. Djumarti
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember

Published : 9 Documents
Articles

Found 9 Documents
Search

EKSTRAKSI PATI RESISTEN DARI TIGA VARIETAS KENTANG LOKAL YANG BERPOTENSI SEBAGAI KANDIDAT PREBIOTIK

Berkala Ilmiah Pertanian Vol 1, No 3: FEBRUARI
Publisher : Berkala Ilmiah Pertanian

Show Abstract | Original Source | Check in Google Scholar | Full PDF (215.498 KB)

Abstract

[ENGLISH] Potato native starch (PNS) can pass trough the gastrointestinal digestive tract without undergoing substantial breakdown so they are classified as resistant starch type II (RS2). The research were to extract the PNS by using water and 10% etanol solution (1:3) and evaluated the probiotic properties. The starch extraction was conducted at room temperature with three times. The result showed that the arka variety produced highest starch than rendang or granola variety. Extraction yield of arka with aquades has highest yield approximately 10,49 ± 0,03%.The kind of solvent and potato varieties affect significant different in standart 5% of RS content. The starch from granola variety of water solvent extraction (K3P1) was the highest levels of RS2 aproximately 56,37 ± 0,24%. The RS2 arka’s potato of water solvent (K2P1) was more resistant to gastric acid hydrolysis than the other. K2P1 was highest to increase survival of L.acidophillus than K1P1 and K3P1. In addition, K2P1 suppressed survival of EPEC and Salmonella Typhimurium. It can be concluded that RS2 extracted from arka’s potato of water solven (K2P1) was better prebiotics properties than RS2 extracted from rendang’s potato of water solven (K1P1) and granola’s potato of water solven (K3P1) Keywords: Potato; Resistant starch type II (RS2); Water–ethanol extraction; Prebiotic properties. [INDONESIAN] Pati kentang alami yang mampu melewati saluran pencernaan tanpa mengalami pemecahan akibat struktur granula pati yang sedimikian rupa sehingga diklasifikasikan sebagai pati resisten tipe II (RS2). Tujuan penelitian ini adalah untuk mengekstrak pati kentang alami dengan menggunakan pelarut air dan pelarut etanol 10% pada perbandingan 1:3 dan mengevaluasi sifat-sifat prebiotiknya. Ekstraksi pati dilakukan pada suhu ruang dengan tiga kali ulangan. Hasil penelitian menunjukkan bahwa varietas arka menghasilkan pati terekstrak lebih tinggi daripada varietas granola. Yield ekstraksi dari varietas arka dengan pelarut air menghasilkan yield tertinggi sekitar 10,49 ± 0,03%. Jenis pelarut dan varietas kentang secara nyata mempengaruhi kadar pati resisten. Pati kentang varietas granola yang diekstrak dengan pelarut air (K3P1) menghasilkan kadar RS2 tertinggi sebesar 56,37 ± 0,24%. RS2 dari kentang varietas arka dengan pelarut air (K2P1) bersifat lebih resisten terhadap hidrolisis asam lambung daripada varietas granola. K2P1 tertinggi dalam meningkatkan survival L . acidophilus daripada K1P1 dan K3P1. K2P1 juga mampu menekan survival Enteropatogenik Escherichia coli (EPEC) dan Salmonella Typhimurium. Hal ini dapat disimpulkan bahwa RS2 yang diekstrak dari kentang varietas arka dengan menggunakan pelarut air (K2P1) memiliki sifat-sifat pre-biotik lebih baik dari pada RS2 yang diekstrak dari kentang varietas rendang (K1P1) dan varietas granola (K3P1) Kata Kunci: Kentang; Pati resisten tipe 2; Ekstraksi Air-Etanol; Sifat Prebiotik How to citate: Sari FK, Nurhayati, Djumarti. 2013. Ekstraksi pati resisten dari tiga varietas kentang lokal yang berpotensi sebagai kandidat prebiotik. Berkala Ilmiah Pertanian 1(2): 38-42.

