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All Journal Jurnal Teknologi dan Mutu Pangan Jurnal Sains dan Teknologi Pangan
Nabila Faradina Iskandar
Universitas Tidar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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PENGARUH LAMA PERENDAMAN DAN PENGUKUSAN SINGKONG TERHADAP KARAKTERISTIK GETUK Nabila Faradina Iskandar; Arum Safriana Dewi; Kharisma Indah Listyorini
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 3 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/c5k52104

Abstract

Tujuan penelitian ini untuk mengetahui lama peredaman dan pengukusan singkong terhadap karakteristik getuk dengan menganalisis kandungan proksimat (kadar air, abu, karbohidrat, protein, lemak, dan serat kasar), penilaian organoleptik (warna, aroma, rasa, tekstur, dan keseluruhan), dan Angka Lempeng Total (ALT). Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL), dengan 2 ulangan. Variasi perlakuan dalam penelitian ini terdiri dari lama perendaman (0, 12, dan 24 jam) dan pengukusan singkong (30 dan 60 menit). Sehingga menghasilkan  12 unit percobaan. Data di analisis menggunakan Analisys Of  Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Variasi waktu perendaman dan pengukusan tidak memberikan perbedaan yang signifikan terhadap kandungan kadar air, protein, lemak, dan serat kasar getuk yang dihasilkan. Kadar abu sampel A1B2 menujukkan perbedaan signifikan dibanding sampel getuk dengan perendaman 12 jam, baik pengukusan 30 maupun 60 menit. Nilai ALT air rendaman singkong dengan lama perendaman 24 jam (7,29 x 107 CFU/mL) lebih tinggi dibandingkan air rendaman singkong dengan lama perendaman 12 jam (4,45 x 107 CFU/mL). Secara keseluruhan, hasil uji sensori menunjukkan getuk yang memiliki skor penilaian yang paling tinggi adalah sampel getuk A2B2. Secara uji sensori, kombinasi perlakuan ini dapat dijadikan standar optimal dalam proses pembuatan getuk singkong untuk menghasilkan produk dengan kualitas terbaik dan daya terima yang tinggi.
The Effect of Fermentation on The Physicochemical Properties and Antioxidant Activity of Arrowroot (Maranta Arundinacea L.) Flour Alifa Rahma Faradiani; Nabila Faradina Iskandar; Muhammad Iqbal Fanani Gunawan; Winangsit Sekar Mawarti; Geralddio El Nissi
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan : In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v5i1.6455

Abstract

Arrowroot (Maranta arundinacea L.) is a gluten-free local starch source with high nutritional and bioactive compound potential, which is often found processed into flour. Modification through fermentation, either spontaneous or starter-assisted, may enhance its physicochemical properties and antioxidant activity. This study aimed to observe the effect of the fermentation process on arrowroot flour. The process included peeling, soaking, fermentation, drying, and milling, followed by proximate, color, acidity, phenolic content, and antioxidant assays (DPPH, IC50). The experiments employed a Completely Randomized Design (CRD) with two replicates. Results showed that both spontaneous and starter-assisted fermentation decreased the moisture and ash content significantly, but did not significantly affect the fat and protein content of the modified arrowroot flour. However, both fermentation processes decreased the total phenol content of modified arrowroot flours and ultimately reduced their antioxidant capacities, leading to the high IC50 concentration of modified arrowroot flour. Regardless of that, fermentation significantly improved the appearance of arrowroot flour, with starter fermentation resulting in a lighter colored flour (L* = 96.87 ± 0.45) and a slight red and yellow hue (a* = 1.63 ± 0.02; b* = 9.97 ± 0.43). This study concluded that fermentation, both spontaneous and starter-assisted, improved the color of arrowroot flour but did not enhance its chemical properties and antioxidant capacity. These results could be utilized to determine a more effective method to increase the functional properties of arrowroot flour.
Co-Authors Alifa Rahma Faradiani Arum Safriana Dewi Geralddio El Nissi Kharisma Indah Listyorini Muhammad Iqbal Fanani Gunawan Winangsit Sekar Mawarti