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All Journal Jurnal Teknologi & Industri Hasil Pertanian JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Jurnal Agroindustri Berkelanjutan
Neti Yuliana
Dosen Jurusan Teknologi Hasil Pertanian Fakultas Pertanian
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Engineering Environmental Science Industrial & Manufacturing Engineering Other

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Journal : Jurnal Teknologi

 1 
SIFAT AMILOGRAFI PASTA PATI SUKUN TERMODIFIKASI MENGGUNAKAN SODIUM TRIPOLIFOSFAT Medikasari, Medikasari; Nurdjanah, Siti; Yuliana, Neti; Lintang C S, Naomi
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (219.981 KB) | DOI: 10.23960/jtihp.v14i2.173 - 177

Abstract

Breadfruit (Artocarpus communis) could be used as  food  subtitute which currently is quite popular . Breadfruit is generally consumed as snack food  in the form of boiled or fried chips. One effort to widen utilization of breadfruit as a source of food, it can be processed into natural starch as well as modified starch. The objective of this research was to observe the pasting properties of the modified breadfruit starch treated withd fifferent concentration of sodium tripolyphosphate The experiment consisted of four levels of STPP concentrations : control, 1%, 3% and 5% starch (db).  All tsamples were replicated three times Keywords: breadfruit, sodium tripolyphosphate, pasting properties.
FORMULASI TEPUNG JAGUNG (Zea corn L.) TERFERMENTASI DAN TEPUNG TERIGU TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN SENSORI ROTI MANIS [Formulation of Fermented Corn (Zea corn L.) Flour and Wheat Flour on The Chemical, Physicochemical and Sensory Properties of Sweet Bread] Setyani, Sri; Yuliana, Neti; Maesari, Siti
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (414.161 KB) | DOI: 10.23960/jtihp.v21i2.%p

Abstract

The purpose of this research was to find the best formulation of  fermented corn flour and wheat flour to produce  chemically, physicochemically and organoleptically acceptable sweet breads.  The formulation  consisted of 6 levels ratio of 100% corn tempe flour and wheat flour: L1 (0%: 100%); L2 (5%: 95%); L3 (10%: 90%); L4 (15%: 85%); L5 (20%: 80%); and L6 (25%: 75%) w/w with 4 replications. The experiment was   arranged in a Complete Randomized Block Design (CRBD).  Data were analysed using analysis of variance, further were tested by using Honestly Significant Difference (HSD) test in 5% level of significance.   The results showed that the addition of fermented corm increased sweet bread’s levels of ash, fat, flavor and aroma values.  While the moisture and protein contents, dough’s volume, color, texture as well as overall acceptance values decreased.  The best formula was obtained  from  L2 (5% fermented corn : 95% wheat flour) whith the characteristics of  24.41%  muoisture, 1,55% ash, 10.66% fat, 17.397% protein contents, and 65.5%  development of dough volume. The sweet breads  score of texture was  3.09 (soft), taste and aroma score was 3.02 (rather typical corn), color score was 2.05 (yellowish brown), and the overall acceptance  score was  3.43 (like).Keywords :   fermented corn,  flour, sweet bread, wheat
Co-Authors Ahmad Sapta Zuidar AS, suharyono DEWI SARTIKA DEWI SARTIKA Herdiana, Novita Indah, Widoretno Maesari, Siti Medikasari Medikasari Naomi Lintang C S Otik Nawansih rusita rusita Samsu Udayana Nurdin Siti Nurdjanah Sri Setyani Susilawati, Susilawati Warda, Hanifa Wisnu Satyajaya Zakaria, Denny