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All Journal Agrointek Jurnal Sains dan Teknologi Pangan Jurnal Minfo Polgan (JMP) Jurnal Dehasen Untuk Negeri PEMA: Jurnal Pendidikan dan Pengabdian Kepada Masyarakat Jurnal Teknologi Pengolahan Pertanian PEDAMAS (Pengabdian Kepada Masyarakat) Jurnal Sains dan Teknologi Pangan
andi Dahlan
Program Studi Gizi, Institut Teknologi Dan Kesehatan Avicenna, Kendari, Sulawesi Tenggara
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Energy Engineering Health Professions Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Public Health Social Sciences Other

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Journal : Agrointek

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Modifikasi tepung gadung (Dioscorea hispida Dennst.) dengan fermentasi ragi tape dan annealing serta aplikasinya pada pembuatan cookies Sri Wahyuni; Andi Khaeruni; Asnani Asnani; Sarinah Sarinah; Andi Dahlan; Asca Rahayu; Erlisa Salim
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.22107

Abstract

The purpose of this study was to determine the modification of gadung flour, fermented by tape yeast and annealing on the physicochemical and organoleptic characteristics of gadung flour, the quality characteristics of gadung flour, and the taste of cookies. This study used a completely randomized design (CRD), namely modified annealing at 50°C for 16 hours (A5.16), yeast fermenting tape with a concentration of 6% for 12 hours (F6.12), and a combination of yeast tape and annealing (AK). Analysis of the viscosity, swelling power, and solubility were observed variables. The result showed that  the values of viscosity, swelling power, solubility, and HCN were 18.75 cP, 14.28 g/g, 14.13%, and 13.85 mg/kg, respectively. The nutritional value of modified annealed gadung flour, tape yeast fermentation, and sequential tape yeast and annealing combination, encompassing the moisture content of 6.22-6.70% on a dry basis, ash content of 1.80-1.99% on a dry basis, fat content of 3.15-3.82% on a dry basis, protein content of 6.32-7.20% on a dry basis, crude fiber content of 17.12-19.62% on a dry basis, glucose content of 30.54-33.84% on a dry basis, and carbohydrate content of 81.17-82.05% on a dry basis. The nutritional value of modified gadung flour cookies which includes moisture content, ash content, fat content, protein content, crude fiber content, glucose, and carbohydrate content are 7.85% wb, 1.93 ww%, 14.79 ww%, 10.49% db, 12.25% db, 39.12% db, and 69.13% db respectively. The results of the organoleptic assessment of modified gadung flour cookies included color, aroma, texture, and taste were 3.90 (liked), 4.13 (liked), 3.40 (a bit crunchy), and 3.90 (liked). Based on SNI gadung flour and cookies modified gadung flour by tape yeast fermentation and annealing have met  the SNI.
Karakteristik Fisikokimia dan Organolpetik Produk Chifon Cake Berbahan Dasar Tepung Sagu (Metroxylon sp.) Termodifikasi Wahyuni, Sri; Khaeruni, Andi; Elvira, Ilian; Dahlan, Andi; Fatahu, Fatahu; Usnul F, Maysya Sarwa
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.22829

Abstract

The aim of this research was to determine the effect of using modified sago flour resulting from fermentation using lactic acid bacteria (BAL) UM 24, the heat moisture treatment (HMT) process and the combination of BAL UM 24 and HMT fermentation on the organoleptic and physicochemical characteristics of chiffon cake. This research used a Completely Randomized Design (CRD). The data analysis used was the ANOVA test and further test (T test) at the 95% confidence level (α=0.05). The results of the chiffon cake physical test research, the selected flour modification treatment can increase the kamba density and water absorption capacity of the chiffon cake, as well as reduce the specific volume of the chiffon cake. The selected treatment for the organoleptic test is the sago flour modification treatment with BAL UM 24 fermentation with a color preference score. , aroma, taste and texture of chiffon cake. respectively 4.15 (like), 4.20 (like), 4.13 (like), 4.10 (like). The physical characteristics of the selected treatment were a specific volume value of 21.68 (ml/g), a kamba density of 56.08 (g/ml) and a water absorption capacity of 1.27 (%). Proximate content with water content of 27.24 (% wb), ash content 1.33 (% db), protein content 13.39 (% db), fat content 17.16 (% db) and carbohydrates 28.24 (% db ).
Co-Authors Andi Khaeruni ANDI KHAERUNI Andi Marlina Nur Ansharullah ansharullah Asca Rahayu Asnani Asnani Asrul Asrul Baihaqi Baihaqi destaria erika Dilla Rahmawati Eka Rizki Meiwinda Elvira, Ilian Erlisa Salim Fatahu, Fatahu Febriana Muchtar Hasibuan, Rahmawaty Heru Sumaryanto Horisanto, Abraham Muchtar, Febriana Muhammad Iqbal Kusumabaka Rianse Nabilah, Uray Ulfah Nafilawati, Wa Ode Naim, Yulfa Nurhamzah, Lutfi Yulmiftiyanto Pamungkas, Ilham Wahyu Pono Suderajad Prima Endang Susilowati Ramadhan, Muhammad Rahmad RH. Fitri Faradilla Rosalina, Dian Sarinah Sarinah sri - wahyuni Sri Wahyuni Sri Wahyuni Sulha Rahmi Oktaviani Usnul F, Maysya Sarwa Venny Agustin Willy Wijayanti