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All Journal Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian Pro Food Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Agrotek UMMat Jurnal Pengabdian Magister Pendidikan IPA Jurnal Ilmiah Profesi Pendidikan Jurnal Ilmiah Abdi Mas TPB Unram IJECS: Indonesian Journal of Empowerment and Community Services Fruitset Sains : Jurnal Pertanian Agroteknologi Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Journal of Agritechnology and Food Processing Jurnal Bakti Nusa Journal of Food and Agricultural Product PORTAL ABDIMAS El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam Journal of Ekonomics, Finance, and Management Studies Jurnal Wicara Desa

Ahmad Alamsyah

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Author-ID : 439530

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture 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 Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mechanical Engineering Public Health Social Sciences Other

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PENGARUH KONSENTRASI CHITOSAN TERHADAP SIFAT FISIK DAN KIMIA BUAH TOMAT (Solanum lycopersicum L.) SELAMA PENYIMPANAN Khaerun Najah; Eko Basuki; Ahmad Alamsyah
Pro Food Vol. 1 No. 2 (2015): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (487.379 KB)

Chitosan is a natural alternative as a coating material that is non toxic and safe for healty. This research were aim to find out the effect of chitosan concentration on physical (level of deterioration, weight loss and color) and chemistry (water contents and vitamin C) caracteristics of tomatoes (Solanum lycopersicum L.) during storage. This research used a completely randomized design (CRD) with two factors. The first factor was the concentrations of chitosan which consisted of 3 (three) level, i.e. 0%, 1% and 2%, and the second factor was the storage duration which consisted of 3 (three) levels, i.e. 0 day, 7 days and 14 days. Parameter to be recorded is water contents, vitamin C, weight loss, color and level of deterioration. Data were analysed using Anova at 5%, and tested using the Tukey’s HSD at 5%. If there is a significant interaction will be tested using the polynomial orthogonal. The results showed that interaction between chitosan concentration whith storage duration not significant on water content, vitamin C and color, but significant on weight loss. Chitosan consentration not significant on water content, vitamin C and color, but significant on tomatoes weight loss. Storage duration significant on water content, vitamin C, weight loss and color. During storage up to 14 days, the level of deterioration is low. Key words : chitosan, chemistry, physical, tomatoes. ABSTRAK Chitosan adalah salah satu alternatif sebagai bahan pelapis alami yang tidak beracun dan aman bagi kesehatan. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi chitosan terhadap sifat fisik (tingkat kerusakan, susut bobot dan warna) dan kimia (kadar air dan vitamin C) buah tomat (Solanum lycopersicum L.) selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor. Faktor pertama adalah konsentrasi chitosan dengan 3 taraf, yaitu 0%, 1% dan 2%, dan faktor kedua adalah lama penyimpanan dengan 3 taraf, yaitu 0 hari, 7 hari dan 14 hari. Parameter yang diamati adalah kadar air, vitamin C, susut bobot, warna dan tingkat kerusakan. Data dianalisis menggunakan analisis keragaman pada taraf 5%, dan diuji lanjut menggunakan Beda Nyata Jujur (BNJ) 5%. Apabila terdapat interaksi yang signifikan akan diuji lanjut menggunakan polynomial orthogonal. Hasil menunjukkan bahwa interaksi antara konsentrasi chitosan dan lama penyimpanan tidak berbeda nyata terhadap kadar air, vitamin C dan warna, tetapi berbeda nyata terhadap susut bobot. Konsentrasi chitosan tidak berbeda nyata terhadap kadar air, vitamin C dan warna, namun berbeda nyata terhadap susut bobot tomat. Lama penyimpanan berbeda nyata terhadap kadar air, vitamin C, susut bobot dan warna. Tomat masih belum mengalami kerusakan sampai pada penyimpanan 14 hari. Kata kunci : chitosan, fisik, kimia, tomat.

