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Gina Firgianti
Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Engineering Veterinary Other

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Pengaruh variasi metode pengeringan terhadap karakteristik tepung ubi jalar ungu annealing Gina Firgianti; Bambang Nurhadi; Marleen Sunyotodi
Composite : Jurnal Ilmu Pertanian Vol 7 No 1 (2025): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v7i1.852

Abstract

Annealing purple sweet potato flour is a type of purple sweet potato flour processed using the annealing starch modification technique. The production of purple sweet potato flour involves a drying process, where the drying method significantly influences the final quality of the annealing purple sweet potato flour. The objective of this study was to determine the optimal drying method for producing annealing purple sweet potato flour with an intense purple color and high anthocyanin content, there by enhancing its physical appearance. The research employed a descriptive method followed by a difference test (t-test). The results indicated that the best drying method was sun drying, which produced purple sweet potato flour with the following characteristics: moisture content of 8.65%, anthocyanin content of 10,899.2 ppm, color intensity values of L 42.42, a* 27.88, and b* -9.02, initial gelatinization temperature of 75.56°C, peak viscosity of 417.75 cP, breakdown viscosity of 20 cP, and setback viscosity of 150.25 cP. Sun drying effectively preserved the deep purple color of the flour, resulting in an attractive appearance.
Pengaruh perbandingan konsentrasi Lactobacillus plantarum dan gula terhadap karakteristik cuka kulit lemon (Citrus limon) Gina Firgianti; Yopi Setiawan; Fatyma Azahari
Composite : Jurnal Ilmu Pertanian Vol 7 No 2 (2025): Agustus
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v7i2.881

Abstract

Lemon peel has various benefits and can be processed into higher-value products such as vinegar. Generally, vinegar is an acidic compound composed of acetic acid produced through a two-stage fermentation process. However, in this study, an innovation was introduced to convert acetic acid into lactic acid using Lactobacillus plantarum as the fermenting agent and sugar as the nutrient source. The aim of this study was to determine the effect of varying concentrations of L. plantarum and sugar on the chemical, physical, microbiological, and organoleptic characteristics of lemon peel vinegar. This study employed a Randomized Complete Block Design (RCBD) consisting of two factors: L. plantarum concentration (5%, 10%, 15%) and sugar concentration (15%, 10%, 5%). The results showed that the concentration ratio of L. plantarum and sugar significantly affected several characteristics of the lemon peel vinegar product. The best treatment was found in treatment A3, which used 15% L. plantarum and 5% sugar, with the following characteristics: moisture content of 93.43%, vitamin C content of 41.61 mg/100g, total titratable acidity (TTA) of 0.97%, pH of 2.76, viscosity of 3.72 cP, total plate count (TPC) of 13.75×10⁷ CFU/ml, and organoleptic test scores of 2.66 for color preference, 2.74 for aroma, 2.53 for taste, and 2.68 for texture.
Co-Authors Bambang Nurhadi Fatyma Azahari Marleen Sunyotodi Yopi Setiawan