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All Journal Warta IHP (Warta Industri Hasil Pertanian) Jurnal Pengabdian Pada Masyarakat Jurnal Teknologi & Industri Hasil Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian JURNAL PANGAN Open Science and Technology
Isnaini Rahmadi
Institut Teknologi Sumatera
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Other

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Journal : Jurnal Teknologi

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PENGARUH EKSTRAK DAUN SALAM (Syzygium polyanthum (Wight.) Walp.) TERHADAP TINGKAT HIDROLISIS PATI, AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORI NASI INSTAN [The Effect of Extract Bay Leaf (Syzygium polyanthum (Wight.) Walp.) on the Level of Starch Hydrolysis, Antioxidant Activity and Sensory Properties of Instant Rice] Rahmadi, Isnaini; Nurdin, Samsu Udayana; Astuti, Sussi
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (409.29 KB) | DOI: 10.23960/jtihp.v21i1.28 - 41

Abstract

In some Asian countries, diabetes mellitus (DM) is suggested to be close related to their rice daily intake as rice intake contributes significantly into their blood glucose level. Threrefore, for patient of DM or people who has high risk of digestibility of starch should be lowered. This research was aimed to obtain an optimal concentration of bay leaf extract that produces instant rice with low levels of starch hydrolysis, the high antioxidant activity and sensory properties are preferred. The experiment was arranged in a Complete Randomized Block Design (CRBD) with six bay leaf extract concentrations which were 0%, 5%, 10%, 15%, 20% and 25% of the solution volume for cooking. The results showed the addition of the bay leaf extract did not affect the rate of starch hydrolysis and total phenol of instant rice, but it effected on antioxidant activity and sensory properties of instant rice. The best treatment of the instant rice with the addition of bay leaf extract at 0 % who has the degree of hydrolysis of starch by 15.21 %, the antioxidant activity by 79.44 %, total of phenol about 0.19 ppm GAE, the percentage of panelists with like criteria to odor about 49.52 %, the taste 59.05 %, color 86.67 % and fluffier 41.90%.Keywords: antioxidants, bay leaves, hydrolysis of starch, instant rice
Perubahan karakteristik fisikokimia dan mikrobiologi ketupat selama penyimpanan suhu dingin [Changes on physicochemical and microbiological characteristics of ketupat during storage at cold temperature] Isnaini Rahmadi; Sugiyono Sugiyono; Nugraha Edhi Suyatma
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 2 (2022): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v27i2.71-80

Abstract

Ketupat is an Indonesian indigenous food made from rice which is wrapped by young coconut leaves and cooked into the boiling water. Storage temperatures might affect the physicochemical and microbiological characteristics of ketupat. The objective of this research was to observe the effect of 2 rice varieties with different amylose content and the percentage of ketupat filling on the change of physicochemical and microbiological characteristics of ketupat during storage at cold temperature (T= 5 oC; RH= 19,2 %). Ketupat was produced by using two rice varieties, namely IR 64 and Pandan Wangi. The percentage of ketupat filling resulted in higher ketupat hardness during storage. In addition, the hardness of ketupat increased during storage. The percentages of ketupat filling did not affect pH and aw of the ketupat during storage; however, the higher the percentages of ketupat filling resulted in the lower water content. The water content and pH did not change during storage. Ketupat stored at cold temperature was able to maintain the microbiological quality until the 9th day.
Co-Authors Alfajar Puja Kusuma Dea Tio Mareta Dina Fithriyani Duwi Hariyanto Hasbiyalloh Hasbiyalloh Ilham Marvie Khoirun Naimah Lasuardi Permana Madi Madi Muhammad Rizky Ramanda Nina Lutfia Munawaroh Nugraha Edhi Suyatma Nugraha Edhi Suyatma Rinaldi Ikhram Risfihan Rafi Samsu Udayana Nurdin Samsu Udayana Nurdin Sugiyono Sugiyono . Sussi Astuti Syahrizal Nasution