PENGARUH SUHU DAN LAMA BLANCHING TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG UBI JALAR UNGU (Ipomoea batatas L) Desi Apriana; Eko Basuki; Ahmad Alamsyah
Pro Food Vol. 2 No. 1 (2016): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (377.873 KB)

The objective of research is to understand the influence of blanchingtemperature and duration of blanching on levelof some components of the purple sweat potato flour quality. The research had ben performed using factorial completely randomized design (CRD) with two factors. The first factor is the blanching temperature (70oC, 80oC and 90oC) and the second factor is a duration blanching (3 minutes, 6 minutes and 9 minutes) both treatments with 3 replications. Data are analyzed with ANOVA. If there is a difference followed by HSD 5% confidence interval. The chemical properties analyzed were starch content, fiber content, water content, ash content and organoleptic properties and scoring include color, aroma. The results showed that there was no interaction between treatment duration blanching and temperature blanching on levels ofstarch content, fiber content, water content, ash content and scoring include aroma but there was an interaction between treatmen and long blanching temperature of the color of the scoring. Blanching temperature treatment(70oC, 80oC and 90oC) significantly (α = 0.05) forstarch content, fiber content, water content, ash content and organoleptic properties and scoring include color, aroma. Duration of blanchingtreatment significantly (α = 0.05) forscoring include color. The higher the temperature blanching is used the lower starch content, fiber content, water content and ash contentpruced. Keywords: blanching, purple sweat potato flour, qualiity components. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama blanching terhadap beberapa komponen mutu tepung ubi jalar ungu (Ipomoea batatas L).Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor.Faktor I yaitu suhu blanching (70oC, 80oC, 90oC) dan faktor II yaitu lama blanching (3 menit, 6 menit, 9 menit) dengan 3 kali pengulangan.Data dianalisis menngunakan ANOVA apabila terdapat perbedaan diuji lanjut dengan BNJ 5%.Parameter yang diamati pada penelitian ini adalah sifat kimia meliputi kadar pati, kadar serat, kada air, kadar abu dan sifat organoleptik skoring meliputi warna dan aroma. Hasil penelitian menunjukkan bahwa tidak terdapat interaksi antara perlakuan suhu blanching dan lama blanching terhadap kadar pati, kadar serat, kadar air, kadar abu, aroma skoring tetapi terdapat interaksi antara perlakuan suhu blanching dan lama blanching terhadap warna skoring. Perlakuan suhu blanching (70oC, 80oC dan 90oC) berpengaruh nyata (α=0,05) terhadap kadar pati, kadar serat, kadar air, kadar abu, warna skoring dan aroma. Perlakuan lama blanching berpengaruh nyata (α=0,05) terhadap warna skoring. Semakin tinggi suhu blanching yang digunakan maka semakin rendah kadar pati, kadar serat, kadar air dan kadar abu yang dihasilkan. Kata kunci: blanching, tepung ubi jalar ungu, komponen mutu.

PENGARUH KOMBINASI TEPUNG BEKATUL DAN TEPUNG MENIR C4 TERHADAP BEBERAPA KOMPONEN MUTU COOKIES Mira Idora; Agustono Prarudiyanto; Ahmad Alamsyah
Pro Food Vol. 3 No. 2 (2017): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

