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All Journal Jurnal Natur Indonesia Jurnal Teknologi Pangan dan Gizi Indonesian Food Science and TechnologyJournal AGRITEKNO, Jurnal Teknologi Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Yustinus Marsono
Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT

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Karakteristik Fisik dan Fungsional Pati Keladi (Xanthosoma sagittifolium) dari Beberapa Lokasi di Maluku Lopulalan, Cynthia G C; Marseno, Djagal W; Marsono, Yustinus; Pranoto, Yudi
AGRITEKNO: Jurnal Teknologi Pertanian Vol 10 No 1 (2021): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2021.10.1.17

Abstract

This study aimed to characterize the physical and functional properties of cocoyam starch from several locations in Maluku. The use of starch in the processed food and non-food industries will be determined by its various characteristics depending on the starch source. It is expected from this research that data can be used to assess the potential of cocoyam starch in its use in the food and non-food industries. Cocoyam tubers from Maluku, i.e. Buru Island, Saparua Island, and Saumlaki Island were used as samples in this research.. The wet extraction method was used to produce cocoyam starch in this research. Physical properties such as tuber length and diameter, tuber skin color, yield were analyzed. Swelling power and solubility, water holding capacity (WHC), paste clarity, pH and color were among functional properties observed. The results showed that the length of cocoyam tubers from the three sample locations was in the range of 8.75-36 cm with a diameter of 8-22 cm. The skin color of the tubers was found to be blackish-brown, and the color of the tubers is white with a starch yield of 12-16%. Based on the statistical analysis results, starch's functional properties like swelling power, solubility, WHC, paste clarity, pH, and color for the three starches were not significantly different from one another. This shows that differences in growing locations within an archipelago did not affect cocoyam starch's functional properties. Keywords: Cocoyam starch, functional property, location, physical property ABSTRAK Tujuan dari penelitian adalah mengkarakterisasi sifat fisik dan fungsional pati keladi yang berasal dari beberapa lokasi di Maluku. Karakteristik yang berbeda berdasarkan sumber pati akan menentukan kesesuaian pemanfaatannya dalam industri pangan olahan maupun non pangan. Diharapkan dari penelitian ini adalah diperoleh data yang dapat digunakan untuk mengkaji potensi pati keladi dalam penggunaanya di industri pangan maupun non pangan. umbi keladi yang digunakan sebagai sampel dalam penelitian ini berasal dari dari lokasi di Maluku yaitu umbi keladi asal pulau Buru, pulau Saparua dan pulau Saumlaki. Metode ekstraksi yang di gunakan dalam penelitian ini untuk menghasilkan pati keladi adalah metode ekstraksi basah. Parameter yang dianalisis meliputi sifat fisik yaitu panjang dan diameter umbi, warna kulit umbi, rendemen; serta sifat fungsional yaitu swelling power dan sollubility, water holding capacity (WHC), kejernihan pasta, pH, warna. Hasil yang diperoleh adalah panjang umbi keladi dari tiga lokasi sampel adalah 8,75-36 cm dengan diameter 8-22 cm. Warna kulit umbi coklat kehitaman dan warna umbi putih serta rendemen pati 12-16%. Berdasarkan hasil analisis statistik, sifat fungsional pati yaitu swelling power, sollubilty, WHC, kejernihan pasta, pH dan warna untuk ketiga pati tidak berbeda nyata satu dengan lainnya. Hal ini menunjukkan bahwa perbedaan lokasi tumbuh dalam satu kepulauan tidak mempengaruhi karakteristik fungsional pati keladi yang diteliti. Kata kunci: Pati keladi, lokasi, sifat fisik, sifat fungsional
FiberCreme Addition in Rice Increases the Dietary Fiber, Resistant Starch and Decreases Glycemic Index Fibri, Dwi Larasatie Nur; Marsono, Yustinus
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.31589

Abstract

A study on the addition of FiberCreme in cooking of rice has been conducted. The aim was to evaluate the effect of adding FiberCreme when cooking rice on chemical composition, dietary fiber and resistant starch of cooked rice as well as the glycemic index of rice with FiberCreme added. FiberCreme is a non-dairy creamer composed of coconut oil as the source of fat and dietary fiber as source of carbohydrate substituting sucrose in the traditional creamer. FiberCreme with different fiber sources were used including isomalto oligosaccharides (FC01), inulin (FC05) and isomaltodextrin (FC14). The FiberCreme added was 12% of weight of the rice grain.  The addition of FiberCreme in cooked rice increase the total fat content from 0.33% (control rice) to 3.17%-3.33% (FiberCreme rice) but decrease the total carbohydrates content to 89.18%-89.43%, the total dietary fiber increase by 5.18%, 2.76% dan 4.5% in FC01, FC05 and FC14, respectively, and the resistant starch increase from 3.40% (control rice) to 5.11% (FC01 rice), 5.21% (FC05 rice) and 4.92% (FC14 rice), respectively. In human studies, it showed that addition of FiberCreme decrease the Glycemic Index (GI) of FiberCreme added cooked rice to 73.8 (FC01 rice), 70.7 (FC05 rice) and 76.5(FC14 rice) compared to 79.8 (control rice).
Sensory properties of gluten-free cookies high in dietary fiber Fibri, Dwi Larasatie Nur; Sunarti; Marsono, Yustinus; Murdiati, Agnes; Putro, Andika Wicaksono; Putri, Rhaesfaty Galih
jurnal1 VOLUME 7 ISSUE 2, DECEMBER 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i2.1252

Abstract

People with degenerative diseases require dietary and nutrient restrictions, necessitating the development of functional food products. This study aimed to develop gluten-free, high-fiber cookies using FiberCreme™, a commercial creamer containing oligosaccharides, as a substitute for coconut milk. Seventy-four non-trained panelists at the Sensory Laboratory of Universitas Gadjah Mada assessed the cookies using a 9-point Likert scale for attributes such as color, flavor, texture, and overall acceptance. The evaluation followed a randomized design. Sensory evaluation gave results that the level of chalky mouth coating and color uniformity of FiberCreme cookies and commercial cookies were not significantly different. Color, cheesy flavor, savory flavor, sweetness, hardness, and speed of melting in the mouth were not significantly different between FiberCreme and coconut milk cookies. Coconut milk products dominate in the attributes of density and color consistency, commercial items dominate in the attributes of melting speed and cheesy flavor, and FiberCreme cookies do not appear to dominate in any way but give close characteristics both with commercial and coconut milk cookies. Overall acceptance from the most liked were Commercial, FiberCreme and Coconut cookies respectively. These findings provide insights for the food industry in developing high-fiber functional cookies using FiberCreme™, potentially benefiting those with dietary restrictions.  
Co-Authors Agnes Murdiati Anita Maya Sutedja Chandra, Lily Djagal W Marseno Endang Sutriswati Rahayu Fibri, Dwi Larasatie Nur Halim, Florentin Yunita Indrati, Retno Loekito, Okky Purnama Lopulalan, Cynthia G C Prima Retno Wikandari Putri, Rhaesfaty Galih Putro, Andika Wicaksono Setiawati, Hany Siswanto, Vesta Sri Naruki Srianta, Ignatius Sunarti Suparmo Suparmo, Suparmo Suprijono, Maria Matoetina Tyas Utami Yudi Pranoto Yusmarini Yusmarini