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Teti Estiasih
Ilmu dan Teknologi Pangan, Universitas Brawijaya, Malang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Karakteristik saus cabai dengan penambahan tepung ubi kayu fermentasi Fitrah Adelina; Teti Estiasih; Y Erning Indrastuti; Masitah Masitah; Essa Annisa Syadiah; Sudarmin Sudarmin; Reskiati Wiradhika Anwar
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.16369

Abstract

An important characteristic that influences consumers in choosing sauces is texture. Therefore, fermented cassava flour adds to the chili sauce formula. The selection based on the viscosity of cassava flour increased during the fermentation process. Cassava is also a popular local food-producing starch, easily available at low prices. The study intended to describe chili sauce's physical and chemical properties and obtain the best formula for chili sauce. The experiment turned into a completely randomized design with three replications. The first stage carried out the characterization of fermented cassava flour. In the second stage, chili sauce was formulated, with the factor being the addition of fermented cassava flour concentration (0, 1, 2, 3, and 4%). The chili sauce produced is then characterized by its physical and chemical qualities. The results confirmed that the greatest chili sauce was acquired by adding fermented cassava flour by 4%. The sauce produced a water content of 76,77%, ash of 5,07%, the crude fiber of 0,48%, pH value of 4,59%, total dissolved solids of 21,20 Brix, and brightness value (L*) 33,30, 28,47 redness value (a+), 27,97 yellowish value (b+) and 19,233 cP viscosity. Fermented cassava flour is considerably potential to be used for thickener in chili sauce formulas. This study actualizes diversification of chili and cassava processed-product.
Perancangan dokumen ssop pada proses produksi susu pasteurisasi menggunakan teknologi PEF di CV Milkinesia Nusantara Nanda Fitriyatul Amalia; Teti Estiasih; Anugerah Dany Priyanto; Angky Wahyu Putranto; Widyasari Widyasari
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.16814

Abstract

CV Milkinesia Nusantara is a small, medium dairy product enterprise in Ponorogo, a developing company to improve the production process. It is now focused on the production of pasteurized milk using technology that combines using pasteurization of pulsed electric field (PEF) method and is supported by semi-continuous integrated processing machines. Before starting production with the new system, CV Milkinesia Nusantara would like to establish a standardized production process plan and contamination-free. Therefore, this research aimed to evaluate the sanitation standard operating procedures (SSOP) and to create SSOP document for determining the sanitation hygiene program during the milk production. The descriptive qualitative method was used in this research, and the SSOP document's designed based on 8 key sanitation requirements adapted from literature and several related regulations. There are several adjustments in the initial proposal of the SSOP document for future implementation, which is analyzing the laboratory's water quality test once a year. In addition, the sanitation method of processing machines is changed to a combination of manual (COP) and simple Cleaning in Place (CIP) methods. Moreover, microbiological testing of food-contact surfaces is changed to once every 3 months. Utilization of cleaning equipment is distinguished by specifying color codes, and the cleaning agents for machine processing were performing the recommended COP cleaner. An additional form is provided for documenting employee training activities
Co-Authors Angky Wahyu Putranto Anugerah Dany Priyanto Essa Annisa Syadiah Fitrah Adelina Masitah Nanda Fitriyatul Amalia Reskiati Wiradhika Anwar Sudarmin Sudarmin Widyasari Widyasari Y Erning Indrastuti