The purpose of this research was to know the best combination of rice bran and grains of rice flour that cloud be seen from some quality components of cookies include moisture, protein and ash content, organoleptic quality such as flavour referring to National Indonesian Standard (SNI). This research use Compoletely Randomized Block Design, consist of six treatments (100% wheat flour, 30% rice bran: 70% grains of rice flour, 40% rice bran: 60% grains of rice flour, 50% rice bran: 50% grains of rice flour, 60% rice bran: 40% grains of rice flour, 70% rice bran: 30% grains of rice flour) with three replications. The data were analyzed using Analysis of Variance diversity at 5% significance level using Co-Stat Software and tested further using Orthogonal Polynomials test if there was real difference. The results showed that the proportion of rice bran and grain of rice flour had significant effect on taste, aroma, texture and color (hedonic and scoring), protein and ash content, but not significantly different to moisture of cookies. The results of this study also showed that the proportion of white rice brain and grains of rice flour which produced cookies with the best quality in accordance with SNI quality requirements was the treatment of 30% rice bran: 70% grains of rice flour (4.8008% moisture, 6.0461% protein content and 1.9274% ash content, with flavor, aroma, texture and color which was very favored by the panelists where cookies with yellowish brown color and slightly crunchy texture). Keywords:cookies, grains of rice flour, rice bran flour, white rice. ABSTRAK Tujuan penelitian ini yaitu untuk mengetahui kombinasi terbaik dari tepung bekatul dan tepung menirterbaik dilihat dari beberapa komponen mutu cookies meliputi kadarair, kadar protein, kadar abu dan mutu organoleptik seperti bau, rasa, aroma dan tekstur yang mengacu pada Standar Nasional Indonesia (SNI). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK), terdiri dari enam perlakuan (Tepung terigu 100%, Tepung Bekatul 30%: Tepung Menir 70%, Tepung Bekatul 40% : Tepung Menir 60%, Tepung Bekatul 50% : Tepung Menir 50%, Tepung Bekatul 60% : Tepung Menir 40% dan Tepung Bekatul 70%: Tepung Menir 30%) dengan tiga kali ulangan. Data hasil penelitian dianalisis menggunakan analisis keragaman ANOVA (Analysis of Variance) pada taraf 5% menggunakan Software Co-Stat dan diuji lanjut menggunakan uji lanjut Polinomial Ortogonal jika terdapat beda nyata. Hasil penelitian menunjukkan bahwa proporsi tepung bekatul dan tepung menir memberikan pengaruh yang berbeda nyata terhadap parameter rasa, aroma, tektur dan warna (Hedonic dan Scoring), kadar protein dan kadar abu, namun tidak berbeda nyata terhadap kadar air cookies. Hasil penelitian ini juga menunjukkan bahwa proporsi tepung bekatul dan tepung menir yang menghasilkan cookies dengan mutu terbaik yang sesuai dengan syarat mutu SNI adalah perlakuan tepung bekatul 30% : tepung menir 70% (kadar air 4,8008%, kadar protein 6,0461% dan kadar abu 1,9274%, dengan rasa, aroma, tektur dan warna sangat disukai panelis dimana cookies berwarnacokelat kekuningan dan tekstur agak renyah). Kata kunci:beras putih, cookies, tepung bekatul, tepung menir

PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES Siska Cicilia; Eko Basuki; Agustono Prarudiyanto; Ahmad Alamsyah; Dody Handito
Pro Food Vol. 4 No. 1 (2018): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

RASIO TEPUNG TAPIOKA, TEPUNG KETAN DAN TEPUNG UBI JALAR UNGU TERHADAP SIFAT FISIKOKIMIA DODOL: Ratio of Tapioca Flour, Glutinous Flour and Purple Sweet Potato Flour on the Physicochemicals Properties of Dodol Solihatun Hafizah; Ahmad Alamsyah; Yeni Sulastri
Pro Food Vol. 4 No. 2 (2018): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

