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All Journal Agrointek Agrifor : Jurnal Ilmu Pertanian dan Kehutanan Jurnal Teknologi Pertanian Jurnal Agroindustri Majalah Obat Tradisional Proceeding of International Congress Jurnal Sains dan Teknologi Pangan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Buletin LOUPE (Laporan Umum Penelitian) Indonesian Journal for Social Responsibility Journal of Farming and Agriculture
Y. Erning Indrastuti
Jurusan Teknologi Pertanian, Politeknik Negeri Pontianak, Jl A Yani Pontianak 78124
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences

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Performance Test of Hammer Mill and Burr Mill For Soybean S., Sumardi H.; Komar, Nur; Indrastuti, Y. E.
Jurnal Teknologi Pertanian Vol 3, No 1 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objectives of this research are 1) to find out the proper moisture content and angular velocity of Hammer mill and Burr mill for milling, 2) to select the proper milling machine for certain material and 3) to find out the optimum milling yield. Performance test to both type of soy bean milling machine shows that the greater the angular velocity the more the capacity, the lesser the  fineness modulus and the greater the theoretical energy requirement.  The result of the effect of moisture content ranged at 12% to 20% to performance of both type of milling machine indicate that greater moisture content result in reduced capacity, increased fineness modulus and reduced theoretical energy requirement. Hammer mill gives optimum yield at 4000 rpm of angular velocity and 12% moisture content which are 3.94 kg/h of milling capacity, 2.26 of fineness modulus and 24.16 W of theoretical energy requirement.  Burr mill gives optimum yield at 1200 rpm of angular velocity and 12% moisture content which are 3.40 kg/h of milling capacity, 2.10 of fineness modulus and 26.48 W of theoretical energy requirement.   Key words: milling machine, Burr mill, Hammer mill, rpm,  soybean, moisture content
Characteristics of Soaked and Dried Water Yam Flour as Material for Producing Edible Paper Indrastuti, Erning; harijono, Harijono; Susilo, Bambang
Jurnal Teknologi Pertanian Vol 13, No 3 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This  research aimed to study the physicochemical characteristics of  water yam flour are due to soaking and drying treatments, as material for edible paper, as a substitute for rice flour in the producing of rice paper (fresh spring roll wrapper).  This study used Randomized  Block Design with two factors: soaking time of 0, 24, and 48 hours; and drying temperature at 40, 50, and 60 °C. The result showed increasing soaking decreased  mucilages, meanwhile increasing soaking time increased swelling power. Moisture content did not differ significantly (p>0.05).  Soaking 24 hours produced the highest final viscosity at all drying temperature. Soaking 24-hour and drying temperature 50 °C treatment could be suggested for producing yam flour and was recommended as  raw material for edible paper processing.Keywords: water yam flour, viscocity, swelling power, physichochemical properties, edible paper
CHARACTERISTICS OF KWETIAU MATERIAL OF FORMULATION RICE FLOUR AND UWI FLOUR, TARO FLOUR AND KIMPUL FLOUR MODIFIED BY HEAT MOISTURE TREATMENT (HMT) Ledy Purwandani, Erning Indrastuti, Muflihah Ramadhia &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
Publisher : Proceeding of International Congress

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Abstract

The purpose of this study is to determine the effect of substitution uwi flour, taro flour, and kimpul flourmodified on rice flour that can produce the best characteristics of high resistant starch kwetiau. HMTmodification on the uwi/ keribang/ coconut yam (Dioscorea alata) flour, taro (Colocasia esculenta (L)Schott) flour and kimpul/ sarawak taro/ belitung taro (Xanthosoma sagittifolium (L) Schott) flourcharacteristics can be applied to the manufacture of kwetiau . The nature of the lack of appropriatenatural starch is expected to be improved by modification of starch is by Heat Moisture Treatment(HMT). HMT treatment is 20% and 30% water content with heating time 4, 6, 8, 10 hours at 80 ° C. Theresults showed HMT modification effect on the water content and crystallinity of uwi flour, taro flour andkimpul flour.Keywords: Heat MoistureTreatment, Kimpul, Resistant Starch, Taro, Uwi.
KADAR OKSALAT DAN KARAKTERISTIK FISIKOKIMIA TEPUNG UMBI TALAS (Colocasia esculenta) AKIBAT FERMENTASI ALAMI Yuliana Erning Indrastuti; Susana Susana; Dodi Iskandar; Tata Yudhi Wardana
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.8909

