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All Journal Journal Of Chemical Process Engineering (JCPE) Journal Of Sustainable Research In Management Of Agroindustry (SURIMI)
Rizka Octavia
Universitas Teknologi Sulawesi
Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering

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Uji Proximate Tepung Jagung dari Limbah Tongkol Jagung Pulut secara Fermentasi Mirnawati Mirnawati; Rizka Octavia
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 1 No. 1 (2021): SURIMI : April 2021
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (31.11 KB) | DOI: 10.35970/surimi.v1i1.528

Abstract

Waxy corn is widely developed in several areas in South Sulawesi. From year to year the productivity of pulut corn has increased, this also shows that agricultural waste production has also increased. The agricultural waste produced by corn is cobs. The purpose of this study was to determine the processing of pulut corn cobs into corn flour and to determine the characterization of the quality of corn flour, especially the proximate test based on SNI standards. The research method is the gravimetric method, the results of the corn flour test show that the proximate content (moisture content, ash content, and protein content) with successive values of 0.07%, 17.49%, 1.9 x 106 has met the standard standards. Indonesian National (SNI) (SNI 01-3751-2009), except for moisture content with a value of 14.32% which indicates that corn flour has a short shelf life. Waxy corn is widely developed in several areas in South Sulawesi. Pulut corn contains 100% amylopectin which provides a sweet, fluffier taste and good texture.
Pembuatan Flakes Dari Pangan Tepung Beras Merah (Oriza Niavara) Dengan Penambahan Labu Kuning (Cucurbita Moschata Durch Rizka Octavia; Alfiah Indriastuti; Satriani Napang
Journal of Chemical Process Engineering Vol 8, No 1 (2023)
Publisher : Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33536/jcpe.v8i1.1371

Abstract

Flakes is a high starch-based product that can increase brown rice consumption. The main raw material that is often used in flakes that are widely circulated in the market is wheat or corn kernels. The raw material is usually processed as a whole or floured first. The flakes that I want to make are flakes products that are good nutritionally and have a sweet and savory taste so they can be consumed directly or with the addition of milk. This study aims to determine the percentage of water content, fiber content, fat content and carbohydrate content with reference to SNI Quality Requirements for Extrudate Snacks according to SNI 01-2886-2000. Then proximate testing was carried out which included testing for water content, fiber content, fat content and carbohydrate content and organoleptic testing which included testing color and taste.
Co-Authors Alfiah Indriastuti Mirnawati Mirnawati Satriani Napang