ABSTRACT The purpose of this research was to determine the effect of the ratio of tapioca flour, glutinous flour and purple sweet potato flour to the physicochemical properties of dodol with chemical quality (moisture content, total anthocyanin, and reduction sugar) and physical quality of the color (L value and oHue value). This study used Randomized Block Design (RBD) consisting of 6 treatments T1= Tapioca Flour 80%: Glutinous Flour 10%: Purple Sweet Potato Flour 10%, T2= Tapioca Flour 70%: Glutinous Flour 15%: Purple Sweet Potato Flour 15%, T3= Tapioca Flour 60%: Glutinous Flour 20%: Purple Sweet Potato Flour 20%, T4=Tapioca Flour 50%: Glutinous Flour 25%: Purple Sweet Potato Flour 25%, T5= Tapioca Flour 40%: Glutinous Flour 30%: Purple Sweet Potato Flour 30%, T6= Tapioca Flour 30%: Glutinous Flour 35%: Purple Sweet Potato Flour 35% with 3 times repetitions. The data of the research were analyzed using the diversity analysis at 5% level using Co-stat software and tested continued using the test of Honest Real Difference (HRD) if there was real difference. The results showed that the ratio of tapioca flour, glutinous flour and purple sweet potato flour gave a significantly different effect on chemical quality (moisture content, total anthocyanin, and reduction sugar), and physical quality of the color (oHue value) but gave no significant effect on physical quality of the color (L value). The result showed that the ratio of tapioca flour 30%: glutinous flour 35%: purple sweet potato flour 35% was the best treatment with moisture contect of 24.21%, total anthocyanin 8.48 mg/100g, reducing sugar 7.83%, L value of 23.85 and oHue value 360.14 Keywords: dodol, glutinous flour, tapioca flour, purple sweet potato flour ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui pengaruh rasio tepung tapioka, tepung ketan dan tepung ubi jalar ungu terhadap sifat fisikokimia dodol dengan kualitas kimia (kadar air, total antosianin, dan kadar gula reduksi) dan mutu fisik warna (nilai L dan nilai oHue). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari 6 perlakuan T1= Tepung Tapioka 80% :Tepung Ketan 10% :Tepung Ubi Jalar Ungu 10%, T2= Tepung Tapioka 70% :Tepung Ketan 15% :Tepung Ubi Jalar Ungu 15%, T3= Tepung Tapioka 60% :Tepung Ketan 20% :Tepung Ubi Jalar Ungu 20%, T4= Tepung Tapioka 50% :Tepung Ketan 25% :Tepung Ubi Jalar Ungu 25%, T5= Tepung Tapioka 40% :Tepung Ketan 30% :Tepung Ubi Jalar Ungu 30%, T6= Tepung Tapioka 30% :Tepung Ketan 35% :Tepung Ubi Jalar Ungu 35% dengan 3 kali pengulangan. Data hasil penelitian dianalisis menggunakan analisis keragaman pada taraf 5% menggunakan software Co-stat dan diuji lanjut menggunakan uji Beda Nyata Jujur (BNJ) jika terdapat beda nyata. Hasil penelitian menunjukkan bahwa rasio tepung tapioka, tepung ketan dan tepung ubi jalar ungu memberikan pengaruh yang berbeda nyata terhadap mutu kimia (kadar air, total antosianin dan gula reduksi) dan mutu fisik warna (nilai oHue) namun memberikan pengaruh yang tidak berbeda nyata terhadap mutu fisik warna (nilai L). Berdasarkan hasil penelitian menunjukkan bahwa rasio tepung tapioka (30%), tepung ketan (35%) dan tepung ubi jalar ungu (35%) merupakan perlakuan terbaik dengan kadar air sebesar 24,21%, total antosianin 8,48 mg/100g, gula reduksi 7,83%, nilai L sebesar 23,85 dan nilai oHue 360,14. Kata Kunci: dodol, tepung ketan, tepung tapioka, tepung ubi jalar ungu.

POTENSI TEPUNG KENTANG HITAM (Coleus tuberosus) SEBAGAI PENSUBSTITUSI TERIGU PADA PEMBUATAN CAKE: Potential of Black Potato Flour (Coleus tuberosus) as Wheat Substition Of Cake Siska Cicilia; Eko Basuki; Agustono Prarudiyanto; Ahmad Alamsyah; Dody Handito
Pro Food Vol. 4 No. 2 (2018): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

ABSTRACT Wheat flour is one type of flour that was often used for making various types of foods and dishes such as noodles, bread, biscuits, cakes, cookies, and porridge. Availability of wheat flour supplied from imports. The high demand for wheat flour because of the increasing needs of the food industry. Dependence on wheat flour can have a negative impact on the country's economy. One alternative wheat substitution is tubers such as black potatoes. The purpose of this study was to figure the best formulation in making cakes from wheat flour and black potato flour. The results showed that the more addition of black potato flour caused a decrease in moisture content, increase in ash content and protein levels and a decrease in the level of preference of panelists. Adding potato flour to 10% produces a cake that preferred by panelists. Keywords: cake, Coleus tuberosus, wheat substitution ABSTRAK Tepung terigu merupakan salah satu jenis tepung yang sering digunakan dalam membuat berbagai jenis makanan dan masakan seperti mie, roti, biskuit, cake, cookies, dan bubur. Ketersediaan tepung terigu disuplai dari impor. Tingginya permintaan tepung terigu karena kebutuhan industri makanan yang terus meningkat. Ketergantungan terhadap tepung terigu bisa berdampak buruk terhadap perekenomian negara. Salah satu alternatif pengganti terigu adalah tepung umbbi-umbian seperti kentang hitam. Tujuan penelitian ini adalah menentukan formulasi terbaik dalam pembuatan cake dari tepung terigu dan tepung kentang hitam. Hasil penelitian menunjukkan semakin banyak penambahan tepung kentang hitam menyebabkan penuruan kadar air, penngkatan kadar abu dan kadar protein serta penurunan tingkat kesukaan panelis. Penambahan tepung kentang hingga 10% menghasilkan cake yang disukai panelis. Kata Kunci : cake, kentang hitam, substitusi terigu

