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Pengembangan roti berbahan pati jagung dengan modifikasi enzimatis & pemanas ohmik (Kajian: pengaruh variasi tegangan dan transglutaminase terhadap karakteristik produk) [Development of corn starch-based bread with enzymatic modification & ohmic heating: study effect of voltage and transglutaminase variations on product characteristics] Hutasoit, Jenri Parlinggoman; Ariskanopitasari, Ariskanopitasari; Khamidah, Aniswatul
Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v29i1.86-99

The main challenges in producing gluten-free bread are closely related to its development, texture, and nutrition. This research consisted of 2 stages. Stage 1 was aimed to determine the effect of voltage variations (70 V, 80 V, 90 V, 100 V, 110 V, 120 V, and conventional baking as a control) on bread characteristics and process parameters. The experiment was arranged as non-factorial in a completely randomized design with 3 replications. The best results of the first stage were applied in stage 2, aimed to determine the effect of various concentrations of TGase (0, 0.5, 1, 1.5, 2, and 2.5%). The data were processed using analysis of variance, then further tested using Tukey's at the 5% level. The 120 V voltage gradient treatment was found to be the best treatment. It shows specific volume 3.17±0.17 cm3/g, baking loss 14.58±1.50%, brightness 50.97±3.27, hardness 3.76±0.11, cohesive 0.34±0.03, pore density 84±2.52. In addition, baking at a higher voltage level increased the temperature rate and electrical conductivity. The 120 V voltage treatment shows the time required to reach a maximum temperature of 97°C was 3 minutes 5 seconds, and an electrical conductivity value of 0.26-0.51 S/m. Based on the TGase treatment, it was found that when bread dough was applied with a higher TGase concentration, the specific volume, hardness, chewiness, resilience, cohesiveness and springiness, average pore size, and pore porosity of the bread increased.

Pengaruh Penambahan Ekstrak Okra Hijau (Abelmoschus Esculentus) Terhadap Kadar Air Dan Mutu Organoleptik Dodol Rumput Laut Musrianti, Musrianti; Hutasoit, Jenri Parlinggoman
The Journal of Teknologi Pangan Vol 4 No 2 (2023): Peluang dan Tantangan Bahan Pengawet Makanan Alami dalam Memperpanjang Umur Simpa
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v4i2.3501

Okra merupakan salah satu buah dengan kandungan pektin yang tinggi. Pemanfaatan okra dalam pengolahan pangan masih terbatas diakibatkan karena masyarakat kurang menyukai lendir yang terdapat dalam buah. Lendir okra hijau merupakan komponen hidrokoloid polisakarida rantai panjang dengan berat molekul tinggi dan protein penyusun yang mengandung kedua zat hidrofilik dan hidrofobik. Dapat dijadikan untuk memperbaiki mutu dodol. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak okra hijau terhadap kadar air dan mutu organoleptik dodol rumput laut. Penelitian ini di rancang menggunakan rancangan acak lengkap (RAL), yang terdiri dari 4 taraf yaitu penambahan ekstrak okra hijau 12%, 10%, 8% dan 2%. Diulang 4 kali sehingga didapatkan 16unit satuan percobaan. Jika terdapat pengaruh nyata dilakukan dengan uji Tukey. Hasil penelitian menunjukkan bahwa penambahan ekstrak okra hijau pada dodol rumput laut berpengaruh nyata terhadap organoleptik, kadar air dan masa simpan. Nilai rerata kesukaan panelis tertinggi diperoleh pada perlakuan penambahan okra hijau 12%, dimana nilai aroma 3,85, rasa 3,95, dan tekstur 3,56. Sedangkan untuk perlakuan terbaik pada kadar air terdapat pada penambahan ekstrak okra hijau 12% dengan penurunan kadar air sebanyak 14,63 ml sedangkan untuk masa simpan terjadi pada perlakuan penambahan okra hijau 8%, dimana penurunan susut bobot pada hari ke-3 2,85% dan hari ke-6 1,05%.

