (Moringa oleifera) Flour Maria Susana Medho; Endeyani V. Mohamad
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 11, No 1 (2022): March
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v11i1.79-89

Abstract

This study aimed to examine the effect of Moringa leaf flour concentration on the physical and chemical properties and level of preference of Moringa corn bread. The study was conducted with variations of Moringa leaf flour concentration (TK): TK1 = 1%; TK2 = 3%; TK3 = 5%; TK4 = 7%. Parameters to be analyzed included physical properties, namely bread volume, specific volume of bread and bread elasticity. Chemical properties included water content, protein, vitamin C, β-karoten. The results showed that the highest macro- and micronutrient values in the addition of 7% Moringa leaf flour was inversely proportional to the physical properties of the bread, namely a decrease in the specific volume and elasticity of Moringa cornbread which resulted in a decrease in panelists' acceptance of Moringa cornbread products. TK3 was the best with protein value of 7.27 mg/100g, vitamin C 60.0 mg/100g, β-karoten 13909.99 µg/100g, specific volume of bread 3.71 cm3/g and bread elasticity. 75.14% and the highest sensory acceptance of moringa cornbread. Keyword: Physical, Chemical, Bread, Corn, Moringa
Co-Authors Bernadete Barek Koten Maria Susana Medho Redempta Wea