PENGARUH LAMA PERENDAMAN DALAM LARUTAN NACL DAN LAMA PENGERINGAN TERHADAP MUTU TEPUNG TALAS BELITUNG (Xanthosoma sagittifolium): The Effect of NaCl Soaking Time and Drying Time on The Quality of Belitung Taro Flour (Xanthosoma sagittifolium) Suci Suharti; Yeni Sulastri; Ahmad Alamsyah
Pro Food Vol. 5 No. 1 (2019): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

ABSTRACT The purpose of this study was to determine the effect of NaCl soaking time and drying time on the quality of belitung taro flour (Xanthosoma sagittifolium). This study used a factorial design using 2 factors: NaCl soaking time (0, 30, and 60 minutes) and drying time (3, 4 and 5 hours) consisting of 9 treatments and 3 replications. The parameters observed included chemical parameters (moisture, ash, starch, calcium oxalate, and crude fiber content) and physical parameters (yield, bulk density and color value L *). The results of the research data were analyzed using analysis of variance alpha 5% and if there were significant differences it was tested further using the Duncan Multiple Range Test. The results showed that the treatment of soaking time in NaCl solution had a significantly effect on chemical parameters (moisture, ash, starch, calcium oxalate, and crude fiber content) and physical parameters (yield, bulk density, color value L*) . The drying time gave significantly effects on chemical parameters (moisture, ash, starch, calcium oxalate, and crude fiber content) and physical parameters (yield and bulk density). The interaction between NaCl soaking time and drying time gave a significantly effect on calcium oxalate content. The best treatment is 60 menit NaCl soaking time and 5 hours drying time (L3P3) with 3.56% moisture, 1.31% ash, 64.36% starch, 337.82 mg/100g calcium oxalate, 2.5% crude fiber content, 19.31% yield, 0.71 g/ml bulk density, and L* color value 92.28 that has met the SNI quality requirements for cassava flour. Keywords: belitung taro, drying time, flour, NaCl, soaking timeABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh lama perendaman dalam larutan NaCl dan lama pengeringan terhadap mutu tepung talas belitung (Xanthosoma sagittifolium). Penelitian ini menggunakan Rancangan Faktorial menggunakan 2 faktor yaitu faktor lama perendaman dalam larutan NaCl (0, 30, dan 60 menit) dan faktor lama pengeringan (3, 4 dan 5 jam) yang terdiri dari 9 perlakuan dan 3 ulangan. Parameter yang diamati meliputi parameter kimia (air, abu, pati, kalsium oksalat, dan kadar serat kasar) dan parameter fisik (rendemen, densitas kamba dan warna nilai L*). Data hasil penelitian dianalisis menggunakan analisis keragaman pada taraf nyata 5% dan apabila terdapat beda nyata maka diuji lanjut menggunakan uji Duncan Multiple Range Test. Hasil penelitian menunjukkan bahwa perlakuan lama perendaman dalam larutan NaCl memberikan pengaruh yang berbeda nyata terhadap parameter kimia (kadar air, abu, pati, kalsium oksalat, dan serat kasar) dan parameter fisik (rendemen, densitas kamba, warna nilai L*). Perlakuan lama pengeringan memberikan pengaruh yang berbeda nyata terhadap parameter kimia (air, abu, pati, kalsium oksalat, dan kadar serat kasar) dan parameter fisik (rendemen dan densitas kamba). Interaksi antara lama perendaman dalam larutan NaCl dengan lama pengeringan memberikan pengaruh yang berbeda nyata terhadap kadar kalsium oksalat. Perlakuan terbaik yaitu lama perendaman dalam larutan NaCl 60 menit dan lama pengeringan 5 jam atau L3P3 dengan kadar air 3,56%, abu 1,31%, pati 64,36%, kalsium oksalat 337,82 mg/100g, serat kasar 2,5%, rendemen 19,31%, densitas kamba 0,71 g/ml, dan warna nilai L* 92,28 yang telah memenuhi syarat SNI mutu tepung singkong. Kata Kunci: lama perendaman, lama pengeringan, NaCl, talas belitung, tepung

