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Formulasi Mi Kering Sagu dengan Substitusi Tepung Kacang Hijau Yuliani, Hilka; Yuliana, Nancy Dewi; Budijanto, Slamet
Agritech Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.9322

Abstract

Starch Noodles (SN) are produced from purified starch or combined flour from various plant sources. Sago starch is one of indigenous Indonesian flours that can be used for making SN. The physical characteristics that greatly affect the quality of rehydrated SN are cooking loss, elongation, hardness and adhesiveness/stickiness. Starch noodles have low of cooking loss but high hardness value, so it is less preferred. The purpose of this study was to obtain the optimum formulation of noodles made of sago with mung bean flour substitution. Formula optimization was done by using Mixture Design (DX7) with sago starch and mung bean flour as variables (80-100% and 0-20%; respectively). Mung bean flour substitution reduced hardness, adhesiveness and elongation of sago noodles, yet it increased the cooking loss. The best formulation based on physic-chemical characterization was SN with substitution of 4,7% mung bean flour. This sago noodles had 1996,03 gf hardness, -19,2 gf adhesiveness, 214,35% elongation and 10,82% cooking loss. Sensory test results for the most optimum formulation showed that the SN was not significantly different with those of commercial wheat noodle.ABSTRAKMi pati merupakan mi yang dibuat dari pati dan atau kombinasi tepung dari bahan non terigu. Bahan baku non-terigu indigenous Indonesia yang dapat digunakan untuk membuat mi pati adalah sagu. Karakteristik fisik yang sangat mempengaruhi kualitas mi setelah direhidrasi adalah cooking loss, elongasi, kekerasan dan kelengketan. Mi yang dibuat dari bahan dasar pati memiliki cooking loss yang rendah namun kekerasan yang tinggi, sehingga kurang disukai. Tujuan penelitian ini adalah mendapatkan formulasi optimum dari mi berbahan dasar sagu dengan substitusi tepung kacang hijau, sehingga dapat dihasilkan mi yang baik secara fisik dan diterima secara organoleptik. Optimasi formulasi dilakukan menggunakan Mixture Design (DX7) dengan variabel berupa persentase pati sagu (80-100%) dan tepung kacang hijau (0-20%). Substitusi tepung kacang hijau dapat menurunkan kekerasan, kelengketan, dan elongasi mi sagu, namun meningkatkan cooking loss. Produk optimum mi sagu diperoleh dengan substitusi tepung kacang hijau 4,7%. Pada kondisi ini mi sagu memiliki karakteristik kekerasan 1996,03 gf, skor kelengketan -19,2 gf, skor elongasi 214,35% dan skor cooking loss 10,82%. Uji sensori terhadap mi sagu formula optimum menunjukkan bahwa mi sagu yang dibuat secara keseluruhan tidak berbeda nyata dengan mi kering terigu komersial.
Efek Perbedaan Pelarut terhadap Uji Toksisitas Ekstrak Pineung Nyen Teusalee Yuliani, Hilka; Rasyid, Maya Indra
Jurnal Fitofarmaka Indonesia Vol 6, No 2 (2019): JURNAL FITOFARMAKA INDONESIA
Publisher : Faculty of Pharmacy, Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/jffi.v6i2.453

Abstract

Smoked young areca nut seed or pineung nyen teusalee is a material commonly used by the Acehnese as medicine, especially diabetes medicine. This study aims to determine the phytochemical content and toxicity level of pineung nyen teusalee extracted using ethanol and aquadest. The concentration of pineung nyen teusalee extract solution used as the toxicity test concentration was 0 mg / L, 50 mg / L, 100 mg / L, 500 mg / L, and 1000 mg / L. Qualitative methods were used in testing phytochemical compounds while the toxicity level of LC50 using probit analysis using SPSS version 16.0 software. From the results of phytochemical analysis tests (flavonoids, tannins, and saponins) positive results were obtained for ethanol extract and aquadest extract for all phytochemical test parameters. Probit analysis showed that the concentration of ethanol extract of pineung nyen teusalee had a toxic effect on 50% of the population of Artemia salina Leach larvae with LC50 values of 115.71 mg/L. While the concentration of aquadest extract of pineung nyen teusalee gave an LC50 value of 338.40 mg/L.