Abstract

The effect of fermentation period on the pH, titratable acidity, calcium oxalate, oxalic acid, moisture, ash contents, swelling power, solubility, and color of the taro flours was investigated present research. For this aim, taro corms were cleaned, peeled, washed, sliced into chips. Taro chips were fermented at 0, 24, 48, and 72 hours, drained, dried in a cabinet dryer at 60 °C for 10 h, and ground. Results showed that pH, ash content, solubility, lightness (L *) decreased, and moisture content, titratable acidity dan swelling power increased markedly due to fermentation. Calcium oxalate and oxalic acid of the flours changed 843,83-412,07 mg/100 g and 370,52-949,17 mg / 100 g flour respectively. The fermentation at 48 h effected a significant reduction in calcium oxalate (51,19%) and oxalic acid contents (64,35%). The present study indicated that the taro’s flours oxalate content and physicochemical characteristics properties of the taro flours were significantly affected by the fermentation period.
OLAHAN PANGAN BERBAHAN BAKU KELAPA BAGI WARGA RASAU JAYA III Dum Susilo; Erning Indrastuti

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (34.935 KB) | DOI: 10.35891/tp.v7i2.511

Abstract

Kegiatan pengabdian kepada masyarakat ini akan dilaksanakan di desa Rasau Jaya  III Kecamatan Rasau Jaya Kabupaten Kubu raya dengan mengembangkan potensi  lokal buah kelapa menjadi berbagai olahan yang bernutrisi dan nilai ekonomis tinggi.  Target khusus yang ingin dicapai adalah perbaikan sumber daya manusia,  menumbuhkan kemauan masyarakat menerima inovasi baru. Memperbaiki kemampuan  mempraktekkan teknologi diversifikasi kelapa dan menumbuhkan semangat  kewirausahaan. Metode kegiatan dilakukan dengan transfer teknologi dan  kewirausahaan berupa penyampaian materi teknologi industri berbasis kelapa,  penjelasan operasionalisasi peralatan dan bahan yang digunakan selama produksi,  pelatihan dan bimbingan teknis terhadap mitra dalam berproduksi, pelatihan  kewirausahaan, pelatihan pembukuan dan strategi pemasaran yang mencakup sistem  pengemasan, penentuan harga jual, promosi dan distribusi serta evaluasi hasil kegiatan  yang dilakukan pertahapan dan secara menyeluruh. Hasil yang diperoleh adalah para  anggota mampu mengolah canangan produk yang disertai dengan penggunaan perlatan  secara efektif dan efisien.    
Karakteristik Kwetiau dari Tepung Beras yang Dicampur Tepung Umbi Uwi (Dioscorea alata), Talas (Colocasia esculenta) dan Kimpul (Xanthosoma sagittifolium) Termodifikasi Erning Indrastuti
Buletin Loupe Vol 15 No 01 (2019): Edisi Juli 2019
Publisher : Jurusan Teknologi Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (557.276 KB) | DOI: 10.51967/buletinloupe.v15i01.23

