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Retno Widyastuti
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Redaksi: Agricultural Technology, Universitas Veteran Bangun Nusantara, Sukoharjo, Indonesia. email: thpunivetbantara@gmail.com JL. Letdjend S. Humardani No. 1 Sukoharjo jawa Tengah, Indonesia 0271-593156
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Journal of Food and Agricultural Product
Published by Universitas Veteran Bangun Nusantara
ISSN : 28079116     EISSN : 28078446     DOI : http://dx.doi.org/10.32585/jfap.v1i2.1884
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Journal of Food and Agricultural Product (JFAP) is a peer reviewed international scientific journal which publishes papers in the categories of review articles, research articles and short communications and technical notes from all areas related to food and agricultural product disciplines. Submitted articles will be examined by a scientific committee and anonymous evaluators and published every March and October in HTML and PDF formats. JFPA is produced and hosted by Universitas Veteran Bangun Nusantara, Dept. Agricultural Technology.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol 1, No 1 (2021): JFAP" : 5 Documents clear
pengaruh penambahan gliserol terhadap sifat fisik dan kimia edible film dari selulosa batang jagung Muhammad Arifin; catur budi handayani; afriyanti afriyanti
Journal of Food and Agricultural Product Vol 1, No 1 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (451.669 KB) | DOI: 10.32585/jfap.v1i1.833

Abstract

Edible film adalah lapisan tipis (film) yang bisa dimakan dan biasanya digunakan untuk melindungi makanan. Salah satu bahan yang digunakan untuk membuat edible film yaitu selulosa dari serbuk batang jagung. Tujuan dalam penelitian ini adalah untuk mengetahui pengaruh penambahan variasi gliserol terhadap tensile strength, ketebalan, dan kadar air edible film.  Metode penelitian menggunakan Rancangan Acak Lengkap (RAL). Variasi perlakuan penambahan gliserol adalah 0 ml, 0,5 ml, 1 ml, 1,5 ml, 2 ml dan masing-masing perlakuan diulang sebanyak 4 kali. Parameter yang diuji adalah sifat fisik dan kimiawi. Pengamatan fisik dan kimia meliputi tensile strength (Universal Testing Machine), ketebalan (mikrometer), dan kadar air (thermogravimetri). Uji tensile strength tertinggi 17,116 Mpa (penambahan gliserol 1,5 ml), perbedaan penambahan gliserol menyebabkan ada beda nyata terhadap uji tensile strength edible fim. Uji ketebalan dengan nilai tertinggi 0,025 mm (penambahan gliserol 2 ml) perbedaan  penambahan gliserol menyebabkan tidak berbeda nyata terhadap ketebalan edible film. Uji kadar air dengan nilai tertinggi 27,36% (penambahan gliserol 2 ml) perbedaan penambahan gliserol menyebabkan tidak berbeda nyata terhadap kadar air edible film.
PHYSICOCHEMICAL OF PEARL MILLET (Pennisetum glaucum (L.) R. Br.) STARCH MODIFIED BY HEAT MOISTURE TREATMENT Retno Widyastuti
Journal of Food and Agricultural Product Vol 1, No 1 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (572.869 KB) | DOI: 10.32585/jfap.v1i1.904

Abstract

Millets have a high enough starch content so it can be used as an alternative source of carbohydrates. Native millet starch is known less stable against stirring and heating so it is necessary to improve starch properties by modification of starch. In this study, the character of modified millet starch heat moisture treatment (HMT) evaluated with variations treatment of temperature and heating time. Millet starch was conditioned to a moisture content of 25% and heating at 100, 130 and 150 0C for 3, 5 and 7 hours in oven. Chemical properties (water content and amylose content) and physical properties (solubility and swelling). The results showed that modification caused a decrease in the solubility and development of starch. Modification of millet starch with HMT changed the starch paste profile more stable.
Karakteristik Kimia, Fisik dan Organoleptik Cookies Tepung Mocaf Dengan Variasi Jenis dan Konsentrasi Lemak margaretha ratna yasinta; catur budi handayani; afriyanti afriyanti
Journal of Food and Agricultural Product Vol 1, No 1 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (374.186 KB) | DOI: 10.32585/jfap.v1i1.1455

