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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Forum Pasca Sarjana Jurnal AGROTEKNOLOGI Jurnal Ilmiah Aplikasi Isotop Radiasi Jurnal Keteknikan Pertanian Jurnal Penelitian Hasil Hutan Jurnal Penelitian Tanaman Industri Perspektif : Review Penelitian Tanaman Industri Pembangunan Pedesaan agriTECH Warta IHP (Warta Industri Hasil Pertanian) IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Aplikasi Teknologi Pangan Indonesian Food and Nutrition Progress ComTech: Computer, Mathematics and Engineering Applications JURNAL PANGAN Jurnal Teknologi Hasil Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Penelitian Hasil Hutan Jurnal Penelitian Tanaman Industri (Littri) Buletin Palma Perspektif, Review Penelitian Tanaman Industri Policy Brief Pertanian, Kelautan, dan Biosains Tropika
Purwiyatno Hariyadi
1) Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor 2) SEAFAST Center, Institut Pertanian Bogor, Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Public Health Social Sciences Other

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Journal : Forum Pasca Sarjana

 1 
Fermented was reported to have different physicochemical and functional properties to those of non fermented flour.  The objective of this research was to study the effect of spontaneous fermentation to chemical and rheological properties of corn flour and to identifying correlation among parameters.  Flour was prepared by spontaneous fermentation with variation of fermentation time (0, 12, 24, 36, 48, 60 and 72 hours).  The result indicated that the increasing of corn grits fermentation time wa Nur Aini; Purwiyatno Hariyadi; Tien R. Muchtadi; Nuri Andarwulan
Forum Pasca Sarjana Vol. 32 No. 1 (2009): Forum Pascasarjana
Publisher : Forum Pasca Sarjana

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Abstract

Fermented was reported to have different physicochemical and functional properties to those of non fermented flour.  The objective of this research was to study the effect of spontaneous fermentation to chemical and rheological properties of corn flour and to identifying correlation among parameters.  Flour was prepared by spontaneous fermentation with variation of fermentation time (0, 12, 24, 36, 48, 60 and 72 hours).  The result indicated that the increasing of corn grits fermentation time was decrease of protein, crude fiber, lipid, ash, starch  and amylase content of corn flour.  The increasing of protein content, reduction sugar, crude fiber, ash, bulk density and gelatinization time were decrease of gel strength.  Gel strength will be promote with increasing of angle of repose and peak viscosity.  Gel stickeness will decrease with increasing of amylosa: amylopecyin ratio and breakdown viscosity.   Key words: white corn, flour,fermentation, chemical, rheological
Palm oil contains carotenoid about 500-700 ppm.  Epidemiology study showed that carotenoids are beneficial for health, but most of carotenoids are destructed and loss during purification of palm oil, so need to be modified to minimize the loss and destruction of carotenoids.  One of the methods was to use NaOH to neutralize free fatty acid after degumming step.  The aim of this research was to determine optimum condition of deacidification process of palm oil to minimize the destruction of carot Fajriyati Mas’ud; Tien R. Muchtadi; Purwiyatno Hariyadi; Tri Haryati
Forum Pasca Sarjana Vol. 31 No. 1 (2008): Forum Pascasarjana
Publisher : Forum Pasca Sarjana

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Abstract

Palm oil contains carotenoid about 500-700 ppm.  Epidemiology study showed that carotenoids are beneficial for health, but most of carotenoids are destructed and loss during purification of palm oil, so need to be modified to minimize the loss and destruction of carotenoids.  One of the methods was to use NaOH to neutralize free fatty acid after degumming step.  The aim of this research was to determine optimum condition of deacidification process of palm oil to minimize the destruction of carotenoids.  This research used Central Composite Design (CCD).  Response surface model was applied to see influence of treatment to rendemen, free fatty acid and carotenoids contents of neutralized palm oil (NPO) with three variables of temperature, time, and consentration of NaOH.  This research showed the optimum condition of deacidification process of palm oil to minimize the destruction of carotenoids, i.e. temperature of 59oC, time 25 minutes, and NaOH 11.1% (16oBe).  In this condition the content of  NPO was 95%, with 0.16% of free fatty acid  and total carotenoids of 390 ppm.     Key words: palm oil, deacidification, carotenoid
Co-Authors - Mursalin -, Sugiyono . Mursalin A.A. Ketut Agung Cahyawan W Afifah Z. Agista Agus Supryadi Andarwulan, Nuri Andri J. Laksana Anton Apriyantono Arief Mulyawan Arief R. Affandi Atjeng M. Syarief Ayu C. Wulan Azis B. Sitanggang Azis Boing Sitanggang C Hanny Wijaya DAHRUL SYAH Dahrul Syah DAHRUL SYAH Daisy Irawan Dede R. Adawiyah Dede Robiatul Adawiyah Dedi Fardiaz Denny S. Agustin Desty G. Pratiwi Desty Gitapratiwi Dewi Fortuna Ayu Didah Nur Faridah Dodik Briawan Drajat Martianto Dwi Fitriani Dwi Karmila Syafriyanti Eko Hari Purnomo Elisa Julianti Elvira Syamsir Erka Fitria Erka Fitria Fahim M. Taqi Fahma Yuliwardi Fahma Yuliwardi, Fahma Fajriyati Mas’ud Faleh Setia Budi Feri Kusnandar Fitri Hasrini, Reno Friska Citra Agustia Gema Noor Muhammad Gina Nur Rahmasari Hendra Wijaya Hendri Hermawan Adinugraha Hoerudin Hoerudin Hoerudin Hoerudin Hunaefi, Dase Indah Epriliati Iyus Hendrawan Joni Munarso Joni Munarso, Joni Khoerul Bariyah Laksana, Andri J. Leonardus B. Raditya Prabowo Lilis Nuraida Lisa Norisza Sjahwil M. Taqi, Fahim Masykur, Siti Fauziyyah Munarso, S. Joni Mursalin Mursalin MURSALIN MURSALIN Nur Aini NUR AINI Nur Aini . Nur Fitriana Dewi Nur Richana Nur Wulandari Nur Wulandari Nur Wulandari Nurhasanah, Siti Nuri Andarwulan Nuri Andarwulan Nuri Andarwulan Nuri Andarwulan Puspo Edi Giriwono Rahmawati Rahmawati Ratih Dewanti -Hariyadi Ratih Dewanti Hariyadi Reno Fitri Hasrini Ria Noviar Triana Rindy Panca Tanhindarto Rokhani Hasbullah Rosiana Ulfa Rosulva, Indah S. Joni Munarso Santi Dwi Astuti Santi Dwi Astuti Satiti Kawuri Putri Satrya Dharmawan Siti Fauziyyah Masykur Siti Madanijah Siti Nurhasanah Siti Nurhasanah Slamet Budijanto Soewarno T Soekarto Soewarno T. Soekarto Sri Widowati Sri Widowati Stefani Hartono Subarna - Sugiyono - Sugiyono . Sumarto Sumarto Sumarto Sumarto Sutrisno Sutrisno Sutrisno, Sutrisno Syafriyanti, Dwi Karmila Tanti Lanovia1,2)* Tien R. Muchtadi Tjahja Muhandri Tri Haryati Winiati P. Rahayu Wiwit Amrinola Wulandari, Nur Yundari, Yundari Zita L. Sarungallo Zubaidah Irawati Zulaikhah Zulaikhah