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All Journal JURNAL ISTEK AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Jurnal Dimamu Composite
Kelik Putranto
Universitas Ma'soem
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Engineering Veterinary Other

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Pengaruh Imbangan Tepung Tempe dan Tepung Jagung terhadap Karakteristik BMC Balita Kelik Putranto; Euis Karlina
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 2 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v3i2.653

Abstract

The purpose of this study was to determine the balance of tempeh flour and corn flour against the characteristics of mixed foodstuffs (BMC) for toddlers.  This research has been carried out at the Laboratory of Chemistry and Food Processing Technology, Faculty of Agriculture, Ma'some University from October to November 2022. The research method used is an experimental method using a Randomized Group Design (RAK), which consists of 6 treatments and each treatment is repeated 4 times. The treatment tried consisted of a balance of tempeh flour and cornmeal A = 10: 90, B = 20: 80, C = 30: 70, D = 40: 60, E = 50: 50 and F = 60: 40.  The results showed that the balance of Tempeh Flour and Corn Flour (60:40) produced Mixed Food Ingredients (BMC) for toddlers which have the characteristics of texture, aroma, taste that are preferred and produce 428.38 kcal of energy for every 100 grams. Mixed foodstuffs made from tempeh flour and cornmeal with a balance (60:40) can be used as an alternative in making toddler BMC.
Pengaruh Substitusi Tepung Sagu (Metroxylon sagu R) pada Terigu terhadap Karakteristik Kue Kering Aghnia Rahmawati; Kelik Putranto; Anne Tristianne
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 4 No. 1 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v4i1.777

Abstract

There are so many kinds of foods made of wheat flour. The dependency on wheat flour will be a problem in the future because wheat as raw material could not be cultivated in Indonesia. The Government and private companies have to import wheat from other countries to fulfil people need on wheat flour which rise from year to year. Wheat flour as raw material in food production contain high glycemic value that is not good for our health. One of the alternatives to replace wheat flour is sago flour, because it contains high carbohydrate and other nutrition. The most important thing is that sago flour is gluten free. Sago flour is suitable for cookies making. Research had been done at the Laboratory of Agriculture Faculty UICM and at Chemistry Laboratory of Agriculture Faculty Ma’soem University. The objective of the research was to find out the effect of sago flour substitution to wheat flour on the characteristics of cookies. The experimental method was applied in this research with 8 treatments and repeated 3 times. The treatments were sago substitution of 0%(A), sago substitution of 10%(B), sago substitution of 20% (C), sago substitution of 30%(D), sago substitution of 40% (E), sago substitution of 50% (F), sago substitution of 60% (G), and sago substitution of 70% (H). The organoleptic test was applied on colour, taste, aroma and texture. Result of the research showed that treatment H produced cookies with the best characteristic according to colour and aroma.
Pendugaan Umur Simpan Fruit Leather Mangga dan Nanas menggunakan Metode ASLT Model Arrhenius Fiana P. Haerunisa; Amila Khairina; Kelik Putranto
Jurnal Dimamu Vol. 3 No. 1 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/dimamu.v3i1.836

Abstract

The purpose of this study was to determine the shelf life of pineapple mango fruit leather during storage in three temperature conditions namely 25oC, 35oC and 45oC. The method of assessing storage life with ASLT is carried out under the influence of temperature to accelerate the development of reactions that result in decomposition. fruit leather was stored in three incubators at 25oC, 35oC and 45oC for 20 days. Observations were made on the pineapple mango fruit leather in each incubator every 5 days. The data obtained was processed using simple linear regression method. The results of calculations with the Arrhenius equation obtained a correlation coefficient (R2) for water content of 0.8333; Aw of 0.9116; texture of 0.9006; taste of 0.9739 and color of 0.8597. Flavor has the highest colleration coefficient selected as a determinant of the shelf life of pineapple mango fruit leather. Based on the results of calculations with the Accelerated Shelf Life Test (ASLT) method, it can be concluded that the shelf life of pineapple mango fruit leather at 25°C is 72 days (2 months 4 days); at 35°C is 43 days (1 month 13 days); and at 45°C is 32 days (1 month 2 days).
Analisis asam oksalat pada pembuatan asam sunti (Averrhoa bilimbi) berdasarkan variasi konsentrasi garam dan suhu pengeringan Lenny Amelia HK; Kelik Putranto
Composite : Jurnal Ilmu Pertanian Vol 7 No 1 (2025): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v7i1.842

Abstract

Bilimbi (Averrhoa bilimbi) is a popular raw material in the production of asam sunti, known for its distinct sour taste. Oxalic acid, which is found in bilimbi, can affect the quality and safety of the final product. Asam sunti is a fermented product that involves a preservation process using salt, which not only adds flavor but also has the potential to alter the nutritional content of the raw material. This study aims to analyze the oxalic acid content in the production of asam sunti from bilimbi (Averrhoa bilimbi) with variations in salt concentration and drying temperature. The study uses an experimental method with variations in salt concentration (5%, 10%, and 15%) and drying temperature (40°C, 50°C, and 60°C) to determine their effects on the oxalic acid content. The results show that both salt concentration and drying temperature affect the oxalic acid content in asam sunti. The treatment with 15% salt concentration (a3) and 40°C drying temperature (b1) gave the best results because these two factors support each other in maintaining the oxalic acid content. The 15% salt concentration is high enough to improve preservation and drying, while the 40°C drying temperature is optimal for preventing the degradation of chemical components.
Co-Authors Aghnia Rahmawati Ahmad Taofik Amila Khairina Amila Khairina Anne Tristianne Eko Wahyudin Euis Karlina F. S. Octaviani Fiana P. Haerunisa Gantini, Tuti Hendrawan Hendrawan Hendrawan Lenny Amelia HK Noertjahyani Noertjahyani Raden Haerudjaman Rama Adi Pratama Siti Muftiah Tharisa Anggraeni Yunira Rahmaningsih