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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
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 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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Journal : Jurnal Agroindustri

 1 
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.
PERUBAHAN MORFOLOGI DAN FISIKOKIMIA TEPUNG UWI (Dioscorea alata) AKIBAT FERMENTASI ALAMI DAN PENGERINGAN Indrastuti, Erning; Harijono, Harijono; Susilo, Bambang
Jurnal Agroindustri Vol. 14 No. 2 (2024): November 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.2.155-166

Abstract

Penelitian ini mempunyai tujuan untuk mengevaluasi perubahan morfologi dan fisikokimia tepung uwi selama perendaman dan pengeringan secara simultan. Irisan umbi uwi direndam selama 0, 24, dan 48 jam yang menyebabkan fermentasi alami, irisan umbi basah dikeringkan pada pengering kabinet selama 18 jam pada suhu pengeringan 40, 50, dan 60 °C.  Irisan umbi uwi kering dihaluskan sampai 100 mesh dan dilanjutkan dengan analisis morfologi granula, kadar pati, kadar amilosa, kadar protein, kadar serat kasar, pH, titratable acidity, warna tepung uwi dan analisis gugus fungsi menggunakan ATR-FTIR.  Hasil penelitian menunjukkan terdapat lubang pada permukaan granula pati hasil fermentasi 48 jam. Keberadaan lubang pada permukaan granula menyebabkan leaching amilosa yang menyebabkan perubahan pada karakteristik fisikokimia pati. Interaksi lama perendaman dan suhu pengeringan berpengaruh sangat nyata terhadap kadar pati dan warna. Semakin lama fermentasi alami dan semakin tinggi suhu pengeringan akan menurunkan kadar pati, nilai kecerahan L*, kemerahan a* dan kebiruan b*.  Lama fermentasi alami menurunkan amilosa, protein larut air, serat kasar, dan pH, meningkatkan titratable acidity, namun tidak dipengaruhi oleh suhu pengeringan. Struktur molekul pati uwi hampir tidak berubah setelah fermentasi alami dan pengeringan, ditunjukkan tidak adanya gugus fungsi baru pada spektra FTIR. Karakteristik tepung uwi yang terbaik dari perlakuan fermentasi alami selama 24 jam dan pengeringan 60 °C dengan kadar pati 72,02%, rendemen, 24,595, kadar amilosa 31,07%, kadar protein larut 2,74%, kadar serat kasar 1,56%, pH 5,88, titratable acidity 0,68, kelarutan 13,28%, L* 67,9, a* 3,6, b* -2.
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 Linda Linda 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