SIFAT FISIK DAN ORGANOLEPTIK BERAS TIRUAN DARI MOCAF DAN TEPUNG JAGUNG DENGAN TEPUNG KETAN SEBAGAI BAHAN PENGIKAT

Jurnal AGROTEKNOLOGI Vol 8, No 1 (2014)
Publisher : Jurnal AGROTEKNOLOGI

Show Abstract | Original Source | Check in Google Scholar | Full PDF (257.167 KB)

Abstract

Indonesian is the greatest consumer of rice in the world. Their dependence on rice would bother national food security. The availability of artificial rice made from local materials is expected to overcome food security problem. Cassava and corn flour with glutinous rice flour addition as binding agent expected could produce good properties of artificial rice. This research used Modified Cassava Flour (MOCAF) to replace cassava flour. The experiment divided two levels and every level used factorial design with one factor. There were two levels which glutinous rice flour addition was factor in the first level and MOCAF and corn flour composition was factor in the second level. The best values of physical characteristic in the first level are 0% of glutinous rice flour addition with swelling power 94,16%, rehydrating power 73,73%, lightness 84,59, and chrome 28,14, also 20% of glutinous rice flour addition with dispersed material value 5,60%. Whereas, the best sensory evaluation is 0% of glutinous rice flour with whole hedonic score 4,02. The glutinous rice flour addition would reduce the presentage of dispersed material and reduce score of sensory evaluation. In the second level, the best values of swelling power is 118,57%at 40% of MOCAF, dispersed material is 3,60%at 100% of MOCAF. Whereas the best value of rehydrating power is 77,43% at 0% of MOCAF, lightness 87,16%, and chrome 27,24. The best value of sensory evaluation is 0% of MOCAF with score 4,68. Increasing of MOCAF would reduce dispersed material and reduce score of sensory evaluation.Keywords: artificial rice,starch gelatinyzation, mocaf, glutinous rice flour

SIFAT FISIK DAN ORGANOLEPTIK BERAS TIRUAN YANG DIBUAT DENGAN VARIASI LAMA PENGADUKAN DAN WAKTU AGING

Jurnal AGROTEKNOLOGI Vol 7, No 2 (2013)
Publisher : Jurnal AGROTEKNOLOGI

Show Abstract | Original Source | Check in Google Scholar | Full PDF (510.127 KB)

Abstract

Making artificial rice is an important step in the framework of the national food security program. Study is divided into two parts, where Research I was varying the time of stirring and Research II was studying aging time. Stirring and aging should be studied because it affects the pragelatinisation process. The results showed that the time of stirring on artificial rice significantly affect rehydration power, dispersed material, and swelling power. While the aging time effect on the brightness, power rehydration, dispersed material, and swelling power. In organoleptic parameters, stirring has no effect on the value, preverences of color, flavor, aroma, appearance, and overall. While the aging time affects the value appearance and overall. Artificial rice which has the most excellent consumer acceptance is that the long treatment of 20 minutes stirring and 3 days aging time. Artificial rice stirring at 20-minute treatment has a brightness value of 52,8; 141,2% power rehydration; dispersed material 4,1%; and swelling power 244,2%. While artificial rice with 3 days aging treatment has the lightness value of 50,9; power rehydration 78,9%; 13,6% dispersed material; 234,3% swelling power.Keywords: artificial rice, MOCAF, pragelatinisation, consumer acceptance

APLIKASI METODE QUALITY FUNCTION DEPLOYMENT (QFD) UNTUK PENINGKATAN KUALITAS PRODUK MIE JAGUNG

Jurnal AGROTEKNOLOGI Vol 4, No 1 (2010)
Publisher : Jurnal AGROTEKNOLOGI

Show Abstract | Original Source | Check in Google Scholar | Full PDF (185.396 KB)

Abstract

As a new product, the information of customer satisfaction was strongly needed by corn noodle product for quality improvement. This research objective were to identify customer expectations, product attributes and customer satisfaction to the corn noodle, and to develop a strategy for product improvement. Questionnaire was addressed to customers for data collection which was analyzed using Quality Function Deployment (QFD) method. The result could be seen from house of quality as a situation of customer expectation. The result showed that based on the customer satisfaction level, from 4 attributes such as taste, elasticity, color and texture, only taste could be reached by corn noodle product. In targeting aspect, found that corn noodle could meet the target of technical response such as quantity of egg and salt. Other technical responses such as quantity reduction of wheat flour to keep the taste and additional quantity of corn flour to keep the noodle’ color, still could not be reached by corn noodle. The strategy of product improvement is detailed in this paper.Keywords: mie jagung, mutu produk, Quality Function Deployment (QFD)