Karakteristik Tepung Jewawut yang Difermentasi dengan Bimo CF pada Lama Fermentasi yang Berbeda Cicilia, Siska; Basuki, Eko; Alamsyah, Ahmad; Yasa, I Wayan Sweca; Unsunnidhal, Lalu; Jannah, Nuzuliya Miftahul
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.468

Millet is a cereal with high nutritional content and has the potential to be a substitute for wheat. This research aimed to determine the characteristics of millet flour fermented by Bimo CF at different fermentation times. This research was conducted using a completely randomized design with one factor (fermentation time). It consisted of P1 (0 hours), P2 (12 hours), P3 (24 hours), P4 (36 hours), and P5 (48 hours). The resulting product of each treatment's water content, ash content, crude protein content, lightness, and yield were analyzed as tested parameters. Observation data were analyzed using ANOVA and further tested using Honest Significant Difference Test at a significance level of 5%. The result showed that fermentation period treatment using Bimo CF starter had a significantly different effect on water, ash, crude protein content, lightness, and yield. The 12-hour fermentation treatment is the recommended treatment to produce fermented millet flour, with a water content of 2.78%, ash content of 2.41%, crude protein content of 7.41%, lightness of 73.11, and yield of 45.5%.

arakteristik Kimia, Fisik, dan Organoleptik Kue Kembang Goyang Tersubstitusi Tepung Sorgum dan Mocaf Alamsyah, Ahmad; Ayudistira, Saufika; Saloko, Satrijo; Rasyda, Riezka Zuhriatika
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.486

Kembang goyang merupakan kue kering berbentuk kembang khas Betawi yang terbuat dari tepung beras dan tepung terigu. Tepung terigu mengandung gluten yang dihindari oleh penyandang celiac disease. Makanan bebas gluten juga cenderung lebih dipilih karena lebih sehat dan bergizi. Penggunaan tepung terigu di kue kembang goyang diharapkan dapat diminimalisir dengan tepung sorgum dan mocaf. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung sorgum dan mocaf terhadap karakteristik kimia, fisik, dan organoleptik kue kembang goyang. Metode penelitian yang digunakan yaitu Rancangan Acak Lengkap satu faktor (rasio tepung sorgum dan mocaf), terdiri atas 5 taraf perlakuan (16:4, 12:8, 8:12, 4:16, 0:20) dengan 3 ulangan. Data dianalisis dengan software Co-Stat menggunakan uji ANOVA dan uji Beda Nyata Jujur pada taraf nyata 5%. Hasil penelitian menunjukkan bahwa substitusi tepung terigu dengan tepung sorgum dan dan mocaf secara signifikan mempengaruhi kadar air, kadar abu, kadar protein, nilai L*, nilai °Hue, tekstur dan organoleptik (kecuali aroma) kue kembang goyang. Seiring dengan berkurangnya konsentrasi tepung sorgum maka akan menurunkan kadar air, kadar protein, nilai °Hue, namun meningkatkan kadar abu, nilai L*, tekstur, dan organoleptik (kecuali skoring aroma dan skoring rasa). Untuk menghasilkan kue kembang goyang bebas gluten yang masih dapat diterima panelis, disarankan menggunakan tepung sorgum 8% dan mocaf 12%, dengan karakteristik kadar air 3,99%, kadar abu 0,33%; kadar protein 3,94%, nilai L* 52,22, nilai °Hue 140,51, tekstur 10,50 N, berwarna coklat kehijauan, renyah, serta agak beraroma dan agak berasa sorgum.

