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All Journal Jurnal Teknologi Dan Industri Pangan Prosiding Seminar Biologi Agrointek Jurnal Pangan dan Agroindustri Jurnal Sains dan Teknologi Pangan Jurnal Penelitian Pendidikan IPA (JPPIPA) AGRITEKNO, Jurnal Teknologi Pertanian Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Journal of Tropical AgriFood Journal of Food and Culinary Jurnal Abdi Insani Madaniya Jurnal Sains dan Edukasi Sains SEMAR International Journal of Community Service Jurnal Pengabdian Masyarakat Teknologi Pertanian Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat Jurnal Pendidikan dan Pengabdian Masyarakat Science Technology and Management Journal (STMJ)
Karina Bianca Lewerissa
Universitas Kristen Satya Wacana
Religion Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Public Health Social Sciences Other

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Journal : Agrointek

 1 
Pengaruh konsentrasi karagenan di dalam pembuatan nori daun binahong (Anredera cordifolia) Karina Bianca Lewerissa; Sarlina Palimbong; Melinia Anggraini
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.20109

Abstract

Nori is a sheet-shaped snack generally made from Porpyra red seaweed, which is not found in Indonesia. Meanwhile; the binahong plants (Anredera codifolia) are spread through out Indonesia. Binahong leaves are consumed without further processing. Binahong leaves are potential functional food, as they are rich in nutrient. They are high in vitamin A, and vitamin C. They also contain some protein, and fat.  However, binahong leaves have bitter taste and unfavored flavor. In this study, binahong leaves were processed into nori with various concentrations of carrageenan. The concentrations of added carrageenan were 1, 2, and 3 %.  The psychochemical properties of the resulting products were tested by proximate analysis and sensory tests. The result showed that the addition of carrageenan had no significant effect on water, protein, fat, and carbohydrate contents. However, it had significant difference on ash content.  Sensory testing showed that there was no significant difference between treatments in terms of appearance, taste, aroma, texture, and overall assessment.
Pengaruh lama reaksi terhadap karakteristik pati modifikasi kimpul (Xanthosoma sagittifolium) secara asetilasi menggunakan asam asetat Palimbong, Sarlina; Lewerissa, Karina Bianca; Laia, Eirene Putri Cahyani
AGROINTEK Vol 20, No 1 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i1.28873

Abstract

Kimpul (Xanthosoma sagittifolium) tubers containing a lot of starch can be processed into modified starch with better characteristics. Reaction time is one factor determining the characteristics of acetylated modified starch. The purpose of this study was to assess the effect of reaction time on the characteristics of modified starch of kimpul tubers by acetylation using acetic acid. The research used a Simple Randomised Complete Design (CRD) with 3 types of treatment and 3 replications, namely 110 minutes, 115 minutes, and 120 minutes. Data analysis used One Way ANOVA followed by Duncan’s test with 5 % confidence interval. The research began with the extraction of kimpul starch, modification of starch by acetylation, and then testing the degree of substitution, swelling power, solubility, and clarity of the paste. The length of the reaction will increase the degree of substitution (0,2400-0,6460) but tends to decrease the solubility (0,0171-0,0123 %) and clarity of starch paste (0,852-0,915) and produce a stable starch (2,4996-23535 g/g). Acetylated kimpul tuber starch with a reaction time of 110 minutes can be applied as a thickener for liquid food.
Co-Authors Andreas Binar Aji Sukmana Ariany Mahastanti, Linda Binardo Adi Seno Dewi Kurnianingsih Arum Kusumahastuti Djoko Hartanto Dwiki Aditya Santana Francies Seva Gentaarinda Hanna Arini Parhusip Imelda Christina Thehella Harryanto Indah Tri Susilowati Indrajaya, Denny Jubhar Mangimbulude Kristoko Dwi Hartomo Kusumahastuti, Dewi Kurnianingsih Arum Laia, Eirene Putri Cahyani Lestari, Desita Natalia Linda Ariany Mahastanti Lydia Ninan Lestario Margareta Novian Cahyanti Margareta Novian Cahyanti Mawarno, Binardo Adi Seno Mawarno, Binardo Adiseno Melinia Anggraini Mentari Wahyu Lestari Noviana Dewi Palembanan, Nadia Pulung Nugroho Rifka Dwi Natalia Sari, Iga Permata Sarlina Palimbong Semuel Sander Erari Sri Hartini Sri Hartini Sumilat, Sevia Ester Suryasatriya Trihandaru Susanto, Emmanuel Hernanda Yustisia Susilowati Umiyati, Nurhalimah Wulandari, Gecia Ovi Yonggulemba, Jose D Michael Yulia Frida Nugrahani