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Rosida MP STP
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Pengaruh Proses Pengolahan terhadap Kadar Pati Resisten Sukun (Artocarpus altilis Park) STP, MP, Rosida; Yulistyani, Ratna
REKAPANGAN Vol 5, No 1 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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A  study  on  the  effect  of  processing  on  resistant  starch  (RS)  content  of Breadfruit  (Artocarpus  altilis  Park)  has  been  conducted.  The  aim  of  this research was to evaluate a resistant starch formation in pre-cooked flour made of breadfruit using different processing methods. The principle of preparing the pre-cooked  flour  is  improving  retrograded  starch  content  which  is  a  kind  of resistant starch (type 3) The processing included boiling, steaming, and frying, and  each  processing  was  combined  with  cooling  for  24  hours  in  refrigerator, prior to drying, milling and shieving.  It  was  found  that  processing  (combination  of  heating  and  cooling)increased  Resistant  Starch  (RS)  content  of  breadfruit.  Boiling  and  cooling changed RS from 3.27%to 3.82% (16.8%),  steaming and cooling changed RS from 3.27% to 6.67%  (103.9%) and frying and cooling changed RS from 3.27% to  3.68%  (12.5%).  Pre-cooked  flour  from  the  best  treatment  (steaming  and cooling)  was   tried  to  be  applied  in  making  of  biscuit,  cakes  and  sweet  bread (with   various  formulation).  The  products  prepared  by  substitution  with  pre-cooked flour (until 30%) were preferred by the panels in term of color, taste  and texture and they have medium resistant starch content (2,5-5,0%), so that  they can be developed as the kind of functional food.Key  words  :  breadfruit,  processing  method,  pre-cooked  flour,  resistant  starch(RS), functional food
MIE DARI TEPUNG KOMPOSIT (TERIGU,GEMBILI (Dioscorea esculenta), LABU KUNING) DAN PENAMBAHAN TELUR STP, MP, Rosida; W, Rizky Dwi
REKAPANGAN Vol 6, No 1 (2012): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Noodles is a very popular food product which is liked by many people. The rare of wheat as a raw  material  of  noodles  in  Indonesia  caused  the  research to  use  composite  flour  (wheat  flout, Gembili  flour,  and  pumpkin  flour)  to make  dried  noodles.The  aim  of this  research  was to determine the effect of the proportion of wheat flour: gembili flour and the addition of eggs to the quality of dried noodles.This research  used Completely Randomized Design (CRD) factorial pattern with 2  factors and 3 times repetition. Factor I was the proportion of wheat flour: gembili flour (80:20, 70:30, 60:40). Factor I was the  addition  of eggs (15%, 20%, and  25%). The  best treatment is the  proportion  of wheat  flour: gembili flour (70:30) and the  addition  of eggs 20% which produces dry noodles with 8.7966% of moisture content, 10.8588% of protein content, 58.8260% of starch content, 25.0062% of elasticity,  52.7117%  of   water  rehydrating  capacity,  2.8803% antioxidant  activity,  total  score  of texture preference  (86), color preference ( 82) and taste preference (71).Keywords : noodles, gembili, wheat, pumpkin, egg
SISTEM PENDUKUNG KEPUTUSAN PENDUGAAN UMUR SIMPAN & TANGGAL KADALUARSA PRODUK PANGAN DENGAN METODE ARRHENIUS BERBASIS WEB Irfianti, Asti Dwi; STP, MP, Rosida
REKAPANGAN Vol 4, No 1 (2010): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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The concept of Decision Support Systems is one branch of artificial intelligence which is widely used.  There  are  many  methods  that  can  be  used  by  decision  makers  to  find  the  optimum solution or alternative to a problem. One such method is the method of Arrhenius. This method will  help  decision  makers  where  many  alternative  decisions  with  multiple  criteria.  This research will apply prediction shelf life and expiration dates with three different temperatures. At  this  time  in  the  counting  process  prediction  shelf  life  expiration  date  carried  out  by conventional  means  which  are  found  to  be  inefficient,  with  the  Arrhenius  method pangaplikasian  writer trying  to  create  an  auxiliary  system  for  processing  plant  food  products to determine shelf life and expiration date. The input data research, the raw data is processed into a desired output based on the parameters taken. The methodology is the identification of system requirements with system modeling, analysis, information needs of data storage with a conceptual data model and physical data models as the material content of the material system. Test  the  feasibility  of  web-based  Decision  System  is  done  by  performing  a  series  of  test scenarios  include:  test  parameters,  product  testing,  trials  of  sub  products,  organoleptic  test data (research data).Keywords: shelf life, organoleptic data, Artificial Intelligence, Decision Support System
Pengaruh Cara Pengolahan terhadap Daya Cerna Pati (secara in-vitro) Pada Pisang STP, MP, Rosida
REKAPANGAN Vol 3, No 1 (2009): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Penelitian  ini  bertujuan  untuk  mengevaluasi  pembentukan pati resisten  (RS)  dalam  tepung  pra-masak  yang  dibuat  dari  berbagi  jenis pisang  menggunakan  berbagai  metode  pra-pemasakan  yang  berbeda. Jenis  pisang  yang  digunakan  sebagai  sumber  pati adalah pisang Kepok, Raja  Bulu,  Nangka,  Ambon  dan  Tanduk.  Proses  pra-pemasakan  yang dilakukan  adalah  perebusan,  pengukusan,  pengovenan,  pemanggangan dan penggorengan yang masing-masing dikombinasi dengan pendinginan selama  24  jam  dalam  refrigerator,  kemudian  dilanjutkan  dengan pengeringan dan penggilingan. Hasil  penelitian  menunjukkan  bahwa  pra-pemasakan  (kombinasi pemanasan dan pendinginan) meningkatkan kadar RS pisang. Perlakuan pra-pemasakan  terbaik  adalah  perebusan-pendinginan,  pengukusan-pendinginan,  dan  pemanggangan-pendinginan  karena  dapat meningkatkan  kadar  RS  pada  hampir  semua  jenis  pisang.  Tepung  pra-masak  Pisang  Tanduk  dan  Raja  Nangka  mempunyai  kadar  pati  resisten relatif tinggi (6,38 – 11,73%) dibandingkan pisang lainnya sehingga dipilih sebagai  perlakuan  terbaik.  Tepung  pra-masak  ini  akan  dievaluasi  nilai gizinya  menggunakan  tikus  percobaan  (bioassay)  pada  penelitian selanjutnya.  Kata  kunci  : pati  resisten,  proses  pengolahan, pisang Kepok, Raja  Bulu, Nangka, Ambon dan Tanduk.
Co-Authors Asti Dwi Irfianti Ratna Yulistyani Rizky Dwi W