Formulasi Penambahan Pati Jagung pada Kukis Mocaf (Modified Cassava Flour) Vegan dengan Fortifikasi Tepung Kelor Nofrida, Rini; Shafira, Nurul Aulia; Alamsyah, Ahmad
Pro Food Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i1.389

This study aims to determine the effect of the addition of corn starch concentration on the characteristics of mocaf vegan cookies with Moringa flour fortification. This study used a completely randomized design (CRD) with 5 treatments in the form of the effect of adding corn starch, namely P0 (0%), P1 (15%), P2 (20%), P3 (25%), P4 (30%) which were repeated 3 times to obtain 15 experimental units. Parameters tested were moisture content, ash content, protein content, texture, organoleptic tests and then nutrient content and % Nutrition Adequacy Rate (RDA) in the best formula based on the Organoleptic tests. The analysis was carried out using analysis of variance at the 5% level using Co-Stat. There is a significant difference, a further test was carried out using the Honest Significant Difference (HSD) test. The results showed that the addition of corn starch had significantly different effects on moisture content, ash content, physical quality of texture, organoleptic texture (hedonic and scoring), and had no significant effect on protein content on mocaf vegan cookies with moringa flour fortification. The higher the addition of corn starch causes a decrease in the water content and the resulting texture increases. The best treatment at P2 produced cookies with the best texture with a texture test result of 16.39 N; with a crunchy texture and organoleptically liked by panelists; with a water content of 2.4%, ash content of 1.75%, protein content of 2.85%.

Co-Authors -, Sulaemah Aeni, Yuli Afni, Nur' Afra Alzena, Bunga Agustono Prarudiyanto Agustono Prarudiyanto, Agustono Amaro, Moegiratul Andini, Lale Mustika Andrian, Muhamad Andry Priharta Andry Priharta Annisa Karini, Nudia Antini, Indri Apriani, Tindih Aprianti, Oktaria Evi Apriliyanti, Lia Asgani, Muhammad Syafa Asmatullah, Pradila Astuti, Lita Ayudistira, Saufika Azizah, Fia Nur Azkia Tauchid, Mauli Azzahra, Rozline Baiq Nuzulina Baiq Rien Handayani, Baiq Rien Cahyani, Baiq Ria Rizkia Cicilia, Siska Cindra Dewi Desi Apriana Dinata, Lalu Alfito Dodi Handito Dody Handito Dody Handito Dody Handito, Dody Eka Partiwi Eko Basuki Eko Basuki, Eko Elvira Damayanti, Queeny Elya Antariksana Bachmida Fakhrurrizal, Muhammad Firman Fajar Perdhana Fitriani Fitriani Hamdi, M. Faizin Ilham Handito, Dodi Hasbullah, Rakhan Qurani Hidayatullah, Wisam Hilyatunnisa, Elok Sarah Indri Antini Iskandar, M. Sopiyan Istiqomah, Yuliana Jannah, Nuzuliya Miftahul Joko Sumarsono Kemala Dewi, Nurul Khaerun Najah Kholisah, Mutia Nur Kurniawan Yuniarto Lale Fichear Neoningratheof Lale, Lale Fichear Neoningratheof Lampiron, Muhamad Lingga Gita Dwikasari, Lingga Gita Mardiah , Al Aina Ul Mardiah, Al Aina Ul Mira Idora Mutia Devi Ariyana, Mutia Devi Mutia Nur Kholisah Novitasari, Setiani Nur Afni Nurhasanah Jamalullail, Syarifah Nurjanah, Nining Oktaviana, Sari Partiwi, Eka Perdana, M. Rifky Okta Putra, Sonny Manggala Putri, Nabilah Tsabitah Rahmat Sabani Ramadhan, Anugrah Ramdhani, Zainul Hadi Rasyd, Riezka Zuhriatika Rasyda, Riezka Zuhriatika Rini Nofrida Rizkullah, Zain Alfitra Roja, Nabillah Safira, Adinda Sari Oktaviana Satrijo Saloko Setyaning Pawestri Shafira, Nurul Aulia Sicilia, Siska Siska Cicilia Solihatun Hafizah Sri Maryati Sri Widyastuti Srikus Saptaningtyas, Rini Suari, Rafika Suci Suharti Syaifudin, Arief Tri Isti Rahayu, Tri Isti Udiyani, Fitrotun Nazla Unsunnidhal, Lalu Urningsih, Nabila Yasa, I Wayan Sweca Yeni Sulastri Yeni Sulastri Yesica Marcelina Romauli Sinaga

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