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All Journal Jurnal Pangan dan Agroindustri Journal of Science and Social Development
Ulya Sarofa
Universitas Pembangunan Nasional “Veteran” Jawa Timur
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media

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KAJIAN SUBTITUSI TEPUNG KECAMBAH KACANG TUNGGAK DAN PENAMBAHAN XANTHAN GUM PADA PEMBUATAN TIWUL INSTAN Diky Efendi; Ulya Sarofa; Dedin Finatsiyatull Rosida
Jurnal Pangan dan Agroindustri Vol. 11 No. 3: July 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.03.3

Abstract

Tiwul semakin sulit ditemui karena proses pembuatan dan pemasakannya yang cukup memakan waktu, kandungan gizi pada tiwul dinilai masih rendah. Tujuan penelitian ini adalah untuk mengetahui pengaruh subtitusi tepung kecambah kacang tunggak dan penambahan xanthan gum pada pembuatan tiwul instan yang dihasilkan. Rancangan percobaan yang digunakan adalah RAL dengan dua faktor. Faktor I adalah subtitusi tepung kecambah kacang tunggak (15%,20%,25%), sedangkan faktor II adalah penambahan xanthan gum (1%, 1.5%, 2%). Perlakuan terbaik diperoleh pada subtitusi tepung kecambah kacang tunggak sebesar 20% dan penambahan xanthan gum sebesar 1.5% yang menghasilkan tiwul instan dengan karakteristik: kadar air 9,00%, kadar abu 1,84%, kadar protein 6,75%, kadar pati 73,45%, kadar amilosa 25,54%, volume kembang 126,06%, daya rehidrasi 115,22%, serat pangan 10,19%, daya cerna protein 22,43%. Sifat fisikokimia tiwul instan dapat dipengaruhi oleh formulasi subtitusi tepung kecambah kacang tunggak dan penambahan xanthan gum.
THE EFFECT OF THE PROPORTION OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR AND THE ADDITION OF EGGS ON THE CHARACTERISTICS OF DRY NOODLES Nurida Tri Novita; Ulya Sarofa; Sri Winarti
Jurnal Pangan dan Agroindustri Vol. 11 No. 3: July 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.03.6

Abstract

Jackfruit seed flour (Artocarpus heterophyllus) can be used as a substitute for wheat flour in noodles production due to its high starch content and nutritional value. In addition, carrot flour is another ingredient that can be used in the production of dry noodles. The aim of this study was to determine the effect of the proportion of wheat flour, jackfruit seed flour and carrot flour, together with the supply of eggs, on the quality of the dry noodles produced. The experimental design used was Completely Randomized Design with two factors and three replications. Factor I was the ratio of wheat flour: jackfruit seed flour: carrot flour (90:5:5, 80:15:5, 70:25:5). Factor II was the addition of egg (5%, 10% and 15%). The best treatment was dry noodles made of 90% wheat flour: 5% jackfruit seed flour: 5% carrot flour and 15% egg addition, which gave the results of moisture content 7.71%, ash content 2.34%, protein content 10.68%, starch content 64.18%, amylose content 24.29%, rehydration power 55.66%, cooking loss 6.07%, elasticity 8.17%; favourability of colour, taste, aroma, texture 3.52, 3.44, 3.40, 3.48 (like).
PENGEMBANGAN ES KRIM JAGUNG DAN SUSU JAGUNG SEBAGAI PRODUK UNGGULAN DESA KALIGUNTING KECAMATAN MEJAYAN KABUPATEN MADIUN JAWA TIMUR Ulya Sarofa; Luqman Agung Wicaksono
Journal of Science and Social Development Vol. 2 No. 2 (2019): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v2i2.187

Abstract

Kaligunting Village was known for its rich natural wealth. One of the commodities that is preferred in the natural richness of the village is sweet corn. The utilization of this sweet corn harvest is not maximized because it is still limited to the sale of crops on brokers and traditional processed products. Therefore, it is necessary to implement the Community Service Program RISMA (“Hibah Penerapan Hasil Riset Bagi Masyarakat” or grant implementation research for the community) based on the innovation of products processed corn as the flagship commodity in Kaligunting, one of them by making the processed products has a higher economic value and is attractive to be marketed in the form of milk and corn ice cream. The purpose of this community service program was to transfer the appropriate technology to the processing of sweet corn into processed products (corn milk and corn ice cream) that has a higher economic value so as to increase the value of sweet corn, Extend shelf life, and potentially contribute to the community. Methods are done through a passive approach with survey site activities and potential villages, training either theory or practice, monitoring and evaluation, and marketing preparation. The results of monitoring and evaluation show participants capable of processing corn into corn ice cream and corn milk with packaging and labelling, in addition participants are able to develop the basic science that has been gained to make products based other local food, such as brem ice cream.
Co-Authors Dedin Finatsiyatull Rosida Diky Efendi Nurida Tri Novita Sri Winarti