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All Journal Agrointek TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Indonesian Journal for Social Responsibility Vokasi
Susana Susana
Jurusan Teknologi Perantanian, Politeknik Negeri Pontianak
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Social Sciences

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Journal : Agrointek

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KADAR OKSALAT DAN KARAKTERISTIK FISIKOKIMIA TEPUNG UMBI TALAS (Colocasia esculenta) AKIBAT FERMENTASI ALAMI Yuliana Erning Indrastuti; Susana Susana; Dodi Iskandar; Tata Yudhi Wardana
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.8909

Abstract

The effect of fermentation period on the pH, titratable acidity, calcium oxalate, oxalic acid, moisture, ash contents, swelling power, solubility, and color of the taro flours was investigated present research. For this aim, taro corms were cleaned, peeled, washed, sliced into chips. Taro chips were fermented at 0, 24, 48, and 72 hours, drained, dried in a cabinet dryer at 60 °C for 10 h, and ground. Results showed that pH, ash content, solubility, lightness (L *) decreased, and moisture content, titratable acidity dan swelling power increased markedly due to fermentation. Calcium oxalate and oxalic acid of the flours changed 843,83-412,07 mg/100 g and 370,52-949,17 mg / 100 g flour respectively. The fermentation at 48 h effected a significant reduction in calcium oxalate (51,19%) and oxalic acid contents (64,35%). The present study indicated that the taro’s flours oxalate content and physicochemical characteristics properties of the taro flours were significantly affected by the fermentation period.
Karakteristik kwetiau kering dengan bahan baku tepung beras dan tepung talas hitam terfementasi Yuliana Erning Indrastuti; Susana Susana; Dodi Iskandar; Tata Yudi Wardhana; Sasmidi Sasmidi
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.13297

Abstract

The purpose of this study was to investigate the effect of the proportions of rice flour and black taro flour on the characteristics of rice noodle (kwetiau). Kwetiau were produced by blending various proportions of rice and black taro flour (100:0; 75:25; 50:50; 25:75; 0;100) which were evaluated for water content, texture, cooking quality and color. The results indicated that proportion of rice and   black taro flour affects the cooking quality, texture and color of the kwetiau (p0,01). Black taro flour addition produced kwetiau with decreased cooking time, hardness, cohesivennes and chewiness, L* value and a* value. A higher proportion of black taro flour increased the weight after cooking, cooking loss, adhesiveness and b* of the kwetiau. The proportion of rice and black taro flour did not affect the moisture content and springiness. Fermented black taro flour can be used to a limited extent (25 %) as a substitute for rice flour in making kwetiau.
Co-Authors . Agato Dodi Iskandar Dodi Iskandar Evi Sofiana Fenny Imelda Iwan Rusiardy Iwan Rusiardy Kuswartini Kuswartini Lamria Mangunsong Narsih - Purwandani, Ledy Sasmidi Sasmidi Tata Yudhi Wardana Tata Yudi Wardhana Y. Erning Indrastuti