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All Journal International Journal of Advances in Applied Sciences Reaktor SPEKTRUM INDUSTRI CHEMICA Jurnal Teknik Kimia Eksergi: Chemical Engineering Journal Elkawnie Jurnal Rekayasa Bahan Alam dan Energi Berkelanjutan Jurnal Biologi Tropis Agroindustrial Technology Journal Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Indonesia Berdaya JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Current Research on Biosciences and Biotechnology Indonesian Journal of Chemical Engineering
Endah Sulistiawati
Universitas Ahmad Dahlan
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Journal : Agroindustrial Technology Journal

 1 
Evaluasi Komposisi Gizi Dan Sifat Antioksidatif Kedelai Hitam Mallika (Glycine Max) Akibat Penyangraian Wahidah Mahanani Rahayu; Endah Sulistiawati
Agroindustrial Technology Journal Vol 2, No 1 (2018): Agroindustrial Technology
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (261.577 KB) | DOI: 10.21111/atj.v2i1.2817

Abstract

Kedelai hitam mengandung berbagai senyawa antioksidan yang bermanfaat bagi kesehatan. Pemanasan dalam pengolahannya diketahui dapat mengubah kandungan gizi, serta aktivitas dan kandungan berbagai senyawa antioksidan. Namun penyangraian dilaporkan mampu meningkatkan aktivitas antioksidan kedelai hitam. Penelitian ini bertujuan mempelajari pengaruh penyangraian terhadap kandungan gizi serta aktivitas dan kandungan senyawa antioksidan kedelai hitam varietas Mallika. Kedelai hitam yang disangrai pada suhu 150oC dan 200oC, masing-masing selama 15 dan 30 menit, dan non-sangrai diuji kandungan proksimatnya (kadar air, abu, lemak, protein, karbohidrat by difference, dan serat kasar). Aktivitas antioksidan diukur pada ekstrak etanolik kedelai hitam dengan metode penghambatan radikal DPPH. Ekstrak dengan aktivitas tertinggi kemudian diuji kandungan antioksidannya, yaitu total antosianin dengan metode perbedaan pH, total fenol dengan metode Folin-Ciocalteu, dan total flavonoid dengan metode kolorimetri. Hasil penelitian menunjukkan bahwa penyangraian dapat menurunkan kadar air dan protein, masing-masing pada kisaran 27,47 – 79,81% dan 5,73 – 15,73%, dan meningkatkan kadar lemak pada kisaran 3,21 – 3,81%, kadar abu pada kisaran 0,45 – 2,67%, dan meningkatkan proporsi karbohidrat, sedangkan serat kasar meningkat hingga 16,44% pada penyangraian suhu 150oC, namun menurun pada penyangraian suhu 200oC. Penyangraian meningkatkan aktivitas antioksidan hingga 82,5% dengan aktivitas tertinggi pada perlakuan 200oC selama 30 menit. Ekstrak kedelai hitam Mallika hasil penyangraian dengan aktivitas antioksidan tertinggi mengandung total fenol sebesar 56,96 mg GAE/g bahan kering, total flavonoid sebesar 14,39 mg QE/g bahan kering, dan antosianin sebesar 0,125 mg CE /g bahan kering. Dapat disimpulkan bahwa penyangraian pada suhu 200oC selama 30 menit dapat digunakan untuk mengoptimalkan sifat antioksidatif kedelai hitam Mallika yang bermanfaat bagi kesehatan.
CHARACTERISTICS OF MODIFIED KIMPUL (XANTHOSOMA SAGITTIFOLIUM) AND MOCAF FLOUR BREAD WITH POTATO (SOLANUM TUBEROSUM L) SOURDOUGH STARTER Ika Dyah Kumalasari; Riantika Aulia Putri; Endah Sulistiawati; Gita Indah Budiarti
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i2.9387

Abstract

The fiber content in flour can be increased using a physical modification method (Autoclaving-cooling). Processed food products are favored by the public to apply it to bread with the use of natural yeast (sourdough) derived from potatoes because it is high in carbohydrates and low in calories. The purpose of this study was to determine characteristics of modified kimpul (Xanthosoma sagittifolium) and mocaf flour bread with potato (Solanum tuberosum L) sourdough starter. This study was conducted using a completely randomized design (CRD) with one factor, namely the ratio of wheat flour: modified kimpul tuber: mocaf of F0 (100%T:0%K:0%M) (control); F1 (20%T:50%K:30%M); F2 (20%T:40%K:40%M); and F3 (20%T:30%K:50%M) using potato sourdough starter. Parameters analyzed were  total sugar, texture (chewiness), and organoleptic test (taste, aftertaste, color, aroma, texture, and overall preference). Data collection was carried out by 25 untrained panelists. Statistical analysis of data used the One Way Analysis Of Variance (ANOVA) test with a significance level of 5%, followed by Duncan's test and percentage descriptive analysis. The results of the analysis of the total sugar test and texture (chewiness) on bread showed a significant difference and sample F1 (20%T: 50%K: 30%M) decreased the total sugar content. The results of organoleptic test showed a significant difference and the acceptability of each parameter of taste, aftertaste, color, texture, and overall preference was 70,5% according to the criteria for liking, but the aroma parameter did not show a significant difference.
Co-Authors Acnes Meyta Puspa Adi Permadi, Adi Agus Aktawan Agus Aktawan, Agus Amelia, Shinta Andinni Putri Winata APS, Yunizar Rizka Arum Sari Arya Aji Saka Ayu Wulandari Budiarti, Gita Indah Chaniago Chaniago Chaniago, Chaniago Delvi Aristianingsih Dessy Norma Yunita Dhias Cahya Hakika Erna Astuti Evitasari, Rachma Tia Firdaus, Stradivary Gita Indah Budiarti Harkris Alfian Makasar Hidayati, Rafiqah Ika Dyah Kumalasari Imam Santosa Imam Santosa Juwitaningtyas, Titisari Lukhi Mulia Shitophyta Mahsunah, Anis Herliyati Martomo Setyawan Martomo Setyawan Mazareta, Selva Mitha Ulli Rahmatillah Muhammad Darmawan Nurani Sofiana Purba, Irene Enjeli Qaulina Tsabit Rafiqah Hidayati Rahayu, Aster Rahmadewi, Yunda Maymana Rahmadewi, Yunda Maymanah Ramadhan, M. Kaisar Sutomo Riantika Aulia Putri Saka, Arya Aji Sarah Fazlia Sari, Arum Septiani, Nona Septianindi, Windi Setiyani, Seila Sinaga, Alexander Maruli Tua Siti Mutmaina Siti Salamah Siti Salamah Suhendra Suhendra Suhendra Suhendra Tegar Wahyu Pamungkas Totok Eka Suharto Tresya Pantoiyo Wahidah Mahanani Rahayu Winata, Andinni Putri Yunizar Rizka APS Zainal Abidin