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All Journal Agrointek Planta Tropika JITEK (Jurnal Ilmiah Teknosains) Jurnal Ilmu Pangan dan Hasil Pertanian AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Indonesian Food and Nutrition Progress Jurnal Aplikasi Teknologi Pangan Journal of Dedicators Community Jurnal Kewirausahaan dan Bisnis Jurnal Teknologi Pertanian Andalas Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) International Journal of Advance Tropical Food (IJATF) Journal of Food and Agricultural Product
Umar Hafidz Asy’ari Hasbullah, Umar Hafidz Asy’ari
Universitas PGRI Semarang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Journal : planta tropika

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Perbedaan Sifat Fisik, Kimia dan Sensoris Tepung Umbi Suweg (Amorphophallus campamulatus BI) pada Fase Dorman dan Vegetatif Hasbullah, Umar Hafidz Asy’ari; Umiyati, Rini
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 5, No 2 (2017)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2017.066.70-78

Abstract

This study aims to determine ofdifferences in physical, chemical and sensory properties of suweg flour from the dormant and vegetative phases. Physical parameters include yield, edible portion, bulk density, brightness, particle size index, water absorption index and water solubility index. Chemical parameters include the moisture, ash, fat, protein, carbohydrates, starches and sugars reduction. Sensory parameters include hedonic test of color and aroma as well as descriptive test of color and aroma. The results showed that the physical characteristics of flour suweg dormant phase and vegetative phase significantly different at all parameters. Yield, edible portion, bulk density, brightness, particle size index of dorman phase higher than vegetative phase. Chemical characteristics from dormant phase and vegetative phase were significantly different at all parameters, except fat and carbohydrate. Starch contain in dorman phase higher than vegetative phase. But in contrast to the sugar reduction contain. Panellists assess the suweg flour produced from the vegetative phase has a more brown color and smells stronger than the dormant phase so it is less preferred color and aroma. Suweg flour should be selected from the dormant phase. Utilization of flour suweg is recommended for products such as cookies and biscuits that can be grown ingredients to cover the presence of brown and off flavor.
Kandungan Senyawa Saponin pada Daun, Batang dan Umbi Tanaman Binahong (Anredera cordifolia (Ten) Steenis) Hasbullah, Umar Hafidz Asy’ari
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 4, No 1 (2016)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2016.052.20-24

Abstract

Saponin is one of the bioactive compounds present in plants. Saponin has the benefit of human health. Indonesian has been used binahong (Anredera cordifolia (Ten) Steenis) to medicine. However, empirical evidence regarding the content of saponin in binahong not been revealed. This study aims to determine the qualitative and quantitative content of saponins in plants binahong. The results showed that base on Tin Layer Chromatography (TLC) analysis, saponin content in the leaves, stems and tubers binahong both young and old were positive. Quantification results the young leaves, old leaves, young stems, old stems, young tubers and old tubers: 1.37ìg/mg, 2.36ìg/mg, 1.89ìg/mg, 1.2ìg/mg, 1.55ìg/mg and 1.35ìg/mg respectively. 
Perbedaan Sifat Fisik, Kimia dan Sensoris Tepung Umbi Suweg (Amorphophallus campamulatus BI) pada Fase Dorman dan Vegetatif Umar Hafidz Asy’ari Hasbullah; Rini Umiyati
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 5, No 2 (2017)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2017.066.70-78

Abstract

This study aims to determine ofdifferences in physical, chemical and sensory properties of suweg flour from the dormant and vegetative phases. Physical parameters include yield, edible portion, bulk density, brightness, particle size index, water absorption index and water solubility index. Chemical parameters include the moisture, ash, fat, protein, carbohydrates, starches and sugars reduction. Sensory parameters include hedonic test of color and aroma as well as descriptive test of color and aroma. The results showed that the physical characteristics of flour suweg dormant phase and vegetative phase significantly different at all parameters. Yield, edible portion, bulk density, brightness, particle size index of dorman phase higher than vegetative phase. Chemical characteristics from dormant phase and vegetative phase were significantly different at all parameters, except fat and carbohydrate. Starch contain in dorman phase higher than vegetative phase. But in contrast to the sugar reduction contain. Panellists assess the suweg flour produced from the vegetative phase has a more brown color and smells stronger than the dormant phase so it is less preferred color and aroma. Suweg flour should be selected from the dormant phase. Utilization of flour suweg is recommended for products such as cookies and biscuits that can be grown ingredients to cover the presence of brown and off flavor.
Co-Authors Adhy Purnomo Allikha Bias Mentari Allikha Bias Mentari Alpin Hidayatulloh Anggun Desiana Sofa Arief Rakhman Affandi Ayuni Rizma Maulida BUDI SETIADI DARYONO Deby Andrianty Diah Dwi Lestari Dwi Prastiyo Hadi, Dwi Prastiyo Endang Is Retnowati Enny Purwati Nurlaili Fafa Nurdyansyah Finda Evita Marviana Ikha Agustina Setyowulan Ikrar Taruna Syah Isti Nurul Hidayah Laela Nur Rokhmah Latifatus Surayya Marcella Berliana Purnama Marcella Berliana Purnama Miftahul Wahidatun Ni’mah Purnomo, Adhy Rasiman Rasiman Ria Ulfiasari Rizki Bhakti Pertiwi Siti Nur Kholisoh Siti Nur Kholisoh Supriyadi Supriyadi Tania Widiastuti Taufik Nor Hidayat Taufik Nor Hidayat Umiyati, Rini