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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian Industria: Jurnal Teknologi dan Manajemen Agroindustri Emerging Science Journal Jurnal Teknologi & Industri Hasil Pertanian Journal of Tropical AgriFood Jurnal Teknologi Hasil Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Abdi Insani Food ScienTech Journal Budimas : Jurnal Pengabdian Masyarakat Unri Conference Series: Community Engagement Sagu Teknologi dan Industri Pertanian Indonesia
Riftyan, Emma
Universitas Riau
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Karakteristik dan Profil Pasta Pati Sagu Modifikasi Pragelatinisasi pada Suhu yang Berbeda Fitriani, Shanti; Yusmarini, Yusmarini; Riftyan, Emma; Saputra, Edo; Rohmah, Mega Chafiatun
Jurnal Teknologi Hasil Pertanian Vol 16, No 2 (2023): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i2.56057

Abstract

Pregelatinized starch is a common type of physically modified starch with wide applications, especially in the food industry. This study aimed to obtain information about the effect of cooking temperature on the characteristics of pregelatinized sago starch and to obtain the best cooking temperature. The treatment in this study was variation in cooking temperature without pregelatinization (control), 50°C, 60°C, 70°C, 80°C, 90°C, and 100°C. Data obtained were statistically analyzed using Analysis of Variance (ANOVA) and continued with Duncan’s Multiple Range Test (DMRT) at a 5% level. The results showed that variations in pregelatinization temperature significantly affected all observed parameters. The best treatment was pregelatinization temperature 90°C, with moisture, amylose content, swelling power, starch solubility, WHC, and gelatinization degree of 13%; 24,94%; 16,90 g/g; 58,22%; 131,06%; and 42,17% respectively. The gelatinization profile of sago starch was selected with the respective viscosity values: peak 5473 cP, heat 1509 cP, breakdown 3964 cP, final 2964 cP, and setback 1419 cP.
Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution Shanti Fitriani; Yusmarini Yusmarini; Emma Riftyan; Yossie Kharisma Dewi; Ririn Puji Lestari; Tiyah Fadhilah
Food ScienTech Journal Vol 6, No 2 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i2.24579

Abstract

Sago starch and sweet potato starch are promising alternatives for wet noodle production due to their high amylose and amylopectin content, which contribute to desirable quality characteristics. This study was conducted to determine the effect of the ratio of starch (sago and sweet potato respectively) to mung bean flour on the physicochemical properties of wet noodles, as well as to obtain the best wet noodle formulation. The research was conducted experimentally using a completely randomized design with ten treatments and four replicates. The treatments involved varying ratios of starch to mung bean flour for sago starch-based noodles (SP1: 100:0, SP2: 80:20, SP3: 70:30, SP4: 60:40, SP5: 50:50) and sweet potato starch-based noodles (JP1: 100:0, JP2: 80:20, JP3: 70:30, JP4: 60:40, JP5: 50:50). Parameters measured for the starches included water holding capacity (WHC), swelling power, and solubility. Wet noodle parameters included moisture, ash, and protein content, elongation, water absorption, and sensory characteristics (color, aroma, taste, chewiness, and overall preference). Data were analyzed statistically using ANOVA and further evaluated with DMRT at a 5% significance level. Results showed that different ratios of sago or sweet potato starch and mung bean flour significantly affected all observed parameters. Among the treatments, JP4 (60:40) received the highest hedonic scores, indicating panelists’ preference for all sensory attributes, including color, aroma, taste, chewiness, and overall acceptability. This study demonstrates the potential of using sago starch and sweet potato starch with mung bean flour substitution to develop wet noodles that meet both sensory and nutritional quality standards.
Co-Authors Abdan Syakur, Abdan Agustina, Hylda Putri Alexander Hutagaol Annisa Rahma Anthony Hamzah Apriani, Imelda Nur AR, Nur Hasnah Ayu, Dewi Ayu, Nur Lidya Bangun, Haganta Chairani, Shauma Fithra Chandra Gunawan Dewi Fortuna Ayu Dewi, Yossie Kharisma Edfan Darlis Edo Saputra Erpiani Siregar Fajar Restuhadi Firmansyah, M. Hafiddin Ghina Qanitah Valerie Gultom, Priscila Manuella Gussamwang, Muhammad Harahap, Hamdan Fauzi Harvey, Edwardo Hasnah, Nur Hutagaol, Alexander Irwandi Jaswir Junita, Putri Khairany, Septy Mohamad, Nizaha Juhaida Mutiara, Syawatul Netti Herawati Nisbah Nisbah Nopiani, Yanti Nugroho, Wahyu Satrio Nur Hasnah AR Nurmitha, Rossy Olo Marasi Siagian Panjaitan, Bintang Sipartogi Prihartini, Asti Dian Ramadhani Putri, Cahya Dwi Putri, Dea Aulia Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Ririn Puji Lestari Ristia, Jeany Rohmah, Mega Chafiatun Rossi, Evy Royyan Firdaus S Siswanto Salman, Annisa Nazifa Shanti Fiftriani Shanti Fitriani Siswanto Sitohang, Jeplin Susanti, Dewi Susi Tiyah Fadhilah USMAN PATO Va, Hanny Sc Vonny Setiares Johan Vonny Setiaries Johan Wasisso Tunggul Pawenang Yusmarini Yusmarini Yusni Maulida