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All Journal Jurnal Teknologi Dan Industri Pangan AGRIKA JURNAL PENGABDIAN KEPADA MASYARAKAT Conference on Innovation and Application of Science and Technology (CIASTECH) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Seminar Nasional Lahan Suboptimal J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Aplikasi Dan Inovasi Ipteks SOLIDITAS
Sukamto Sukamto
) Jurusan Teknologi Hasil Pertanian Fak. Pertanian, Universitas Widyagama Malang
Agriculture, Biological Sciences & Forestry Arts Humanities Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Substitusi terigu dengan tepung jagung dan tapioka dalam pembuatan mie instan protein tinggi: kajian dari penambahan soy protein isolate (SPI) dan Na-alginat Sukamto Sukamto; Jemi Arrohman; Sudiyono Sudiyono

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i2.2165

Abstract

The use of vegetable protein has been developed to increase the protein content of instant noodles. Indonesia is one of the countries that consumes noodles in second place after China. These conditions led to an increase in wheat imports. In an effort to increase the protein content in instant noodles and also reduce the need for wheat, alternative local raw materials are needed to substitute wheat flour. The aim of the study was to utilize tapioca and corn flour as a substitute for wheat flour in the manufacture of instant noodles, which added soybean protein isolate (SPI) and Na-alginate to increase protein content and physical properties. Factorial randomized block design (RBD) was used in this research, factor I was SPI and factor II Na-alginate. The treatment was repeated 3 times. The observational variations were analyzed for variance and continued with the tukey test with α≤ 5% if there was significant. The results showed that the addition of SPI 30% and Na-alginate up to 0.2% increased the protein content of instant noodles to 31.36 ± 0.39% - 34.44 ± 0.34%, water absorption for 5 minutes of cooking was 147 %, cooking time 6.16 ± 0.22 minutes. Overall, the instant noodle is in the category of rather like to like the taste, aroma, color, and texture. Composite flour (corn flour and tapioca) can substitute 50% of wheat flour to produce the instant noodles. The protein contain is 34.44 %, with a contribution of 30% SPI and Na-alginate 0.2%.
Pengaruh isolat protein kedelai (IPK) dalam pembuatan kerupuk dari bahan dasar nasi dan tepung tapioka terhadap sifat fisik dan sensoris Sukamto Sukamto

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4563

Abstract

Crackers are a popular food consumed by Indonesian people as a side dish or as a snack. The quality of crackers is determined by their swelling power, crunchiness, taste and nutritional value. Crackers are generally made from tapioca flour, so the protein component is low. Therefore, this research utilized soy protein isolate which was added to tapioca and rice dough ingredients to increase the protein content of crackers. The aim of the research is to find the best formula for adding soy protein isolate and thick slices to produce crackers that contain high protein. The research method was experimental, the first treatment factor was the addition of soy protein isolate to the tapioca flour and rice mixture. The second factor is the thickness of the cracker slices. The treatment design was a Completely Randomized Design (CRD) with a 4 X 4 factorial pattern which was repeated 3 times. The research results showed that the interaction effect between the use of soy protein isolate in dough with various slice thicknesses resulted in significant differences in the swellability of crackers, frying time and oil absorption capacity. The average sensory properties of crackers added with soy protein isolate were favorable at a slice thickness of 1mm-1.5mm. The conclusion is that the best formula for making crackers made from tapioca flour and rice is to use 5% to 7.5% soy protein isolate, and the thickness of the cracker slices is 1mm – 1.5mm.
Co-Authors Aulanni'am, Aulanni'am Domas Galih Patria Fatimah Karim Jemi Arrohman Moh. Sui Patria Domas G. Rafida Azizah Sania Aluh Rinanda Sudiyono Sudiyono Sudiyono Sudiyono Sumarji Suprihana Suprihana Suprihana Suprihana Wahyu Wulandari