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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan JURNAL KONVERSI
Rahmawati Rahmawati
Program Studi Teknologi Pangan, Universitas Sahid, Jl Prof. Supomo No. 84 Jakarta, Indonesia 12870
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Industrial & Manufacturing Engineering

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Formulasi Pasta Buah Merah (Pandanus conoideus Lamk) dan Tepung Ubi Jalar Mikmak (Ipomea batatas L.) untuk Produksi Saus Buah Merah Pedas Raden Haryo Bimo Setiarto; Nety Agustin; Rahmawati Rahmawati; Nunuk Widhyastuti; Albert Husein Wawo
Jurnal Ilmu Pertanian Indonesia Vol. 25 No. 1 (2020): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (486.549 KB) | DOI: 10.18343/jipi.25.1.87

Abstract

Red fruit (Pandanus conoideus Lamk) and sweet potatoes (Ipomea batatas L) are the endemic plants that grow in the plains of Wamena, Papua. The processing of red fruit is very necessary to diversify food and increase its economic value. This study aims to determine the best formulation between red fruit paste, red chili pepper, and sweet potato flour to obtain spicy red fruit sauce product with a good nutritional quality and organoleptic properties. The formulation of red fruit paste and sweet potato flour was done with six levels i.e., A1 (100%:0%), A2 (95%:5%), A3 (85%:15%), A5 (80%:20%), and A6 (75%:25%). The quality of red spicy fruit sauce tested was physical quality (viscosity and total dissolved solids), chemical quality (and pH value), and organoleptic quality (hedonic test and hedonic quality with color, taste, flavor and consistency parameters). Based on the research, the best formulation was found in A2 treatment with the ratio of red fruit paste and sweet potato flour of 95%:5%. Formulation A2 has viscosity of 1733 cP, total dissolved solids of 21° Brix, pH value of 5.13, organoleptic value of color of 7.6, taste of 7.4, flavor of 7.4, and consistency of 6.6. The product of spicy red fruit sauce is in conformity with Standard National Indonesian (SNI 01-2976-2006) about chili sauce quality requirement on parameters of pH, viscosity, total dissolved solids, flavor, taste, color, and consistency. Keywords: formulation, Mikmak sweet-potato flour, red-fruit paste, spicy red-fruit sauce
Mutu Beras dan Nasi Jagung Putih Lokal Varietas Anoman 1 dalam Kemasan Edibel dengan Ketebalan Berbeda Rahmawati Rahmawati; Astri Yaniansah
Jurnal Ilmu Pertanian Indonesia Vol. 26 No. 1 (2021): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.26.1.97

Abstract

Rice is a staple food for most Indonesian population. Nowadays, people want staple foods that are not only filling but also do not increase blood sugar concentration (low glycemic index). One of foods that contain higher starch, lower glycemic index, and higher fiber than rice is white corn. The white color of the corn is an advantage because if it is made in grits it can resemble rice. Weakness of white corn is harder than rice. To soften and make it easier to consume, it is coated with an edible packaging made from tapioca. The purposes of this study were to study (1) the quality of dried corn rice from local white corn Anoman 1 variety in edible packaging with packaging thickness of 0.7, 0.9, 1.1, 1.3, and 1.5 mm; (2) the quality of cooked white corn rice produced. The results showed that the thickness of the edible packaging significantly affected (1) the moisture, ash, protein, fat, and carbohydrate contents of dried white corn rice and (2) all parameters of cooked white corn rice (a = 0.05). The best cooked corn rice based on the stickiness test was found in coated dried corn rice with edible packaging with a thickness of 1.5 mm. Characteristics of (1) dried white corn rice contained 11.39% water, 0.21% db ash, 15.23% db protein, 0.53% db fat, 72.64% carbohydrates, 2.11% crude fiber, (2) the quality of cooked of white corn rice were 18.17 g / mm2 stickiness, yellowish color (score 1.1), slightly distinctive aroma of corn (score 2.5), slightly fluffier texture (score 3.4), and rather strong sweet taste (score 2.8). Keywords: edible packaging, local white corn Anoman 1, rice, stickiness, tapioca
ISOLATION AND IDENTIFICATION OF MICROORGANISMS DURING SPONTANEOUS FERMENTATION OF MAIZE [Isolasi dan Identifikasi Mikroorganisme pada Fermentasi Spontan Jagung] . Rahmawati; Ratih Dewanti -Hariyadi; Purwiyatno Hariyadi; Dedi Fardiaz; Nur Richana
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): 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 | Full PDF (575.448 KB) | DOI: 10.6066/jtip.2013.24.1.33

