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All Journal Jurnal Teknologi Pertanian agriTECH Jurnal Teknologi Hasil Pertanian FoodTech: Jurnal Teknologi Pangan JURNAL AGROINDUSTRI HALAL
Siti masithah Fiqtinovri
Department Of Agrotechnology, Faculty Of Agriculture, Kaltara University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Engineering Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences

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Bioreactor Design for Microalgae Cultivation Hermanto, Mochamad Bagus; HS, Sumardi; Hawa, La Choviya; Fiqtinovri, Siti Masithah
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (686.388 KB)

Abstract

Microalgae not only can be developed as a source of food and medicine, but also used for heavy metal removal and used as an alternative energy for biodiesel production due to its contain of proteins, carbohydrates and vitamins and also oil. The objective of the research is to design a bioreactor by using the principle of a closed recirculation system using transparent materials as a medium of circulation and bioreactor design was tested by using microalgae Nannochloropsis oculata to obtain the biomass growth. Based on the experiments, the design can be well employed. The variable of growth factors for Nannochloropsis oculata namely pH, temperature, light intensity, and salinity of water were in the range of requirements needed for cultivation with a value of 7.2-8.3; 25-27°C; 1011-1800 lux, and 3-3.2% respectively. Initial concentration of biomassa was 128x104cells/mL, and gave the highest yield Nannochloropsis oculata of 3.293x104cells/mL at 11th day of culture, but decreased on day 12 to 15 for 655x104cells/mL. This is due to depletion of nutrients in culture media. The highest fat content found in day-to-11 was 17.89%.
Sifat Fisik, Amilograf, dan Morfologi Pati Biji Lai (Durio kutejensis) Asetilasi Menggunakan Asetat Anhidrat Siti Masithah Fiqtinovri; Ashri Mukti Benita; Djagal Wiseso Marseno; Yudi Pranoto
agriTECH Vol 40, No 1 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (447.633 KB) | DOI: 10.22146/agritech.33809

Abstract

Lai (Durio kutejensis) seed starches have a high retrogradation ability and low paste stability so that its function in food industry is less widespread. This phenomenon can be overcome by starches modification, such as acetylation using asetat anhidrat as modifying agent. This study aims to observe the physical properties of acetate starch such as swelling power and solubility, morphological characteristics, and amylographic properties (retrograde rate, viscosity, gelatinization temperature) and the results will be compared to native starch. Lai seed starches was acetylated using asetat anhidrat 3% and 4%, the reaction time variation was 15, 30, 45 and 60 minutes and the reaction pH used ranged from 8-8.5. Acetylation with a different amount of asetat anhidrat (3% and 4%) and different time of reaction (15, 30, 45, 60 min) give an optimum result of DS in 4% of asetat anhidrat with 15 minute of reaction time. DS that reached at those condition is 0.22 and has the same tipe as native starch (tipe A). The result of FTIR shown that there’s a new peak at 1735 cm-1 was a part of carbonyl group and the weakening of hydroxyl group peak of acetate starch. Acetylation decreased the final viscosity from 1472 cP to 1170 cP, setback value from 172 cM to 31cP, and breakdown from 798 cP to 350 cP. Meanwhile, the pasting temperature increased after acetylation from 71.82 °C to 76.05 °C. These result indicate that acetylation increased the resistance of retrogradation, and high pasting stability.
Karakteritik Kimia dan Amilograf (Modified Cassava Flour) Singkong Gajah (Manihot utilissima) Siti Masithah Fiqtinovri
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (85.722 KB) | DOI: 10.30997/jah.v6i1.2162

Abstract

Singkong gajah (Manihot utilissima) is a tuber crop that contains high carbohydrates but its use in food industry is still less when compared to ordinary cassava. Until now there have been many studies on the characteristics of mocaf of ordinary cassava, such as time of fermentation, yeast concentration, and drying techniques, but no one has examined further of the characteristics of mocaf of singkong gajah (MSG), especially in terms of its amylographic properties. This study aims are to examine the chemical characteristics and amilographs of elephant cassava (MSG) mocafs, and compare them to commercial flour. Singkong gajah was fermented using 0.25% yeast of tape by the weight of singkong gajah chips and soaked for 16 hours. Data displayed are based on dry weight and all analyzes were performed in three replications and the results are presented as mean values. MSG contains 0.84% of crude fiber; 84.44% of starch; 2853 cP of peak viscosity value ; 3199 cP of breakdown viscosity ; 680 cP of viscosity of setback ; and 77.10oC of temperature of gelatinization. The high viscosity and resistance to retrogradation and the low temperature of gelatinization indicate that MSG can be applied to cream or sauce soup products, which in the process and the final product requires a very thick starch.
KARAKTERISTIK ORGANOLEPTIK BERAS ANALOG ‘MOSINGGAJA’ DARI MOCAF (Modified Cassava Flour) SINGKONG GAJAH (Manihot utilissima) DAN TEPUNG JAGUNG MANIS Siti Masithah Fiqtinovri
FoodTech: Jurnal Teknologi Pangan Vol 2, No 2 (2019): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v2i2.37417