MUTU GIZI DAN TINGKAT KESUKAAN MINUMAN KOPI DEKAFOSIN INSTAN

Jurnal AGROTEKNOLOGI Vol 4, No 1 (2010)
Publisher : Jurnal AGROTEKNOLOGI

Show Abstract | Original Source | Check in Google Scholar | Full PDF (661.406 KB)

Abstract

Reducing caffeine was meant for improving health effect of drinking coffee. Meanwhile supplementation of functional food ingredient such inulin and fructooligosaccharides (FOS) in coffee beverage is expected for emerging health value of decaff coffee. Decaffosin instant coffee was formulated from decaffeinated coffee powder enriched with 27 % w/w inulin powder and 7 % fructooligosacharides (FOS). This study aims to identify nutritional quality and to evaluate the effect of inulin and FOS addition at the same time on preference level of Dekafosin instan coffee. The result of showed that Dekafosin instan coffee contain 5.04 % of water and 2.3 % of mineral. Total reducing sugar, sucrose, glucose, fructose and soluble dietary fiber content of the beverage are 30.83, 0.47, 2.8, 94.33 and 98.1 percentage, respectively. Meanwhile, caffeine and inulin content of the the beverage are 1.23 and 28.15 percentage. The statistical analysis proved that decaffeination and the supplementation of inulin and FOS did not influence on the preference level of Dekafosin instant coffee, as showing by the following value : preference level of colour (x² count = 17.397 < x² table = 18.549), aroma (x² count = 5.563 > x² table = 4.168) and taste (x² count = 11.413 < x² table = 14.684) wich has a significance value (p) > 5 percent. Therefore, based on this analysis data it can be concluded an addition of inulin and FOS did not influence preference level toward Dekafosin instant coffee beverage.Keywords : decaffeinated coffee, inulin, FOS, Dekafosin instant coffee beverage, nutritional quality, preference level

MUTU GIZI DAN TINGKAT KESUKAAN MINUMAN KOPI DEKAFOSIN INSTAN

JURNAL AGROTEKNOLOGI Vol 4 No 01 (2010)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Original Source | Check in Google Scholar | Full PDF (661.406 KB)

Abstract

Reducing caffeine was meant for improving health effect of drinking coffee. Meanwhile supplementation of functional food ingredient such inulin and fructooligosaccharides (FOS) in coffee beverage is expected for emerging health value of decaff coffee. Decaffosin instant coffee was formulated from decaffeinated coffee powder enriched with 27 % w/w inulin powder and 7 % fructooligosacharides (FOS). This study aims to identify nutritional quality and to evaluate the effect of inulin and FOS addition at the same time on preference level of Dekafosin instan coffee. The result of showed that Dekafosin instan coffee contain 5.04 % of water and 2.3 % of mineral. Total reducing sugar, sucrose, glucose, fructose and soluble dietary fiber content of the beverage are 30.83, 0.47, 2.8, 94.33 and 98.1 percentage, respectively. Meanwhile, caffeine and inulin content of the the beverage are 1.23 and 28.15 percentage. The statistical analysis proved that decaffeination and the supplementation of inulin and FOS did not influence on the preference level of Dekafosin instant coffee, as showing by the following value : preference level of colour (x² count = 17.397 < x² table = 18.549), aroma (x² count = 5.563 > x² table = 4.168) and taste (x² count = 11.413 < x² table = 14.684) wich has a significance value (p) > 5 percent. Therefore, based on this analysis data it can be concluded an addition of inulin and FOS did not influence preference level toward Dekafosin instant coffee beverage.Keywords : decaffeinated coffee, inulin, FOS, Dekafosin instant coffee beverage, nutritional quality, preference level

