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All Journal Jambura Journal of Food Technology Movere Journal
Isra, Muh
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management

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COMPARISON OF RESULTS OF PULUT CORN STARCH MODIFICATION AND SORGUM STARCH BY ACID HYDROLYSIS METHOD Isra, Muh; Ahmad, Lisna; Saman, Widya Rahmawaty
Jambura Journal of Food Technology Vol 6, No 1 (2024): Juni
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v6i1.26003

Abstract

Starch is a carbohydrate which is a glucose polymer, and consists of amylose and amylopectin, for example corn and sorghum starch, but it still has several obstacles when used as raw materials in the food and non-food industries. If starch is cooked it takes a long time (requiring high energy), and the paste that is formed is hard and not clear. Therefore, starch modification was carried out by acid hydrolysis. This research was conducted to evaluate the effect of physical modification on pulut corn starch and sorghum starch using the Acid Hydrolysis method. The research was conducted at the Processing Laboratory, Department of Food Science and Technology, Faculty of Agriculture, Gorontalo State University in May 2024. The tools used were containers, glass beakers, ovens, water baths, blenders, sieves, plastic clips. The ingredients used are pulut corn flour, sorghum flour, distilled water, NaOH, and citric acid. The research design used a Completely Randomized Design (CRD). Test parameters include the size of starch granules. It is hoped that the research results will provide new insights in the development of starch technology based on corn and sorghum.
Pengaruh Kebutuhan Sosial dan Budaya Kerja Terhadap Kepuasan Kerja Isra, Muh; Herniah, Herniah; Normiyati, Normiyati
Movere Journal Vol. 7 No. 1 (2025)
Publisher : Sekolah Tinggi Ilmu Ekonomi (STIE) Tri Dharma Nusantara Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53654/mv.v7i1.579

Abstract

This research is a quantitative descriptive study that aims to analyze the effect of social needs, work culture on job satisfaction at PT Aneka Jasa Sorowako in Makassar. This study uses primary data obtained by distributing questionnaires to 36 respondents. To analyze the data, the authors used multiple linear regression analysis tools. Based on the results of calculations using the SPSS program, it was found that the t value was 4.281 for the social needs variable. Meanwhile, the work culture variable found a t value of 5.545 with a significance value of 0.001 for each variable. This shows that social needs and work culture have a positive and significant effect on employee job satisfaction.
VIABILITY OF LACTIC ACID BACTERIA ON GLUTINOUS CORN FLOUR (zea mays Ceratina) WITH MICROWAVE-COOLING MODIFICATION Isra, Muh; Mutsyahidan, Arif Murtaqi Akhmad; Saman, Widya Rahmawaty
Jambura Journal of Food Technology Vol 6, No 2 (2024): Desember
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v6i2.29513

Abstract

This study aims to evaluate the viability of lactic acid bacteria (LAB) on glutinous corn flour (Zea mays ceratina) modified through a microwave-cooling process. Glutinous corn flour was selected due to its nutritional content that supports LAB growth, while the microwave-cooling modification was applied to improve the quality and sterility of the medium. The LAB used in this study was Lactobacillus plantarum IIA-1A5, which has probiotic potential with broad applications in the food industry. This research used an experimental design with two bacterial treatments to determine LAB viability. The parameters observed included LAB viability and prebiotic activity. The results showed that the optimal microwave-cooling treatment produced a LAB viability of 1.40 Log CFU/mL and a prebiotic activity of 0.31 Log CFU/mL after 24 hours of incubation. Therefore, glutinous corn flour modified with microwave-cooling demonstrates significant potential as an effective and practical medium for LAB growth in fermented food products. This study contributes to the development of sustainable local food technology based on natural raw materials.
Co-Authors Herniah, Herniah Mutsyahidan, Arif Murtaqi Akhmad Normiyati, Normiyati Widya Rahmawaty Saman