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All Journal Jurnal Agronomi Tanaman Tropika (JUATIKA) Serambi Journal of Agricultural Technology
Irmayanti Irmayanti
Serambi Mekkah University
Agriculture, Biological Sciences & Forestry

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Journal : Serambi Journal of Agricultural Technology

 1 
Physical and Sensory Characterization of Red Spinach Noodles (Amaranthus tricolor L.) with Drying Temperature Variations Irmayanti Irmayanti
Serambi Journal of Agricultural Technology Vol 2, No 1 (2020): Serambi Journal of Agricultural Technology (June, 2020)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i1.1895

Abstract

The purpose of this research is to obtain a formula of dried noodles with the addition of red spinach and a combination of drying temperature with better nutritional value and can be sensitively accepted. This research consisted of two factors, the addition of red spinach paste (B) consisting of 3 levels, namely: B1: 35%, B2: 40%, B3: 45% and drying temperature (S) consisted of 3 levels, namely S1: 65 oC S2: 70 oC S3: 75 oC. The addition of red spinach paste and drying temperature have an effect on increasing panelist acceptance of dried red spinach noodle products. Based on hedonic organoleptic testing, red spinach dried noodles with the treatment of adding 45% red spinach paste and a drying temperature of 75 oC are the best formulas most favored by panelists. Dry noodles with the addition of 45% red spinach paste and a drying temperature of 75 oC contain water content, ash content, water absorption and taste organoleptic value 4.10 (like), color 4.10 (like), odor 4.30 (like) and texture 4.20 (like ).
Rich in Fiber Biscuits Formulation with Katuk Leaf Flour Fortification (Sauropus androgynus) and Roasting Time Variation Irmayanti Irmayanti; Rita Sunartaty; Chairil Anwar
Serambi Journal of Agricultural Technology Vol 1, No 2 (2019): Serambi Journal of Agricultural Technology (December, 2019)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i2.1599

Abstract

Biscuits are usually made with flour, the biscuit's water content is not less than 5%. Usually the biscuit formulation is made by adding additional ingredients such as fat, sugar or salt as well as developing ingredients. Then also additional ingredients such as chocolate, fruits and spices that have an influence on taste. Katuk leaves contain 7% protein and up to 19% crude fiber. This leaf also contains vitamin K, pro-vitamin A (beta-carotene), B and C. Because the fiber content in katuk leaves is still high, katuk leaves can still be used as a new food source, reprocessed into biscuits. The purpose of this study was to determine the effect of katuk leaf flour substitution and roasting time on the quality of biscuits. The research used factorial completely randomized design (RAL) with the addition factor of katuk leaf flour 2,3 and 4% and roasting time was 20.25 and 30 minutes. The best treatment in this study was biscuits with the addition of katuk leaf flour 4% and roasting time for 30 minutes with a water content of 11.66%, ash content of 1.18%, fiber content of 0.60%, organoleptic value of 4.38 (very likes) taste organoleptic value 4.20 (very like), and texture organoleptic value 4.35 (very like). Keywords :  
PENGARUH KONSENTRASI KALSIUM HIDROKSIDA (Ca(OH)2 DAN WAKTU PERENDAMAN TERHADAP KUALITAS KERIPIK BONGGOL PISANG WAK Irmayanti Irmayanti
Serambi Journal of Agricultural Technology Vol 4, No 1 (2022): Serambi Journal of Agricultural Technology (June 2022)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v4i1.4257

Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi kalsium hidroksida dan waktu perendaman terhadap kualitas keripik bonggol pisang wak. Pengumpulan data dan analisa pada penelitian ini mengunakan Rancangan Acak Lengkap (RAL) faktorial, dengan dua faktor yang diteliti yaitu pengaruh perbandingan konsentrasi kapur sirih (K) dan lama perendaman terhadap mutu  keripik bonggol pisang (L) terdiri dari 3 level. Adapun faktor  faktor yang diteliti adalah konsentrasi  kapur sirih  (K) yaitu K1  ═  0,5 %, K2  ═  1% dan K3 ═   1,5 %, f aktor Lama perendaman (L) yaitu L 1 =  15 menit, L2 =  20 menit dan  L3 =  25 menit. Hasil penelitian menunjukkan bahwa konsentrasi kapur sirih (K) berpengaruh nyata (P≥0,05) terhadap kadar air dan kadar serat keripik bonggol pisang wak, berpengaruh sangat nyata (P≤0,01) terhadap kadar abu keripik bonggol pisang wak. Lama perendaman (L) berpengaruh tidak nyata (P≥0,05) terhadap kadar abu keripik bonggol pisang wak. Interaksi konsentrasi kapur sirih dan lama perendaman (KL) yang berpengaruh tidak nyata (P≥0,05) terhadap kadar abu, berpengaruh nyata (P≤0,05) kadar air dan kadar serat keripik bonggol pisang wak. Persentase kadar air rata-rata berkisar dari 5,20- 5.95%, maka memenuhi SNI  mutu keripik. SNI keripik maksimal 6,0%. Hasil analisis kadar abu sudah memenuhi syarat SNI yaitu maksimal 2,5%. Persentase kadar abu yang dihasilkan rata-rata adalah 1,61% sehingga sudah memenuhi mutu SNI keripik yang telah ditetapkan.
PENGARUH KONSENTRASI KALSIUM HIDROKSIDA (Ca(OH)2 DAN WAKTU PERENDAMAN TERHADAP KUALITAS KERIPIK BONGGOL PISANG WAK Irmayanti Irmayanti
Serambi Journal of Agricultural Technology Vol 4, No 1 (2022): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v4i1.4257

Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi kalsium hidroksida dan waktu perendaman terhadap kualitas keripik bonggol pisang wak. Pengumpulan data dan analisa pada penelitian ini mengunakan Rancangan Acak Lengkap (RAL) faktorial, dengan dua faktor yang diteliti yaitu pengaruh perbandingan konsentrasi kapur sirih (K) dan lama perendaman terhadap mutu  keripik bonggol pisang (L) terdiri dari 3 level. Adapun faktor  faktor yang diteliti adalah konsentrasi  kapur sirih  (K) yaitu K1  ═  0,5 %, K2  ═  1% dan K3 ═   1,5 %, f aktor Lama perendaman (L) yaitu L 1 =  15 menit, L2 =  20 menit dan  L3 =  25 menit. Hasil penelitian menunjukkan bahwa konsentrasi kapur sirih (K) berpengaruh nyata (P≥0,05) terhadap kadar air dan kadar serat keripik bonggol pisang wak, berpengaruh sangat nyata (P≤0,01) terhadap kadar abu keripik bonggol pisang wak. Lama perendaman (L) berpengaruh tidak nyata (P≥0,05) terhadap kadar abu keripik bonggol pisang wak. Interaksi konsentrasi kapur sirih dan lama perendaman (KL) yang berpengaruh tidak nyata (P≥0,05) terhadap kadar abu, berpengaruh nyata (P≤0,05) kadar air dan kadar serat keripik bonggol pisang wak. Persentase kadar air rata-rata berkisar dari 5,20- 5.95%, maka memenuhi SNI  mutu keripik. SNI keripik maksimal 6,0%. Hasil analisis kadar abu sudah memenuhi syarat SNI yaitu maksimal 2,5%. Persentase kadar abu yang dihasilkan rata-rata adalah 1,61% sehingga sudah memenuhi mutu SNI keripik yang telah ditetapkan.
Physical and Sensory Characterization of Red Spinach Noodles (Amaranthus tricolor L.) with Drying Temperature Variations Irmayanti Irmayanti
Serambi Journal of Agricultural Technology Vol 2, No 1 (2020): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i1.1895

Abstract

The purpose of this research is to obtain a formula of dried noodles with the addition of red spinach and a combination of drying temperature with better nutritional value and can be sensitively accepted. This research consisted of two factors, the addition of red spinach paste (B) consisting of 3 levels, namely: B1: 35%, B2: 40%, B3: 45% and drying temperature (S) consisted of 3 levels, namely S1: 65 oC S2: 70 oC S3: 75 oC. The addition of red spinach paste and drying temperature have an effect on increasing panelist acceptance of dried red spinach noodle products. Based on hedonic organoleptic testing, red spinach dried noodles with the treatment of adding 45% red spinach paste and a drying temperature of 75 oC are the best formulas most favored by panelists. Dry noodles with the addition of 45% red spinach paste and a drying temperature of 75 oC contain water content, ash content, water absorption and taste organoleptic value 4.10 (like), color 4.10 (like), odor 4.30 (like) and texture 4.20 (like ).
Rich in Fiber Biscuits Formulation with Katuk Leaf Flour Fortification (Sauropus androgynus) and Roasting Time Variation Irmayanti Irmayanti; Rita Sunartaty; Chairil Anwar
Serambi Journal of Agricultural Technology Vol 1, No 2 (2019): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i2.1599

Abstract

Biscuits are usually made with flour, the biscuit's water content is not less than 5%. Usually the biscuit formulation is made by adding additional ingredients such as fat, sugar or salt as well as developing ingredients. Then also additional ingredients such as chocolate, fruits and spices that have an influence on taste. Katuk leaves contain 7% protein and up to 19% crude fiber. This leaf also contains vitamin K, pro-vitamin A (beta-carotene), B and C. Because the fiber content in katuk leaves is still high, katuk leaves can still be used as a new food source, reprocessed into biscuits. The purpose of this study was to determine the effect of katuk leaf flour substitution and roasting time on the quality of biscuits. The research used factorial completely randomized design (RAL) with the addition factor of katuk leaf flour 2,3 and 4% and roasting time was 20.25 and 30 minutes. The best treatment in this study was biscuits with the addition of katuk leaf flour 4% and roasting time for 30 minutes with a water content of 11.66%, ash content of 1.18%, fiber content of 0.60%, organoleptic value of 4.38 (very likes) taste organoleptic value 4.20 (very like), and texture organoleptic value 4.35 (very like). Keywords :  
Co-Authors Chairil Anwar Chairil Anwar Endiyani Endiyani Irhami Irhami Rita Sunartaty Sri Agustina