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All Journal MEDIA KONSERVASI Jurnal AGROTEKNOLOGI Agrointek Jurnal Teknologi Pangan Jurnal Ilmiah Kedokteran Wijaya Kusuma RABIT: Jurnal Teknologi dan Sistem Informasi Univrab Analitika : Jurnal Magister Psikologi UMA Jurnal Penelitian Pendidikan IPA (JPPIPA) BAREKENG: Jurnal Ilmu Matematika dan Terapan IJEBD (International Journal Of Entrepreneurship And Business Development) Dinamisia: Jurnal Pengabdian Kepada Masyarakat JurTI (JURNAL TEKNOLOGI INFORMASI) Psychopolytan (Jurnal Psikologi) Jurnal Ilmu Perilaku Management Studies and Entrepreneurship Journal (MSEJ) JIIP (Jurnal Ilmiah Ilmu Pendidikan) Jurnal Pengabdian kepada Masyarakat Nusantara Humanism : Jurnal Pengabdian Masyarakat Psikobuletin: Buletin Ilmiah Psikologi Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Jurnal Pengabdian Masyarakat Indonesia Fruitset Sains : Jurnal Pertanian Agroteknologi NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Jurnal Andalas: Rekayasa dan Penerapan Teknologi Kegiatan Positif : Jurnal Hasil Karya Pengabdian Masyarakat ISCO Jurnal Pengabdian Masyarakat Liberosis: Jurnal Psikologi dan Bimbingan Konseling Policy Brief Pertanian, Kelautan, dan Biosains Tropika JGSD : Jurnal Guru Sekolah Dasar Botani: Publikasi Ilmu Tanaman dan Agribisnis
Tri Rahayuningsih
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Transportation Veterinary Other

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Journal : Jurnal AGROTEKNOLOGI

 1 
PROPORSI MOCAF DAN TEPUNG LARUT DENGAN PENAMBAHAN MALTODEKSTRIN PADA PENGOLAHAN COOKIES Indra Agustanugraha Pramadi; Fungki Sri Rejeki; Tri Rahayuningsih; Endang Retno Wedowati
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (656.433 KB) | DOI: 10.19184/j-agt.v13i02.14105

Abstract

Cookies is snacks made from wheat flour. Wheat flour contains gluten which cannot be consumed by people with celiac diseases and autism. MOCAF is a modification of cassava flour that changes functional properties and can be used to substitute wheat flour. The use of MOCAF produces cookies that are hard-textured, so it is necessary to add arrowroot flour. Arrowroot flour was chosen because it contains low calories and non-gluten. Maltodextrin was used as maker crispy and binder ingredients. The research aimed were to determine the effect of MOCAF and arrowroot flour proportion and maltodextrin addition to the cookies characteristics, and determine the best alternative cookies processing. This research used factorial randomized block design with two factors. First factor was MOCAF and arrowroot flour proportion (T) with three levels (T1=100%:0%, T2=95%:5%, T3=90%:10%) and second factor was maltodextrin concentration (M) with three levels (M1=2%, M2=4%, M3=6%). Parameters research were proximate analysis, calories, yield, ability to swell, and organoleptic properties. The alternative selection used Expectation Value method. The results showed that there were no interactions between treatments on all research parameters, T treatment was significantly different on all organoleptic parameters, M treatment was significantly different on yield, fat and carbohydrate content, organoleptic properties, and the chosen treatment was T2M3 with expectation value was 8.21. Keywords: arrowroot flour, maltodextrin, MOCAF, non-gluten cookies
KARAKTERISASI GULA CAIR BATANG SORGUM (Sorgum sp.) Endang Noerhartati; Tri Rahayuningsih
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (189.363 KB)

