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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian Gorontalo Agriculture Technology Journal
Achmad, Fadhilah
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Public Health Other

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Characteristics of Nutritional Value in Making Mocaf Flour on Long Fermentation Achmad, Fadhilah; Astuti, Suhartin Dewi; Astuti, Juni; Hambur, Kresensius
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 8, No 2 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v8i2.21078

Abstract

One of the prospective commodities to be developed as a food diversification material is cassava. Modified cassava flour or MOCAF (Modified Cassava Flour) is a modified starch product that has been widely used in various food products. Fermented cassava flour has advantages over ordinary cassava flour, namely high protein content and lower HCN. This study aims to determine the characteristics of nutritional value in making mocaf flour based on different fermentation times. This study used the Completely Randomized Design (CRD) method using a cassava dose of 500g and 0.5g of tape yeast consisting of 3 treatments, namely L1 (2 days), L2 (3 days), and L3 (4 days). The results showed that the analysis of nutritional value characteristics at the best treatment water content was treatment L1 (10.24%), nutritional value at the best carbohydrate and total titrated acid levels was treatment L3 (65.32% and 9.85%). The longer the fermentation, the higher the carbohydrate and total titrated acid content, but the lower the water content value.
Karakteristik Nilai Gizi dari Abon Pepaya dengan Penambahan Daun Jeruk Purut Achmad, Fadhilah; Astuti, Suhartin Dewi; Mansyur, Mariani H.; Indhasari, Fitri
Gorontalo Agriculture Technology Journal Volume 7 Nomor 2 Oktober 2024
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32662/gatj.v0i0.3427

Abstract

Besarnya produksi pepaya di Indonesia tidak diimbangi dengan pemanfaatannya, buah pepaya hanya dimakan sebagai buah muda (untuk sayur) dan buah pencuci mulut (buah masak) tanpa pengolahan, sehingga hasilnya 15% dari produksi pepaya tercecer (loss) dan rusak karena minimnya pengetahuan pada pemanfaatan buah pepaya. Penelitian ini bertujuan untuk mengetahui karakteristik nilai gizi dari abon buah pepaya dengan penambahan daun jeruk purut. Penelitian ini menggunakan metode deskriptif dengan tiga perlakuan (A1 : Buah pepaya 500 gr dan daun jeruk purut 0 gr; A2 : Buah pepaya 500 gr dan daun jeruk purut 20 gr; dan A3 : Buah pepaya 500 gr dan daun jeruk purut 40 gr) dengan tiga kali ulangan. Temuan menunjukkan bahwa nilai gizi dari kadar air, kadar abu, serat kasar, dan lemak kasar secara uji kimia dihasilkan perlakuan yang terbaik adalah perlakuan A3.
Co-Authors Astuti, Juni Hambur, Kresensius Indhasari, Fitri Mansyur, Mariani H. Suhartin Dewi Astuti