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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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Journal : Jurnal Ilmu Pertanian Indonesia

 1 
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
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