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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal AGROTEKNOLOGI Agrointek Jurnal Pangan dan Agroindustri agriTECH TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Berkala Penelitian Hayati
. Harijono
Fakultas Teknologi Pertanian, Universitas Brawijaya Malang, Jl. Veteran, Malang 65145
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology

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Journal : Jurnal Teknologi Dan Industri Pangan

 1 
PENGARUH RASIO TEPUNG BERAS DAN AIR TERHADAP KARAKTERISTIK KULIT LUMPIA BASAH [Effect of Flour to Water Ratio on Characteristics of Fresh Rice-Based Spring Rolls Wrappers] Anna Ingani Widjajaseputra; . Harijono; . Yunianta; Teti Estiasih
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Flour to water ratio in batter compositions affected water availability which was needed to provide physical and chemical changes during fresh rice-based spring rolls wrappers processing, such as gel forming of starches and heat-induced gels, flour’s components interactions in batter systems. Degree of water-starch, water-protein and protein–starch-water interactions were depend on water amount, temperature and duration of heating. The mechanical strength of spring rolls wrappers is one of problems when it is being used. The wrappers could be torn apart due to moisture absorption from the filling and the environment. The goal of this study was to determine the optimum flour to water ratio in formulation of fresh rice-based spring rolls wrappers. The investigation was provided by Randomized Completely Block Design with single factor and three replicates. The factor was rice flour to water ratio in six levels (3.0:4.5; 3.0:5.0;3.0:5.5; 3.0:6.0; 3.0:6.5; and 3.0:7.0) the data were analyzed by Analysis of Variance with 95% degree of confident. Flour to water ratio greatly influenced elongation at break which is important in the utilization of fresh rice-based spring rolls wrappers. Its ratio also influenced the size of swelled rice starch granules, pores size and moisture content of the products. Optimal ratio flour to water is 3.0:6.0 which produced the highest elongation at break.
EFEK HIPOGLIKEMIK POLISAKARIDA LARUT AIR GEMBILI (Dioscorea esculenta) YANG DIEKSTRAK DENGAN BERBAGAI METODE [Hypoglycaemic Effect of Water Soluble Polysaccharides Extracted from Gembili (Dioscorea esculenta) by Various Methods] . Harijono; Teti Estiasih; Wenny Bekti Sunarharum; I Komang Suwita
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The hypoglycaemic effect of water soluble polysaccharide (WSP) extracted from gembili tuber was studied in this experiment. Extracts from three different methods, an aqueous (water-WSP), papain assisted (papain-WSP), and tempeh inoculum assisted (tempeh-WSP) extractions, were compared. The effects were evaluated by means in vivo test on hyperglycaemic-induced rats by performing the so called blood glucose response, followed by in situ glucose absorption test and short chain fatty acids (SCFA) analysis. A nested experimental design was employed in the experiment. All the three extracts reduced the blood glucose level. The effect of tempeh-WSP extract was comparable to that of the papain-WSP extract, but was not signicantly different from the water-WSP. However, the water-WSP extract tended to have a weaker effect than that of the other extracts. Similar result was found on the SCFA level. The highest SCFA level was found on the rats treated with tempeh-WSP extracts. It was likely that the hypoglycaemic effect of the tempeh-WSP extract was the best.
Co-Authors AGUSTIN KRISNA WARDANI Aly Akbar Anna Ingani Widjajaseputra Aulani'am Aulia Azizah Syamsuri Chi-I Chang Desy Ambar Sari Dr.Ir. Yunianta, DEA Erni D.Sofia Murtini Feronika Heppy Sriherfyna Hera Sisca Prasmita, Hera Sisca I Komang Suwita Kgs Ahmadi KIKI FIBRIANTO Lulus Mualimin Moh. Sui Siti Narsito Wulan Sri Hastuti Suminar Diyah Nugraheni Syaiful Adnan Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Wenny Bekti Sunarharum