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Rahmayuni '

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Author-ID : 3189719

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering

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KARAKTERISTIK MUTU PATI SAGU DARI PROVINSI RIAU DENGAN PERLAKUAN HEAT MOISTURE TREATMENT (HMT) Shanti Fitriani; Evi Sribudiani; Rahmayuni '
Jurnal Sagu Vol 9, No 01 (2010)
Publisher : Universitas Riau

Sago plant (Hfetroxylon sp), is one of potential |riant producing of carbohydrate in Indonesia includingthe province of Riau. Sago starch (sago) is pith extract of sago stem. To obtain a high qualit}' of sago starchneed to do modified starches. Modified starches can be done with physical treatment, such as by heating at acertain water (Heat Moisture Tk^eatment/HMT). This study aims to determine the quality and the pastingprofile of sago with and without HMT from Inderagiri Hilir district and Bengkalis, Riau province. Thisresearch was used Completely Randomized Design (RAL), which consisting 4 treatments, each treatmentperformed three repetitions and obuined 12 units experiment. The treatments were: Bengkalis Non HMTtreatment (BN), non-treatment of HMT Inderi^iri HiHr (IN), Bengkalis with HMT treatment (BP), IndragiriHilir with HMT treatment (IF). Chemical analysis carried out on the moisture content, ash content, pHmeasurements, and starch pasting profile. The results showed that HMT affect the moisture content, ashcontent and crude fiber content of sago, and do not affect the pH as well as pasting profiles of sago.

PEMBUATAN BERAS TIRUAN DARI PATI SAGU HMT (HEAT MOISTURE TREATMENT) DENGAN PENAMBAHAN TEPUNG KACANG HIJAU (Vigna radiata) Shanti Fitriani; Rahmayuni '; Indra Eka Putra
Jurnal Sagu Vol 10, No 02 (2011)
Publisher : Universitas Riau

Natural sago starch in general still have weaknesses that have a high gelatinizationproperties. At the time of ripening of natural sago starch had gelatinization so sticky duringcooking. HMT treatment (Heat Moisture Treatment) aims to reduce the level of sago starchgelatinization during cooking, so it is not sticky when cooked. Green beans are rich in proteinand â-carotene was added to support the value of artificial nutrition in rice. This study aims todetermine the value of some quality parameters of artificial rice of HMT sago starch with theaddition of green beans flour. Research experiments were conducted using CompletelyRandomized Design (CRD). The measuring parameters are: rice moisture content, ash content,starch content, amylose content and protein content, also organoleptic assessment include thecolor, flavor, aroma, texture and overall acceptance. Result showed there is significant effect onash content, starch content, amylase content, protein content and organoleptic assessment oncolor. But there is no significant effect on moisture content and organoleptic assessment onaroma, flavor, texture, and overall acceptance.Key words: sago, Heat Moisture Treatment, artificial rice, green beans.

ADDITION OF HONEY AND TIME FERMENTATION ON THE QUALITY OF RED BEAN FERMENTED MILK (Phaseolus vulgaris L.) Rahmayuni '; Faizah Hamzah; Fifin Nofiyana
Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Universitas Riau

This research is to analyse influence of addition of honey and time fermentation on the quality of red beanfermented milk. A Complete Random Design with two factors and three replications was applied in this research.The first factor was addition of honey 5%, 10% and 15% and the second factor was time fermentation of 8 hour,10 hour and 12 hour. Data were analyzed using Analysis of Varian (ANOVA) and continued by using Duncan’sNew Multiple Range Test (DNMRT) the level 5%. The result show that the addition of honey and time fermentationhad no significant interaction. Addition of honey and time fermentation significantly effects the pH and total acidtitration, but had no significant effect on the organoleptic parameters.Key words: red bean, honey, time fermentatin, milk fermentation

SUBSTITUSI TEPUNG TERIGU DENGAN PATI SAGU DALAM PROSES PEMBUATAN CAKE Rahmayuni '; Usman Pato; Vonny Setiaries Johan; M. Atep Solihin
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Universitas Riau

The purpose of this study were to determine the effect of substitution of wheat flour with sagostarch on the quality of cake and to obtain the best formulation of making cake. Completelyrandomized design (CRD) was use in this study, which consists of five treatments, each treatmentperformed three replications to obtain 15 units of the experiment. The treatments used were: ST1:wheat flour 80 % and sago starch 20%, ST2: wheat flour 60% and sago starch 40%, ST3: wheat flour40% and sago starch 80%, ST4: wheat flour 20% and sago starch 80%, ST5: wheat flour 0% sagostarch 100%. The results showed that the variation of substitution of wheat flour with sago starchsignificant affected the levels of protein, carbohydrates, aroma, color, flavor, texture, and overallassesment, but did not significant influence the levels of water. The best treatment was ST1 (wheatflour substituted with 20% sago starch) with moisture content of 14.61%, protein 9.01%,carbohydrate 12.76% and evaluating the overall sensory evaluation was liked by panelist.

ADDITION OF COCONUT SUGAR AND TIME OF FERMENTATION ON QUALITY OF RED BEANS MILK FERMENTED (Phaseolus vulgaris L. Noviar Harun; Rahmayuni '; Yucha Eklesia Sitepu
Jurnal Sagu Vol 12, No 2 (2013)
Publisher : Universitas Riau

The aim of the research was to determine the effect of coconut sugar, time length of fermentations and theirinteraction on the qualities of the red beans (Phaseolus vulgaris L.) fermented milk. The design of theexperiment was faktorial 3x3 and arranged by the Randomized Complete Design (RCD) with threereplications. The first faktor was coconut sugar content (3, 6 and 9)%. The second factor was times of thefermentation (16, 18 and 20) hours. The result showed the adding of coconut sugar content and time lengthof fermentations affected on pH and total titrated acid. The interaction between coconut sugar content andtime length of fermentations was not affected to pH, total titrated acid, total lactid acid bacteria and proteincontent. It was concluded that the best quality of red beans (Phaseolus vulgaris L.) fermented milk was onthe 9% of coconut sugar content and 16 hours fermentation (G3T1).Key words: coconut sugar concentration, fermentation duration, red beans and milk fermented.

Co-Authors Arsi Wisti Elisa Apridani Elsaputra ' Emilia Hasibuan Evi Sribudiani Faizah Hamzah Fifin Nofiyana Indra Eka Putra M. Atep Solihin Mukhti Ramadhan Noven Rae Pangga Noviar Harun Raswen Efendi Rossi, Evy Shanti Fitriani Suwito ' USMAN PATO Vonny Setiaries Johan Yucha Eklesia Sitepu Yusmarini Yusmarini

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