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Medikasari Medikasari
Dosen Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering

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PRODUKSI TEPUNG UBI KAYU BERPROTEIN: KAJIAN PEMANFAATAN TEPUNG KACANG BENGUK SEBAGAI SUMBER NITROGEN RAGI TEMPE Marniza, Marniza; Medikasari, Medikasari; Nurlaili, Nurlaili
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (64.063 KB) | DOI: 10.23960/jtihp.v16i1.73 - 81

Abstract

Cassava roots  have low protein content and short storage life. Fermentation of cassava using tempeh innoculum is one way to increase the protein content of cassava.  Cassava has low protein content therefore it  needs to add nitrogen for ragi tempeh  to grow. Velvet bean could be used to enrich  nitrogen source for the growth of tempeh mold in cassava fermentation. The objectives of this research was to determine the influence of addition of velvet bean flour iton cassava fermentation using ragi tempeh which  will increase protein content  of the cassava and meet  SNI standard.  The experimental design used was a Completely Group Randomized Design, single factor with six concentration level : 0%;  6%;  8%;  10%;  12%;  14% with three replications. Data was evaluated using Bartlett test, Tukey test and BNT 5%.  The high protein content 11,51%  was obtained from the addition of  velvet bean flour at concentration  of 12%. The mousture and HCN content in all treatments have meet the  SNI 01-2997-1992  standard for cassava flour, but not for  minerals and starch contents.
SIFAT AMILOGRAFI PASTA PATI SUKUN TERMODIFIKASI MENGGUNAKAN SODIUM TRIPOLIFOSFAT Medikasari, Medikasari; Nurdjanah, Siti; Yuliana, Neti; Lintang C S, Naomi
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (219.981 KB) | DOI: 10.23960/jtihp.v14i2.173 - 177

Abstract

Breadfruit (Artocarpus communis) could be used as  food  subtitute which currently is quite popular . Breadfruit is generally consumed as snack food  in the form of boiled or fried chips. One effort to widen utilization of breadfruit as a source of food, it can be processed into natural starch as well as modified starch. The objective of this research was to observe the pasting properties of the modified breadfruit starch treated withd fifferent concentration of sodium tripolyphosphate The experiment consisted of four levels of STPP concentrations : control, 1%, 3% and 5% starch (db).  All tsamples were replicated three times Keywords: breadfruit, sodium tripolyphosphate, pasting properties.
Co-Authors Marniza Marniza Naomi Lintang C S Neti Yuliana Nurlaili Nurlaili Siti Nurdjanah