Article Per Year (5 Year)
p-Index From 2021 - 2026
1.857
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI e-Journal Pustaka Kesehatan Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian Indonesian Journal of Pharmaceutical Science and Technology agriTECH Warta IHP (Warta Industri Hasil Pertanian) UNEJ e-Proceeding Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Pemberdayaan Masyarakat Madani (JPMM) JURNAL PANGAN J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Food ScienTech Journal Narra J Berkala Penelitian Hayati Jurnal Teknik Pertanian Terapan
Achmad Subagio
Jurusan Teknologi Hasil Pertanian Universitas Jember Jl. Kalimantan 37 Kampus Bumi Tegal Boto Kotak Pos 159 Jember 68121, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

Published : 55 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Food ScienTech Journal

 1 
THE EFFECT OF IMPROVER ADDITION ON SWEET BREAD MADE FROM WHEAT FLOUR Subekah Nawa Kartikasari; Puspita Sari; Achmad Subagio
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (368.167 KB) | DOI: 10.33512/fsj.v1i1.6193

Abstract

Modified starch produced in the MOCAF manufacturing process is still not widely used, so further studies are needed regarding the utilization of modified MOCAF-based starch. According to Miyazaki et al., (2006), starch can be used to improve the quality of bread. The raw materials used in the research are ADIRA cassava and cakra flour for sweet bread. The method used RAL with 3 factors, A type of control treatment improver (without addition of improver), addition of improver (native) and improver (modification), treatment B with variations in the amount of treatment added water (480, 510, 540 ml), and treatment C with variations in the concentration of the number of improvers added (0.125, 5 and 1%), each was repeated 3 times. In the application of sweet bread the data obtained from the results of the study were analyzed using the ANOVA (Analysis of Variant) test, if the treatment had a significant effect (p <0.05), Duncan's Multiple Range Test would be carried out to see the differences in each treatment given. and continued the Effectiveness test to get the best treatment of bread produced. The lowest density value is 0.17 ± 0.00 (g / cm3) in the F3 improver (1% + 540 ml). The lowest texture was obtained after storage on day 1 of the F3 improver (1% + 540 ml) with a value of 36 ± 6 g / 10mm. Based on the sensory test, the overall breadth appearance score, the color of the inside of the bread, and the aroma, ranged from likes to the value of 4. The F3 improver treatment (1% + 540 ml) has a texture and taste which is preferred with values 4.25 and 4.25 and ease of swallowing with a value of 4.17. The effectiveness value of 0.8 in treatment F3 (1% + 540 ml). The conclusion is that the improver in F3 treatment is best used as an improver on sweet bread.
Pasting Properties of Mocaf (Modified Cassava Flour) Using Rapid Visco Analyzer With Variations of pH Solution Nia Ariani Putri; Achmad Subagio; Nurud Diniyah
Food ScienTech Journal Vol 4, No 1 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i1.14441

Abstract

Starch is a glucose polysaccharide which includes amylose and amylopectin. Natural starch in its utilization has several weaknesses so that modified starch begins to develop, one of which is MOCAF. MOCAF is a modified cassava flour by fermentation using lactic acid bacteria (BAL). The weakness of natural starch is become thicky when the food processing at high temperature and acidic conditions. MOCAF is expected to be able to provide solutions for food processing at high temperatures and acidic conditions. This research was conducted to determine the gelatinization profile of MOCAF during processing at several pH levels. Physical properties of the MOCAF firstly were analyzed including water, starch, amylose, and amylopectin content. After that, the MOCAF gelatinization profile was measured using a Rapid Visco Analyzer (RVA), with observation parameters namely peak viscosity (PV), minimum viscosity (MV), breakdown (BD), final viscosity (FV), setback (SB), pasting temperature (PT), and peak time (Ptime). The results showed that the acidic conditions affected the gelatinization profile of the starch. In the sample which was mixed with citrate buffer solution pH 3 showed the highest peak viscosity (4206.4 cP) and breakdown (3047.6 cP), while the lowest minimum viscosity (1158.6 cP), final viscosity (1604.0 cP), setback (445.2 cP), pasting temperature (74.28°C), and peak time (4.31 minutes). Thus, the low-pH processed MOCAF has the lowest viscosity stability and retrogradability.
Co-Authors -, Giyarto Agafatmi, Izzun Agustin Akhiriani, Resti Agustin Akhiriani, Resti Ahmad Nafi Ahmad Nafi Ahmad Nafi Ahmad Nafi’ Ainur Rofiah, Alif Alif Ainur Rofiah Alshammari, Fanar Hamad Amelia Puspitasari Aminah Abdullah Amini, Stefia A. Ancah Caesarina Novi Marchianti Andri Pamungkas Ararinda Kusweni, Nelfi Arifah, Naila Zanuba Asmak Afriliana Aulanni'am, Aulanni'am Aulanni’am Aulanni’am AUNUR ROFIQ Aunur Rofiq Azkiyah, Lailatul Bambang Piluharto Denik Setiawati Djamali, R. Abdoel Dwiyanti, Inayatus Nur EKA RURIANI Fahmi, Dafiq Kurniawan Fambudi, Stela S. Fatimah Wahyu Firdaus, Lutfi Gita Vindy, Pradiska Giyarto Giyarto Gustika Umiyati Herlina Herlina Herry Purnomo, Bambang Heru Widyatmoko Iguchi, Miyuki Inayatul Aulia Indarto Indarto indarto indarto Irsyam, Mahrus Jauhar Firdaus Lindrianasari Liony Dwi Yulianti Lutfi Firdaus Marchianti, Ancah CN. Maryanto - Mohammad Mardiyanto Mukhamad Fauzi Mukhammad Fauzi Nafi', Ahmad Nanto, Mai nFN Maryanto Nia Ariani Putri Nia Ariani Putri Nugraha Yuwana Nugraha Yuwana Nur Aini Nur Lutfian Sari, Riri Nurhayati Nurhayati Nurud Diniyah Nurul Isnaini Fitriyana Pradiska Gita Vindy Pradiska Gita Vindy Ganesha Prasetyo, Aris Puspita Sari Puspita Sari Putri, Dhiani E. Riri Nur Lutfian Sari Riri Nur Lutfian Sari Sakinah, Elly N. Shahira, Silvia Faradjdilara Sih Yuwanti SIMON BAMBANG WIDJANARKO Siti Windrati, Wiwik Subekah Nawa Kartikasari Subekah Nawa Kartikasari Tri Susanto Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Yoshino, Tomoyuki Yuli Wibowo Yuli Witono Yulianti, Liony Dwi