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All Journal Jurnal Penelitian Pertanian Terapan Jurnal Teknologi & Industri Hasil Pertanian
Sri Setyani
Dosen Pembimbing Jurusan Teknologi Hasil Pertanian Universitas Lampung
Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering

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FORMULASI TEPUNG JAGUNG (Zea corn L.) TERFERMENTASI DAN TEPUNG TERIGU TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN SENSORI ROTI MANIS [Formulation of Fermented Corn (Zea corn L.) Flour and Wheat Flour on The Chemical, Physicochemical and Sensory Properties of Sweet Bread] Setyani, Sri; Yuliana, Neti; Maesari, Siti
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 2 (2016): 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 (414.161 KB) | DOI: 10.23960/jtihp.v21i2.%p

Abstract

The purpose of this research was to find the best formulation of  fermented corn flour and wheat flour to produce  chemically, physicochemically and organoleptically acceptable sweet breads.  The formulation  consisted of 6 levels ratio of 100% corn tempe flour and wheat flour: L1 (0%: 100%); L2 (5%: 95%); L3 (10%: 90%); L4 (15%: 85%); L5 (20%: 80%); and L6 (25%: 75%) w/w with 4 replications. The experiment was   arranged in a Complete Randomized Block Design (CRBD).  Data were analysed using analysis of variance, further were tested by using Honestly Significant Difference (HSD) test in 5% level of significance.   The results showed that the addition of fermented corm increased sweet bread’s levels of ash, fat, flavor and aroma values.  While the moisture and protein contents, dough’s volume, color, texture as well as overall acceptance values decreased.  The best formula was obtained  from  L2 (5% fermented corn : 95% wheat flour) whith the characteristics of  24.41%  muoisture, 1,55% ash, 10.66% fat, 17.397% protein contents, and 65.5%  development of dough volume. The sweet breads  score of texture was  3.09 (soft), taste and aroma score was 3.02 (rather typical corn), color score was 2.05 (yellowish brown), and the overall acceptance  score was  3.43 (like).Keywords :   fermented corn,  flour, sweet bread, wheat
Pendugaan Umur Simpan Tepung Jamur Tiram Putih (Pleurotus ostreatus) Pada Kemasan Plastik Polietilen dengan Metode Akselerasi Astuti, Sussi; Setyani, Sri; Suharyono, Suharyono; H, Muhammad Nurreza Nurreza
Jurnal Penelitian Pertanian Terapan Vol 19, No 2 (2019)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (600.428 KB) | DOI: 10.25181/jppt.v19i2.1405

Abstract

The aim of the research was to determine the shelf life of white oyster mushroom flour in polyethylene plastic packaging with the Arrhenius method. The study was arranged descriptively with two replications. White oyster mushroom flour was stored at three storage temperature conditions, i.e. 30oC, 40oC and 50o C in polyethylene plastic packaging with a thickness of 0.03 mm and stored for one month (28 days). Observations were made on water content, levels of free fatty acids, protein content, flavour and color of white oyster mushroom flour every once a week i.e. on days 0, 7, 14, 21 and 28. The data obtained were used to determine the shelf life of white oyster mushroom flour using acceleration (accelerated storage) method with Arrhenius equation model using Microsoft Excel software. The results showed that the shelf life of white oyster mushroom flour in polyethylene plastic packaging thickness of 0.03 mm using the Arrhenius method was set at a temperature of 30o C based on the parameters of the zero reaction protein content, which was 130.67 days (4.3 months). White oyster mushroom flour in polyethylene plastic packaging thickness of 0.03 mm during storage temperature of 30o C, 40o C, and 50o C tends to decrease protein content, color and aroma, but experience an increase in free fatty acid levels. White oyster mushroom flour in polyethylene plastic packaging at 30o C tends to increase in water content during storage, and decreased water content at 40o C and 50o C.
Co-Authors H, Muhammad Nurreza Nurreza Maesari, Siti Neti Yuliana Suharyono Suharyono Sussi Astuti