Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Pembangunan Pedesaan agriTECH JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Indonesian Journal of Food Technology
Pepita Haryanti
Program Studi Teknologi Pangan Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Jenderal Soedirman, Purwokerto Indonesia
Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Environmental Science Public Health Social Sciences Other

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : agriTECH

 1 
Pengaruh Suhu dan Lama Pemanasan Suspensi Pati serta Konsentrasi Butanol terhadap Karakteristik Fisikokimia Pati Tinggi Amilosa dari Tapioka Pepita Haryanti; Retno Setyawati; Rumpoko Wicaksono
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (190.924 KB) | DOI: 10.22146/agritech.9459

Abstract

In food processing, starch was modifi ed in order to improve its properties. One of the modifi ed starches is highamylose starch. This kind of starch is made by fractionation method in which its conditions, such as temperature and time of suspensions heating as well as butanol concentration, would affect the starch properties. This study was aimed to determine the effect of those conditions on the properties of high-amylose tapioca starch. The results showed that higher starch suspension temperature was associated with lower levels of amylose and starch paste clarity. In addition, it was also associated with higher solubility and swelling power. Furthermore, the experiments showed that the longer the heating time and the higher the concentration of butanol, leading to the lower the amylose content of starch. The highest amylose content of the starch was produced from the treatment combination of suspensions heating temperature and time of 70ºC and 40 minutes, respectively, with 10% of butanolconcentrations. Amylose content yielded from this treatment increased by 37.33 %.ABSTRAK Modifikasi pati dilakukan untuk memperbaiki sifat pati ketika diaplikasikan dalam pengolahan pangan. Salah satu  produk pati termodifi kasi adalah pati tinggi amilosa yang dibuat dengan metode fraksinasi. Kondisi fraksinasi meliputi suhu dan lama pemanasan suspensi pati serta konsentrasi butanol akan mempengaruhi karakteristik pati yang dihasilkan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama pemanasan suspensi pati tapioka serta konsentrasi butanol terhadap karakteristik pati tinggi amilosa. Hasil penelitian menunjukkan semakin tinggi suhu pemanasan suspensi pati, mengakibatkan penurunan kadar amilosa dan kejernihan pasta pati namun meningkatkan kelarutan dan swelling power. Semakin lama waktu pemanasan suspensi pati dan semakin tinggi konsentrasi butanol menunjukkan kadar amilosa pada pati semakin menurun. Proses fraksinasi pati tapioka pada kombinasi perlakuan suhu pemanasan suspensi pati 70ºC, lama pemanasan suspensi pati 40 menit, dan konsentrasi butanol 10% menghasilkan pati dengan kadar amilosa tertinggi. Kadar amilosa meningkat sebesar 37,33%.
Perendaman dalam Kalsium Klorida dan Penggunaan Edible Coating untuk Meningkatkan Kualitas French Fries dari Kentang Varietas Tenggo dan Krespo Pepita Haryanti; Budi Sustriawan; Sujiman Sujiman
agriTECH Vol 33, No 1 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1721.855 KB) | DOI: 10.22146/agritech.9565

Abstract

Soaking potatoes in CaCl2 solution and the use of carboxymethyl cellulose (CMC), maltodextrin and gelatin as an edible coating were performed to determine the quality of french fries from Krespo and Tenggo varieties. The type of potato varieties, the concentration of CaCl and the type of edible coating were high signifi cant on the texture, appearance, color and signifi cantly infl uenced fat levels of french fries. Soaking with a concentration of 1% and the use of maltodextrin in Krespo varieties producing the best french fries, were slightly crunchy texture, color lightly browned, slightly oily appearance and were able to lower the fat content of 28.95% (db) to 10.17% (db).ABSTRAKPerendaman potongan kentang dalam CaCl2 dan penggunaan karboksimetil selulosa (CMC), maltodekstrin dan gelatin sebagai edible coating dilakukan untuk mengetahui kualitas french fries dari kentang varietas Tenggo dan Krespo. Jenis varietas kentang, konsentrasi CaCl2 dan jenis edible coating berpengaruh sangat nyata terhadap tekstur, kenampakan, warna dan berpengaruh nyata terhadap kadar lemak french fries. Perendaman dengan konsentrasi 1% dan penggunaan maltodekstrin pada kentang varietas Krespo menghasilkan french fries terbaik yaitu tekstur agak renyah, warna agak kecokelatan, kenampakan agak berminyak dan dapat menurunkan kadar lemak dari 28,95% (bk) menjadi 10,17% (bk).
Co-Authors Budi Sustriawan Eni sumarni Fitriatun Nur 'Abidah Karseno . Karseno Karseno Krissandi Wijaya Retno Setyawati Retno Setyawati Retno Setyawati Sujiman Sujiman Susanto B. Sulistyo Wicaksono, Rumpoko