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All Journal Jurnal Pangan dan Gizi Jurnal Sains dan Teknologi Pangan Jurnal Dinamika Pengabdian (JDP) Martabe : Jurnal Pengabdian Kepada Masyarakat QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jambura Journal of Chemistry Maspul Journal of Community Empowerment Indonesian Journal of Applied Research (IJAR) JIKEM: Jurnal Ilmu Komputer, Ekonomi dan Manajemen JURNAL AGROINDUSTRI HALAL Maktabatun: Jurnal Perpustakaan dan Informasi Ininnawa: Jurnal Pengabdian Masyarakat KREATIF: Jurnal Pengabdian Masyarakat Nusantara
Nursyawal Nacing
Universitas Muhammadiyah Enrekang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Other

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Journal : JURNAL AGROINDUSTRI HALAL

 1 
Review: Pemanfaatan α-Amilase pada Modifikasi Pati Singkong Sebagai Substitusi Gelatin pada Produk Marshsmallow Ainezzahira Ainezzahira; Hafiza Dwi Multri; Warsono El Kiyat; Nursyawal Nacing
JURNAL AGROINDUSTRI HALAL Vol. 5 No. 2 (2019): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (553.207 KB) | DOI: 10.30997/jah.v5i2.1594

Abstract

Cassava is one of the Indonesian local commodities. Cassava contains a high amount of starch which can be used as an alternative to gelatin in making marshmallow. This study aimed to analyze: 1) the enzymatic process of starch modification using α-amylase, 2) the effect of incubation time and enzyme concentration on the yield of maltodextrin which close to gelatin, and 3) to utilization of cassava starch maltodextrin as an ingredient of marshmallow product. The result showed that application of marshmallow gelatin substitution using cassava starch has been done. There were three ways of cassava starch hydrolysis, one of them is enzymatic hydrolysis using α-amylase which produces of maltodextrin. This enzyme was an endoamylase that cleaves the α-1,4 glycosidic linkage of the amylose or amylopectin chain. Besides, Bacillus amyloliquefaciens was one of the microbes that can produce α-amylase with good thermostability, about 100-110°C. The exact enzyme concentration and incubation time of starch hydrolysis could produce maltodextrin optimally. However, maltodextrin as a foaming agent and the prevention of crystalline formation had functional properties that approach gelatin, so it can be concluded that maltodextrin was developed further as an alternative to the use of gelatin in marshmallow products.
Profil Gelatinisasi dan Sifat Fisik Tepung Campolay Masak Penuh dan Lewat Matang (Pouteria campechina) Gelatinization Profiles and Physical Propertis of Ripe and Over Ripe Canistal Flour (Pouteria campechiana) Nursyawal Nacing; Ari Irawan; Sri Rejeki Retna Pertiwi; Aminullah Aminullah
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (810.839 KB) | DOI: 10.30997/jah.v7i1.3267

Abstract

This research aims to study gelatinization profile and physical properties of ripe and overripe canistel flour. Data statistically analyzed using the independent sample T-tes. Analyzed of the chemical properties of canistel fruits include water content, starch content, and sugar content, while analyzed canistel flour includes gelatinization profile, shape and size of starch granules with color test. The results of the analyzed showed that the water content and sugar content of ripe canistel fruit is higher than those of overripe canistel fruit, while the lower starch content. The total starch and amylose content of ripe canistel flour is higher than that of overripe flour. Analyzed the results of gelatinization profile ripe canistel flour has a peak viscosity, final viscosity, and  higher gelatinization temperature than the finished canistel flour and the gelatinization faster time. Analysis of the physical properties of the color parameters of canistel flour produces the reddish yellow color, while of the shape and size of the canistel flour starch granule shape that are round with size ranges between 2-7 µm.Keywords: Canistel fruit, canistel flour, gelatization profile.
Co-Authors Achyar Ardat, Muh Ainezzahira Ainezzahira Ainezzahira, Ainezzahira Akbar, Muh Rizky Aminullah Aminullah Aminullah Aminullah, Aminullah Amran Laga Andreansyah, Rezky Anjas, Nirma Septia Ramlan Ari Irawan Ari Irawan Astari Rusdin, Rista Baharuddin Baharuddin Busa, Yunus Cahyanti, Ice Cennawati Cennawati Cennawati, Cennawati Chosida, Hikmah Nur Dalima, Dalima Djamaluddin, Erwin Dwi Aryanti Nur’utami ELIHAMI, ELIHAMI Fitrilia, Tiana Hafiza Dwi Multri Hikmah Nur Chosida ilmi , Nur Ismaya Ismaya Kiyat, Warsono El Kurniawan, M. Fakih Lia Amalia Lisa Ainurohmah Muhammad Firdaus Multri, Hafiza Dwi Mustakim Mustakim Nur Afni NurAfni NurAfni Nurlaela, R. Siti Nurul Mukhlisah, Nurul Pertiwi, Sri Rejeki Retna Retno Fitrianti Rezky, Ainur Ria Atikah Risma Risma, Risma Rosy Hutami Rusman, Haerusman Siti Nurhalimah Sri Rejeki Retna Pertiwi Suharman Suharman, Suharman Tahang, Sunardi Warsono El Kiyat Widiawati, Wilda