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All Journal Pro Food AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan JMM (Jurnal Masyarakat Mandiri) Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengabdian Magister Pendidikan IPA Jurnal Abdimas Ilmiah Citra Bakti (JAICB) Jurnal Ilmiah Abdi Mas TPB Unram Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal
Syirril Ihromi, Syirril
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : Pro Food

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MODIFIKASI TEPUNG LABU KUNING (Cucurbita Flour) DENGAN HIDROLISIS SECARA ENZIMATIS Yeni Sulastri; Syirril Ihromi; Nurhayati Nurhayati
Pro Food Vol. 2 No. 1 (2016): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (494.714 KB)

Abstract

Yellow pumpkin (Cucurbita moschata) could potentially be used as a source of modified flour material to to reduce the consumption of wheat. One method of modified flour that can be done is the enzymatic hydrolysis process using α-amylase enzyme. This research used α-amylase enzyme of small green pea sprout. Objective of this research is to obtained the best condition incubation periode and addition small green pea sprout. The experimental design of the research employed completely randomized design with two factors, incubation periode with 3 levels of treatment (24, 48, and 72 hours) and addition small green pea sprout (10%, 20%, and 30% (b/b dry flour)). The incubation periode was significantly take affect at level significance 95% to solubility and swelling power but not significantly take affect to water absorbing capacity (WAC), oil absorbing capacity (OAC), and β-caroten content. Addition small green pea sprout was significantly take affect at level significance 95% to solubility and swelling power but not significantly take affect to water absorbing capacity (WAC) and oil absorbing capacity (OAC). In addition, the study confirmed that the incubation periode of 48 hours and small green pea sprout of 30% b/b dry flour were the best condition possible. The results at this condition solubility of 61.45%, swelling power of 31.86%, WAC of 3.04 (g), OAC of 2.62 (g/g), and β-caroten content of 3.08 mg/100 g. Keywords: incubation periode, modified yellow pumpkin flour, small green pea sprout ABSTRAK Labu kuning merupakan salah satu sumber pangan dan sumber pati potensial yang dapat dimanfaatkan sebagai bahan baku tepung termodifikasi untuk mengurangi konsumsi terigu. Salah satu metode modifikasi tepung yang dapat dilakukan adalah proses hidrolisis secara enzimatis dengan menggunakan enzim α-amilase. Tujuan penelitian ini adalah untuk menentukan kondisi terbaik lama inkubasi dan penambahan kecambah kacang hijau melalui proses hidrolisis secara enzimatis. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu lama inkubasi dengan 3 taraf perlakuan yaitu 24, 48, dan 72 jam dan penambahan kecambah kacang hijau 10, 20, dan 30% dari bobot tepung labu kuning yang akan dimodifikasi. Hasil penelitian menunjukkan lama inkubasi berpengaruh nyata pada tingkat kepercayaan 95% terhadap kelarutan, swelling power, dan daya serap minyak namun tidak berpengaruh nyata terhadap daya serap air tepung labu kuning termodifikasi. Penambahan kecambah kacang hijau berpengaruh nyata terhadap kelarutan dan swelling power namun tidak berpengaruh nyata terhadap daya serap air dan daya serap minyak. Kondisi terbaik proses modifikasi pati labu kuning secara enzimatis adalah pada lama inkubasi 48 jam dan penambahan kecambah kacang hijau 30%. Pada kondisi ini dihasilkan kelarutan 61,45%, swelling power 31,86%, daya serap air 3,04 (g/g), daya serap minyak 2,62 (g/g), dan β-karoten 3,08 mg/100 g.
PENGEMBANGAN PRODUK TORTILLA DENGAN KOMBINASI TEPUNG JAGUNG, LABU KUNING DAN TEMPE Syirril Ihromi; Dina Putri; Marianah Marianah; Nurhayati Nurhayati
Pro Food Vol. 8 No. 2 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i2.255

Abstract

Tortilla is a product that uses corn flour as the basic ingredient and is made through the process of cooking, grinding, drying, and frying. Pure corn-based tortillas are high in carbohydrates but low in protein. This study aims to find the best combination formula between corn, pumpkin, and tempe flour, and to determine the effect of the combination formula on chemical and organoleptic properties. The data were analyzed using an experimental design, namely Completely Randomized Design with one factor: a combination of hybrid corn flour, pumpkin and tempe formulas, treatment 1 (50% corn flour, 0% pumpkin flour: 50% tempe flour), 2 (50% corn flour, 10% pumpkin flour: 40% tempe flour), 3 (50% corn flour, 20% pumpkin flour: 30% tempe flour), 4 (50% corn flour, 30% pumpkin flour: 20% tempe flour), 5 (50% corn flour, 40% pumpkin flour : 10% tempe flour) and 6 (50% corn flour, 50% pumpkin flour: 0% tempe flour). The results of the analysis obtained were continued with the Honest Significant Difference test at the 5% level. The parameters observed were water content, ash content, fiber content, protein content, and organoleptic tests (color, aroma, texture, and taste). From chemical and organoleptic properties, the best treatment was found in the T2 treatment with a moisture content of 11.03%, ash content of 3.39%, fiber content of 11. 25%, and protein content of 12.88%, with the slightly brown color of tortillas, slightly like the aroma (the typical aroma of tempe), slightly good taste, and the texture is slightly crunchy.
Co-Authors Abdul Samad Adi Saputrayadi Ahmad Fathoni Anggriani, Nining Apriandi, Doni Arman Maulana Asmawati Asmawati Asmawati Asmawati Asmawati Asmawati Asmawati Baihaqi, Muhammad Imam Desy Syafitri Dina Putri Earlyna Sinthia Dewi Erni Romansyah Fadlin Arisandi Fathuryani Fathuryani Febriana, Dina Fernanda, Muhammad Hamzan Sunardi Hana Nita Isnaini Hardianingsih, Lusi Hutasoit Hutasoit Ibrahim Ibrahim Ibrahim Ibrahim Ida Wahyuni Karyanik, Karyanik Kurniawati Kurniawati Kuswari, Zeta Lusi Hardianingsih Lutfiah, Tasya Danela Maliq, Nina Marianah Marianah Marianah, Marianah Marianah, Marianah Meli Apriana Muanah, Muanah Muhammad Faisal Muhammad Faisal Muhammad Jahidin Muliatiningsih Muliatiningsih Mursal Ghazali Mursal Ghazali Nur Annisa Istiqamah Nurhayati Nurhayati Nurhayati Nurhayati Nurhayati, Nurhayati Nurnaningsih, Ratna Nusgia, Abi Hadit Pacitra, Silda Putri, Dina Soes Rajai, Lailatul rizal, Hairul Ronia, Ronia Rosyid Ridho Sahbudin, Muhammad Saputra, Irwan Saputrayadi, Adi Sari, Desy Ambar Septi Falensia Haris Siti Nurazizah Suhairin, Suhairin Sukuryadi Sukuryadi Suwati Suwati Suwati Suwati, Suwati Yeni Sulastri Yeni Sulastri Yodi Adi Susandi Zohriah, Roviatul Zuliawan, Ikbal