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All Journal Legal Opinion Jurnal Bioleuser Agrointek Jurnal Agroindustri JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Jurnal Sains dan Teknologi Reaksi BioEksakta : Jurnal Ilmiah Biologi Unsoed Media Gizi Kesmas Jurnal Buana Farma Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Jurnal Seni dan Pembelajaran Sagu Jurnal Fisioterapi dan Kesehatan Indonesia Mega Buana Journal of Innovation and Community Service (JICS) Jurnal Ilmu Komunikasi dan Sosial Politik Jurnal Multidisiplin Indonesia Seroja Husada: Jurnal Kesehatan Masyarakat
Dewi Yunita
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Journal : Sagu

 1 
PEMBUATAN MI KERING DENGAN PENGGUNAAN TEPUNG LABU TANAH (Cucurbita moschata) Dewi Yunita; Yanti Meldasari Lubis; Nurakmal '
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (464.228 KB) | DOI: 10.31258/sagu.v11i2.1424

Abstract

This reseach purpose was to produce dried noodles by addition of pumpkin flour. The bestcombination of wheat flour and pumpkin flour with the best percentage of sodium tripoliphospate cannot only used for food diversification but also to replace the use of methanyl yellow as a colouringagent. This research was conducted using Randomized Block Design with two factors. The first factorwas the ratio between wheat and pumpkin flour (T) which consisted of three levels (T1 = 90:10, T2 =80:20, and T3 = 70:30) and the second factor was the percentage of sodium tripoliphosphate (K)which also consisted of three levels (K1 = 0.1%, K2 = 0.2%, and K3 = 0.3%).The best treatment wasshown in dried noodles with 20% of pumpkin flour and 0.2% of sodium tripoliphospate addition. Thisproduct has following physical characteristics: firmness (2585.57 g/cm3), stickiness (98.5 g/cm3),elasticity (0.52 g/cm3), cooking time (4.67 minutes), cooking loss (6.87%), and rehydration weight(219.62%). According the chemical analysis, this product has 9.85% of protein content, 2.44% of fatcontent, 2.20% of ash content, and 0.26 mg/100 ml of β-carotene rate.
TEXTURE IMPROVEMENT OF INSTANT TIMPHAN BY LIQUID MODIFICATION OF TIMPHAN DOUGH, GELATINIZATION LEVEL, AND FREEZING TREATMENTS Dewi Yunita; Nida El Husna; Rinelda '
Jurnal Sagu Vol 12, No 2 (2013)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (97.673 KB) | DOI: 10.31258/sagu.v12i2.2067

Abstract

Timphan is one of Acehness traditional cakes made from glutinous rice flour and wrapped in banana leaves.It has a short shelf life about 2-3 days. Instanisation of this product could extent the shelf life. This researchwas conducted to improvethe texture of instant timphan through liquid modification of timphan dough, levelof gelatinization and freezing treatments. The instant timphan was then examined by physical, chemical, andsensoryanalysis. The best treatment of instant timphan was found with combination between 1:1 ratio ofgrated coconut and water, 20 minutes steaming and be frozen and this instant timphanhas characteristics asfollows 27.5 minutes of cooking time, 4.33% of cooking loss, and 108.68 g/mm of hardness of timphantexture. According to proximate analysis, this product has 40.10% of water content,26.42% of starch content,3.68% of protein content, 2.87% of fat content, and 0.26% of ash content.Key words: Instant timphan, liquid modification, level of gelatinization, freezing treatment.
Co-Authors ', Nurakmal ', Rinelda Abriyani, Ermi Adnin, Arini Banowati Azalia Aji, Iqbal Fitri Alfayad, Afan Andri Pohan Assyifa, Cut Fatima Aulia Zulfa, Amanda A’ini, Syifa Kurotul Devi, Sarda Ika Dewi Astuti Dewi, Desak Made Sintha Kurnia El Husna, Nida Eti Indarti EVA AYU MAHARANI Fadzilah, Rochmanita Ilvanadewi Faomasi Gulo, Anasthasya Fikayuniar, Lia Fitri Daryanti Franella, Intan Ade Fuas Sitisari Halqiah, Fanny Hidayah, Himyatul Indera Sakti Nasution Ismail Sulaiman Jamil, Muhammad Machfuddin Juanda Juanda Juliani Juliastuti Juliastuti Lahmer, Rabya A Manggali, Tyas Ratna MMSI Irfan ,S. Kom Muhammad Ikhsan Sulaiman Nida El Husna Nida El Husna Noer Octaviana Maliza Nurakmal ' Nurazis, Alfi Syahri Nurlaila Nurlaila Pertiwi, Rina Puspikawati, Septa Indra Putra, Ricky Ananda Putri , Eka Novia Syah Rafiqah Rafiqah Raida Agustina Ratna Stia Dewi Rinelda ' Riska Gusmi, Astiani Riza Zainuddin Ahmad Ryan, Muhammad Saputra, Elyadin Satriana Satriana Sebayang, Susy Katikana Septiani, Mela Susi Wedhaningsih Teresa Wardoyo, Dhea Aulia Hera Yanti Meldasari Lubis Yuliani Aisyah