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All Journal Agrointek Jurnal Ilmu Pangan dan Hasil Pertanian Journal of Research and Technology The Spirit of Society Journal : International Journal of Society Development and Engagement Food Science and Technology Journal (Foodscitech) Jurnal Berdaya Mandiri International Journal of Engineering, Science and Information Technology PENITI BANGSA (Pemanfaatan Ilmu Pengetahuan dan Teknologi bagi Masyarakat)
Diana Puspitasari
Program Studi Teknologi Industri Pertanian, Fakultas Teknik, Universitas Wijaya Kusuma Surabaya
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Journal : Journal of Research and Technology

 1 
KUALITAS BISKUIT MP-ASI DARI TEPUNG KOMPOSIT KIMPUL-KACANG TUNGGAK DAN TEPUNG SAGU SELAMA PENYIMPANAN Diana Puspitasari; Fungki Sri Rejeki; Endang Retno Wedowati; Koesriwulandari; Akmarawita Kadir
Journal of Research and Technology Vol. 6 No. 1 (2020): JRT Volume 6 No 1 Jun 2020
Publisher : 2477 - 6165

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Abstract

Kimpul can be used as various types of products to increase added value, one of that is biscuits. The advantages of biscuits include long-lasting, also easy to digest. Therefore biscuits can be made as complementary foods for ASI (MP-ASI). MP-ASI biscuits are commonly consumed by children aged 12-24 months. MP-ASI biscuits with the raw material of kimpul flour still need other ingredients to increase the protein content in order to meet the quality requirements, such as cowpea flour. To improve the texture to make it softer, it is used sago flour. Sago flour, which has a high starch content, also functions as an adhesive. This study aimed to determine the quality of the MP-ASI biscuit product of kimpul-cowpea composite flour and sago flour during storage. The research used a single factor RAK, namely the type of packaging (PE pouch, aluminum foil pouch, PE-aluminum foil pouch) and repeated three times. Observation during storage was done in every two weeks for six months. The parameters taken were physical characteristics, water content, Aw, FFA, TPC, and peroxide number. The results showed that during storage, there was a decrease in the quality of physical characteristics, increased water content, Aw, FFA, peroxide number, and TPC. Based on physical and chemical quality, the treatment that experienced the lowest quality decline was P1 (Aluminum Foil).
PENAMBAHAN EKSTRAK TEH TERHADAP KARAKTERISTI MIE BASAH Fungki Sri Rejeki; Diana Puspitasari; Endang Retno Wedowati
Journal of Research and Technology Vol. 4 No. 2 (2018): JRT Volume 4 No 2 Des 2018
Publisher : 2477 - 6165

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Abstract

Wet noodles as a source of carbohydrates have a moderate GI value that is 53-56. For this reason, engineering processes was needed to reduce GI value so that it becomes safe and healthy food. Tea (Camellia sinensis) contains tannin polyphenols which can reduce protein and starch digestibility so that the glycemic response decreases. The addition of tea extract to the noodleswill result in changes in product properties, so that research on quality of wet noodles with tea extract addition was needed. This research used Factorial Randomized Block Design. The first factor was tea type with two levels and second factor was tea extract concentration with three levels. The parameters observed were organoleptic test, namely taste, aroma and color, and chemical tests, namely protein and tannin content. The research conclusion were: (1) based on organoleptic test, the addition of green tea was preferred over black tea, (2) the addition of green tea and black tea did not caused significant differences in protein content, (3) the tannin content with the addition of green tea tends to be higher than black tea, and (4) the selected treatmentwas T1K1 (addition of 1% green tea extract) containing 5.81% protein and 15.39% tannin. Keywords: Wet Noodles, Tea Extract, Organoleptic, Protein, Tannin.
KEUNGGULAN KOMPETITIF GULA CAIR KIMPUL Fungki Sri Rejeki; Diana Puspitasari; Endang Retno Wedowati
Journal of Research and Technology Vol. 3 No. 1 (2017): JRT Volume 3 No 1 Jun 2017
Publisher : 2477 - 6165

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Abstract

The need of sugar as a sweetener is increasing, therefore it needs to look for other alternative sweeteners by developing liquid sugar from starch. Purse as one type of potential root crops have a great opportunity to be developed because it contains a high carbohydrate. The purpose of this research is to determine the best process of purse liquid sugar with acid and enzyme hydrolysis. This research consists of two stages. The first stage is the optimization process using acid hydrolysis and the second stage is the optimization process using enzyme hydrolysis. The tested parameters are Brix, moisture content, ash content, and reducing sugar. The best alternative process is based on Value Expectations Method. Furthermore, the products are tested for caloric value and Glycemic Index (GI). The results shows: (1) The best of acid hydrolysis process is adding 15 ml acid with hydrolysis time 1 hour, which produces purse liquid sugar with 86.30% moisture content, 2,01% ash content, 13,33oBrix, 10,21% reducing sugar, 41 calories and GI value is 47,32; (2) The best of enzyme hydrolysis process is adding 3 ml enzyme and hydrolysis temperature of 100oC, which produces purse liquid sugar with 73.73% moisture content, 0.24% ash content, 25.17oBrix, 23,43% reducing sugar, 106 calories and GI value is 80.63. Keywords: Optimization Process, Hydrolysis, Liquid Sugar, Purse.
Co-Authors Akmarawita Kadir Dio Alif Utama Endang Retno Wedowati Fungki Sri Rejeki Fungki Sri Rejeki Fungki Sri Rejeki Ika Rahmawati Koesriwulandari, Koesriwulandari Yufia Vita Sari