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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Agro Ekonomi AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal SEPA (Social Economic and Agribusiness Journal) Jurnal Agro Industri Perkebunan Jurnal Agribisnis Terpadu Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Buletin LOUPE (Laporan Umum Penelitian) Jurnal Surya Masyarakat Jurnal Pengabdian kepada Masyarakat Nusantara Buletin Poltanesa Jurnal Agriment MAHATANI: Jurnal Agribisnis (Agribusiness and Agricultural Economics Journal) Mestaka: Jurnal Pengabdian Kepada Masyarakat Economic Development Analysis Journal AGROLAND: The Agricultural Sciences Journal
Adnan Putra Pratama
Program Studi Teknologi Hasil Perkebunan - Politeknik Pertanian Negeri Samarinda
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Other

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Journal : Buletin LOUPE (Laporan Umum Penelitian)

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Studi Pembuatan Tepung Mocaf (Modified Cassava Flour) dengan Lama Fermentasi yang Berbeda: Study of Making Mocaf Flour (Modified Cassava Flour) with Different Fermentation Times Tiku Sanda, Lilis; Lisnawati, Andi; Putra Pratama, Adnan; Yamin, Muh
Jurnal Loupe Vol 19 No 02 (2023): Edisi Desember 2023
Publisher : Jurusan 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 | DOI: 10.51967/buletinloupe.v19i02.2940

Abstract

Tepung mocaf (Modified Cassava Flour) merupakan tepung hasil olahan dari singkong dimana dalam proses pembuatannya melalui fermentasi terlebih dahulu. Proses fermentasi dalam pembuatan tepung mocaf yaitu menggunakan starter berupa bakteri asam laktat. Tepung mocaf yang dihasilkan selama fermentasi 12-72 jam dapat memenuhi standar SNI 7622- 2011, dengan karakteristik lebih putih (96,419 %), kadar air yang rendah, kadar protein dan kadar lemak lebih tinggi. Oleh karena itu tujuan dari penelitian ini untuk mengetahui waktu fermentasi yang tepat pada pembuatan tepung mocaf dan Untuk mengetahui kualitas tepung mocaf pada setiap parameter ujinya. Penelitian ini menggunakan 1 faktor perlakuan yaitu lama fermentasi (P1=12 Jam, P2=24 jam, P3=36 jam) dengan pengulangan 3 kali. Parameter yang diamati adalah uji rendemen, kadar air, kadar abu, dan uji organoleptik. Hasil analisa memperlihatkan bahwa tepung mocaf yang di fermentasi memiliki rendemen tertinggi pada perlakuan P1= 28,56% dan terendah pada perlakuan P3= 26,63%, kadar air memiliki rata-rata tertinggi pada perlakuan P1= 8,58%% dan terendah pada perlakuan P3= 7,78%, kadar abu tertinggi pada perlakuan P3= 0,46% dan terendah pada perlakuan P1= 0,30%, uji kesukaan warna paling disukai pada perlakuan P3= 3,99(suka), kemudian uji kesukaan panelis tekstur paling disukai pada perlakuan P3=3,80(suka), dan uji kesukaan aroma paling disukai pada perlakuan P3=3,90 (suka).
The Addition of Telang Flower (Clitoria ternatea) in Tempeh with Different Fermentation Time Rahmawati, Anisa; Pratama, Adnan Putra; Lisnawati, Andi; Aryani, Farida; Syauqi, Anis
Jurnal Loupe Vol 20 No 02 (2024): December 2024
Publisher : Jurusan 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 | DOI: 10.51967/buletinloupe.v20i02.3178

Abstract

Tempeh is an important part of Indonesia's culinary culture. Tempeh is a food that contains a high source of vegetable protein. So far, the tempeh on the market is tempeh without any mixture of ingredients. The addition of telang flowers which have been beneficial for health is one of the innovations because telang flowers contain anthocyanins, flavonoids, phenolic acids which have an effect on the human body so that it is hoped that this research will be able to produce innovations and added value from telang flowers. One of them is the innovation of telang flower tempeh products. The purpose of this study was to examine the characteristics of making tempeh with the addition of natural coloring from telang flowers with different fermentation times based on the test of water content, ash content, and the level of panelist preference based on the hedonic test, for tempeh formulations with a combination of telang flowers. This research was conducted with the method of Completely Randomized Design (CRD) with 1 treatment factor, namely different fermentation times (P1) 24 hours (P2) 48 hours and (P3) 72 hours with repetition of parameters testing water content, ash content, hedonic test. The results showed that in making tempeh with the addition of telang flowers, the highest water content was P2 treatment (61.54%) and there was the lowest value of P1 (60.51%). The results of the highest tempeh ash content are treatment (P1) 2.7%, the lowest value is (P3) 1.11%. In the hedonic test of telang flower tempeh, the color test had the highest value (P3) 3.43 (like) the lowest value (P2) 3.27 (like).In the texture hedonic test there was the highest value (P2) 3.40 (like) the lowest value (P1) 3.13 (like) And in the aroma hedonic test there was the highest value (P3) 3.25 (like) the lowest value (P1) 3.08 (like).
Co-Authors Abd Fattah Ahmad Zamroni Andi Lisnawati Andi Lisnawati Anisa Rahmawati Bagus Satria Benedicta, Christine Elia Dito Aditia Darma Nasution Dody Purwanto Dwidjono Hadi Darwanto Dwidjono Hadi Darwanto Dwidjono Hadi Darwanto Edy Wibowo Kurniawan Elisa Ginsel Popang Fajar Ramadhani Farida Aryani Farida Aryani Fitriana Fitriana Garist Sekar Tanjung Hamka Kardika, Adelia Juli Kiamah Fathirizki Agsa Kamarati Lisnawati, Andi M. Atta Bary Masyhuri Masyhuri Masyhuri Masyhuri Masyhuri Masyhuri Mika Debora Br Barus Mirza Ahmad Syawal Moh. Wahyudi Priyanto Muh. Yamin Muhamad Yazid Bustomi Muhammad Joni Iskandar Muhammad Rizqy Septyandy Muhammad Tahrir Mujibu Rahman Netty Maria Naibaho Nurmala - Oscar, Agus Wiramsya Pandhu Rochman Suosa, Pandhu Rochman Prasada, Imade Yoga prima, Doddy Rahman, Mujibu Rindawati Rindawati Rudito Rudito Sardianti, Andi Lelanovita Sardianti, Andi Lelanovita Silvia Darmans Sofyan A. P., Andi Baso Supriono Supriono Syauqi, Anis Tiku Sanda, Lilis Yamin, Muh Yuliana Sabarina Lewar Zainal Abidin Zamroni, Ahmad