Abstract

The research aims to obtain the characteristics of sap and liquid sugar stem sorghum, using a randomized block design (RAK) 1 factors, raw materials (P), P1: white stem (KD4) height of 300 m; P2: red stem (Sorghum bicolor) 600 m , P3: red stem (Sorghum bicolor) 900 m. Extraction method refers to the results of research Noerhartati (2012), the best extraction K1P1 (use of lime 1000 ppm: flocculant 1000 ppm). Observations sap and liquid sugars were yield, pH, viscosity, color and turbidity visually and using tools Tintometer Model E, organoleptic parameters of taste, aroma, color, and viscosity, as well as components of liquid sugar. Analysis of data were observation of color, turbidity, and sugar components using descriptive analysis, yield, pH and brix using analysis of variance test followed duncan 5%; organoleptic tests using Friedman test. The results of characteristics of sap and liquid sugar (1) P1, Sap: yield=40%, baggase=59,5%, brix=11,30, pH=4,7; liquid sugar: 60% flavor and aroma score of 5 (most like), 40% color and viscosity score of 4 (like); yield=43,4%, blotong=11,5%, brix=68,30, pH=6,8, the component sugars: glucose=32.125 ppm, fructose=147.541 ppm , sucrose=153.459 ppm, (2) P2: sap= 40,7%, baggase= 59,6%, brix = 14,30, pH=5,1 ; Liquid sugar: the taste and aroma 60% score 5, color and viscosity 40% score 4; yield=44,6%, blotong=11,7%, brix=67,70, pH=6,9 , glucose=31.075 ppm, fructose=290.398 ppm, sucrose=302.455 ppm, (3) P3: sap=40%, baggase=59,5%, brix=14,70, pH=5,1; sugar Liquid: 60% flavor and aroma score of 5, 58,8% color and 40% viscosity score of 4; yield=46,5%, blotong=11,2%, brix=69,30, pH=6,9, glucose=26.200 ppm, fructose=393.443 ppm, sucrose=413.504 ppm.Keywords: characterization, extraction, liquid sugar, sap, stem sorghum
Co-Authors - Andasuryani Abdul Halim Achwan, Muhammad Agus Suryanto Agus Suryanto Agustin, Nadilah Akbar, Fijay Amatul Firdausa Nasa ANIP FEBTRIKO Anip Febtriko Anip Febtriko, Anip Anip, Anip Febtriko Armen Danur Arzyana Sunkar Ayu Fitriyah Ayuba Olaniyi Jibril Azizah, Lania Nur Basuki Widodo Chairul Imron, Chairul Cikita Aidha Putri Dendy Eta Mirlana Dieky Adzkiya Diny Amenike Dwi Puspasari Dyah Erlina Sulistyaningrum Dyah Erlina Sulistyaningrum Egha Febrianingsih Emrinaldi Nur DP Endang Koestati Sri Harini Muntasib Endang Nur Hartati Endang Retno W Endang Retno Wedowati Eva Rachmawati Fahmy, Rahmi Fanani, Muhamad Fiko Aditya Saputra Firman Aziz Bagus Ariyanto Fitria Rahmi Fungki Sri Rejeki Fungki Sri Rejeki Fungki Sri Rejeki Guslendra Guslendra Harini, EKS Hasri Awal Haznaz Dhiya Ulhaq Z.N. Helyuza Ridwan Hikmah, Ziyadatul Indra Agustanugraha Pramadi Iriantini, Dwi Bhakti Izzanil Hidayati Jadid, Anwarul Kurnia AR, Harlan Laila Isrona lala septiyani sembiring, lala septiyani Liliyana Sari Luciana Luthan Mafaza Mafaza Marina Revitriani Marina Revitriani Masfufatun Masfufatun Meifal Rusli Meri Susanti Mohammad Achwan Muharijanto, Rijono Eko Mujianto Muthiah, Jadda Nabihah, Qurrotu Aini Nelia Afriyeni Nike Vinda Feriyani Nila Anggreiny Nooryanto, Fista Herry Noviardi, Refli Novita Indrawati Nur Kumala Indahsari, Nur Kumala Nur ‘Azah Nurmawati, Anita Pamela, Eirene Juwita Ningtyas Rahardiantoro, Ryan Rahayu, Wiji Ramadhan, Galang Rani Armalita Resti Meilani Rettagung Diana Ria Fajar Nurhastuti Rinekso Soekmadi Rini Sovia Romdhoni, Aldi Noor Ridho Rozi Sastra Purna Salsabila, Syifa Khansa Septi Mayang Sarry Shierly Luthfia Shalsa Siska Oktari Sunarso Sunarso Suryadi Suryadi Suryadi Sylvia Dewiriza Tri Andayani Yantri Maputra Yoga Yuniadi Yosea Kurnianto Yuwono, Amrih