APLIKASI METODE QUALITY FUNCTION DEPLOYMENT (QFD) UNTUK PENINGKATAN KUALITAS PRODUK MIE JAGUNG

JURNAL AGROTEKNOLOGI Vol 4 No 01 (2010)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Original Source | Check in Google Scholar | Full PDF (185.396 KB)

Abstract

As a new product, the information of customer satisfaction was strongly needed by corn noodle product for quality improvement. This research objective were to identify customer expectations, product attributes and customer satisfaction to the corn noodle, and to develop a strategy for product improvement. Questionnaire was addressed to customers for data collection which was analyzed using Quality Function Deployment (QFD) method. The result could be seen from house of quality as a situation of customer expectation. The result showed that based on the customer satisfaction level, from 4 attributes such as taste, elasticity, color and texture, only taste could be reached by corn noodle product. In targeting aspect, found that corn noodle could meet the target of technical response such as quantity of egg and salt. Other technical responses such as quantity reduction of wheat flour to keep the taste and additional quantity of corn flour to keep the noodle’ color, still could not be reached by corn noodle. The strategy of product improvement is detailed in this paper.Keywords: mie jagung, mutu produk, Quality Function Deployment (QFD)

SIFAT FISIK DAN ORGANOLEPTIK BERAS TIRUAN YANG DIBUAT DENGAN VARIASI LAMA PENGADUKAN DAN WAKTU AGING

JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Original Source | Check in Google Scholar | Full PDF (510.127 KB)

Abstract

Making artificial rice is an important step in the framework of the national food security program. Study is divided into two parts, where Research I was varying the time of stirring and Research II was studying aging time. Stirring and aging should be studied because it affects the pragelatinisation process. The results showed that the time of stirring on artificial rice significantly affect rehydration power, dispersed material, and swelling power. While the aging time effect on the brightness, power rehydration, dispersed material, and swelling power. In organoleptic parameters, stirring has no effect on the value, preverences of color, flavor, aroma, appearance, and overall. While the aging time affects the value appearance and overall. Artificial rice which has the most excellent consumer acceptance is that the long treatment of 20 minutes stirring and 3 days aging time. Artificial rice stirring at 20-minute treatment has a brightness value of 52,8; 141,2% power rehydration; dispersed material 4,1%; and swelling power 244,2%. While artificial rice with 3 days aging treatment has the lightness value of 50,9; power rehydration 78,9%; 13,6% dispersed material; 234,3% swelling power.Keywords: artificial rice, MOCAF, pragelatinisation, consumer acceptance

SIFAT FISIK DAN ORGANOLEPTIK BERAS TIRUAN DARI MOCAF DAN TEPUNG JAGUNG DENGAN TEPUNG KETAN SEBAGAI BAHAN PENGIKAT

JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Original Source | Check in Google Scholar | Full PDF (257.167 KB)

Abstract

Indonesian is the greatest consumer of rice in the world. Their dependence on rice would bother national food security. The availability of artificial rice made from local materials is expected to overcome food security problem. Cassava and corn flour with glutinous rice flour addition as binding agent expected could produce good properties of artificial rice. This research used Modified Cassava Flour (MOCAF) to replace cassava flour. The experiment divided two levels and every level used factorial design with one factor. There were two levels which glutinous rice flour addition was factor in the first level and MOCAF and corn flour composition was factor in the second level. The best values of physical characteristic in the first level are 0% of glutinous rice flour addition with swelling power 94,16%, rehydrating power 73,73%, lightness 84,59, and chrome 28,14, also 20% of glutinous rice flour addition with dispersed material value 5,60%. Whereas, the best sensory evaluation is 0% of glutinous rice flour with whole hedonic score 4,02. The glutinous rice flour addition would reduce the presentage of dispersed material and reduce score of sensory evaluation. In the second level, the best values of swelling power is 118,57%at 40% of MOCAF, dispersed material is 3,60%at 100% of MOCAF. Whereas the best value of rehydrating power is 77,43% at 0% of MOCAF, lightness 87,16%, and chrome 27,24. The best value of sensory evaluation is 0% of MOCAF with score 4,68. Increasing of MOCAF would reduce dispersed material and reduce score of sensory evaluation.Keywords: artificial rice,starch gelatinyzation, mocaf, glutinous rice flour