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All Journal AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Nurliyani Nurliyani
Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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Pengaruh Metode Isolasi Terhadap Komposisi Proksimat, Sifat Pasting dan Morfologi Pati Sekoi (Setaria italica (L)P. Bauv) Varietas Lokal Bengkulu: Pengaruh Metode Isolasi Terhadap Komposisi Proksimat, Sifat Pasting dan Morfologi Pati Sekoi (Setaria italica (L)P. Bauv) Varietas Lokal Bengkulu Fitri Electrika Dewi Surawan; Eni Harmayani; Nurliyani Nurliyani; Djagal Wiseso Marseno
AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Vol 5 No 2 (2021): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian
Publisher : Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (756.508 KB) | DOI: 10.33019/agrosainstek.v5i2.238

Abstract

Several research on foxtail millet  starch have been studied, but there is no recommended method for isolation of foxtail millet starch.  In this study, isolation of Bencoolen foxtail millet  starch, using sodium hidroxyde with 1x, 2x and 3x cycles, hexane-Sodium hydroxide treatment, and destilled water were done. The purpose of this study were to determine  isolation method of Bencoolen foxtail millet starch which  minimum impurities, pasting and morphological properties. This research was conducted with a randomized complete design with isolation method as a factor. The result of this study shown that method of starch isolation with NaOH 0.3% three cycle, produces the highest  of starch and amylose content  were 83.15%  and 19.40%. The  moisture, ash, protein,  fat and crude fiber content of foxtail millet starch  were  8.48%, 0.47%, 4.45%, 0.09%, and 0.21%,   respectively. The gelatinization temperature, peak time, viscosity, and break down viscosity value  of this starch  were 78 oC, 7.6 minutes,  4228 cp, and  2738 cp,  respectively. It has the highest brightness (L*),  and polygonal shape of starch granule.
The potential of the addition of Secang wood extract on physico-chemical properties, antioxidant and antibacterial activities of goat-milk kefir as a functional food product Rizka Mulyani; Nurliyani Nurliyani; Indratiningsih Indratiningsih; Prakoso Adi
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.03.7

Abstract

This study aimed to improve the functional quality of goat-milk kefir by adding secang wood extract. The initial stage of the research was the extraction of secang wood using distilled water. Kefir is made by mixing secang wood extract and pasteurized goat milk with 5% kefir grains, then incubated at 25ÌŠC for 20 hours. Goat-milk kefir was then tested for physicochemical quality (i.e., total solids, water content, pH value, acidity value, viscosity, and alcohol content), microbiological quality (i.e., total lactic acid bacteria (LAB) and total yeast), organoleptic properties, antimicrobial activity against Escherichia coli and Staphylococcus aureus, and antioxidant activity. The results showed that the physicochemical quality of kefir with the addition of secang wood extract had an effect (p<0.05) on total solids, water content, pH value, acidity value, and viscosity. The results showed that the addition of secang wood extract 8% to goat-milk kefir has an antioxidant activity of 12.18% and an antibacterial activity by inhibiting Escherichia coli and Staphylococcus aureus 24.81mm and 18.95mm, respectively. These findings confirmed that goat-milk kefir, with the addition of secang wood extract, has the potential as a functional food.
Co-Authors Djagal Wiseso Marseno Eni Harmayani Fitri Electrika Dewi Surawan Indratiningsih Indratiningsih Prakoso Adi Rizka Mulyani