Mangrove Nursery as Environmental Recovery Efforts in Aquaculture Pond Area, Utan Sub-District, Sumbawa Komarudin, Nurul Amri; Yolanda, Yuni; Mawardin, Adi; Hutasoit, Jenri Parlinggoman
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 9 No. 1 (2024): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v9i1.13457

Geographically, the Utan sub-district is located in the coastal region of Sumbawa Regency, with abundant fisheries and marine potential. One of the potentials in the Utan sub-district is shrimp farming. Meanwhile, the management of natural resources in coastal forest areas so far tends to be less improved; this is due to various reasons, such as the lack of public awareness of the importance of coastal greenery and maintenance of existing coastal forests. Through the mangrove nursery program as an effort to restore the environment in the pond cultivation area, in Utan District, Sumbawa, it is hoped that it can raise awareness and the community's active role in the importance of a healthy environment. The results show that his community service succeeded in forming mangrove farmer groups, fostering mangrove farmer groups by conducting periodic education, and building mangrove nurseries. This mangrove nursery is managed directly by a group of mangrove farmers and has succeeded in producing 2,500-4,000 mangrove seedlings and successfully marketing them. In conclusion, this community service activity was successfully carried out and proved to improve farmers' welfare around the ponds. In addition, with this mangrove nursery, the community can contribute to the planting process so that a lot of carbon is absorbed in the atmosphere so that the air quality in the Sumbawa environment is of high quality. This means that the economy, society, and environment will be sustainable.

Pengembangan roti berbahan pati jagung dengan modifikasi enzimatis & pemanas ohmik (Kajian: pengaruh variasi tegangan dan transglutaminase terhadap karakteristik produk) [Development of corn starch-based bread with enzymatic modification & ohmic heating: study effect of voltage and transglutaminase variations on product characteristics] Hutasoit, Jenri Parlinggoman; Ariskanopitasari, Ariskanopitasari; Khamidah, Aniswatul
Jurnal Teknologi & Industri Hasil Pertanian Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v29i1.86-99

The main challenges in producing gluten-free bread are closely related to its development, texture, and nutrition. This research consisted of 2 stages. Stage 1 was aimed to determine the effect of voltage variations (70 V, 80 V, 90 V, 100 V, 110 V, 120 V, and conventional baking as a control) on bread characteristics and process parameters. The experiment was arranged as non-factorial in a completely randomized design with 3 replications. The best results of the first stage were applied in stage 2, aimed to determine the effect of various concentrations of TGase (0, 0.5, 1, 1.5, 2, and 2.5%). The data were processed using analysis of variance, then further tested using Tukey's at the 5% level. The 120 V voltage gradient treatment was found to be the best treatment. It shows specific volume 3.17±0.17 cm3/g, baking loss 14.58±1.50%, brightness 50.97±3.27, hardness 3.76±0.11, cohesive 0.34±0.03, pore density 84±2.52. In addition, baking at a higher voltage level increased the temperature rate and electrical conductivity. The 120 V voltage treatment shows the time required to reach a maximum temperature of 97°C was 3 minutes 5 seconds, and an electrical conductivity value of 0.26-0.51 S/m. Based on the TGase treatment, it was found that when bread dough was applied with a higher TGase concentration, the specific volume, hardness, chewiness, resilience, cohesiveness and springiness, average pore size, and pore porosity of the bread increased.

The effect of sodium tripolyphosphate (STPP) concentration on the physical and chemical properties of modified yellow pumpkin starch (Modified cucurbita moschata starch) Faisal, Muhammad; Harianto, Andi; Hutasoit, Jenri Parlinggoman; Amrullah, Shafwan; Ardiansyah, Adi
Jurnal Agrotek Ummat Vol 10, No 3 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i3.15817

Yellow pumpkin is rich in vitamin A, carotene, and other essential nutrients, and has good durability. Apart from being a food and vegetable, pumpkin can be processed into semi-finished flour which becomes a processed product. This study aims to examine the effect of sodium tripolyphosphate (STPP) concentration on the physical and chemical properties of modified pumpkin starch (Modified cucurbita moschata starch). This study used an experimental method in the laboratory with a completely randomized design (CRD). The concentrations of STPP used in the treatments were 0.1%, 0.3%, 0.5%, 0.7%, and 0.9% of the weight of pumpkin starch. Each treatment was repeated 3 times, totaling 15 experimental units. Parameters observed included solubility, swelling power, moisture content, and starch content. Data were analyzed using analysis of variance (Anova) with a real level of 5% and Least Significance Different (LSD) further test. The results showed that STPP concentration had no significant effect on solubility and swelling power, but had a significant effect on the moisture content and starch content. The higher the STPP concentration, the higher the water content and the lower the starch content. The 0.9% STPP concentration had the highest moisture content (15.54%) and the 0.3% STPP concentration had the highest starch content (92.63%). In order to be more complex, further research is carried out to test the parameters of phosphate content, ash content, amylose content, amylopectin content, color, PH, viscosity, anthocyanins, crude fiber, gelatinization, syneresis, antioxidants, polyphenols, reducing sugar, water holding capacity and oil holding capacity.

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