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All Journal Agrointek CEMARA REKAYASA JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat AbdiTechno (Jurnal Pengabdian Masyarakat) Agroindustrial Journal Journal of Agri-Food Science and Technology (JAFoST) Jurnal Pengabdian Pada Masyarakat National Multidisciplinary Sciences
Probowati, Banun Diyah
Universitas Trunojoyo Madura
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The Quality Analysis of Vermicelli From Corn (Zea mays L) and Potato (Solanum tuberosum L) Starch Probowati, Banun Diyah; Burhan, Burhan; Indarto, Cahyo; Farikh, Muhammad Dawil
Agroindustrial Journal Vol 11, No 1 (2024)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v11i1.96046

Abstract

Vermicelli was a food made from flour with a particular characteristic in the form of transparent thread and could be produced from corn and potato starch. It must appropriate the quality standards. The Objectives of the research are: (1) to determine the effect of formulation and drying time on the water content of vermicelli, (2) to determine the appropriate formulation of corn and potato starch, (3) to evaluate the quality of durability, (4) to determine the quality of the total protein content in vermicelli made from corn and potato starch. The experimental design of making vermicelli used the complete random design (CRD) method with 2 factors (composition of corn and potato starch) and drying time (120 and 180 minutes). The quality parameters of vermicelli are water content, sensory analysis, durability, and protein content. The results showed that the drying time has a significant effect on the water content of vermicelli. Still, the interaction of formulation and drying time factors did not significantly influence the water content of vermicelli. The overall preference for sensory analysis showed that the vermicelli formulation of 60:40 for corn and potato starch in 180 minutes of drying was the best formulation for Vermicelli-based corn and potato starch. The durability of this vermicelli was appropriate to quality standards (not easily crushed). The protein content was 1.53%, which is not appropriate to the quality standard of SNI 01-2975-2006 (minimum 4%). The novelty of the research was the best composition of materials to produce vermicelli from corn and potato starch and the drying time to produce it. Suggestions for further research could be to produce vermicelli with the composition of materials by adding nuts, eggs, or other ingredients to increase protein content and to analyze its quality.
Characteristics of high-protein corn yogurt with the addition of soy protein isolate and spirulina Dewi, Ratih Tiara; Aini, Nur; Haryanti, Pepita; Khairunnisa, Anita; Probowati, Banun Diyah; Arsyistawa, Hadana Sabila
JITIPARI Vol 11 No 1 (2026): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v11i1.12219

Abstract

Corn milk yogurt is a fermented product that has a low protein content. One of the efforts to increase the protein content of corn milk yogurt is by adding spirulina and soy protein isolate as a source of high protein. The objectives of this research are 1) to study the formulation of high protein corn milk yogurt with the addition of spirulina and soy protein isolate; 2) to study the characteristics of corn milk yogurt. Corn yogurt with the addition of spirulina (0.08, 0.12 and 0.16%) and soy protein isolate (4.5, 8.5 and 12.5%) were tested for physicochemical and sensory characteristics. Results revealed Corn yogurt addition with of 0.08-0.16% spirulina and 4.5 - 12.5% soy protein isolates have protein content of 1.94 - 7.04%, water content of 76.0-81.1%, fat content of 0.66 – 1.17%, 14.5-16.6% of carbohydrate content, viscosity of 328.3-1128.7 mPas, total solids 16.01-17.93oBrix, pH of 3.41-3.67, lactic acid bacteria of 51 x 107 CFU/ml – 76 x107 CFU/ml.  Corn yogurt has sensory characteristics including yogurt taste of 2.60-3.68, green color of 2.42-3.82, yellow color of 1.45-2.53, corn flavor 2.27-2.60, beany flavor 2.70-3.17, spirulina flavor 2.23-3.08, viscosity 2.62-3.82 and preference of 2.25-2.9. The best formulation for making corn yogurt is a combination treatment with 8.5% soy protein isolate concentration and 0.12% spirulina with a protein content of 5.41%. While yogurt is preferred, this formula still needs some fine tuning to eliminate the fishy scent caused by the spirulina
The Effect of Using Tween 80 as A Foaming Agent on Drying Corn-Yogurt Using the Foam-Mat Method Aini, Nur; Dewi, Ratih Tiara; Haryanti, Pepita; Prihananto, Vincentius; Khairunnisa, Anita; Sustriawan, Budi; Arsyistawa, Hadana Sabila; Fitriati, Annisa; Indarto, Indarto; Probowati, Banun Diyah
Journal of Agri-Food Science and Technology Vol. 7 No. 1 (2026): March
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v7i1.14194

