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All Journal Agroland : Jurnal Ilmu-Ilmu Pertanian METAMORFOSA Journal of Biological Sciences Jurnal Kesehatan Jurnal Pekommas BIOMA : Jurnal Biologi Makassar Jurnal Mirai Management Jurnal Pengolahan Pangan Jurnal Jatiswara Majalah Sainstekes Dentin Water Circulation Monitoring System in The Vanname Shrimp Cultivation based on Internet of Thing JURNAL KEBIJAKAN PUBLIK SAINSTECH: Jurnal Penelitian dan Pengkajian Sains dan Teknologi Journal of Business, Technology, & Social Science

Nur Alam

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Author-ID : 2329997

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences

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SIFAT KIMIA, FUNGSIONAL DAN REOLOGI PATI AREN FOSFAT PADA KOMBINASI KONSENTRASI PATI AREN DAN WAKTU REAKSI YANG BERBEDA Abdul Rahim; Gatot Siswo Hutomo; Syahraeni Kadir; Nur Alam; Abd Hamid; Jusman Jusman
Jurnal Pengolahan Pangan Vol 3 No 2 (2018)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

The objectives of the study were to obtained the optimal combination of starch concentration and reaction time in the synthesis of phosphorylated arenga starches. Synthesis of phosphorylated arenga starches using sodium tripolyphosphate reagents and arenga starch 20 and 30% (b/v) with variations of time reaction 30 and 45 min. Chemical, functional and rheological characteristics of phosphorylated arenga starcheswere investigated i.e. percent phosphate and degree of substitution (DS), binding of phosphate groups using FourierTransform Infrared (FTIR), water and oil holding capacity (WHC, OHC), swelling power and solubility and emulsion separation volume. The results showed a combination of 30% arenga straches with a reaction time 45 min were optimal combination that to produced phosphorylated arenga starches with the highest of phosphate content (2.710%) and DS 0.147. The FTIR spectra of phosphorylated arenga starches have been a change in vibration of OH groups that replace the reaction of phosphate groups with OH in starch molecules. WHC and swelling power increased, but solubility phosphorylated arenga starches decreased with the in increasing combination of arenga starch concentration and reaction time. The emulsion separation volume the most stable at the combination of highest arenga starch concentration and the long reaction time. Phosphorylated arenga starches which produced were used as emulsifiers for food aplication

KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK SELAI PADA BERBAGAI RASIO BUAH NAGA MERAH (Hylocereus polyrhizus Britt and Rose) - GULA PASIR Huriah Huriah; Nur Alam; Abd Hamid Noer
Jurnal Pengolahan Pangan Vol 4 No 1 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

The high water content in dragon fruit causes the fruit to be easily damaged, therefore it needs to be processed to reduce the amount of loss, including making it into jam. In addition, processing dragon fruit into various processed products also aims to overcome the problem of excess production when the harvest season arrives. The aim of this research was to obtain the ratio of dragon-sugar fruit which gave the best influence on the physical, chemical and organoleptic characteristics of jam. The study used a completely randomized design (CRD) for the analysis of physical parameters of jam (softness) and chemical jam (water content, total dissolved solids, anthocyanin and vitamin C levels). Randomized Group Design (RBD) for analysis of organoleptic test parameters (color, texture, taste and preference). As a treatment, it is the ratio of dragon-sugar, which consists of five levels of treatment, namely P1 = dragon fruit 450 g: granulated sugar 550 g, P2 = dragon fruit 500 g: granulated sugar 500 g, P3 = dragon fruit 550 g: sugar 450 g, P4 = dragon fruit 600 g: granulated sugar 400 g, P5 = dragon fruit 650 g: granulated sugar 350 g. Each treatment was repeated 3 times so that there were 15 experimental units. The data obtained were analyzed using F test 0.01 and 0.05. If the treatment has a significant or very real effect, then proceed with the BNJ test at tararf 0.01 and 0.05. The results showed that treatment P4 (600: 400 b / b dragon-sugar ratio) gave the best influence on the physical, chemical and organoleptic characteristics of dragon fruit jam. This treatment can reduce the use of sugar by 15 percent from the standard use of sugar in making jam.

Co-Authors A. We Tenri Fatimah Singkeruang Abd Hamid Abd Hamid Noer Abdul Rahim Abdul Rahim Amalia Noviyanty Asadi Abdullah Bachtiar Murtala Beta Widya Oktiani Burhanuddin Bahar Darman Fauzan Dhahir Elis Tambaru Emilsyah Nur Gatot Siswo Hutomo Haryadi Haryadi Huriah Huriah Huriati Huriati Jusman Jusman Latief, Nikmatia Manap Trianto Mappiratu Mappiratu Muhammad Ikhwan Burhan Mukhlis Amin Natsir Muhammad Nfn Bahrawi Nfn Herman Nfn Tasmil Ni Gusti Ayu Galuh Candra Kirana Norlaila Sarifah Nur Hidayah Nu’man As Daud Ramlawati Ramlawati Serlin serang Sri Asriyani Suprianto Suriyanti Suriyanti Syahraeni Kadir Taufik Hidayat Umar Santoso Yayat Dendy Hadiyat

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