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All Journal Jurnal Penelitian Pertanian Terapan Jurnal SOLMA Jurnal Teknologi & Industri Hasil Pertanian
Surfiana Surfiana
Food Technology Study Program, Lampung State Polytechnic
Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering Other

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Pengaturan Ketebalan Irisan Ubi Kayu untuk Meningkatkan Rendemen dan Karakteristik Beras Siger (Tiwul Modifikasi Hidayat, Beni; Akmal, Syamsu; Surfiana, Surfiana
Jurnal Penelitian Pertanian Terapan Vol 16, No 3 (2016)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (248.289 KB) | DOI: 10.25181/jppt.v16i3.96

Abstract

Beras Siger (Tiwul Modification) is cassava-based rice analogues which adopts the Tiwulprocessing but with sightings (more uniform, brighter colors) and flavor better. Currently allof variant Tiwul processed with granulation method known as Beras Siger and known blackBeras Siger, yellow Beras Siger, and white Beras Siger. The main difference of processingbetween Beras Siger variants is slice thickness of cassava to be used as raw material. Theresearch aims to gain the optimal of slice thickness of cassava to increasing the yield andcharacteristics of Beras Siger. The study was conducted using a completely randomizeddesign with four treatments of slice thickness (0.3 ± 0.05 cm; 1.0 ± 0.1 cm; 2.0 ± 0,1 cm; and3.5 ± 0.5 cm), with five replications. The results showed that cassava slices with thickness of0.3 ± 0.1 cm will produce Beras Siger with lower yield (20.75 ± 0.48%), lower HCN content(3.82 ± 1.03 ppm) and lower starch content (78.03 ± 0.26%) but has more white color (57,80± 1,29%), higher crude fiber (5.84 ± 0.18%) and higher dietary fiber conte nt (14.20 ±0.39%) than other treatments.Keywords: thickness, yield, characteristic, Beras Siger, modification Tiwul
KAJIAN OPTIMASI PROSES PENGOLAHAN PRODUK BERAS INSTAN UBI JALAR (Ipomoea batata L.) VARIETAS SHIROYUTAKA Nurbani Kalsum; Beni Hidayat; Surfiana Surfiana
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 2 (2008): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (181.897 KB) | DOI: 10.23960/jtihp.v13i2.85 - 94

Abstract

The objective of this research was to optimize the product of Shiroyutaka sweet potato instant rice processing.  This research was done in three steps of optimation process.  The first step was the addition of water with the ratio of 1:1.5, 1:2, and 1:3, the second step was the temperature of added water, and the third step was the binder compound addition (0, 5, and 10%).  The results indicated that the optimal characteristic of instant rice was obtained by addition of 5% tapioca, addition of hot water to form a dough, forming, cooking in rice cooker until it gets cooked, drying in the form of plate, and milling. The product had the composition of 6.68% water, 82,78% of total carbohydrate, 1,73% of  protein, 1,38% of fat, 5,84% of fiber, and 1,59% of ash. This product required 5 minute preparation and consumer acceptable score of 3.80. Keywords:  Instant rice, sweet potato, Shiroyutaka
PRODUKSI DEKSTRIN UBIKAYU MELALUI METODE GELATINISASI SEBAGIAN MENGGUNAKAN ROTARY DRUM Surfiana Surfiana; Siti Nurdjanah; Nurbani Kalsum; Liana Verdini
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (114.486 KB) | DOI: 10.23960/jtihp.v18i1.28 - 41

