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All Journal Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Indonesian Sugar Research Journal
Mufadhol, Roihan Syafiq
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Electrical & Electronics Engineering Energy Environmental Science

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Pengaruh Perbedaan Jenis Varietas dan Waktu Tunda Giling Terhadap Komponen Fisikokimia dan Karakteristik Sensori dari Produk Gula Merah Tebu Wening, Opal Priya; Kuswurjanto, Risvan; Atmaja, Perwira Budi; Mufadhol, Roihan Syafiq
Indonesian Sugar Research Journal Vol 4, No 2 (2024): Indonesian Sugar Research Journal
Publisher : Pusat Penelitian Perkebunan Gula Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54256/isrj.v4i2.131

Abstract

Kualitas tebu berpengaruh terhadap kualitas gula merah tebu. Penelitian ini mempelajari pengaruh jenis varietas dan waktu tunda giling terhadap kualitas gula merah tebu yang dihasilkan. Tebu berasal dari Kebun Percobaan P3GI Pasuruan, dengan 4 jenis varietas (PS094, PS881, BL, PS862; umur 12 bulan) dan perlakuan waktu tunda giling selama 7 hari. Penelitian dianalisis dengan Rancangan Acak Kelompok (RAK) dengan 2 faktorial dan 2 kali ulangan. Parameter uji yang digunakan yaitu fisikokimia (brix, pol, sukrosa, warna) dan sensori (rasa, aroma, warna, tekstur, keseluruhan). Hasil penelitian menunjukkan bahwa waktu tunda giling berdampak siginifikan terhadap nilai kadar brix, pol, dan sukrosa menurun; sedangkan warna menjadi meningkat. Penurunan tertinggi pada parameter brix  PS094 (3,93 %); pol dan sukrosa = BL (23,80 % dan 10,88 %); sedangkan kenaikan tertinggi pada parameter warna = BL (26,00 %). Produk dengan keterimaan sensori tertinggi pada tebu segar varietas PS862 dengan nilai 4,13. Hasil penelitian menunjukkan bahwa waktu tunda giling mempengaruhi kualitas gula merah tebu.
Karakteristik Fisik Ekstrudat dengan Perlakuan Penambahan Tepung Sagu pada Grits Jagung dan Suhu Barrel Yunistiana, Anggun Devi; Karyadi, Joko Nugroho Wahyu; Susanti, Devi Yuni; Inayah, Iftinan Aribah Rati; Mufadhol, Roihan Syafiq; Samodra, Ailsa Saraswati; Ayuni, Dwi
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 13 No 2 (2025): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jrpb.v13i2.1147

Abstract

The technology that is widely used in making snacks is extrusion. Most commercially available extruded products use corn grit as the main ingredient. Corn grits can be combined with high-starch ingredients such as sago. Sago has great potential to be developed considering that sago production in Indonesia is very high, but its use is still limited. Sago is usually only processed as traditional food, so further innovation is needed. Therefore, this research aims to examine the effect of sago composition (0%, 10%, 20%, 30%) and barrel temperature (120⁰C, 130⁰C, 140⁰C) on the characteristics of extrudates made from corn grit and sago starch. The extrusion process was carried out with a SYSLG-IV twin screw extruder. it was found that increasing the proportion of sago starch and barrel temperature causes an increase in the expansion ratio (3.21-3.81), WSI (2.78-11.49) and a decrease in water content (7.15-10.16), particle density (0.13-0.22), bulk density (0.07-0.11), WAI (5.94-6.6), and hardness (3.59-5.96). The best treatment based on TOPSIS analysis was the sample with a sago composition ratio of 30% and a temperature of 140⁰C
Co-Authors Atmaja, Perwira Budi Ayuni, Dwi Devi Yuni Susanti Inayah, Iftinan Aribah Rati Joko Nugroho Wahyu Karyadi Kuswurjanto, Risvan Samodra, Ailsa Saraswati Wening, Opal Priya Yunistiana, Anggun Devi