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All Journal Jurnal Kesehatan Manarang Journal Of Agritech Science (JASc) Jurnal Gizi Prima Community Development Journal: Jurnal Pengabdian Masyarakat Journal of Noncommunicable Diseases Prevention and Control
Firdaus Syafii
Poltekkes Kemenkes Mamuju
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Journal : Journal Of Agritech Science (JASc)

 1 
FORMULASI PEMBUATAN BISKUIT DENGAN SUBSTITUSI TEPUNG PISANG KEPOK TERMODIFIKASI (MUSA PARADISIACA) Firdaus Syafii
Journal Of Agritech Science (JASc) Vol 6 No 1 (2022): Journal of Agritech Science (JASc)
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v6i1.875

Abstract

The aims of research was to make a biscuit formula substituted with modified kepok banana flour. There were four steps of research (modified banana flour, biscuit formulation, organoleptic analysis and physicochemical tests). The research design used a completely randomized design (CRD) with four factors which were F0 (0%), F1 (25%), F2 (50%), and F3 (75%). The parameters measured were organoleptic tests (taste, aroma, color, and texture). In addition, carried out physicochemical tests (moisture, resistant starch, starch digestibility, and total fiber) on the best formula. The results showed that the best formula was obtained in the F2 treatment which was 50% banana flour substituted biscuits. The selected cookies (F2) contained 4.35% moisture, 40.12% resistant starch, 35.24% starch digestibility, and 17.51% dietary fiber. The selected biscuit has good sensory quality and had met SNI standard. it can be used as a functional food and can be consumed especially to control the weight and people with diabetes mellitus.
OPTIMASI PROSES PENGERINGAN PADA PEMBUATAN TEPUNG IKAN PENJA TERHADAP KADAR PROTEIN, KADAR GIZI, KADAR AIR DAN RENDEMEN TEPUNG IKAN PENJA Firdaus Syafii; Hasmar Fajriana
Journal Of Agritech Science (JASc) Vol 6 No 02 (2022): Journal of Agritech Science (JASc) - November
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v6i02.940

Abstract

Penja fish is endemic to the waters of West Sulawesi. Penja fish is in great demand because it has many advantages, including being easy to obtain, cheap, tastes good, and a source of protein. However, the processing of penja fish is still traditional as result it is easily damaged and has a short shelf life. One way to improve the quality of penja fish is the drying process to produce flour of penja fish. Flour of Penja fish has many advantages, it has a long shelf life, economical, efficient and has a high protein content. However, an improper drying process can affect the nutritional content of the product therefore it is necessary to optimize drying. This study aims to improve the quality of penja fish by optimizing the drying process in the production flour of penja fish. The experimental design used in this study is the Response Surface Methodology (RSM). The factors used were temperature and time. Responses measured were protein content, calcium content, moisture and yield. The results showed that the optimum point occurred at a temperature of 60 oC and 24 hours which gave response values ​​for protein content (62.32%), calcium content (240.54 mg/100g), moisture (4.12%), and yield (15.21%).
PENGARUH MODIFIKASI TEPUNG PISANG KEPOK TERHADAP KADAR PATI RESISTEN DAN KARAKTERISTIK FISIKOKIMIA Firdaus Syafii; Hasmar Fajriana; Fathur Rahman Ma’rifatullah
Journal Of Agritech Science (JASc) Vol 7 No 01 (2023): Jurnal of agritech science (JASc) - Mei
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v7i01.1153

Abstract

Penelitian ini bertujuan untuk mengetahui adanya pengaruh proses modifikasi tepung pisang terhadap peningkatan kadar pati resisten tipe 3 dan karakteristik fisikokimia pati pisang. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan 5 faktor, yaitu: kontrol, HA-AC1x, HA-AC1x-HMT, HA-AC3x, dan HA-AC3x-HMT. Parameter yang dianalisis adalah kadar pati resisten, kadar gula pereduksi, kadar air, kadar total pati, dan kadar amilosa. Berdasarkan hasil penelitian, terdapat pengaruh proses modifikasi tepung pisang terhadap kadar pati resisten (p=0,000). Kadar pati resisten tepung pisang mengalami peningkatan setelah dilakukan modifikasi dibandingkan dengan kontrol. Kadar pati resisten tertinggi dihasilkan dari modifikasi tepung pisang dengan perlakuan hidrolisis asam autoclaving-cooling 3 siklus dengan heat mositure treatment (HMT), yaitu sebesar 47,17%. Proses modifikasi juga berpengaruh terhadap karakteristik fisikokimia pati pisang, yaitu: kadar total pati, kadar amilosa, kadar gula peredukasi, dan kadar air. Tepung pisang dengan kadar pati resisten yang tinggi dapat dijadikan sebagai ingredient produk pangan sebagai pengganti tepung terigu yang berfungsi sebagai pangan fungsonal dan diversifikasi pangan.
Co-Authors Adriyani Adam Ahmad Yani Andi Salim Fathur Rahman Ma’rifatullah Hasmar Fajriana Saiful Saiful Venny Patricia Yudianti Yudianti Yudianti Yudianti