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All Journal Agroland : Jurnal Ilmu-Ilmu Pertanian AGRISAINS AGROTEKBIS Agrointek REKAYASA agriTECH AGROLAND: The Agricultural Sciences Journal Jurnal Pengolahan Pangan Abditani : Jurnal Pengabdian Masyarakat Buletin Palma
Syahraeni Kadir
Program Studi Agroteknologi, Universitas Tadulako, Palu, Jl. Soekarno Hatta Km. 9 Palu, Sulawesi Tengah, 94118
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Electrical & Electronics Engineering Engineering Physics

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Journal : Jurnal Pengolahan Pangan

 1 
PEMANFAATAN PANGAN LOKAL UNTUK PRODUKSI TORTILLA FUNGSIONAL BERBASIS LABU KUNING If'all If'all; Mappiratu Mappiratu; Syahraeni Kadir
Jurnal Pengolahan Pangan Vol 3 No 2 (2018)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (270.981 KB) | DOI: 10.31970/pangan.v3i2.15

Abstract

Pumpkin is a source of nutrition potential to be developed as an alternative food substance by processing it to form processed food such as snack in addition to serving it as steamed, boiled, fried, and baked food or cooking it with other substances. Pumpkin contains 78.77% carbohydrate, 3.74% protein, 1.34% fat, and 2.80% raw fiber. The research aimed at studying the chemical and organoleptic qualities of pumpkin based tortilla produced from the best ratio of pumpkin, cassava and sweet potato. The research used a Completely Randomized design with a single factor of various weights of pumpkin addition. The treatment tested were seven levels of pumpkin weights including 500 g, 750 g, 1000 g, 1250 g, 1500 g, 1750 g and 2000 g. Each treatment was replicated thrice; therefore, there were 21 experimental units. Parameter tested were chemical characteristics of the tortilla such as carotene content, water content and ash content, and organoleptic quality including color, aroma, taste, crisp and performance of the tortilla. The research results showed that the pumpkin significantly affected all chemical characteristics and all organoleptic qualities except aroma quality. The contents of carotene, water and ash increased with raising pumpkin weights. The level of panelists’ predilection on tortilla decreased with increasing use of pumpkin. The ratio of 1000 g of pumpkin to 1000 g cassava and 250 g sweet potato fluor was the best formula for producing the best tortilla chemical and organoleptic qualities.
SIFAT KIMIA, FUNGSIONAL DAN REOLOGI PATI AREN FOSFAT PADA KOMBINASI KONSENTRASI PATI AREN DAN WAKTU REAKSI YANG BERBEDA Abdul Rahim; Gatot Siswo Hutomo; Syahraeni Kadir; Nur Alam; Abd Hamid; Jusman Jusman
Jurnal Pengolahan Pangan Vol 3 No 2 (2018)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (331.294 KB) | DOI: 10.31970/pangan.v3i2.16

Abstract

The objectives of the study were to obtained the optimal combination of starch concentration and reaction time in the synthesis of phosphorylated arenga starches. Synthesis of phosphorylated arenga starches using sodium tripolyphosphate reagents and arenga starch 20 and 30% (b/v) with variations of time reaction 30 and 45 min. Chemical, functional and rheological characteristics of phosphorylated arenga starcheswere investigated i.e. percent phosphate and degree of substitution (DS), binding of phosphate groups using FourierTransform Infrared (FTIR), water and oil holding capacity (WHC, OHC), swelling power and solubility and emulsion separation volume. The results showed a combination of 30% arenga straches with a reaction time 45 min were optimal combination that to produced phosphorylated arenga starches with the highest of phosphate content (2.710%) and DS 0.147. The FTIR spectra of phosphorylated arenga starches have been a change in vibration of OH groups that replace the reaction of phosphate groups with OH in starch molecules. WHC and swelling power increased, but solubility phosphorylated arenga starches decreased with the in increasing combination of arenga starch concentration and reaction time. The emulsion separation volume the most stable at the combination of highest arenga starch concentration and the long reaction time. Phosphorylated arenga starches which produced were used as emulsifiers for food aplication
Co-Authors Abd Hamid Abdi, Yudha Alimba Abdul Rahim Abdul Rahim Abdul Rahim Abdul Rahim Arifuddin Lamusa Asriani Hasanuddin Chusnul Hidayat Chusnul Hidayat Chusnul Hidayat Chusnul Hidayat Diky Gunawan Suwiryono Erna Listiorini Gatot Siswo Hutomo I Kadek Agus Heriawan If'all, If'all Irmayanti Ismail Jugni Hadiustri Agape Jusman, Jusman Mappiratu Mappiratu Mudinillah, Adam Muhammad Fawzul Alif Nugroho Nur Alam Partayasa, I nyoman Ponirin Purnama Darmadji Purnama Darmadji Purnama Darmadji Purnama Darmadji Purnama Darmadji Darmadji Rahim, Abdul Rahmi, Rahmi Rostiati Dg Rahmatu Saadilah, Muh. Sakka Samudin Sukisman Sukisman Sukmawati, Sukmawati Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Syamsuddin Laude Usman Made Veronika Veronika Victoryos Metoli