Abstract

This research was aimed to obtain the optimum  condition and characteristics of  dextrin processed  from tapioca(cassava starch) by using partial gelatinization using  drum dryer. This experiment was arranged in randomized compelete block design with three factors and three replications. The first factor was (V) cassava varieties, which consisted of Cassesart/UJ-5 (V1) and Thailand/UJ-3  (V2). The second factor (K) was the concentration which consisted of three levels : 30 % (K1), 35 % (K2), and 40 % (K3). The third factor (T) was the temperature of the partial gelatinization which consisted of three temperature levels that were 80o C (T1), 90oC(T2), and 100oC(T3). Characterization was conducted on dextrin  processed from tapioca  included chemical and physical characteristics (water absorption, and water solubility). The results showed that the varieties of cassava, concentration, and temperature have significant effect on dextrin saccharide composition, solubility in water, and swelling power.  Thailand variety, 35 % concentration, and processing temperature of    90o C  produced dextrin with better functional characteristics , which were  24 % of dextrin composition, 77,15 % of solubility, and 6,89 %  of swelling power. Key words : Cassava, dextrin, parsial gelatinazation, rotary drum.
KARAKTERISASI TEPUNG UBI KAYU MODIFIKASI YANG DIPROSES MENGGUNAKAN METODE PRAGELATINISASI PARSIAL Beni Hidayat; Nurbani Kalsum; Surfiana Surfiana
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (192.307 KB) | DOI: 10.23960/jtihp.v14i2.148 - 159

Abstract

This research was aimed to characterize modified cassava flour processed through partial pregelatinisation method  compared to sawut cassava flour as a control.  The results showed the application of partial pregelatinization method produced cassava flour that has different characters compared to sawut cassava flour. The characters were different in the term of color reaction complex with iodine (redish purple compared to blue),  the microscopic apearance of starch granules (swelling condition compared to not swelling/native condition), gelatinization temperature (87.0oC compared to 75.0oC), maximum viscosity (965 BU compared to 900 BU), whiteness degree (86.20% compared to 78.76%), water absorption (2.36 g/g compared to 0.13 g/g), water solubility (0.25 g/ml compared to 0.13 g/ml), amylose content (32.67% compared to 15.32%), and odour (3.85 compared to 2.37). Key words : Modified cassava flour, pregelatinisation method, sawut
Transformasi Digital UMKM Mocaf: Implementasi Teknologi Pengolahan Ubi Kayu Terintegrasi untuk Bisnis Berkelanjutan khoerunnisa, Tiara Kurnia; surfiana; Amaliah, khusnatul; Kalsum, Nurbani; Fitriani; winarto; Pratondo Utomo, Tanto
Jurnal SOLMA Vol. 14 No. 1 (2025)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v14i1.17160

Abstract

Latar Belakang: Transformasi digital telah menjadi kunci utama dalam meningkatkan daya saing dan kelangsungan usaha mikro di tengah persaingan global yang semakin ketat. Kegiatan pengabdian ini dilakukan untuk memanfaatkan teknologi digital untuk mengoptimalkan proses bisnis mereka, meningkatkan efisiensi operasional, dan mencapai pangsa pasar yang lebih luas melalui platform online. Kegiatan pengabdian ini dilakukan untuk menjadikan UMKM lebih memanfaatkan teknologi digital untuk mengoptimalkan proses bisnis mereka, meningkatkan efisiensi operasional, dan mencapai pangsa pasar yang lebih luas melalui platform online. Metode: Metode yang dilakukan adalah dengan FGD, Pelatihan Digital Marketing dan Pendampingan penggunaan digital marketing. Hasil: Permasalahan yang ada saat ini di UMKM Mocaf yaitu di PT Sugih Makmur adalah belum tersedianya penjualan secara online dan platform media social yang mendukung penjualan, sehingga setelah dilakukannya FGD, Pelatihan dan juga Pendampingan UMKM tersebut bisa menggunakan media social tersebut untuk proses penjualan online. Pendampingan digitalisasi telah membawa dampak positif bagi PT Sugih Makmur selaku UMKM Mocaf, meningkatkan pemahaman teknologi, memperluas jangkauan pasar, dan meningkatkan efisiensi operasional. Meskipun menghadapi tantangan seperti kurangnya akses infrastruktur digital dan perubahan paradigma bisnis, usaha mikro berbasis digital menunjukkan inovasi dan adaptabilitas yang tinggi. Kesimpulan: Langkah-langkah selanjutnya harus memperkuat infrastruktur digital dan memberdayakan UMKM dengan pengetahuan dan sumber daya yang diperlukan untuk menghadapi tantangan dan memanfaatkan peluang di era digital ini.
Co-Authors Amaliah, Khusnatul Beni Hidayat Fitriani Khoerunnisa, Tiara Kurnia Liana Verdini Nurbani Kalsum Siti Nurdjanah Syamsu Akmal, Syamsu Tanto Pratondo Utomo WINARTO