Abstract

The public's appetite for foods that are both satiating and offer distinct functional benefits has driven an increasing demand for functional foods. Corn yogurt is a type of functional food now under development. Corn yogurt is a fermented product with a relatively high moisture content and low protein content. To increase the protein content, it is fortified with spirulina and soy protein isolate. To extend its shelf life, corn yogurt is made into powder form using the foam mat drying method. This study contributes to determining the effect of Tween 80 concentration as a foaming agent on the physicochemical, functional, and sensory properties of corn-yogurt powder. Corn yogurt fortified with spirulina and soy protein isolate was dried using the foam-mat method, with maltodextrin and Tween 80 as foaming agents. The foaming agents were mixed for 8 minutes until foaming occurred, and the fortified yogurt was incorporated using the folding method. The mixture was poured onto a glass plate and dried in a cabinet dryer at 60 °C for 8 h. The dried sample was ground and sieved through 80 mesh. The dried yogurt has a protein content of 4.08–4.329%. The pH of the corn yogurt was lower than the range specified by the Indonesian National Standard (3.54–3.62); hence, this product was sourer than typical yogurts. The best corn yogurt powder was prepared with 1.75% Tween 80 and had 72.67% antioxidant activity, 133.76 µg/100 g β-carotene, and 9.22×107 log CFU/g lactic acid bacteria. This fortified corn yogurt powder shows potential as an alternative functional food product because of its functional compounds and high protein content.
Co-Authors Ach Triharjono Adi Djoko Guritno, Adi Djoko Agus Miftah Mutolip Sa’diyah Agus Supriyanto Arief Firmansyah Arsyistawa, Hadana Sabila Askur Rahman Askur Rahman Budi Sustriawan Burhan Burhan Burhan Burhan Burhan Burhan Burhan Burhan, Burhan Cahyo Indarto Cystiana, Chika Uca DARIMIYYA HIDAYATI Dewi, Ratih Tiara Dian Farida Asfan Dyah Ismoyowati, Dyah Edi Junaidi Elok Waziiroh Enung Siti Nurhidayah Fansuri, Hamzah Farikh, Muhammad Dawil Firmansyah, Raden Arief Fitriati, Annisa Hamzah Fansuri Husna, Syifaul Iffan Maflahah Imam Gazali Indarto Indarto Isdiana Suprapti Khairunnisa, Anita Khoirul Hidayat Lisdayana, Nurmalisa Marta Catur Pamungkas Mira F Yanti Mochammad Maksum Mohammad Osidani Aji Wijaya Muhammad Fahkry Muhammad Fakhry Muhammad Fakhry Mu’tamar, M Fuad Fauzul Mu’tamar, Mohammad Fuad Fauzul Nabila Z Rahman Novita Aprilia Mukharomah Nur Aini Pepita Haryanti Pretty C Agustin Prihananto, Vincentius Raden Faridz Rakhmawati Rakhmawati Rakhmawati Rakhmawati Retno Setyawati Rhesi Wicaksananengnaya S. Sugiharto Septian Adi Dwicahya Sisca Yanuar Ningtyas Sumrotul Hoiriyah Supriyanto Supiyanto Supriyanto Supriyanto Supriyanto Supriyanto Syaifur Rahman Ulya, Millatul Umi Purwandari UMI PURWANDARI Verdiana, Hanif Risma