Abstract

Cookies are products that are oven-dried, made from wheat flour, sugar, fat and eggs. Cookies are not only made from wheat flour, there are many other local food ingredients that contain nutritional value and can be used as a basis for making cookies, one of which is mocaf flour. The purpose of this study was to determine the characteristics of mocaf cookies with various types fat in moisture content, swelling and organoleptic properties of mocaf flour cookies. The research  method  used  a  completely  randomized  design  (CRD).  The  data  obtained  were analyzed statistically using Analysis Of Variance (ANOVA), if there is a significant difference between the test treatments, it is continued with the Duncan M Quotle Range Test (DMRT). Observation of chemical and physical properties includes testing of moisture content, swelling power. Organoleptic properties were observed with the parameters of taste, color and texture.Key words: cookies, fat, mocaf flour.
Karakteristik Edible film dari Pati Umbi Garut (Maranta arundinacea) dengan Penambahan Carboxymethylcellulose Batang Jagung (Zea mays) afriyanti afriyanti; novian wely asmoro; retno widyastuti
Journal of Food and Agricultural Product Vol 1, No 1 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (548.397 KB) | DOI: 10.32585/jfap.v1i1.1456

Abstract

One of the main ingredients in making edible films is starch. Arrowroot has a high starch content so that it can be used as raw material for making edible films. To increase the tensile strength and improve the surface structure of the edible film, it is necessary to add carboxymethylcellulose (CMC). However, it is necessary to have the right CMC concentration in order to produce an edible filmwith optimal tensile strength. The purpose of this study was to determine the correct CMC concentration of corn stalks to produce edible films with the best physical and chemical characteristics. The experimental design used in this study was a non-factorial completely randomized design, namely the concentration of commercial CMC: CMC corn stalks (ml) with five treatment levels, namely: A1 = 1: 0; A2 = 0.75: 0.25; A3 = 0.5: 0.5; A4 = 0.25: 0.75; and A5 = 0: 1. Each treatment was repeated four times in order to obtain the experimental unit 5 x 4 = 20 experimental units. The product analysis carried out was the moisture content, thickness, and pH of the edible film. The data obtained were calculated statistically with Anova and if there was a significant difference between treatments, it was continued with the Duncan's Multiple Range Test (DMRT). The highest water content and thickness were obtained in the addition of 1 ml (A) CMC treatment.Keywords: arrowroot,  carboxymethylcellulose, corn, edible film
Karakteristik dan Sifat Tepung Singkong Termodifikasi (Mocaf) dan Manfaatnya pada Produk Pangan Novian Wely Asmoro
Journal of Food and Agricultural Product Vol 1, No 1 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (347.379 KB) | DOI: 10.32585/jfap.v1i1.1755

Abstract

ABSTRACTCassava (Manihot esculenta crantz) has a carbohydrate content of 34%, which is one of the potential commodities in Indonesia. Widely, cassava is used by the people of Indonesia as a staple food and can be processed directly into various local food products. Modern modification of cassava flour currently uses technology that includes physical, chemical or microbiological modifications. Mocaf (Modified Cassava Flour) is a modification of cassava flour using a fermentation technique. The modification process of cassava flour aims to change the characteristics of the flour produced. Changes in the characteristics of the modified cassava flour mocaf encourage its use to become more varied. The stages of making mocaf flour are: cutting / slicing cassava into chips with a thickness ranging from 0.5-1 cm, soaking and fermenting, draining and drying, and the final stage of milling / flouring. The fermentation process is an important process in making mocaf, fermentation involves microbes from both bacteria and fungi. One of the bacteria that is widely used is lactic acid bacteria (LAB) species Lactobacillus plantarum. The fermentation process lasts for 36-72 hours, resulting in an increase in the protein content of mocaf flour. The results obtained by substitution of mocaf flour to wheat flour in wet bread and noodle products ranged from 20%-40%, for cookies products it could reach 100%. Keywords: Fermentation, Mocaf, Cassava 

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