Article Per Year (5 Year)
p-Index From 2021 - 2026
2.728
P-Index
This Author published in this journals
All Journal Agrointek REKAYASA agriTECH JURNAL GALUNG TROPIKA Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Jurnal Agrotech Jurnal Pengolahan Pangan Abditani : Jurnal Pengabdian Masyarakat Journal Of Agritech Science (JASc) Journal of Food and Culinary JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) ZIRAA'AH MAJALAH ILMIAH PERTANIAN Buletin Palma BERNAS: Jurnal Pengabdian Kepada Masyarakat JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi Mediagro JURNAL AGROINDUSTRI HALAL Journal of Health and Nutrition Research Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA) Jurnal Pengabdian West Science West Science Interdisciplinary Studies West Science Interdisciplinary Studies Jurnal Agroteknologi Merdeka Pasuruan
If'all, If'all
Fakultas Pertanian Universitas Alkhairaat Palu
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

Published : 31 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Agrointek

 1 
PENGARUH KONSENTRASI SODIUM TRIMETAPHOSPATE DAN SODIUM TRIPOLYPHOSPAT TERHADAP KARAKTERISTIK KIMIA PATI AREN MODIFIKASI Abdul Rahim; Jugni Hadiustri Agape; Muhammad Fawzul Alif Nugroho; Syahraeni Kadir; Jusman Jusman; Usman Made; If'all If'all
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.8870

Abstract

The utilizing of arenga starch is still limited in its use in the food or non-food industry, because it needs to be dual modified. The dual modification that has been done is acetylation and phosphorylation in various ratios of sodium trimethaphosphate (STMP) and sodium tripolyphosphate (STPP). The objectives of the study was to obtain an concentrations of STMP/STPP (99: 1, b / b) ratio which based on chemical characteristics at phosphate acetylated arenga starches (PAAS). The treatment used in this study consisted of dual modification of acetylation and phosphorylation using at different concentration of STMP / STPP ratio of 2%, 4%, 6%, 8%, 10%, and 12%. Observation parameters were acetyl percent, substitution degree (DS), phosphate content, moisture content, starch content, amylose content and ash content. The results showed that the best concentration of STMP / STPP ratio was 6% because it was produced PAAS with the highest percent acetyl and DS 10.52% and 0.48 respectively. PAAS water content is lower than native arenga starch. Pospor, starch and amylose content have been relatively constant after dual modification. PAAS ash content increases with increasing concentration of STMP / STPP ratio. The dual modification process would improve the chemical properties of the resulting modified starch.
KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK Asnani Asnani; Abdul Rahim; Ifall Ifall
AGROINTEK Vol 13, No 1 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v13i1.4918

Abstract

This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle.  A completely randomized was employed, with three replicates. Sensory analysis was conducted according to randomized group design. Four proportions of banana hump to wheat flour (10:90, 20:80, 30:70, and 40:60, weight basis) was studied. Results showed that the best physical and chemical characteristics was shown by noodle made from 10:90 proportion of banana hump to wheat flour, with 4.59% water absorption, 0.57% cooking loss, 10.37% water content, 34.21% starch content. However, result of sensory analysis suggested that the most liked noodle was that made from flour proportion of 20:80 with ‘like’ for colour, ‘like very much’ for aroma, ‘like’ for texture, ‘like’ for taste, and ‘like’ for overall preference
Co-Authors Abas Abas Abdul Rahim Ananda, Lilian Arfan Arfan Asnani Asnani Asrawaty Asrawaty, Asrawaty Asriani Hasanuddin Baharuddin Baharuddin Basrin, Fitriani Bisinda, Sultan Djaru, Lala H Dyah Ayu Suryaningrum Eko Cahyono, Eko Fahmi Fahmi Fahmi Fahmi Fathurahmi, Siti Frets Jonas Rieuwpassa Hasmari Noer Idris Idris ILHAM Indriyani Indriyani Indriyani Irfan Pakaya Irma Hakim Jugni Hadiustri Agape Juhana Juhana Jumardin Jusman, Jusman Lalu Unsunnidhal Limbong, Ferawati Lisa Indriani Lisa Indriani Bangkele Loulembah, Fachry Maliode, Yunita Isabela Mappiratu Mappiratu Melongkade, Regina Juliana Minarny Gobel Muh. Aniar Hari Swasono Muhammad Fawzul Alif Nugroho Multazam Nahdiya Kasim Naomi Uli Arta Siagian Nofrianto Nofrianto Novalina Maya Sari Ansar Pakaya, Irfan Rahmi, Rahmi RATNAWATI Sabariyah, Sitti Sayani Siti Fathurahmi Spetriani Spetriani Spetriani, Spetriani Sri Sudewi Sukisman Abdul Halid Sukmawati, Sukmawati Sumarni Syahraeni Kadir Tanod, Wendy Usman Made Wahid, Siti Fathurahmi Yana Sambeka Yuanita Indriasari