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Endang Retno Wedowati
Universitas Wijaya Kusuma Surabaya
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Journal : Proceeding of International Congress

 1 
CHARACTERISTICS OF PURSE‐COWPEA COMPOSITE FLOUR BISCUITS ON DIFFERENT TYPES OF PACKAGING DURING STORAGE Tri Rahayuningsih, Endang Retno Wedowati, Diana Puspitasari, Fungki Sri Rejeki &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
Publisher : Proceeding of International Congress

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Abstract

Purse (Xanthosoma sagitifolium) is one type of tubers that have the potential for an alternative as a foodsource. Innovation for product needs to be done to exploit the potential of the purse. One form of theproducts that can be an alternative is purse biscuit. It is expected that purse biscuit will have a higher economicvalue. To improve nutrition in high‐carbohydrate purse then added cowpea flour to increase theprotein content in biscuits. Based on this background, this study aims to determine the character of thepurse‐cowpea composite flour biscuits, as well as knowing the shelf life’s biscuits in various types of packagingmaterials. Results showed treatment‐selected purse‐cowpea composite flour in the composition 50%purse flour and 50% cowpea flour. While the flour formula to made biscuit products are selected on compositeflour of 60% purse‐cowpea flour and 40% wheat flour. While that’s flour formula have characteristics,namely: 2,790% Moisture content, 1,627% ash content, 50,080% carbohydrate content, 6,580% proteincontent, fat content 35,113%, and 210,030% raise power. Based various types of packaging(polypropilene plastic, polyethilene plastic, and aluminum foil) during product’s storage, the selectedtreatment results obtained using the storage of aluminum foil with a total expected value 7,06 with assessmentcriteria are moisture content, ash content, carbohydrate content, protein content, fat content, andTPC.Keywords: purse, cowpea, biscuits, composite flour
ANTIMICROBIAL TEST OF “TUTUP” FLOWERS (Macaranga tanarius (L.) Mull.Arg.) Diana Puspitasari, Fungki Sri Rejeki, Endang Retno Wedowati &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
Publisher : Proceeding of International Congress

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Abstract

Preservation “siwalan” sap in Lamongan done in two ways, namely by the addition of lime solutionand by addition of liquid of “tutup” flowers. “Tutup” flowers ((Macaranga tanarius (L.) Mull.Arg.) (nameof Lamongan district) is included in the family Euphorbiaceae. Sugar is produced from the sap with liquidof “tutup” flowers preservative have better quality than the other sap preservative. The results also showedthat the sap with liquid of “tutup” flowers preservative have a longer shelf life, with a fewer the number oftotal microbes. Therefore, it needs to be studied a potential “tutup” flowers extract as an anti‐microbialmaterial. The purpose of this study is as follows: (1) to know and effectiveness test of “tutup” flowers preservativeagainst pathogenic microorganisms and food destroyer, (2) to determine part of “tutup” plantswhich potentially as a preservative, and (3) to determine the minimum concentration of preservative withContact Method.The results showed the following: (1) Growth of Saccharomyces cerevisiae and Staphylococcus aureuscan be inhibited by liquid of “tutup” flowers, but the growth of Pseudomonas fluorecens are not inhibitedby liquid of “tutup” flowers; (2) Pseudomonas fluorecens bacterial growth can be inhibited by a solution oflime, but the growth of Staphylococcus aureus and the Saccharomyces cereviseae not inhibited by a solutionof lime; (3) Inhibited the growth of Staphylococcus aureus by addition of “tutup” plant leaves extractwith concentration 30 % and “tutup” plant flowers extract with 20% and 30% concentration, inhibited thegrowth of Pseudomonas fluorecens by addition of “tutup” plant leaves and flowers with 20% and 30% concentration,whereas inhibited the growth of Saccharomyces cereviceae by the addition of leaf extract of“tutup” plant with a concentration of 20% and 30% and a flower extract of “tutup” plant with a minimumconcentration of 10%; and (4) furthermore used flower extract of “tutup” plant with concentration of atleast 20% can inhibited the growth of Staphylococcus aureus, Pseudomonas fluorecens, and Saccharomycescereviceae.Key words: “tutup” flowers (Macaranga tanarius); antimicrobial; natural preservatives
Co-Authors Adi Candra Adi Candra, Adi Akmarawita Kadir Akmarawita kadir, Akmarawita Alvin Juniawan Anggita, Della Arifudin, Ahmad Azis, Nur Cindy Sulistyawati Della Anggita Diana Puspitasari Diana Puspitasari Diana Puspitasari Dwi Bhakti Iriantini Dwi Haryanta Dwi Haryanta Emmy Wahyuningtyas Erna Haryanti Fathurrahman Fathurrahman Fathurrahman Fathurrahman Fungki Sri Rejeki Fungki Sri Rejeki Fungki Sri Rejeki Fungki Sri Rejeki Fungki Sri Rejeki Fungki Sri Rejeki Ika Rahmawati Ikhsan, Teguh Pribadi Indra Agustanugraha Pramadi Kejora Handarini Koesriwulandari Koesriwulandari, Koesriwulandari Marina Revitriani Marina Revitriani Min, Yosefina Theodesia Mrianingsih, Mrianingsih Rahayu, Wiji Rahmiati, Retnani Retnani Rahmiati Rosalina Edy Swandayani Suryaningsih, Dwie Retna Tri Rahayuningsih Tri Rahayuningsih Wanadiatri, Halia Waskito, Johan Paing Heru