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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Penelitian Pascapanen Pertanian
B.A. Susila Santosa
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Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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PENGEMBANGAN PRODUK MI INSTAN DARI TEPUNG HOTONG (Setaria italica Beauv.) DAN PENDUGAAN UMUR SIMPANNYA DENGAN METODE AKSELERASI [Development of Instant Noodle Made from Foxtail Millet (Setaria italica Beauv.) Flour and Prediction of Its Shelf Life u Sugiyono .; Sarwo E. Wibowo; Sam Herodian; Sri Widowati; B.A. Susila Santosa
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 1 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The objective of this research was to develop instant noodle products made from foxtail millet flour and to predict their shelf life using acceleration method.  The instant noodle was produced using 30, 35, 40% water, and steaming process for 10, 15, 20 minutes. The best noodle product was achieved with 30% water addition and 10 minutes steaming. The noodle contained 2.33% moisture, 1.86% ash,  9.83% protein, 14.66% fat, and 71.33% carbohydrate. The product had 70.47Hue value, 68.64 whiteness (L), 1641.33 gramforce hardness, 473.43 gramforce stickiness, 160.02% water absorption, 19.38% cooking loss, and 6.5 minutes  rehydration time.  Prediction of the product shelf life using the acceleration method showed that the noodle product had a shelf life of 99.86 days based on its rancidity.
Penurunan Indeks Glikemik berbagai Varietas Beras Melalui Proses Pratanak Sri Widowati; B.A. Susila Santosa; Made Astawan; nFN Akhyar
Jurnal Penelitian Pascapanen Pertanian Vol 6, No 1 (2009): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v6n1.2009.1-9

Abstract

Prevalensi penyakit degeneratif seperti diabetes melitus (DM) terjadi akibat perubahan gaya hidup masyarakat. Saat ini, jumlah penderita DM di Indonesia sekitar 14 juta jiwa. Diet pangan ber-indeks glikemik (IG) rendah akan membantu dalam  pencegahan primer dan pengendalian DM. Penelitian ini bertujuan untuk mengevaluasi penurunan IG beras dan perubahan mutu gizinya akibat proses pratanak. Prinsip proses pratanak yaitu perendaman gabah di dalam air (60ºC, 4 jam), pengukusan (20 menit), pengeringan I (100ºC, k.a. 18-20%) dan pengeringan II (60ºC, k.a. ≤ 12%). Hasil penelitian menunjukkan proses pratanak dapat meningkatkan kadar amilosa (15,44-26,32% menjadi 19,35-27,23%) dan serat pangan (4,67-7,57% menjadi 8,19-10,27%), tetapi menurunkan daya cerna pati in vitro (62,21-78,63% menjadi 36,40-49,74%). Proses pratanak menunjukkan hasil positif untuk memproduksi beras IG rendah, karena kemampuannya dalam menurunkan IG (54,43-97,29 menjadi 44,22- 76,32). Reducing glycemic index on some rice varieties using parboiled processing.Degenerative diseases such as diabetes mellitus (DM) become prevalence to the people' health due to the changing of lifestyles. Nowadays, the number of Indonesian diabetics around 14 million people. Diet of low glycemic index (GI) foods will assist in primarly production and controlling of DM. This research was aimed to evaluate reducing of GI rice and its nutritional quality changing due to parboiled processing. The basic process of parboiled rice i.e. rough rice steeping in waters (60·e, 4 h), steaming (20 minutes). drying I (100 °C. m.c. 18-20%) and drying II (60·e. m.c. d" 12%). Result showed that_parboiled processing increased rice amylose (15.44-26.32% to 19.35-27.23%) and dietary fiber content (4.67-7.57% to 8.19-10.27%), but reduced in in vitro starch digestibility (62.21-78.63% to 36.40-49.74%). Parboiled processing shared positive result in providing low GI rice, because of its capability in reducing GI (54.43-97.29 to 44.22-76.32).
Co-Authors MADE ASTAWAN nFN Akhyar Sam Herodian Sarwo E. Wibowo Sri Widowati Sri Widowati Sugiyono .