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All Journal Caraka Tani: Journal of Sustainable Agriculture Jurnal Teknologi & Industri Hasil Pertanian
Khamidah, Aniswatul
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Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering

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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

Abstract

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.
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

Abstract

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.
Assessment of F₅ Mungbean Genotypes from Intergeneric Hybridization with Common Bean for Agronomic Performance, Heritability, Variance Components, and Genetic Uniformity Aisah, Binti Nur; Ikhwani, Aprilia Tiara; Setiawan, Agus Budi; Purwantoro, Aziz; Respatie, Dyah Weny; Ambarwati, Erlina; Anggraeni, Listy; Teo, Chee How; Setyawan, Chandra; Khamidah, Aniswatul
Caraka Tani: Journal of Sustainable Agriculture Vol 40, No 3 (2025): July
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/carakatani.v40i3.94563

Abstract

Genetic improvement in mungbean (Vigna radiata L. [Wilczek]) is constrained by its narrow genetic base. Introducing genetic material from common bean (Phaseolus vulgaris L.) through intergeneric hybridization offers a promising strategy for enhancing yield potential and advancing sustainable agriculture. However, limited studies have evaluated the agronomic performance and genetic parameters of progenies derived from such crosses. This study aimed to assess agronomic performance, estimate genetic parameters, and evaluate genetic uniformity in mungbean progenies, to identify superior lines for breeding programs. The field experiment was conducted using a randomized complete block design with four replicates. Five selected F₅ genotypes (C419, B423, B1922, B119, and B1124), along with the mungbean progenitor PKHPL-1, were evaluated. Traits assessed included vegetative, generative, and yield-related characteristics. Significant variation was observed among genotypes for yield-related traits, while plant height, number of flowers, and phenological traits showed relative uniformity. Genotype C419 exhibited the highest agronomic performance, with superior values in 100-seed weight, number of seeds per pod, seed weight per plant, and number of pods per plant. High heritability was recorded for pod length and 100-seed weight (90.63% and 90.32%, respectively), indicating strong genetic control and potential for effective selection. Principal component analysis confirmed the major contribution of these traits to yield variation. Furthermore, molecular analysis using IRAP markers revealed high genetic uniformity in genotype C419. These findings demonstrate the potential of intergeneric hybridization for enhancing yield-related traits in mungbean and identify genotype C419 as a promising line for future breeding efforts.
Co-Authors Agus Budi Setiawan, Agus Budi Aisah, Binti Nur Anggraeni, Listy Ariskanopitasari, Ariskanopitasari Aziz Purwantoro Chandra Setyawan, Chandra Dyah Weny Respatie Erlina Ambarwati Ikhwani, Aprilia Tiara Jenri Parlinggoman Hutasoit Teo, Chee How