Medikasari Medikasari
Dosen Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung

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PRODUKSI TEPUNG UBI KAYU BERPROTEIN: KAJIAN PEMANFAATAN TEPUNG KACANG BENGUK SEBAGAI SUMBER NITROGEN RAGI TEMPE Marniza, Marniza; Medikasari, Medikasari; Nurlaili, Nurlaili
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v16i1.%p

Abstract

Cassava roots  have low protein content and short storage life. Fermentation of cassava using tempeh innoculum is one way to increase the protein content of cassava.  Cassava has low protein content therefore it  needs to add nitrogen for ragi tempeh  to grow. Velvet bean could be used to enrich  nitrogen source for the growth of tempeh mold in cassava fermentation. The objectives of this research was to determine the influence of addition of velvet bean flour iton cassava fermentation using ragi tempeh which  will increase protein content  of the cassava and meet  SNI standard.  The experimental design used was a Completely Group Randomized Design, single factor with six concentration level : 0%;  6%;  8%;  10%;  12%;  14% with three replications. Data was evaluated using Bartlett test, Tukey test and BNT 5%.  The high protein content 11,51%  was obtained from the addition of  velvet bean flour at concentration  of 12%. The mousture and HCN content in all treatments have meet the  SNI 01-2997-1992  standard for cassava flour, but not for  minerals and starch contents.
FORTIFIKASI JAGUNG MANIS DAN KACANG HIJAU TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK SUSU JAGUNG MANIS KACANG HIJAU Setyani, Sri; Medikasari, Medikasari; Astuti, Wahyu Indra
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v14i2.%p

Abstract

Sweet corn-mung bean milk can be used to helping increasing the nutrition status of the society . This research was aimed to find the formulation of sweet corn and mung bean that produce sweet corn-mung bean milk with the best physical, chemical and sensory characteristics and is accepted by consument. The experiment was arranged in a completely block randomized design (CBRD) withy one factor and three replications. The treatments were five  formulations of sweet corn and  mung bean , they were 3:1 (F1), 2:1 (F2), 1:1 (F3), 1:2 (F4), and 1:3 (F5) (w/w). The data were analysed using analysis of variance, and then continued with 1 % and 5 % Least Significant Different Test. The determinination of the water addition that produced mung bean-sweet corn milk that is compliance with the total solid in SNI (11.5 %) was done in the preliminary research. The preliminary research result showed that mung bean sweet corn milk has total solid of 15-19% for all of formulations, while the best favorable milk was  milk with the formulation: water that is at 1:10. The result of the main research showed that the stabilityobjectively, protein content, and organoleptic characteristic were not significanly different among sweet corn and mung bean formulations, but the stability visually, the viscosity, soluble total solid and fat content were significanltly different among sweet corn and mung bean formulation. According to the SNI (soluble total solid, protein and fat contents) are the formulation that have met the soy milk quality standard, but the best formulation was found in  F2, with the protein content of 3,183% , fat content of 3,667%, and the most favourable formulation was  F2 formulation with 1, 893 score. The result of amino acid analysis on the best mung bean-sweet corn milk showed that five types of essential amino acid (threonine, valine, isoleucine, leucine and lysine) have not met the amino acid standard yet by FAO (1973). In conclusion, the combination of sweet corn and mung bean become mung bean sweet corn milk has not overcome the lack of lysine on corn and methionine on mung bean yet. Keywords : ,Amino acid,  sweet corn, mung bean
SIFAT AMILOGRAFI PASTA PATI SUKUN TERMODIFIKASI MENGGUNAKAN SODIUM TRIPOLIFOSFAT Medikasari, Medikasari; Nurdjanah, Siti; Yuliana, Neti; Lintang C S, Naomi
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v14i2.%p

Abstract

Breadfruit (Artocarpus communis) could be used as  food  subtitute which currently is quite popular . Breadfruit is generally consumed as snack food  in the form of boiled or fried chips. One effort to widen utilization of breadfruit as a source of food, it can be processed into natural starch as well as modified starch. The objective of this research was to observe the pasting properties of the modified breadfruit starch treated withd fifferent concentration of sodium tripolyphosphate The experiment consisted of four levels of STPP concentrations : control, 1%, 3% and 5% starch (db).  All tsamples were replicated three times Keywords: breadfruit, sodium tripolyphosphate, pasting properties.