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All Journal Jurnal Teknologi Pertanian agriTECH Jurnal Teknologi Hasil Pertanian FoodTech: Jurnal Teknologi Pangan Jurnal Pengabdian kepada Masyarakat Nusantara 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 Economics, Econometrics & Finance Engineering Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences

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Journal : JURNAL AGROINDUSTRI HALAL

 1 
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 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).
Co-Authors ADRIANSYAH, DIDI Ashri Mukti Benita Balqis, Nurani Bansir, Muhammad Rafly Didi Adriansyah Djagal Wiseso Marseno EKO WAHYUDI La Choviya Hawa Mochamad Bagus Hermanto Nurlina Rafi'i, Akhmad Risnafaty . SRI RAHAYU Sumardi HS Yudi Pranoto