Abstract

Tepung umbi uwi (Dioscorea alata), talas (Colocasia esculenta (L) Schott) dan kimpul (Xanthosoma sagittifolium (L) Schott), yang telah dimodifikasi HMT diaplikasikan dalam pembuatan kwetiau. Tujuan penelitian ini untuk mengetahui pengaruh pencampuran tepung uwi, talas, dan kimpul termodifikasi HMT dan tepung beras terhadap karakteristik kwetiau. Proporsi tepung beras: tepung umbi 75:25%; 50:50%; 25:75%; 0:100% dan tepung beras 100% sebagai kontrol. Proporsi tepung umbi termodifikasi dan tepung beras berpengaruh terhadap karakteristik kwetiau tetapi tidak mempengaruhi kadar air kwetiau. Kwetiau dari tepung beras 100% (kontrol) memiliki waktu pemasakan, berat rehidrasi dan susut masak paling kecil, daya patah, daya putus dan elastisitas tinggi. Kwetiau yang mendekati karakteristik kwetiau beras adalah kwetiau dari tepung talas 100%.
Pembuatan Bioetanol dari Nira Kelapa Sawit Menggunakan Saccharomyces cerevisiae Ledy Purwandani; Erning Indrastuti; Fenny Imelda
Buletin Loupe Vol 16 No 01 (2020): Edisi Juli 2020
Publisher : Jurusan Teknologi Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (634.533 KB) | DOI: 10.51967/buletinloupe.v16i01.70

Abstract

Pohon kelapa sawit tua (Elaeis quineensis Jacq) yang memasuki periode replanting berpotensi menghasilkan nira. Tujuan dari penelitian adalah menghasilkan produk bioetanol dari nira sawit yang berasal dari pohon sawit yang sudah tidak produktif dan ditebang dengan optimalisasi proses fermentasi menggunakan Saccharomyces cerevisiae dengan perlakuan kombinasi waktu fermentasi (24, 48, dan 72 jam) dan starter mikroba yang ditambahkan (5, 10, dan 15%). Proses fermentasi dilakukan pada suhu ruang (26-28°C). Penelitian dilakukan dalam tiga tahap. Tahap pertama adalah proses fermentasi. Tahap kedua adalah proses destilasi yang dilakukan pada suhu 78°C, Tahap ketiga adalah penentuan kualitas bioetanol yang dihasilkan. Parameter kualitas bioetanol yang diamati meliputi kadar etanol dan densitas. Hasil penelitian menunjukkan bahwa kadar bioetanol dari nira kelapa sawit yang dihasilkan dengan perlakuan lama waktu fermentasi dan konsentrasi inokulum berkisar 3-8%. Perlakuan terbaik bioetanol dari nira kelapa sawit dengan penentuan metode indeks efektivitas adalah perlakuan dengan perlakuan lama waktu fermentasi 24 jam dan penambahan konsentrasi inokulum 10%. Rendemen dari bioetanol dengan satu kali destilasi berkisar 8-14% dengan densitas 0,9892-0,9938 g/L.
Karakteristik kwetiau kering dengan bahan baku tepung beras dan tepung talas hitam terfementasi Yuliana Erning Indrastuti; Susana Susana; Dodi Iskandar; Tata Yudi Wardhana; Sasmidi Sasmidi
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.13297

Abstract

The purpose of this study was to investigate the effect of the proportions of rice flour and black taro flour on the characteristics of rice noodle (kwetiau). Kwetiau were produced by blending various proportions of rice and black taro flour (100:0; 75:25; 50:50; 25:75; 0;100) which were evaluated for water content, texture, cooking quality and color. The results indicated that proportion of rice and   black taro flour affects the cooking quality, texture and color of the kwetiau (p0,01). Black taro flour addition produced kwetiau with decreased cooking time, hardness, cohesivennes and chewiness, L* value and a* value. A higher proportion of black taro flour increased the weight after cooking, cooking loss, adhesiveness and b* of the kwetiau. The proportion of rice and black taro flour did not affect the moisture content and springiness. Fermented black taro flour can be used to a limited extent (25 %) as a substitute for rice flour in making kwetiau.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK BUBBLE PEARL TAPIOKA DAN PATI SAGU LOKAL KALIMANTAN BARAT Y. Erning Indrastuti; Andreas Yolan Kristandi; Fenny Imelda
Jurnal Agroindustri Vol. 13 No. 1 (2023): Mei 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.1.14-23