Abstract

Diversification of food at this time has been done a lot, one of them through making artificial rice or analog rice to reduce the level of rice consumption which is getting higher along with increasing population. Analog rice can use composite materials in the process, such as mocaf of Singkong Gajah and sweet corn flour. The aim of this research is to find an analog rice formulation of mocaf of Singkong Gajah and sweet corn flour (Mosinggaja) which panelists liked and accepted through organoleptic testing. The making of Mosinggaja analog rice is carried out by the cold extrusion method and using a Completely Randomized Design (CRD) with a formulation of 60 g mocaf : 40 g corn flour ; 70 g mocaf : 30 g corn flour ; 80 g of mocaf : 20 g of corn flour. Based on organoleptic test results, Mosinggaja analog rice grain that is accepted by panelist was the formulation of 80 g of mocaf : 20 g of corn flour with a value of 4.12 (like), and the description of rice grain were white color (3.56), the aroma did not match the type of flour (2.60), rather fragile texture (3.16), and non-uniform uniformity of rice grains (2.64). While the Mosinggaja analog rice formulation that received by the panelists was a formulation of 80 g of mocaf : 40 g of corn flour with a value of 3.12 (rather like) and the description of rice were slightly yellowish-white color (3.20), the distinctive aroma of flour (2, 76), slightly sticky texture between rice granules (3.44), and rather sweet taste (3.04).
Karakteristik Teh Jelai (Coix Lacryma-Jobi.L) dengan Perlakuan Waktu dan Suhu Roasting yang Berbeda Fiqtinovri, Siti Masithah; Nurlina; Sri Rahayu
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i1.8115

Abstract

Jelai (Coix Lacryma Jobi.L) seeds are grains that have the potential to be processed into herbal teas which are served either hot or cold. Jelai tea can be processed through a high-temperature roasting process to enhance the aroma and taste. Temperature and length of roasting time are factors that affect grain characteristics. The purpose of this study was to evaluate the effect of temperature and roasting time on water content, color of barley powder and the effect of temperature and roasting time on pH, total dissolved solids, and organoleptic of jelai tea. The study used a factorial completely randomized design (CRD) with two factors: (t) roasting temperature (180oC, 200oC, 220oC) and (f) roasting time (5 minutes, 10 minutes, 15 minutes). The roasting temperature and time reduced the water content of jelai powder from 11.04% to 1.57% (wb), increased the dissolved solids from 0.26 oBrix to 5.16 oBrix, and lowered the pH from 7.04-6.79. The higher the temperature and roasting time, the darker the color of the powder and the barley tea (brown), increase the burning aroma (burn aroma), nutty smelling, burn flavor and the sour taste of jelai tea. The highest results were obtained at 220oC combined roasting time of 10 minutes and 15 minutes. Overall, the level of panelist acceptance of jelai tea was in the rather favorable category for all treatments (2.77 – 3.42).
Karakteristik Struktur, Amilograf, dan Kecernaan Pati Alami Jelai (Coix lacryma-jobi L) Siti masithah Fiqtinovri; Didi Adriansyah; Risnafaty .
Jurnal Teknologi Hasil Pertanian Vol 16, No 1 (2023): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i1.64010

Abstract

Jelai (Coix lacryma jobi L.) that is cultivated in Bulungan Regency has thin and soft skin, yellowish brown in color and slightly shiny surface. The high content of starch and other components in barley increases the potential of Jelai as a food that has functional properties. This study aims to examine the relationship between the structural characteristics, amylograph properties, and digestion of Jelai natural starch (PAJ) and compare it with commercial cassava starch (PS) and corn starch (PJ). The research is started with the isolation process of jelai starch and then structural observations were carried out by SEM test, amylograph properties through RVA test, and digestibility including rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). PAJ has a low amylose content and a polygonal morphology with a clearly visible central pore / channel. The crystallinity of PAJ is slightly high with A-type crystalline, the same as PJ and PS. The starch structure in PAJ contributed to a slightly lower gelatinization temperature compared to PJ and the lowest setback viscosity compared to PJ and PS which indicated that PAJ was more resistant to retrogradation, as well as the highest RS levels and the lowest RDS compared to PJ and PS. 
Co-Authors Ashri Mukti Benita Didi Adriansyah Djagal Wiseso Marseno La Choviya Hawa Mochamad Bagus Hermanto Nurlina Risnafaty . SRI RAHAYU Sumardi HS Yudi Pranoto