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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Pangan dan Gizi agriTECH Jurnal Abdimas Kartika Wijayakusuma Teknologi dan Industri Pertanian Indonesia
Anna Ingani Widjajaseputra
Fakultas Teknologi Pertanian, Unika Widya Mandala Surabaya, Jalan Dinoyo 42-44, Surabaya
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences Other

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Modifikasi Hasil Samping Penepungan Ubi Jalar Cilembu dengan STPP dan Karakterisasi Tepung yang Dihasilkan Widyastuti, Theresia Endang Widoeri; Widjajaseputra, Anna Ingani; Soeprijono, Maria Matoetina
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 2 (2025): Vol. (17) No. 2, Oktober 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i2.44184

Abstract

Cilembu sweet potato (UJC) is a local food source of calories that has the potential to support food security. UJC flour processing is carried out to provide added value and wider utilization, however the yield that passes the 80 mesh sieve is still low. The physicochemical properties of natural flour which determine the form of the processed product are still not suitable if it is to be used widely, so it needs modification. Modification of various flours or starches with STPP can change the physicochemical properties of the flour produced, but has never been applied to UJC flour by-products (not passing an 80 mesh sieve). This research aims to modify the by-products of UJC flour from two different methods with STPP, as well as determine the physicochemical characteristics of the modified flour. The research used a factorial randomized block design with three replications. The UJC flour type factor consists of by-products of the cabinet drying (H) and foam-mat drying (F) methods, while the STPP modification application was in the form of the 0.15% STPP wet method (B1); wet method STPP 1% (B2); dry method STPP 0.15% (K1); and dry method STPP 1% (K2). The interaction of flour type and STPP modification method increased the yield. The water content increases if the type of flour, H or F, was combined with the modified STPP wet method (B). The highest water absorption capacity was produced by UJC flour from the FK2 interaction, while the highest oil absorption capacity was obtained if STPP modification was applied to type H flour. The highest solubility of modified UJC flour was produced by HK2 flour. The modification process with STPP shifts the color of UJC flour to greenish yellow (Hue value 157.5-167.6)
Co-Authors . Harijono Anita Maya Sutedja Budoyo, Edwin Aleksander Septian Dr.Ir. Yunianta, DEA Frida, Frida Handayani, Yashinta Natalia Joyowiguina, Petrina Ong, Florence Paini Sri Widyati Ristiarini, Susana Soeprijono, Maria Matoetina Srianta, Ignatius Suprijono, Maria Matoetina Tanjung, Dwiana Teti Estiasih Thomas Indarto Putut Suseno Trisnawati, Chatarina Yayuk Widija, Stephanie Livia Joana Widyastuti, Theresia Endang Widoeri