Abstract

Sago starch from traditional industries in West Kalimantan has a sour aroma and brownish color, so it is only used to make traditional cakes. This study aimed to evaluate the physicochemical sensory characteristics of bubble pearl tapioca substituted for sago starch produced from a traditional industry in West Kalimantan. The results of this study are expected to diversify the use of local sago starch. Bubble pearls were made with various proportions of tapioca and sago starch (100:0 90:10 80:20 70:30%) and analyzed for water content, hardness, cooking loss, cooking time, rehydration capacity, and hedonic analysis (color, taste, aroma, and Springiness). The results showed that substituting sago starch in bubble pearls affected the water content, hardness, cooking loss, cooking time, rehydration capacity, color, and aroma of bubble pearls. Substitution of sago starch does not affect the taste and elasticity of the bubble pearls. A higher substitution of sago starch increased the bubble pearls' water content, hardness, and rehydration capacity. A higher substitution of sago starch decreased cooking loss, cooking time, color, and aroma of bubble pearl decreased. Sago starch from the local traditional industry of West Kalimantan can be used to substitute tapioca bubble pearls. However, panelists prefer bubble pearls from 100% tapioca in terms of color and aroma. Sago starch from the local industry has the potential to be used as bubble pearls by improving the color and aroma of sago starch.
Mechanical and Barrier Properties of Biocellulose Nata de Coco-Based Edible Film: Influence of Purple Yam (Dioscorea alata) Flour and Glycerol Concentration Muflihah Ramadhia; Y. Erning Indrastuti; Ledy Purwandani
Demeter: Journal of Farming and Agriculture Vol. 1 No. 2 (2023): November 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i2.226

Abstract

Edible films represent biodegradable food packaging. Potential material used as an edible film is biocellulose nata de coco, but flour made from purple yams needs to be added to increase the solubility of composites in water. The purpose of this research was to study the effects of purple yam flour and glycerol concentrations on moisture, ash content, thickness, barrier properties (WVTR), and mechanical properties biocellulose based edible film. Edible films made with the proportion of slurry biocellulose and purple yam flour were 100: 0; 98: 2; 96: 4% and glycerol were added 0, 1, and 2% and aquades was added to the total volume of 200 ml. The suspension is put in a mould and dried in a 40 ° C oven for 24 hours. Increased concentrations of purple yam flour at biocomposite and glycerol reduce tensile strength and modulus of elasticity, increase the thickness of the edible film. Interaction between biocellulose-purple yam flour and glycerol at high concentrations reduced mechanical strength as a result of network integrity disruption. Interaction between biocellulose-purple yam flour and glycerol reduced moisture content but increased ash content. Glycerol concentrations that were too low and high cause antiplastizicer properties that affected the elongation at break and WVTR edible film. This study demonstrated that proportion of biocellulose-purple yam flour 98:2% and glycerol 1% has good potential for producing the edible films
Co-Authors A. Harijono Abdul Rahim Agato, Agato Andreas Yolan Kristandi Bambang Susilo Dodi Iskandar Dodi Iskandar Dodi Iskandar, Dodi Dum Susilo Eso Solihin Fenny Imelda Fenny Imelda Fitrah Adelina Imelda, Fenny Iwan Rusiardy Kuswartini, Kuswartini Ledy Purwandani Linda Linda Muflihah Ramadhia Mutaqin, Zaenal Narsih Narsih Nur Komar Nurkhalisah, Nurkhalisah Purwandani, Ledy Rollando, Rollando Sasmidi Sasmidi SATRIYAS ILYAS Suharyani Amperawati Sumardi H. S. Susana Susana Susana Susana Tata Yudhi Wardana Tata Yudi Wardhana