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All Journal Jurnal Agroindustri TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Maimunah Hindun Pulungan
Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering

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KARAKTERISTIK FISIK DAN SIFAT FUNGSIONAL BERAS JAGUNG INSTAN DENGAN VARIASI PENAMBAHAN JENIS SERAT DAN LAMA PEMBEKUAN Vivien Fathuroya; Maimunah Hindun Pulungan

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (135.198 KB) | DOI: 10.35891/tp.v9i1.911

Abstract

Salah satu bahan pangan lokal yang sedang dikembangkan dalam rangka diversifikasi pangan adalah jagung. Jagung merupakan komoditi potensial untuk dikembangkan menjadi pangan pokok alternatif karena tingkat produksi jagung nasional yang cukup besar dan dilihat dari segi nilai gizi, jagung mengandung protein, karbohidrat, dan tingkat energi yang tidak kalah dengan beras. Selain itu, jagung sudah dijadikan makanan pokok oleh sebagian masyarakat Indonesia. Tujuan penelitian ini adalah untuk mengetahui pengaruh serat danwaktu pembekuan terhadap karakteristik fisik dan fungsional beras jagung instan. Rancangan percobaan untuk penelitian ini adalah rancangan factorial dalam Rancangan Acak Lengkap. Hasil penelitian menunjukkan komnbinasi perlakuan yang terbaik adalah perlakuan berserat dengan waktu pembekuan 72 jam menghasilkan densitas kamba 0,3920 gram/ml, porositas 31,03%, rasio rehidrasi 5,995%, tingkat penyerapan air 74% dan tingkat pengembangan 18%.
Ekstraksi minyak atsiri rimpang lengkuas merah (Alpinia purpurata, K.Schum.) metode destilasi uap dan air Sukardi; Hendrix Yulis Setyawan; Maimunah Hindun Pulungan; Ita Triesna Ariy

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2741

Abstract

Galangal is one of Indonesia's spice plants and the rhizome contains chemical components, such as essential oils so that it can be used for various purposes, including medicinal, antimicrobial, cosmetic,abd antifungal. The essential oil content of red galangal rhizome is 0.3-1% depending on the quality of the rhizome. The process of extracting essential oils can be done by steam-water distillation. This study aims to determine the effect of temperature and drying time as a preliminary treatment before distillation. The study was designed using a Randomized Block Design with 2 factors: the first is the drying temperature (50oC; 60oC; 70oC), the second factor is the drying time (2; 4; 6 hours). The analysis was carried out yield, refractive index, specific gravity, color, and chemical components. The material used was red galangal rhizome which was approximately 1 year old. Steam and water distillation method was used for oil extraction for 6 hours. The results showed that the best treatment was the control treatment (without drying) with a yield of 0.076%, refractive index 1.4773%, specific gravity 0.8952 (g/ml), color L 23.365, color a* (-)0.995 , and color b* yellowish (+)3.78. Tthe GC-MS, 37 chemical components were detected, of which 6 main components were found with the highest area value, 1.8-Cineole 27.347%; (Z)-beta-Farnesene 11.641%; 2-Beta-Pinene 8.700%; Phenol, 4-(2-propenyl)-acetate (CAS) 6.369%; 3-Cyclohexen-1-ol, 4-methyl-1-(1-methylethyl)-(CAS) 4.305%; and cis-Ocimene 4.009%. The drying reduces the essential oil yield of galangal rhizome.
EVALUATION OF THE BLACK GARLIC FERMENTATION CHRACTERISTIC USING CAMION (BLACK GARLIC FERMENTATION MACHINE) Melati Ayuning Putri; Maimunah Hindun Pulungan; Sukardi Sukardi
Jurnal Agroindustri Vol. 10 No. 2 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.2.156-167

Abstract

This study was to determine how the effect of fermentation time affected characteristics of black garlic using CAMION with a fermentation period of 10-20 days with an interval of 2 days and a temperature of 70 ± 1?C and a humidity of 70 ± 1%. The study used a Randomized Block Design (RCBD) with one factor, namely the fermentation time. There were 6 levels used in this study, namely 10 days, 12 days, 14 days, 16 days, 18 days, and 20 days with 3 repetitions. Dependent variables were water content, yield, physical color test, organoleptic, and e-nose. Data were analyzed using Microsoft Office Excel 2010, SPSS, if the significance value was significantly different, then the LSD test was performed at 5%. Organoleptic data were analyzed using the Friedman test, while electronic nose results were analyzed using the Minitab15 Statistical Software. Based on the results of the study, the fermentation time significantly affected the yield, water content, brightness color (L), reddish color (a *), yellowish color (b*). The fermentation time does not significantly affect the aroma of black onions, but it does have a significant effect on the color, texture, and taste of black onions. The scent that results from the analysis of the electronic nose showed that there was a difference in aroma between CAMION black onions and samples already on the market. 
Co-Authors Ita Triesna Ariy Melati Ayuning Putri Setyawan, Hendrix Yulis Sukardi Sukardi Vivien Fathuroya