Condro Wibowo
Jenderal Soedirman University

Published : 3 Documents
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The Utilization of By Product of Tapioca Industry on Nata de Cassava Processing : To Study the Addition of Sucrose and Mungbean Sprout Naufali, Rifda; Wibowo, Condro
Jurnal Teknologi Dan Industri Pangan Vol 15, No 2 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/568

Abstract

By product of tapioca industry, which is an environmental problem, has a potential to be a raw material of nata production due to its high carbohydrate content. Nata is high-fibre food which is an important for the health. The research on which this article was aimed at finding out the potential of by product of tapioca industry as a raw material of nata production by improving the nutrition addition, adding sucrose and mungbean sprout extract. Completely Randomized Design was applied in this research with three replication. The sucrose addition with three levels, namely 2.5, 5 and 7.5% and mungbean sprout extract addition with three levels, namely 0.25, 0.5 and 7.5%. The examined parameters were the contents of water, crude fiber, pH after incubation, thickness, wet rendement, dry rendement and texture. The research concluded that the addition of 7.5% sucrose was the optimum concentration which producing nata with highest wet rendemnet 41.67 % (w/w) and 8.77 mm thick; addition of 0.75 % sprout mungbean extract was optimum concentration producing nata of 41.00 % (w/w) wet rendement and 8.02 mm thick. The best treatment was combination of 7.5 % ucrose and 0.75 mungbean sprout extract addition. Key words : Nata de cassava, sucrose, mungbean sprout extract.
Effect of Potassium Level on Quality traits of Indonesian Potato Tubers Wibowo, Condro; Wijaya, Krissandi; Sumartono, Gregorius Hadi; Pawelzik, Elke
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 2, No 1 (2014): Agriculture Food and Energy for Future
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (697.137 KB)

Abstract

The rate of K2O can affect yield and process-grade tubers of potato (Solanum tuberosum L.). The Indonesian cultivars Tenggo and Krespo were examined for effects of K2O level on selected quality traits. Both new cultivars are intended for processing purposes. The result showed that dry matter, K, Mg and Mn contents were not affected by K2O supply. Citric acid content of cultivar Tenggo increased up to 2.64 mg 100 g-1 Dry Matter due to application of 100 kg ha-1 K2O , whereas ascorbic and chlorogenic acid contents were not affected by K2O level. Malic and fumaric acid in cultivar Krespo, and tartaric and fumaric acids in cultivar Tenggo increased due to application of 100 kg ha-1 of K2O. Regarding the oxidative potential no differences between the cultivars were found.
The Utilization of By Product of Tapioca Industry on Nata de Cassava Processing : To Study the Addition of Sucrose and Mungbean Sprout Naufali, Rifda; Wibowo, Condro
Jurnal Teknologi dan Industri Pangan Vol 15, No 2 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

By product of tapioca industry, which is an environmental problem, has a potential to be a raw material of nata production due to its high carbohydrate content. Nata is high-fibre food which is an important for the health. The research on which this article was aimed at finding out the potential of by product of tapioca industry as a raw material of nata production by improving the nutrition addition, adding sucrose and mungbean sprout extract. Completely Randomized Design was applied in this research with three replication. The sucrose addition with three levels, namely 2.5, 5 and 7.5% and mungbean sprout extract addition with three levels, namely 0.25, 0.5 and 7.5%. The examined parameters were the contents of water, crude fiber, pH after incubation, thickness, wet rendement, dry rendement and texture. The research concluded that the addition of 7.5% sucrose was the optimum concentration which producing nata with highest wet rendemnet 41.67 % (w/w) and 8.77 mm thick; addition of 0.75 % sprout mungbean extract was optimum concentration producing nata of 41.00 % (w/w) wet rendement and 8.02 mm thick. The best treatment was combination of 7.5 % ucrose and 0.75 mungbean sprout extract addition. Key words : Nata de cassava, sucrose, mungbean sprout extract.