Abstract

Maize was traditionally the second most common staple food in Indonesia. Conversion to maize flour has been accomplished to improve its convenience. Traditionally, maize flour is produced by soaking the kernels in water followed by grinding. It was reported that final physicochemical characteristics of the maize flour were influenced by spontaneous fermentation which occurred during soaking. This research aimed to isolate and identify important microorganisms that grew during fermentation thus a standardized starter culture can be developed for a more controlled fermentation process. Soaking of maize grits was conducted in sterile water (grits:water=1:2, w/v) in a closed container at room temperature (±28ºC) for 72 hours. After 0, 4, 12, 24, 36, 48, 72 hours, water and maize grits were sampled and tested for the presence of mold, yeast, and lactic acid bacteria (LAB). Isolates obtained from the spontaneous fermentation were reinoculated into the appropriate media containing starch to observe their amylolytic activity. Individual isolate was then identified; mold by slide culture method, while yeast and LAB by biochemical rapid kits, i.e. API 20C AUX and API CH50, respectively. The number of each microorganism was plotted against time to obtain the growth curve of the microorganisms during spontaneous fermentation. The microorganisms were identified as Penicillium chrysogenum, P. citrinum, A. flavus, A. niger, Rhizopus stolonifer, R.oryzae, Fusarium oxysporum, Acremonium strictum, Candida famata, Kodamaea ohmeri, Candida krusei/incospicua, Lactobacillus plantarum 1a, Pediococcus pentosaceus, L. brevis 1, L. plantarum 1b, and L. paracasei ssp paracasei 3. Four molds and one yeast were amylolytic while none of the LAB was capable of starch hydrolysis. The growth curve suggested that the amylolitic mold and yeast grew to hydrolyze starch during the course of fermentation, while the LABs benefited from the hydrolyzed products and dominated the later stage of the fermentation.
PENGARUH KONSENTRASI ENZIM PAPAIN TERHADAP MUTU GELATIN BUBUK DARI TULANG DAN CAKAR AYAM Rahmawati Rahmawati; Sofi Nurjanah
JURNAL KONVERSI Vol 9, No 1 (2020)
Publisher : Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/konversi.9.1.14

Abstract

ABSTRAK. Gelatin merupakan bahan tambahan pangan yang banyak digunakan untuk produk pangan yang bertekstur kenyal (permen lunak), pengental jus buah, penjernih minuman yang keruh, pembentuk tekstur es krim, pengental whipped cream dan yoghurt, namun sampai saat ini gelatin kebanyakan dibuat dari tulang dan kulit babi yang haram untuk umat muslim. Penelitian bertujuan mempelajari proses pembuatan gelatin dari tulang dan cakar ayam dengan mengggunakan berbagai konsentrasi enzim papain (0%; 1%; 2%; 3%; 4% b/v) dan mempelajari mutu gelatin bubuk yang dihasilkan. Tulang dan cakar ayam direndam selama 3 jam, selanjutnya diekstrak pada suhu 70ºC selama 4 jam. Penelitian diulang tiga kali. Hasil analisis ANOVA menunjukkan bahwa konsentrasi enzim papain berpengaruh nyata (α=0,05) terhadap rendemen, densitas kamba, kadar lemak, kadar karbohidrat, nilai pH, dan mutu warna. Sebaliknya, konsentrasi enzim papain berbeda berpengaruh tidak nyata (α=0,05) terhadap viskositas, aktivitas air (Aw), kadar air, kadar protein, kadar abu, dan mutu bau. Hasil terbaik gelatin bubuk dari tulang dan cakar ayam dipilih berdasarkan SNI No. 06-3735-1995, nilai rendemen, kadar abu, kadar lemak, dan nilai pH. Gelatin bubuk dari tulang dan cakar ayam terbaik dihasilkan pada konsentrasi enzim papain 4% dengan karakteristik: rendemen 32,777%, kekuatan gel 12,033 g bloom, Densitas kamba 0,615  g/mL,  Viskositas 4,170 cP, Aw 0,516, Titik gel  1,333 °C, Titik leleh 12,333 °C,  kadar air 6.865%,  protein 54,059 (%), abu 3,572 (%), kadar lemak 2,646%, karbohidrat 39,723 (%), pH 4,567. Hasil uji hedonik, menunjukkan warna kuning kecoklatan (skor 2.7) yang disukai, dan bau khas ayam agak kuat (skor 2.9) yang agak disukai. Kata kunci: cakar ayam, enzim papain, gelatin bubuk, tulang ayam
Co-Authors Albert Husein Wawo Astri Yaniansah Dedi Fardiaz Nety Agustin Nunuk Widhyastuti Nur Richana Purwiyatno Hariyadi Raden Haryo Bimo Setiarto Ratih Dewanti -Hariyadi Sofi Nurjanah